Asian curry, such as Thai curry and Indian curry, is becoming a familiar menu. Not only specialty restaurants, but also roux, pastes, and retorts that you can enjoy at home are becoming more popular.

Meanwhile, I found retort items of "Myanmar curry" and "Malaysia curry" at Seijo Ishii. Isn't there still a small number of people who hear about curry from these countries? I was curious, so I tried it!

Myanmar Curry "Chetter Hin"

Thick chicken curry that looks like a thick stew. It's spicy because it's said to be "extremely spicy"! You can feel the sweetness, richness, and rich flavor of spices produced by onions and tomatoes, but the spiciness stands out. It is a type of curry that you sweat on your forehead and eat while saying hi.




Contains 2 wings that have been simmered until they come loose from the bones. The spiciness of the curry soaks into the wings.


The three-dimensional spiciness made with various spices is a level that can not be thought of as a retort. It's a taste you want to eat in a hot room on a hotter day. I think I can destroy my mind!

Malaysian curry "Rendang"

Rich coconut-based chicken curry. Plenty of ginger is put in the whole roux, and you can enjoy the crispy texture and vivid spiciness.


The mouthfeel is dull and it feels like eating rather than drinking. It contains whole spices such as jujube and has an excellent flavor.


The whole wings are soft and juicy. The umami is tightly packed and it is enough to eat.


You can also feel the rich sweetness of coconut on the spicy back side, so it is recommended for those who like green curry and butter chicken curry.

The price is 599 yen (excluding tax). It's a little expensive, but you can feel the quality. For those who want to try new flavors!