Monster Curry’s sauce contains up to 14 different spices and vegetables and requires up to two days to cook so as to bring out the “Umami” to its fullest.

Bravely calling it gourmet curry for the man-hours and skill required, the sauce is cooked closed to boiling point for six hours at each time on an open fire for a total of two days. It is then let to rest for another day for the acidity of the sauce to evaporate, so as to produce a curry sauce that is smooth, balanced and full-bodied. The end result is an unusual combination of bitter and salty tastes, and when paired with generous succulent cuts of golden-fried pork, chicken or beef makes it almost addictive, as it is scrumptious.

Monster Curry is the only Japanese restaurant in Singapore to serve a “demi-glace” curry sauce, marked by a rich and deeply flavourful brown sauce.

To give the curry sauce an extra kick, Monster Curry serves all its dishes at five different levels of spiciness, thanks to a hot sauce that is a concoction of chilli padi, garlic, ginger and celery.

Our signature dishes include the Monster Combo Curry that serve up to two, the Cheese Pork Katsu, stuffed with fresh Mozzarella cheese, the protein-rich Natto and Egg Curry and Pork Shabu-Shabu.