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Many
people like the taste of curry, but few are aware
that the stickiness, a result of the flour used,
actually reduces the benefits of curry. Curry Champ
distinguishes itself by leaving out sugar, starch
and other ingredients that are bad for your health.
Using hen soup as a base, with lots of stewed vegetables,
three-month-preserved onions, garlic, stir-fried
ginger and carrots, this establishment serves an
authentic curry which is spicy and tasty.
Curry Champ has just opened its third branch in the ZhongXiao
Sogo, and is filling stomachs with its Indian-style spicy Passion Curry and European-style
light-spicy Opium Curry. The Grill Seafood Curry (NT$240) has a variety of seafoods,
vegetables, and steamed rice covered with mozzarella cheese; each bite provides
satisfaction. Using techniques imported from Japan, but refined here, the Fried
Pork Chop (NT$195) is tenderloin wrapped in deep-fried, golden and crispy crumbs.
Be ready to experience a combination of juiciness and crispiness.
A
few new dishes have appeared in the menu. Omelet
Rice (NT$195) is a delight to the tongue but somewhat
challenging for the chef. The chef shows his skill
by keeping the egg half-rare; this requires great
temperature control. Combo Curry (NT$240), a combo
of the sweet and sour Smoked Chicken Curry, the
spicy Homemade Chopped Pork Curry, and the mild
custom-made Hayashi sauce, is sure to impress customers.
For dessert, Sorbet In Season (NT$60) is especially luring.
But it's the warm and cozy service here that lifts your heart for the rest of
the day.
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