Housed in Ramen Champion at Bugis+ is the self-proclaimed “donburi specialist” Don Meijin, serving a range of donburi (obviously) from tendon and katsu to roast beef and buta (aka pork). They pride their rice bowls as voluminous and use premium quality Hokkaido short-grain rice. The space is at the outermost corner of the shop, with considerably spacious seats and simple decorations like white paper lanterns on the ceiling.
The highlights of the don-focused menu include tendon offerings like spicy chili crab tendon with fried prawns, fish fillet, eggplant, kakiage and pieces of snow crab, topped with chili crab sauce that takes more than four hours to make ($14.80); and the signature tendon ($13.80), a dish with crispy tempura using black tiger prawns (you can experience a different layer of taste by adding rice crisp, wasabi and hot soup; which is a popular way to eat tendon in Japan). If these carb-heavy bowls are scaring you, try their slightly more balanced kakiage tendon that comes with four types of vegetables and two types of seafood ($13.80). They also have mille feuille katsu don with 14 slieces of marinated pork loin that’s deep fried with nama panko ($12.80) and pork shogayaki don with spicy ginger pork slices and sweet rice wine ($12.80).
You can expect the classic beers on their drinks menu like Asahi ($9.50) Tiger ($7.50) and Sapporo $8.50). Soft drinks and tea are also available.
