Eri Curry in the Atrium of SM Megamall is a new homegrown restaurant that specializes in Japanese curry. Chef Erica, whose face the logo is based on, lived many years in Japan and grew to love Japanese curry so she created her own version which the restaurant uses. The Japanese curry traces its origin to India but is milder and sweeter because of the addition of fruits.
Chef Erica and the owners invited us to try their rendition of this common Japanese dish, together with a couple of foodie friends.
Before entering, I caught a glimpse of this display. I always get a kick out of admiring the replica food in many Japanese restaurants. Trust me this helps a lot, especially when there’s a language barrier. Lauren is actually interested in visiting shops that sell these in Japan. We ran out of time the last trip so I promised to include it in our future one.
The restaurant is styled in a brown and yellow motif, including the uniform of the waitstaff, obviously inspired from the colors of the curry. The color scheme actually reminded me of Coco Ichibanya Curry House from Japan.
Seats are comfortable and the restaurant is well lighted.
We started with a duo of appetizers, California Maki (P180) and the Crazy Maki (P245). The crazy maki is really interesting with deep fried strings of kani placed on top of the maki giving it a contrasting crunch.
It was time to get some curry by Eri Curry. You can choose from their many different combinations, add to that or even make your own curry plate creation. You can then specify the level of spiciness and the amount of rice plus any additional toppings of your choice.
My order was the Creamed Mushroom Omelette Curry (P300). All their curry plates come with regular servings of rice (300 grams). I specified my rice serving as small (200 grams) which meant a savings of -P30. My level of spiciness was Spicy, 2nd on their scale in between Just Right and Fiery. They’ve got a little gooey surprise hidden underneath the curry sauce that will be really satisfying.
The way to eat this is to mix the sauce into the rice and add some crunchy red pickles and devour spoon after spoon. The surprising cheese adds a nice stringy and gooey flavor to the whole curry plate.
Irene had the Karaage Curry with Mushroom and Sausage (P250+90+115). We both did not like the karaage, it was crunchy but was bland. Chef Erica said this was intentional so that it would not overshadow the flavors of the curry. The sausage though was a run away winner, we’ll be having that on our next visit for sure. The mushroom though really matches well with the curry, imparting its earthy flavors making it even heartier.
Here are what my other companions had.
Katsu Omelette Curry with Sausage (P350+P115).
Thin Sliced Beef Curry with Katsu and Karaage (P290+130+110).
Thin Sliced Beef Curry with Mushroom (P290+90).
For dessert, we tried the Strawberry Kakigori (P190) and Rainbow Kakigori (P190). Each humongous shaved ice bowl has a core of ice cream and red beans so be sure to dig in. I enjoyed the strawberry but not a fan of blueberry and green apple so I’ll give the lychee a try next. Hopefully they add grape to the list in the future.
I quite enjoyed my visit to Eri Curry, the curry is very good especially with the addition of the cheese. I also appreciate that specifying less rice means a reduction in the price, we’re not heavy rice eaters so this is welcome news. Eri Curry allows me to shaped how I want my curry plate to look like by adding whatever toppings I feel like having. My top 2 add on picks would be the sausage and mushroom. The place is still really new, open a scant few weeks so they can still grow and improve their offerings but at present they are one of the better places to satisfy your curry cravings.