Changi Airport is ranked as the world's second most family-friendly airport in 2025
Photo: Depositphotos/[email protected](for illustration purposes only) Featured News Singapore News Travel
SINGAPORE: Changi Airport has been ranked the world's second most family-friendly airport in a new survey by British air transport rating organisation Skytrax, as reported by VnExpress International.
Istanbul Airport clinched the top spot as the World's Most Family-Friendly Airport 2025.
Following Changi Airport were Seoul Incheon in third, Tokyo Narita in fourth, and Bahrain in fifth. Other airports in the top 10 included Munich (6), Amsterdam Schiphol (7), Doha Hamad (8), Paris Charles de Gaulle (CDG) (9), and Rome Fiumicino (10).
Skytrax's ranking was based on customer ratings of the quality and quantity of family-friendly initiatives at each airport. These included dedicated family security lanes, immigration clearance processes, play areas, and baby and childcare rooms.
Changi Airport recently awarded S$4.75 billion in contracts for the construction of its Terminal 5 expansion.
Changi Airport, which spans over one million square metres (sq m) across four terminals—roughly the size of 156 football fields—was named the world's best airport in December last year, according to the 2024 Airline Ratings Readers' Choice Awards. It was also ranked the fifth most Instagrammable airport in October by Singapore-based travel site Miss Tourist. /TISG
Read also: S$5 billion Changi Airport fund top-up a strategic move to keep Singapore a global air transport hub, expert says
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CNA
3 hours ago
- CNA
How this Japanese man went from pilgrim to sushi chef
The men lower their net, taut with thrashing fish, into the water. Most of them bolt into the deep, save for a handful of sea bream that nestle contentedly against the nylon threads. 'Why aren't they moving?' a young Taku Ashino asked his older companion. 'Those are fish that escaped from a farm,' came the reply. 'They're used to being carried in and out of the water by nets.' The answer struck Ashino like a lightning bolt. It dawned on him that like the farmed fish, he too had been sheltered and shaped by the safety of routine, reluctant to leave the comforts of home. There was only one thing to do. 'I decided to drop out of university and become a pilgrim to face my true self,' he said as we sat in his restaurant along Club Street. 'I didn't know what I wanted to be, but I knew I could find my way if I was true to myself.' Ashino spent the next two years walking the Shikoku Henro, a 1,207-km pilgrimage that links 88 temples across Shikoku Island's four prefectures. Following in the footsteps of generations of spiritual seekers before him, he roamed the remote trails, discovering not only a different side of his home country but also unknown facets of himself. In solitude, he found clarity. He discovered he could talk to the birds and the butterflies, and as the distinction between self and surroundings dissolved, became attuned to the rhythms of nature and the interconnectedness of all life. When he completed the pilgrimage, he briefly considered becoming a monk. 'But monks are also caught in a net,' he added. 'That net is called Buddhism. So I decided to come back to university and study very hard.' To fund his post-graduate studies in religious philosophy, Ashino took a job at a restaurant where he encountered another figure who would alter the course of his life. 'The chef's name is Sekine. He was the sous chef and a sushi chef at the izakaya where I worked. I immediately knew I wanted to be like him.' SUSHI IS LIFE Two decades on and the tenets of religious philosophy and the belief in nature's divinity remain a core part of Ashino. They guide the way he works and how he deals with the living creatures he uses for his food. In the 10 years since he opened Sushi Ashino in Singapore, he has made aged sashimi or jukusei a hallmark of his offerings. This, he said, is his way of respecting each life he takes in the service of feeding his diners well. 'This is my respect. I am not just cutting fresh fish. I use the best ingredients and enhance each flavour and texture.' Under his charge, silvery-skinned gizzard shad is cured in salt and vinegar, and tusk fish carefully aged between briny sheets of kombu. The longest he's aged a fish is five months. At three months, the flesh of a Spanish mackerel was firm and chewy, with a dryness that intensifies the dab of wasabi which fills my mouth with a persistent warmth. Another aspect of honouring his catches is shinkejime, a method of dispatching fish he picked up from Hiroki Hasegawa, a well-known fish broker in Japan. The technique involves holding the fish in a particular spot to keep it calm and the swift severing of its spinal cord, which purportedly causes the animal little stress and slows the degeneration process. For practice, Ashino fishes in local waters. 