Pair a bowl of ramen with a piece of tonkatsu and you get a "can't-go-wrong" combination that's a genuine tummy-filler. The serving of ramen is quite large and comes in a soup base made from Japanese pork bones that have been boiled for many hours to achieve its smooth, almost-creamy texture. As I had chosen the Spicy Miso version with medium level of spiciness (they offer three levels), the usually whitish soup was coloured a warm gold with swirls of reddish-orange. Lavished with cabbage, bean sprouts and sweet corn, there was no lack of fresh crunchiness either. The shining stars of the meal though were the tender chashu (one of the more flavourful I've had) and the deep-fried katsu. Initially, I felt the latter was a bit small at 120gms but as I ate, it turned out to be acceptable given how filling the ramen was. Do note the Rosu cut has a strip of fat down one side. Therefore, go for the Hire Katsu if you prefer your meat lean. Another plus point is the availability of Ma Maison's condiments for tonkatsu which includes the tangy and sweet dark, thick sauce, hot yellow mustard, grind-on-the-spot sesame seeds and salt flakes. Each enhances the pork so darn well in a different way.