Restaurant chain Ramen Champion has a new addition to its portfolio, Don Meijin at Bugis+, which specialises in donburi.

Its menu ranges from katsudon (deep-fried pork cutlet rice) to tendon (tempura rice).

Its headline dish is the Signature Tendon with tempura that includes two black tiger prawns. To this can be added the Ochazuke Set of rice crisps and wasabi. As in Japan, the hot dashi soup can be poured over.

Its marquee donburi, the Singapore-inspired Spicy Chilli Crab Tendon, has instead of sweet sauce its own spicy chilli crab sauce, which has been boiled for four hours.

Rather than serving the usual deep-fried pork loin as in regular katsudon dishes, Don Meijin’s chef has devised the Mille Feuille Katsu Don, in which the pork cutlet comprises 14 layers of thinly sliced marinated loin meat coated with breadcrumbs.