Here’s the first in the special series I did for Apple Daily of Hong Kong.I have always been a fan of curry, especially spicy curry. However, lately it’s pretty far and few between I get to review ones that are this far east – usually they’ve been from Singapore or Malaysia and not Hong Kong. Sounds good to me! Let’s check it out!
Here’s the back of the package (click to enlarge). Contains pork and chicken. To prepare, add noodle block to 500ml boiling water and cook 3 minutes. Add in sachet contents. Stir and enjoy!
The noodle block.
The soup base sachet.
Certainly smells like curry!
Finished (click to enlarge). Added coriander, carved squid and ito togarashi. The noodles come out in that nice Nissin way – good gauge and chew. The curry variety I’ve been able to purchase in the USA that’s from Hong Kong over the years is very similar. It’s got a nice kind of British curry taste to it – unlike the sweet curry you find in Japan, this one has just the light edge of black pepperiness to it. It’s a flavor I remember when my mom would make curried chicken livers when I was a kid. The spiciness is there – not extreme but a little reminder that it does say spicy on the package. 4.25 out of 5.0 stars. EAN bar code 4897878000043.
Nissin: Curry Demae Stars: **** Notes: Oh sweet elixir of life that brings exquisitely painful heartburn, curry be thy name. This stuff was excellent – very good curry flavor! The ‘demae’ variety is what we call Top Ramen in the United States. The character depicted on this pack is called ‘Ching Chai,’ and there’s a big following for this little guy in Japan. Really good with some sliced hard boiled egg on top of fried egg with runny yolk makes the broth richer. Get it here.