Published on August 2nd, 2013 02:22 PM
I first saw Saboten at Singapore's Changi Airport a year ago and wondered if Filipinos will ever get to enjoy their wonderful tonkatsu.
You see, tonkatsu is something I never do at home. It takes so much time and effort to cook and the cleanup afterwards is such a pain. If I wanted tonkatsu, I would eat at some restaurant whose specialty is NOT tonkatsu or get the frozen, ready-to-cook ones from Hatchin.
I was happy when they finally opened at Serendra in May. Tonkatsu, and it's near