CAMP, TOKYO’S best-loved curry restaurant, recently organised a grand opening event for its Camp Curry restaurant, which brings a selection of healthy but hearty Japanese dishes to the fourth floor of Siam Paragon.
The Shibuya-based chain, which has been serving up its curries to Bangkok’s foodies since earlier this year, took the opportunity of the grand opening to showcase its premium dishes, even flying in its founder, Takashi Sato, to rustle up one of the highlights.
“Camp has been running for more than nine years and now has 32 branches across Japan. This branch in Bangkok is the first outside the country,” explained Surapab Limatibul.
“Each dish is freshly cooked and represents the fun experience of camping in Japan. Customers |can select such toppings as Onsen egg, cheese, beef, salmon while dining in an atmosphere that brings to mind the Ringungkakko (schools in the wood), which take place every year when kids go off on a summer break and cook their favourite dishes. When the meal is ready they shout out ‘Itadakimas!’ before tucking in,” added Tirawan Taechaubol.
Guests joining the opening event included Tipanan (Krairiksh) Srifuengfung, Pumi and Prae Sarasin, Tiporn Sihanatkathakul, Chaiyapat and Sutassanee Sosothikul, Danai and Disaya Sorakraikitikul, Napamanee Krairiksh, Kamolsut Dabbaransi, Ausana Mahagitsiri Dabbaransi, Gavin Vongkusolkit, Kulapat Kanokwatanawan, Karatphet Issara, and ML Atadis Diskul.
Sato busied himself in the kitchen cooking his special Roasted-Beef Shio in the large, heavy cooking pot with a lid often referred to as a Dutch oven to ensure the meat was tender before covering it with a powerful wasabi curry.
Camp’s recommended dishes include BBQ Curry (Bt320), which features curry on top of high-quality braised pork topped with corn, cheese, or egg and Fully-loaded Vegetables Curry (Bt190), a very popular dish with healthy eaters. Another super healthy option is the Hango Salad Shake (Bt100). Both are made with top-quality vegetables grown in the Royal Projects.
Hayashi Brown Stew (Bt150) is prepared from onion soup that is reduced to a brown caramel before being mixed with hot rice and served with Camp’s special sauce on top of braised beef. This dish is perfect for kids or those who don’t like spicy food.
Tokyo Curry (Bt140) has been specially concocted for the Bangkok branch and is inspired by Kima or ground chicken curry mixed with Shoyu sauce and Japanese Sake. The Big Camp Fire Curry Bt380, a Thai take on the traditional Nabe curry, is for two and is also recommended for groups of friends who want to share.
Desserts include Hokkaido Milk Pudding (Bt150) and Daigaku Sweet Potato (Bt80) made with Japanese-style sugar potato and honey.
Creative Cuts
– Camp Curry Bangkok is in the Food Passage Zone of Siam Paragon and open daily from 10 to 10.
– Book a table at (02)610 9612, or visit Facebook.com/campcurry.
This source first appeared on The Nation Life.