01 / ABOUT THE PLACE
About this place
At 202 Curry Dou, ordering soup curry is a chance to build a bowl to your taste, choosing not only the toppings but also the soup base and spice level. A popular choice is the bone-in chicken and 7-vegetable curry, with chicken cooked either tender or crisp. It comes with vegetables such as carrot, potato and broccoli, and you can choose the texture you prefer. One diner paired crisp chicken with the rich tomato soup and a mild spice level of 4. Another chose the coconut base with bone-in chicken, finding its mellow flavour a good match for the toppings. There is also a reported option of shrimp soup. With spice levels adjustable in fine increments, there are plenty of ways to find a combination that suits you, whether you prefer the richness of tomato or the softness of coconut.
For a vegetable-forward meal, try the pork mince and 11-vegetable curry. Sweet-and-savoury fried pork mince is served with the usual vegetables, plus toppings such as aubergine, green pepper, cabbage and corn. One diner recalled how the tomato’s acidity brought out the vegetables’ sweetness. The variety of toppings makes this a satisfying choice when you want both meat and vegetables. For a more distinctive combination, there is also the cubed pork and natto curry with browned cheese. Another option pairs tandoori chicken with cabbage and browned cheese, offering a different flavour profile from the familiar chicken and vegetable combinations.
There is plenty to choose from for dessert, too. The pudding, suggested after soup curry, is described as smooth, slightly firm and not too sweet. For tea flavours, choose matcha or hōjicha terrine. Both are rich and smooth, made with white chocolate; the matcha version comes with matcha salt, while the hōjicha is served with house-made hōjicha salt. Those after a lighter finish can opt for the gluten-free Basque cheesecake made with brown rice flour. It has the substantial texture of a baked cheesecake, balanced by a fresh, clean finish.
Diners who have visited for seasonal sweets have also shared their impressions of a whole-pumpkin pudding and a Basque cheesecake made with corn. One person enjoyed the change in flavour from pouring caramel sauce over the pumpkin pudding. If a seasonal dessert is available, it can be a reason to visit in its own right, alongside the curry. The restaurant serves both lunch and dinner, with dine-in and takeaway available. You can come for a hearty curry or settle in with coffee and dessert.
