January 27, 2019
Cloud nine for Japanese curry fans: Rikka rolls out a robust range of curries, relying on classic powder bases produced by Tokyo's nearly century-old S&B Foods.
The curries strive to be rich and resonant, with ingredients in the powder that include (deep breath!) turmeric, coriander, fenugreek, cumin, orange peel, cinnamon, fennel, ginger, star anise, thyme, bay leaves, cloves, nutmeg, sage and cardamom.
Rikka personalises the curries by sauteing them with its own simmered mix of fruit pastes and vegetables, bringing out a natural sweetness to complement the spices. The curries are fine-tuned further with caramelised onions for the basic curry; with butter, tomatoes and yogurt for a butter curry; with shrimp shells, carrots and coconut milk for the ebi dashi curry; and with minced beef and raisins for a dried beef curry.
You can customise how fiery you want your curry to be, with levels of Mild, Standard, Level 1 Spicy and Level 2 Spicy. True to tradition, the curries won't be too punishing for Malaysian palates, even at the highest level.
All the curry rice options come with a soup and salad, costing from RM14 for a Vegetable Butter Curry Set to RM18 each for the Prawn Ebi Dashi Curry and the Dried Beef Curry - pretty reasonable suburban prices.
Curry chicken, pork and other seafood options are available too, as is curry udon; the combinations are more than extensive enough to contemplate regular visits for folks in this neighbourhood.
From rice dishes to rice wine: Pair your warming meal with a cooling bottle of Hakutsuru Nama (RM25).
Rikka Japanese Curry House
32, Jln Anggerik Vanilla W31/W, Kota Kemuning, 40460 Shah Alam.
Open 1130am-230pm, 6pm-10pm; closed Tuesdays. Tel: 011-3327-9245
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