An oversea expansion of the famous Ginza Bairin restaurant from Tokyo that was established in 1927, Ginza Bairin has been in Hong Kong for a hot minute. Ever since opening in 2009, they’ve opened and closed branches all around the city before finally settling in Taikoo Shing. Staying afloat in Hong Kong’s ever-changing restaurant scene for just over a decade is impressive enough, and a testament to the quality of their product. While you can get your hands on a regular pork cutlet here, what sets Ginza Bairin apart from their contemporaries are their Kurobuta (black pork) offerings. Kurobuta pork is fattier, more flavourful, and more tender than standard pork, and for a modest price increase, you can upgrade most dishes here to use Kurobuta pork instead. If you get there but then realize you’re not quite in the mood for pork, try their fried beef cutlet instead.
Ramen this, sushi that… tonkatsu never gets the credit it deserves, and frankly, we’re sick of it! Everybody talks about where to find Japanese food like gyoza, yakitori, and oodles of noodles in every shape and size, but rarely is tonkatsu ever a part of the discussion. We figured it was high time that the humble fried pork cutlet had its moment in the sun, so we’ve rounded up some of the best our city has to offer for your enjoyment. By Ethan Lam
RECOMMENDED: We love tonkatsu, but Hong Kong also has its own delicious rendition of pork chop rice that is definitely worth drooling over.