Hidden in the basement of Singapore Management University, Kuro Kare is an establishment that one would probably not come across knowing about if one isn’t a student within the university — that being said, its existence within the compounds of the university is recently being mentioned by some media sources which got us relatively interested to try them out. Kuro Kare’s location isn’t a tough spot to find especially for those who are especially familiar to the area — one could easily find them in the underground passageway that is part of the premises of Singapore Management University that links up Bencoolen MRT Station with Bras Basah MRT Station; they had taken over the former premises of the now-defunct Wolfrik's Pizzeria. Much of the interior of Kuro Kare has been kept relatively functional, which suits its direction as being a quick-service diner that would cater to the students of the university; the space featuring simple wooden dining tables and black metallic chairs, while the walls are simply decorated with small shelves and painted with their logo — also featured a red and white colour scheme that is being used in their branding as well. One highlight that we have read about some sources about Kuro Kare is that the spot is being run by folks who had formerly worked at Fleurette; a fine-dining establishment located in Rangoon Road — Kuro Kare also claims that they serve up “Singapore’s Best 36-hour Japanese Curry” which is also prominently displayed on the facade of the space. The menu at Kuro Kare primarily features Japanese curry that is paired with different meat / vegetable options; there are also a couple of snacks available on the menu that are available on the “To Share” section as well.

Skimming through the menu on what they have to offer, we felt that the Keema Black Angus Curry was perhaps one of the more viable options for one if they did not want to opt for an item that features fried items or simply vegetables if they do not wish to break the bank here. Priced at $12.90, the Keema Black Angus Curry is described on the menu to come with hand-minced 200-day grain-fed Angus Beef; we also note that it does come with some nibs of peas and pickles as well — the rice coming with a light sprinkle of Furikake for an increased aesthetic appeal. Patrons can actually opt for a “Make It A Meal” option — this would see the Japanese Curry rice come with a Soda / Imported Japanese Drink and a bowl of Rich Tori Paitan Soup on the side; this was not quite necessary for us, considering how Kuro Kare does serve up free-flow iced barley tea at the self-service counter free-of-charge. We also opted out of the add-on of an Onsen Egg (a chargeable add-on) when asked at the counter. Featuring just minced bits of beef within the curry roux, the curry here comes with a distinct earthy note that isn’t quite as sweet or generic as the more commercially-made ones that we are more exposed to from chain eateries or stalls serving up Japanese cuisine in the hawker centre / coffeeshops / food courts. The best way to enjoy the Keema Black Angus Curry is to mix up all the Japanese Koshihikari rice with the Keema Black Angus Curry altogether — this also made the rice absorbed that deep, earthy note of the Japanese Curry making it a pretty flavoursome affair. Since there is minced Angus beef mixed into the Japanese Curry, one could also detect a rather light hint of gaminess that lingers around the tastebuds that isn’t particularly intrusive, but rounds off those earthy and savoury notes of the Japanese Curry pretty well; all that while the tangy zing of the Japanese pickles cutting through it.