A generous amount of coconut milk and vegetables wrapped around rice—Japan’s gentle take on curry!

Text & Photos by /KUNI

(South Indian-style Curry Set Meal)

Entering Chaozhou Street in the evening while it’s still light, the dark brown storefront exudes a slight bistro vibe. The walls are covered with slender wooden planks, meticulously arranged horizontally. Upon closer inspection—hey, why is one plank coming loose? The interior remains consistently dark wood-toned, with each table and chair unique, yet surprisingly free of any clutter. Truly impressive, I think to myself—just like the Japanese.

(Entrance)

(Inside the Restaurant)

(Today’s Menu on the Wall)

(Enzyme Drink)

Meal Contents:
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Spanish Garlic Prawns (NT$180)
Pork Shabu Salad with Buckwheat Cold Noodles Set Meal (Seasonal Limited, NT$350)
South Indian-style Curry Set Meal (NT$350)
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The prawns, highlighted with a generous amount of garlic, turned out more chewy than expected, their flavor and thick garlic sauce quite appealing—though the portion was sadly small. The slender buckwheat cold noodles would be rather pitiful without the sauce, tasting bland and uninspiring, making you wonder why the Japanese love this stuff so much. So go ahead and happily flip the noodles over to make sure the sauce underneath gets some attention.

Once in your mouth, the chewiness gradually gives way to the aroma of dried bonito and a sweet soy sauce aftertaste—another delightful experience. The mixed rice on the side is essentially a Japanese-style pilaf, lightly seasoned, refreshing with that bonito aroma—no wonder it pairs well with the buckwheat noodles.

(Spanish Garlic Prawns)

(Pork Shabu Salad with Buckwheat Cold Noodles Set Meal)

(Mixed Rice)

Though the staff describes Yuezhan's curry as being of Southeast Asian style, personally I find it leans more toward a Japanese interpretation. By “Japanese,” I don’t mean the common Japanese-style curry found in Taiwan, but rather a certain Japanese spirit. Many foreign dishes, upon arriving in the East, are often reinterpreted by the Japanese in their own way—French pastries being a classic example.

Today, they served a red curry and the less common white curry. I won’t dwell too much on the former, but the latter is said to have gained popularity in Hokkaido, Japan. It contains more cream while toning down the yellow turmeric, resulting in one of the mildest Japanese-style curry sauces. Yuezhan uses quite a lot of coconut milk, paired with plenty of vegetables, gently wrapping the rice in a comforting embrace. The rice may lack a bit of steaming-hot aroma, but it’s fluffed up nicely, reminding me of ATTS COFFEE in Banqiao—ah, haven’t been there in ages.

(South Indian-style Curry Set Meal)

Sometimes I truly admire Japanese food culture—their intense dedication to the essence of cuisine is incredibly aspirational. Within their seemingly reserved techniques and interpretations lie countless touching details. I hope that one day we can promote our Taiwanese cuisine in the same way.

Thoughts from Yuezhan’s Owner
Address: No. 102, Chaozhou Street, Da’an District, Taipei City
Phone: (02)2391-0299
Hours: 11:30–15:00, 18:00–23:00 Wed–Mon

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