Tag: Vegetable Preparation

Hot broth pours from a ladle into a black bowl of ramen topped with shrimp, green vegetables, lotus root, and a soft-boiled egg; warm, inviting kitchen scene.

Too Many Ingredients? Why an Eleven-Vegetable Bowl Makes Perfect Culinary Sense

The Soup Curry Kitchen October 2, 2026

Thin lotus root slices with distinctive holes sizzle in bubbling oil in a dark pan, their pale surfaces crisping in a lively close-up of cooking.

Crunch, Color, and Bite: Why Flash-Frying Is the Only Way to Treat Soup Curry Vegetables

The Soup Curry Kitchen September 30, 2026

Close-up of sliced green pickles stacked in a metal tray, their glossy skins and pale interiors visible in dim light, creating a quiet, moody tone.

Hokkaido Vegetables, Su-Age Style: Crisp, Colourful, Comforting

The Soup Curry Kitchen September 28, 2026

A bowl of curry with various vegetables, including broccoli, okra, and eggplant, alongside a soft-boiled egg and fried chicken, served with a side of white rice.

Soup Curry Rice Pairing and Why the Bowl Stays Separate From the Plate

The Soup Curry Kitchen September 2, 2026

Close-up shots of slices of green bell pepper in a metla container.

What If Soup Curry Had Toppings From Around the World?

The Soup Curry Kitchen July 31, 2026

Grilled chicken pieces resting on a rack, with a hand wearing a black glove slicing into one of the pieces.

Soup Curry Toppings Ranked: From Chicken to Seafood

The Soup Curry Kitchen July 27, 2026

A plate of duck leg curry features tender meat in rich, orange-brown sauce. Bright red and yellow peppers add a fresh, vibrant touch.

Going Meat-Free? Why Seasonal Vegetable Soup Curry Rivals Chicken Soup Curry

The Soup Curry Kitchen July 13, 2026

A colorful bowl of Japanese soup curry with boiled egg, lotus root, green pepper, and carrots. Yellow rice is on the side, creating a vibrant, appetizing scene.

How Blooming Spices in Oil Transforms Your Soup Curry Flavor

The Soup Curry Kitchen May 1, 2026

Seafood soup curry with tiger prawns, soft-boiled egg, and Maitake mushrooms, served in a textured ceramic bowl with broccoli and kabocha squash.

What is Su-Age Technique and Why is it Perfect for Soup Curry Vegetables

The Soup Curry Kitchen April 29, 2026

Steaming bowl of authentic Japanese chicken soup curry with a whole tender chicken leg, lotus root, kabocha squash, and okra in a rich, spicy broth.

What’s in the Bowl? The Unique Soup Curry Ingredients You Need to Know

The Soup Curry Kitchen April 27, 2026

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Singapore’s first and only authentic Hokkaido Soup Curry experience. We are committed to serving rich, aromatic flavours crafted with traditional techniques for a true taste of Japan.

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190 Middle Road, #04-13 Fortune Centre Singapore 188979

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A Ki-setsu Brand

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Monday to Saturday

11:30 am - 1:30 pm
6:00 pm - 9:00 pm
Closed on Sunday

+65 8775 7033

info@soupcurry.com.sg

soupcurry.kisetsu

We're Soft Launching!

Soup Curry by Ki-setsu is open with limited bowls available daily from Monday to Saturday.

Our Soft Launch ends on 3 October.

We’ll be closed from 5–7 October and
reopen on 8 October for our Official Launch.

11:30am - 1:30pm (Lunch)
6:00pm – 9:00pm (Dinner)