Monster Currys sauce contains up to 14 different spices and vegetables and requires up to two days to cook so as to bring out the ?Umami? to its fullest.

Bravely calling it gourmet curry for the man-hours and skill required, the sauce is cooked closed to boiling point for six hours at each time on an open fire for a total of two days. It is then let to rest for another day for the acidity of the sauce to evaporate, so as to produce a curry sauce that is smooth, balanced and full-bodied. The end result is an unusual combination of bitter and salty tastes, and when paired with generous succulent cuts of golden-fried pork, chicken or beef makes it almost addictive, as it is scrumptious.

Monster Curry is the only Japanese restaurant in Singapore to serve a ?demi-glace? curry sauce, marked by a rich and deeply flavourful brown sauce.