Hot Spoon

The signature “8-Hour Slow-Braised Beef Tendon Curry” is the standard choice for anyone drawn to a dish centred on beef tendon. Diners have described generous chunks that soften and break apart easily. Some recall it arriving bubbling in a small pot, with the rice and curry served separately. That style makes a strong impression, whether you like to add the piping-hot curry to your rice a little at a time or simply want it to stay warm as you eat.

Diners report that you can choose your preferred level of heat, which changes the character of the same beef tendon curry. One found level 3 distinctly spicy, while another enjoyed level 2. For a milder-feeling combination, you could pair the braised tendon with a soft-boiled egg or cheese. One diner who chose the egg recalled how its mellow richness softened the spice, while the vegetables added a touch of sweetness.

For vegetables alongside the tendon, there is a “Vegetable and Beef Tendon Curry”. The richer-finish range also includes versions with vegetables or cheese, as well as one topped with tonkatsu, or Japanese pork cutlet. Diners who ordered the vegetable version praised the generous pieces of vegetables and beef tendon in one dish; one also enjoyed balancing the heat with a soft-boiled egg. A visitor reported being able to choose between white rice and multigrain rice, and the rice type and portion can help you tailor the meal to your appetite.

For a drink after the curry, try the house-made milk-tea chai, available hot or iced and described as fragrant with spices. Those who would like a beer with their meal can also choose a small bottle of Heartland. Counter seating makes the restaurant suitable for solo dining, and beef tendon curry can be customised with different levels of heat and toppings for lunch or dinner.