At one-MICHELIN-starred restaurant NOBUO in Taipei, chef Nobu Lee surprises diners with a dish that’s probably unexpected in a fine dining restaurant—a seemingly simple curry served after the main course.
Though simple in appearance, this curry boasts a rich, layered flavor that has won hearts, with some diners even asking for six servings. It has since become one of NOBUO’s signature comforting dishes.
Despite its unassuming appearance, the curry is rich and deeply flavourful, with layers of notes that captivate the palate. It has become a signature comfort dish at NOBUO, with some guests requesting as many as six servings.
While the dish may appear simple, its preparation is anything but.
He starts by melting butter in a big pan and sautéing sliced or chopped pear, apple, kiwi, onion, carrot, and celery over medium-low heat. As the moisture cooks off and the flavours come together, he throws in spices like cloves, cinnamon, curry leaves, chili, ginger, and bay leaves. Then, he adds liquids—sake, soy sauce, honey, milk, and water. Partway through, he stirs in some espresso and lets it all simmer before finishing with 77% dark chocolate and butter. That final step gives the curry an extra layer of richness and complexity.
“It’s an elevated version of traditional Japanese curry,infused with memories of home and cherished friends.” he shares.
Growing up in Tokyo, Nobu recalls visiting a curry shop on the third floor of SEIBU Ikebukuro with his mother. From the tuxedoed waiters and silverware to the tableside service and incredibly delicious curry, every detail left a lasting impression on him.
When the shop disappeared, he found himself unable to recreate the nostalgic flavours of his childhood—until a conversation with his friend, Lee. Lee mentioned a curry he had once made as staff meals during his time working with Japanese chefs. Nobu experimented with Lee’s recipe and, to his surprise, successfully recreated the taste of his childhood.
Now, this curry has become a staple at NOBUO, representing Nobu’s culinary journey and his pursuit of exceptional taste.
He has generously shared his recipe. Why not try making this curry at home for an extraordinary taste?
NOBUO’s “Lee’s Curry” by Chef Nobu Lee (serve 5-6)
Ingredients
A150 g carrot
15 g onion
150g kiwi
150g granny smith’s apple
150g nashi pear
10 g ginger
B
800ml water
1 fresh bay leaf
3 fresh curry leaves
C
100ml cream
100ml milk
25g honey
30g soy sauce
25g sake
1pc seeded dried chili
8g Japanese rice vinegar
20g Valhrona 66% chocolate
1/2 pc nutmeg grated
0.15g cinnamon powder
1pcs Clove
20g Indian curry powder
4g salt
4 shots espresso
120g Mild Japanese curry roux (the restaurant has used homemade vadouvan, but for home cooking, the chef recommends using curry roux for convenience.)
Method
1.Grate all ingredients in Group A and sweat them with 50g of butter for 1 hour, or until all the liquid has evaporated. Be careful not to let them brown.2. Add the ingredients in Group B and bring to a high simmer over medium-high heat. Avoid burning the sides of the pot.
3. Add the ingredients in Group C, bring everything to a boil, and then simmer for 45 minutes to 1 hour.
