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.
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.