元氣咖哩-SKM Park店-高雄咖哩-高雄美食-日式咖哩專賣-前鎮區美食 - Qianzhen District

I didn’t make it clear that I or someone came to order the meal. After I ordered the meal, it was 40 minutes before the meal was delivered. The meal was not ready. From time to time, I heard the supervisor scolding the staff. Picking up new guests.... Things are also popular, and the mood is ruined all day during the holiday, but the grassroots work hard to cook meals.

The point is that the main meal is super delicious! ! This cup of chocolate marshmallow is delicious~ The fried food for the main meal is very rich! Give it generously! Worth coming to eat ?

When I entered the restaurant to wait for a table, it was about early six o'clock. There were six groups of customers calling in front of the clerk. It turned out that it had been an hour and a half and it was 7:30. After cleaning up, when I entered the store, I saw that all the clerks were busy serving meals. I didn't care about the waiting customers. When I went to the counter, the clerk didn't care that we were still doing our own thing. He didn't ask us for anything until he finished his work. Why, I saw someone ordering food and said, "Can you help me clear the table?" (This made me think that it was simply sitting in line without waiting for the table to be cleared), wait until it's my turn to say the seat is good? I just started to clear the table. Ou Maiga waited for a long time, and finally got to the seat. When I got there, the clerk said to help us get the menu and order for us, but I ran to do my own thing..., and I waited for another 30 The appetizer came a few minutes later. After eating the appetizer, I found that the next table came in later than us, but the main meal was served before the appetizer. I only heard that my meal was on his table. It was really exaggerated... I ate it later. Halfway through the drink came up, but it was not served well and splashed on us! ! ! The point is that the spilled ones didn’t say it’s really bad. I also saw cockroaches crawling on the ground. Maybe it’s normal for the restaurant to have cockroaches, but it really ruined the image. I don't recommend eating here, there are many other delicious curry shops!

The stuff is not fresh and the pot does not look like freshly cooked. The serving is really like leftovers, and the cost is not in line with the quality of the meal. A thin and small girl has poor service attitude I didn’t inform and announce in advance that everyone has to buy low. Will not consume again

The pork chop curry rice is very delicious, tender, juicy and thick. The signature chicken chop curry rice is not recommended because the chicken chop is very dry and the meat is small. The sauce is very rich, and the fried potatoes go very well. Curry was first introduced to the United Kingdom from India around 1772, and then a popular cookbook "Household Management", published in 1861, began to encourage people to buy curry powder in stores instead of making their own. In this way, the cooking time of curry is greatly reduced, and apple and flour are used to add sweetness and consistency. This British curry later became the basis of today's curry, and curry was considered more European than Indian when it landed in Japan. Therefore, Japanese curry is not directly based on Indian curry, but developed from British curry that has been nurtured by Western food culture. In the early days when curry was introduced to Japan, almost all curry powder was imported from the United Kingdom through C&B, and the price of food using curry was also quite high [7]. In 1903, "Imamura Ya (Japanese: ハチ食品)", a pharmacy in Doshocho (Japanese: Doshocho) in Osaka, produced its own curry powder[8]. Because people in Osaka used to eat cold food the night before in the morning Reheated with overnight food for breakfast, the easy-to-prepare curry became famous in Osaka [7]. In 1905, the Russo-Japanese War broke out. At that time, more than 30% of the soldiers in the Japanese Navy had beriberi due to an imbalanced diet [20]. The military discovered that the curry rice of the Royal Navy contained meat and vegetables, which could make up for the lack of white rice. It was adopted as one of the navy's designated meals, which was the earliest "Navy Curry"[21]. In 1908, the Navy published the "Navy Chop Cooking Reference Book". At that time, the navy curry recipe included onions, potatoes, and carrots. These three ingredients were called the "Three Magical Artifacts" [8]. During the Meiji period, Japan itself did not have these western vegetables, but because the climate of Hokkaido was similar to that of Massachusetts, the local foreign consultant William Smith Clark, who was born in Japan, began to plant them in his agricultural school. Later, he farms in Hokkaido. Large-scale cultivation of Western vegetables began, coupled with the mass production of curry powder in Japan, the prototype of Japanese curry was gradually established at the end of the Meiji era[13] and became the prototype of today’s curry [8].