**I’ve eaten soup curry before. It isn’t new to me**, and I didn’t come to this tasting expecting to be taught anything.
So when the bowl landed in front of me, the first thing I felt was recognition. The colour of the broth, the spices rising off it, a full chicken thigh sitting among the vegetables. I knew this shape of a meal.
Singapore did have a soup curry place once, years ago. It closed, and the dish quietly slipped out of the conversation. That’s why this one felt less like a debut and more like something coming back.
Soup Curry by Ki-setsu is being called Singapore’s first traditional Hokkaido soup curry concept and I ate here early, before their September soft launch. Here’s what I have to say.
The Singapore Version Has to Stand on Its Own
The format was there straight away. Broth-led, spiced, warm, savoury. Everything I associate with the dish.
The broth is built from chicken bones boiled for hours, then carried by Chef Masa’s own spice blend. That’s the claim, anyway. What mattered to me was whether I could taste the work, and I could. The broth had weight. It held its own without needing rice or meat to prop it up.
The spice wasn’t only heat. It was aroma first, then a slow warmth that settled rather than shouted. That’s the part a lot of versions get wrong.
What Makes the Bowl Feel Complete
The chicken thigh gave the bowl its spine. I pulled a piece loose, let it sit in the broth a moment, then ate it with a spoonful of soup. It didn’t feel like a topping. It felt like the reason the bowl existed.
The vegetables are flash-fried, not deep-fried, that’s interesting. Using this method kept their own texture and taste instead of dissolving into the soup. Spooned together with rice and broth, everything stayed distinct. Nothing turned to mush.
The Question I Would Ask Before Ordering
The real question isn’t what to order. It’s how much spice.
I’d say start at the normal level your first time. You want to understand the broth and how Chef Masa balances it before you push the heat higher. If you already know you like it stronger, go up. There’s also an all-vegetable bowl, though worth noting: the broth is still chicken-based, so it isn’t vegetarian.
Is This the Soup Curry I Remember?
Not exactly and I don’t think it’s trying to be. The broth has depth, the spice is balanced, the chicken satisfies, the vegetables keep their character, and the rice belongs. It’s a complete meal, not soup with things dropped in.
This isn’t a copy of any bowl in Japan. It’s a Japanese curry style returning to a city that had let it go quiet.
Important thing to note – it isn’t open for regular dining yet. Their official opening is 8 October 2026 at Fortune Centre Level 4. I heard they will do some soft launch sessions in September, so you might want to keep an eye for it.
