Viral SMU eatery Kuro Kare, specialising in slow-cooked Japanese curry, is now at Clarke Quay
You’d find Japanese fare all over Singapore, from heartland hawkers to fine-dining establishments, but Japanese curry remains a relatively niche offering — besides familiar names such as award-winning Maji Curry, Monster Curry by En Group, and Kare Kami at Tang Plaza, that is.
That’s what makes homegrown concept Kuro Kare, known for its 36-hour slow-cooked Japanese curry, stand out.
It’s helmed by Aidan Wee and Ho Bing Rru, who were both part of the founding team behind the now-defunct fine-dining restaurant Fleurette.
Kuro Kare first opened at Singapore Management University (SMU) in 2023, where it quickly became a go-to among students and nearby office workers for its hearty curries and wallet-friendly prices.
Now, the brand has closed their maiden SMU store and kickstarted a brand-new chapter at Havelock 2 mall, which operates on weekdays only. This gives the team a bigger canvas to experiment and be creative, while still spotlighting Japanese flavours.
The intimate space is inspired by the cosy charm of Fukuoka’s traditional yatai (open-air food stalls), pairing a six-seat counter, where diners can watch the team in action, with simple wooden tables and stools.
By day, Kuro Kare keeps things pared back, with wallet-friendly lunch sets for below S$22 starring its signature Japanese curry.
Come dinner, the kitchen dishes up elevated plates, inspired by seasonal ingredients and whatever sparks the team’s creativity that day.
What’s the hype with Kuro Kare’s Japanese curry?
One of Kuro Kare’s highlights is still its Japanese curry sets. If you’re visiting during lunchtime, we’d point you straight to the iberico pork katsu curry (S$16.90).
The dish features a juicy pork loin cutlet, coated in freshly baked nama panko (breadcrumbs made from shokupan) and fried until beautifully golden. It comes complete with Japanese rice, Kuro Kare’s signature slow-cooked curry, a bowl of miso soup, and pickled vegetables.
Unlike the vibrant orange Japanese curries we’re more used to, Kuro Kare’s rendition sports a deep burnt-amber hue. The darker colour comes from a lot of onions that are slowly caramelised into the gravy, giving it a subtle sweetness and extra depth of flavour.
Though we think the curry might come across lighter-bodied to some, we loved its mellow, vegetal sweetness that’s just so satisfying.
If you’re after something a little more luxurious, the charcoal-grilled striploin steak curry (S$21.90) is worth the upgrade.
The steak carries a lovely smoky aroma from the grill and is wonderfully tender, with just a slight chew from the meat’s fatty parts.
A glance of its dinner menu
Dinner at Kuro Kare is where the team gets to flex its creative muscles and things get a little more adventurous.
Expect a daily selection of off-menu plates that blend Japanese flavours with European cooking techniques. Here’s a sneak peek of what’s to come:
We kicked things off with the Ultimate potato salad (S$8.90), a mash-up of classic Japanese potato salad and the beloved Spanish patatas bravas.
Kuro Kare’s version sports chunky wedges of USA russet potatoes, double-fried in bacon fat until crisp, served with a proprietary mayo sauce and half an onsen egg.
It’s a simple combination, but one that’s hard to resist. The potatoes come with a crisp exterior that gives way to a fluffy centre, while the creamy mayo and jammy onsen egg add richness to every bite.
The Kaya Toast (S$12.90) was perhaps the most unexpected dish of the evening.
Inspired by Singapore’s iconic breakfast, Kuro Kare stuffs homemade brioche with seasoned negitoro (minced tuna belly), topped with silky avocado cream, and paired with a soy-marinated egg yolk for dipping.
On its own, the toast tastes slightly oily and somewhat flat. But everything comes together after a dip into the egg yolk — its rich and umami notes give the toast a much needed boost.
We also had a tako nagaimo (S$12.90), featuring deep-fried octopus and nagaimo (Japanese mountain yam), served atop a dollop of housemade mentaiko sauce.
The execution is spot-on: Both the octopus and nagaimo are fried until beautifully crisp, pairing nicely with the velvety mentaiko sauce underneath.
Saving the best for last: Kuro Kare’s binchotan-grilled pork tomahawk (S$48) and beef short rib (pre-order only, S$68) are a must-order for meat lovers.
If we had to pick a favourite, it’d be the beef short rib — without question. The bone-in meat is slow-braised for 48 hours until it’s ultra-tender, then brushed with a sticky miso caramel glaze that is reminiscent of char siew sauce.
A final kiss over binchotan charcoal locks in the juices, while perfuming the meat with an irresistible smoky charm — we haven’t stopped thinking about it since our meal at Kuro Kare.
That’s not to take anything away from the pork tomahawk, though. It’s equally juicy and well grilled — the beef short rib just happened to steal the spotlight for us.
While Kuro Kare has built its reputation on its oh-so-comforting Japanese curry, its move to Havelock 2 marks the start of a more ambitious chapter.
With inventive dinner plates that you really can’t find elsewhere in Singapore, the homegrown concept shows that it’s becoming more than just a curry spot. If this is just a glimpse of what’s ahead, we can’t wait to see what the team cooks up next!
This was a hosted tasting.
Hungry for more eats in town? Read more about Chinese dessert brand Yimanfen at Somerset and this under-the-radar YTF lunch spot in Bugis Cube.
Tue 11.30am - 3pm, 6pm - 10pm
Wed 11.30am - 3pm, 6pm - 10pm
Thu 11.30am - 3pm, 6pm - 10pm
Fri 11.30am - 3pm, 6pm - 10pm
- Chinatown
- Clarke Quay
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
Read more stories from this writer.