'I do many (shinkejime) practice on the Singapore fish. Sometimes, I do shinkejime on one fish and not on another of the same type of fish to compare. And definitely, without shinkejime, there is a smell,' he said. Not everyone is excited about the prospect of dining on sashimi cut from local fish, but it's a prejudice Ashino hopes to debunk over time. 'Singapore fish is just as good as Japan fish,' he explained. 'Of course, the sea temperature is higher than Japan, so the fish is leaner, but I think it's very creamy and even better for freshness,' he said. He offers these local fish — snappers, horse mackerel, trevally and the like — as a complimentary surprise for regulars. He remarked that Japanese diners are more appreciative of this service because of its uniqueness and the effort and skill required. Singaporean diners, on the other hand, need some persuasion. 'So what I want for the coming decade is just continuing to supply the local fish as much as I could. And also, that could be the uniqueness for my restaurant, because nobody serves the Singaporean fish with the shinkejime method,' he explained. Another evolution at Ashino is a structural change to his menu. Inspired by a recent experience at the vaunted Sushi Sho in New York City, Ashino now offers a hybrid experience: A short omakase followed by an okonomi (a la carte) menu. '[Sushi Sho owner] Keiji Nakazawa is the one who created omakase about 40 years ago. But now he feels that younger chefs simply rely on the omakase menu. Omakase, you just serve, that's all. Okonomi menu requires skill.' An okonomi menu, he continued, calls for adaptability. It means cooking dishes or making sushi on the fly, without the predictability of the omakase format. In turn, the experience is more personal for the diner. Today, Ashino continues to draw on the clarity that set him on the Shikoku Henro all those years ago. His deep belief in the interconnectedness of all life isn't something he talks about openly, but is instead channelled to the thoughtful, exacting food he serves.
CNA
a day ago
- CNA
Putien's founder Fong Chi Chung on his humble beginnings, giving back and the value of an egg
Off the coast of Putian city in China's Fujian province, we bobbed along on a boat together with Putien's founder Fong Chi Chung. We'd just admired the thriving yellow croaker fish and oyster farms from which the Putien restaurants in Singapore and all around Asia get their fresh produce, as part of a tour that Mr Fong was giving of his hometown. The restaurants, numbering more than 100, may be named after the Chinese city, but awareness of Putian as a place or destination is low. It is not on the usual tourist maps and few people have an understanding of what it is like. Although Mr Fong lives in Singapore and is a naturalised citizen, he sources produce from Putian for his restaurant chain. Known to everyone – workers and reporters alike – as 'Uncle Fong', the 57-year-old also leads the occasional private tour for people of Hinghwa descent, or to show the media what the area has to offer. At one point, he gestured to the wild, hilly islands surrounding our boat. 'What do you see?', he asked. The answer came: 'Nothing.' 'Right, even the hills are bare. There are no trees. Nothing grows. In the past, the people who lived here were so desperate, that there wasn't even tree bark to eat when they had no food. They would jump on the first ship that came along and say, 'We don't care where you're going. Just get us out of here'.' One wonders how many natives of this part of Fujian ended up settling in Singapore in this way, as Mr Fong himself did in 2000 when he first moved here to set up an electronics factory with his wife and two sons at the age of 32. He would go on to become a citizen in 2008. The story of how he decided to open the first Putien eatery that same year in a coffee shop on Kitchener Road because he missed the Hinghwa cuisine of his hometown is well known, as is Putien's rise to fame with a Michelin star in 2016 and the expansion to 100 outlets across Asia. Yet, no matter how successful they are, Putian natives remain a sentimental lot, Mr Fong said. Pointing to the shore opposite, dotted with handsome buildings, he added: 'Putian people who went overseas and did well for themselves came back to build homes here, because they remained very attached to the land. They said, 'I still want to come back'.' That same night, we were invited to dinner at Mr Fong's own home, where he spends a few months a year. He built the house in 2015, in the village of his birth. Designed with elements of traditional Chinese architecture such as a central courtyard, a grand hall and a landscaped garden, the property also has quarters for helpers, as well as a massive peacock aviary in the shape of a gilded birdcage. Fun fact: The peacocks were a gift, so he built them the aviary at a cost of 80,000 yuan (S$14,260). There were also cat towers and dog kennels. He had at least five or six rescued animals, either pedigrees given up by previous owners or strays that, 'thanks to fate', found their way to his home. In his front driveway, under a massive celebratory tent, there were at least 20 tables, a stage for song-and-dance performances and live calligraphy demonstrations by his artist friends. There were rows of live cooking stations featuring the best of Putian's gastronomical delights and all manner of libations, from Chinese yellow wine to not-for-sale vintages from billionaire Jack Ma's winery in Bordeaux, France. Even the mayor of Putian was in attendance. It couldn't have been more different from his childhood home. Mr Fong, the youngest of four children, said to me as we chatted in his garden: 'I was born in this very village. 