Saboten

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Parco Marina Bay is closing down, and it would the last time I would be having meal at this outlet. I always prefer this outlet to the other outlet at change airport. The decoration in this outlet gives a more Japanese feel. Maybe it is more enclosed, comparing to the other outlet which is quite open. Having the standard Combination Combo Meal which costs $30++ and comes with a main dish, a side dish, a sub-side dish, salad, rice, miso soup, pickles and shredded cabbage. From the selection of Br

Dinner at Saboten will never fail to impress me. At merely $23.90 per set and with free flow fresh lettuces, miso soup and fragrant japanese rice, this is definitely value for money. Service was really friendly and helpful. Restaurant was very comfortable and cooling. The fried pork loin was very tender and juicu. Even the fried prawn ebi is very crispy and chewy. Miso is fragrant and not too salty. Yummy!

Saboten is a Japanese restaurant chain well known for their Tonkatsu (fried breaded pork loin cutlet). Saboten was first started out in Shinjuku, Tokyo in 1966. Today, it is one of the biggest Tonkatsu chain in Japan with over 500 outlets. It has also expanded overseas to South Korea, Taiwan, Hong Kong and Singapore.In Singapore, Saboten has two outlets. One located right in the middle of the city at Parco Marina Bay, next to Suntec City while the second is located at Changi Airport Terminal 1.

Saboten at City Hall serves up quite decent tempura. We ordered the shrimp tempura with pork. The shrimp itself was fried till a crispy golden brown and thoroughly delicious. The batter was not too thick, unlike places that do not do a good tempura. As for the pork tonkatsu, it was delicious because the pork meat was not very hard and the oil was well drained which made the sinful meal feel less sinful.

I wanted to have tonkatsu and not sure where to have them. Did some search online and came across Saboten, decided to give it a try. I have not tried many tonkatsu before but the ones at Saboten are really worth a mention. The place is not very huge. A cosy, brightly-lit environment. Some japanese customers were there and it feels quite authentic. Grinding sesame seeds, and then drown them with plum sauce, which will be used to dip the fried meat cutlets.The cabbages were very fresh and finely

Saboten is a Japanese restaurant that is well known for their Tonkatsu (fried breaded pork loin cutlet). Saboten first started out in Shinjuku, Tokyo in 1966. Today, it is one of the biggest Tonkatsu chain in Japan with over 500 outlets. It has also expanded overseas to South Korea, Taiwan, Hong Kong and Singapore.This is my 2nd visit to Saboten, my first visit was slightly more 2 years ago (before I started FoodieFC). My impression of Saboten was good then, I remembered how addictive the salads

This deep fried items set meal is one of my favourite order from Saboten Japanese restaurant. The ranges are really alot which includes the deep fried prawn, pork cutlet and chicken cutlet. All are equally crispy, juicy, fresh and not too oily. Their japanese rice is also very fragrant and the best part is it is free flow and also include free flow of cabbages and miso soup as well. Really enjoyable and filling.

Saboten is probably one of my favourite Japanese joint whenever I have craving for Japanese food. I like their tonkatsu. Lately I wished the branch at City Hall and ordered the new item on their menu. I tried their Mix Chicken Katsu. The plate of Katsu has deep fried Chicken with Avocado, deep fried chicked katsu and deep fried potato. I enjoyed the combination of chicken and avocado. The breaded batter was also very nice and crispy.

With a history helm all the way from 1966, Saboten is one of Japan's largest Tonkatsu restaurant chain. The name "Saboten" means "Cactus" which is admired for it's ability to survive without water for at least 6 months. With the finest chefs and freshest ingredients, guests around the world get to enjoy quality and authentic Japanese food.The cabbage was the first to be served. I heard that the cabbages were stored in the freezer and were sliced while still frozen. This is probably why the s

I had a wonderful lunch here with my daughter last week. She heard from her friend that Saboten's loin katsu is very good, so off we went to try it since we are in the CBD area. Of course we ordered the pork katsu set meal. The set meal comes with the pork katsu, free flow of rice, miso soup and cabbage. Yes, cabbage. I was quite surprised to see the shredded cabbage but it is quite good as a starter before we start feasting on the katsu. As for the katsu, it is really one of the best that I hav

This is the perfect place to have deep-fried cutlets without tasting the grease on your lips ;)“The popular chain restaurant, started in 1963 in Tokyo’s Shinjuku neighbourhood, specialises in tonkatsu, or Japanese deep- fried breaded pork cutlet. Its non-greasy cutlet is sold at 80 restaurants in Japan and 62 shops in Korea, Taiwan and Thailand.Mr Shinya Ozaku, 36, a manager with Tonkatsu Shinjuku Saboten, says the tonkatsu is crispy but not oily because it is fried in palm oil. A chef from one

when there to try ramen but as too long queue so change to try this but still long queue,we waited for about 15-20mins after seated,they will give a huge potion of cabbage & teach us how to mix with it quite interesting,they have free flow of rice,ocha,cabbage,miso soup but their potion was really huge,so we can't really finish up i like the cabbage with the sauce,really damn nice,but due to was my 1st time visit,so i was a bit greedy & added too much,end up became too salty><ordered men

Saboten serves authentic Japanese tonkatsu with free flow of ocha, cabbage and miso soup.Service - Very uniquely Japanese kind of quality service is found here. They know what we need and there's no need to ask them to top up anything as they will be the first to approach you should any of the items is diminishing. Thumbs up.Tonkatsu - A variety of Tonkatsu is available. Recommend to try the Tenderloin Katsu as it is easy to bite and very tasty.Cabbage - I had a lot of cabbage because they are r