If you and your friends are planning on going camping this summer season, but are still stuck in the “drawing” phase, why don’t you set the mood by having a dry-run without leaving the city?
With over 30 camping sites/restaurants located around Japan and Bangkok, CAMP Curry—dubbed as “Tokyo’s Best Curry”—is now ready to serve Manila.
The camping-themed establishment started in 2007 as a 10-seater resto in an alley in Yoyogi, Tokyo. Takashi Sato, CAMP Curry’s founder, has always been a camper and curry-lover, and CAMP Curry is his way of expressing his passion for these two things.
Not long after they opened, the restaurant caught the attention of both locals and tourists. “Each day, we gained more followers and regular guests who, by appreciating our live cooking, helped strengthen the business and inspired us to grow more stores,” Sato shares. Currently, CAMP Curry Philippines is the restaurant’s 33rd branch and the first in the country.
The 46-seater resto, located at the Ayala Triangle Gardens, features an open kitchen where you can watch the chefs prepare sumptuous dishes. “Aside from the camping vibe and the utensils, the open kitchen is one of the highlights of CAMP Curry because other curry houses do not have this,” CAMP Curry explains. “Here you can see everything being prepared in front of your eyes. You can really smell the food.”
Another thing that makes them stand out from other curry houses is that CAMP Curry offers three different curry bases: The best-selling and most recommended Brown Keema Curry—a Tokyo original curry base mixed with minced chicken; the Green Vegeful Curry—made from fresh vegetables, Thai curry, plus a hint of wasabi; and the Red Bisque Curry—exclusively made for the Philippine branch, made from tomatoes and fresh shrimps, and blended with their special curry base.
You can also choose the spice level of your curry: from original to spicy.
From left to right (served on the skillet pan): Brown Keema Curry, Green Vegeful Curry, and Red Bisque Curry.
After choosing your curry sauce, it’s time to choose your grilled meat. You can choose between pork belly, chicken, beef, shrimp, and sausages. Each plate comes with rice and is fully loaded with 12 seasonal chunky vegetables, too.
If you’re not sure what to order, here are the best pairs that CAMP Curry recommends:
BBQ Pork Belly + Brown Keema Curry (P330)
You can’t go wrong with this plate of flame-grilled juicy pork, smothered with CAMP Curry’s special BBQ sauce. Pair this one with their best-selling Brown Keema Curry.
BBQ Chicken + Brown Keema Curry (P290)
CAMP Curry’s smoked chicken thigh—fresh from the grill and basted with their special BBQ sauce—also pairs well with their Brown Keema Curry.
BBQ Shrimp + Red Bisque Curry (P420)
If you’re craving seafood, try their shell tiger shrimps served with their Manila special Red Bisque Curry. It's shrimp on shrimp madness!
CAMP Curry also offers other campers’ favorites such as Spicy Nachos (P250), CAMP Salad (P220), and of course, camping staple S’more Special (P180).
Camp Curry Philippines opens today, April 19. It is located at Ayala Triangle Gardens, Makati City.