Hanaichi’s chicken curry. The weather’s looking pretty bad and there’s a bit on at work so I went to Wintergarden food court today to get a quick chicken curry.
Out of the 5 years I have been working in Brisbane, this is the single dish that I have had most. It is situated in a nearby food court, it is cheap (used to be 5.20 when I started eating 5 years ago but still good value at 6.50), it is quick, and it is a taste of home. So our excolleagues and I would be here sometimes as much as 3-4 times a week especially on busy days. Because we Japanese businessmen generally don’t bring boxed lunches from home, eating Hanaichi curry was our equivalent of a ham sandwich.
The taste is exactly as I described it in Kabuki 2 Go. Very consistent and good as always! I was also happy to find that the chicken they use here is still the dark meat with skin on because at the MacArthur Central outlet, they changed to skinless breast cutlets. Interesting that various Hanaichi outlets have their limited edition menu.
I think Japanese people would be surprised to see regulars of Hanaichi use shichimi chilli so generously as at home, they are sprinkled with a spoon the size of an ear cleaning spoon. I sprinkle it on rather sparingly compared with the locals but still a lot from Japanese standards. Anyway, this “chilli full on” style is the way the locals do it and it’s created a new culture!