Stick to healthy, natural magical curry & enjoy free refills of rice and curry

▲Magical Curry has stood strong in the Taipei Main Station area for 11 years!

Reported by Reporter Huang Shiyuan / Taipei

What kind of curry shop can stand firm in the Taipei Main Station area for 11 years? Located on B1 of Caesar Park Hotel, Magical Curry insists on using natural spices to make its curry sauce—rich in flavor but not overly spicy. If you can’t get enough, you can add more rice and curry sauce, making it very popular among students.

Why is the shop called “Magical Curry”? General Manager Li Minggan said it was named by a friend who said that making curry involves adding various spices, just like “casting a spell,” and that “Magical Curry” is easy to remember and leaves a deep impression. He also hopes their curry has a bit of magic to bring happiness to people.

The curry at Magical Curry is European-style—less spicy than Indian curry and less sweet than Japanese curry. Shop manager MOMO explained that their curry uses a golden ratio blend of dozens of natural spices, including India’s signature MASALA, along with high-grade onions with a sugar content of over 14 degrees, all slow-cooked for 36 hours.

▲The rice at Magical Curry is premium Japanese Koshihikari, a native rice variety. (Photo by Reporter Huang Kexiang)

The spice level of Magical Curry can be categorized as mild, slightly spicy, medium, and hot. The curry made at the central kitchen is mildly spicy but still acceptable to most people. MOMO said that the mild version is made by diluting the original curry sauce with fresh cream to reduce the heat.

For a good bowl of curry rice, the quality of the rice matters a lot. MOMO said Magical Curry selects premium Japanese Koshihikari rice, and bamboo charcoal is added during cooking to purify the water and retain essential minerals, making the curry rice healthier and tastier. MOMO also pointed out that Koshihikari rice is chewy and firm, making it a great match with curry.

▲“Coconut Chicken Katsu Curry” is a signature dish at Magical Curry. (Photo by Reporter Huang Kexiang)

“Coconut Chicken Katsu Curry” is a signature dish at Magical Curry. It uses boneless chicken thigh cutlets that are deep-fried and then topped with coconut milk-flavored curry. The curry is served in a copper pot, which is not only aesthetically pleasing but also helps keep the dish warm. Although you can add more rice and curry sauce, MOMO recommends scooping an appropriate amount onto your plate instead of pouring all the curry from the copper pot directly onto your rice.

Another popular dish at Magical Curry is “Magic Black Curry.” Unlike most black curries on the market that are thick and dark in color, this one is made with octopus ink sacs, Magical Curry’s special spice blend, and butter bacon, adding a hint of seafood flavor that pairs well with deep-fried cod.

▲The black curry is made with octopus ink sacs, Magical Curry’s special spice blend, and butter bacon. (Photo by Reporter Huang Kexiang)

Besides dining, Magical Curry also hosts “Little Chefs” activity sessions during school holidays. Groups of 10–12 children aged six and above (elementary school level and up) can book in advance to experience making korokke (Japanese croquettes) and cutlet preparations (pre-frying steps). While waiting for frying, Magical Curry conducts interactive Q&A games, and in the end, the kids get to enjoy the food they made themselves. Prices vary depending on ingredients, around NT$300–400.

Currently, Magical Curry has a cross-industry collaboration with Dcard Ponta. From Monday to Friday, show your Dcard Ponta card when ordering two set meals or combo meals at Magical Curry to receive one free additional tonkatsu (pork cutlet) (promotion period: 2014/12/1–2015/6/30). Future collaborations with Dcard Ponta are also under consideration.

For more details on promotions, please visitwww.ponta.com.twour deals and events page


▲The dining environment at Magical Curry. (Photo by Reporter Huang Kexiang)

Magical Curry Experience Collaboration