Kuro Kare has opened in the basement of Havelock II, bringing a compact Japanese yatai concept to the mall with just 18 seats. The casual venue is already drawing crowds for its signature 36-hour black curry, made with more than 25 ingredients and served with Japanese rice. Founded by Chef Ho Bing Rru and Aidan Wee, who previously worked at fine-dining restaurant Fleurette and later ran Kuro Kare at Singapore Management University, the new outlet expands on their earlier concept with a more creative menu and a stronger focus on the dining experience.
By day, Kuro Kare serves hearty Japanese set meals designed for a satisfying lunch, while evenings transform the small space into an intimate izakaya. Alongside its black curry, the menu features rotating off-menu and blackboard specials, including Siam Tiu chicken wings, which are deboned and coated in a spicy Thai-style sauce, and kaya toast made with seasoned negitoro and avocado between crisp brioche slices, served with a soy-marinated egg yolk. The cooking reflects the team’s fine-dining background, with an emphasis on quality ingredients and more considered interpretations of familiar Japanese and Asian flavours.
With its limited 18-seat capacity, Kuro Kare offers two distinct experiences under one roof, shifting from a casual daytime curry destination to a more intimate dinner spot. The concept is backed by a team with experience at restaurants including one-Michelin-starred Meta and Hong Kong Jockey Club, bringing a higher level of cooking to an otherwise approachable format. Dinner reservations are strongly recommended, as walk-in seating is limited and cannot be guaranteed, while the venue’s compact setting adds to its yatai-inspired character.