'We were very, very poor. I shared a room with my grandmother, so I was very close to her. "At home, the best food we had was eggs from our chickens. The value of each egg was about 12 cents. They were so precious that we never ate them. Even as her grandson, I was never allowed any. But, when we had guests, she never hesitated to cook them eggs in sugar syrup.' One day, he recalled, a guest from abroad came to visit. His grandmother cooked four eggs for the guest. 'I said, 'Grandma, please cook just one more for me'. She said, 'You can have the leftovers'. "Usually, guests ate one or two eggs, said they were full and left the rest for the children. But, this guest, being from overseas, didn't know this. When the guest ate the fourth egg, I started bawling.' As a restaurateur today, his grandmother's way of hospitality stays with him. 'That principle influenced me deeply. Give the best to the guests,' he said. 'I always tell my workers very simply, 'Be nicer to the guests'. Then, you don't need standard operating procedures. Everyone should just be nice in their own way.' THE YEARS HAVE PASSED "VERY QUICKLY" This year, in October, Putien will celebrate its 25th anniversary. A quarter of a century in Singapore's tough dining scene surely means the business must be doing something right. However, Mr Fong looked blank when, back in Singapore, over the course of tea at his black-and-white bungalow, I asked if he was planning to celebrate this milestone. 'Is it our 25th anniversary?', he wondered. He hadn't realised it. 'Every day is full, so, I don't think much about it,' he said with a chuckle as he brewed some tieguanyin tea leaves at the table. 'But speaking of how our first day of business really was 25 years ago – recently, I was going through some old photos and thought, 'Wow, I was so young!' "It has been good. I pour myself into it and I love it. So, these 25 years have passed very quickly and happily.' When Putien first started operating in a coffee shop, there were about 30 dishes listed on an A3-sized piece of paper, Mr Fong recalled. Many of the dishes including the restaurant's famous lor mee, bee hoon and seafood dishes have remained unchanged since then. Mr Fong was never a chef himself, but he had exacting standards when it came to food. 'The chefs thought I was very difficult, but I had the name of Putian to uphold.' If you are wondering why the restaurant's name is spelt Putien with an "e" instead of Putian after the city, it was due to a fortuitous administrative error. 'Back then, it was a relative of mine in Singapore who went to register the business. The name is in the Fujian language, so he wasn't sure how it was spelled in English,' Mr Fong said with a laugh. 'Imagine if he had spelled it 'Putian'. It would have been a big problem. We wouldn't even have been able to register our business, 'Putian' would never have been approved. The heavens were on my side.' As for the business growing to the behemoth that it is today, he said: 'How could I ever have imagined that?' A FUNNY STORY FROM A TRIP TO THE SINGAPORE ZOO On why he is known by the intimate name of "Uncle Fong", there is a funny story behind this. At the start, he trained Singapore cooks to replicate the flavours of his home. Later on, he hired cooks from China who moved to Singapore with their families. While the cooks were busy at the restaurant one day, Mr Fong decided that he would take their young children on an excursion to the Singapore Zoo. 'We entered the zoo and the first thing we saw was a giraffe,' he recalled. 'All the children immediately cried, 'Boss, there's a giraffe'. And then, it was, 'Boss, there's a monkey'. "I was so embarrassed. Their parents called me 'boss' in Mandarin, so they thought that was my name.' Lest the other zoo visitors thought he was leading a syndicate exploiting children, he hastily instructed them to address him as 'Uncle Fong' instead. I had been in Putian, also known historically as Hinghwa or Xinhua, for just three days. During that time, I learned that the city is famous for being the birthplace of a sea goddess named Mazu, who has been worshipped for a thousand years. The city is also for its private hospital industry and for being the fake-sneaker capital of the world. I continued to learn even more through Mr Fong. The people of Putian are known for being hardworking due to the land's meagre resources. 'We have nothing special compared to neighbouring Fuzhou and Quanzhou. Land is scarce. So, out of necessity, people have to focus on survival,' he said. "To be honest, 'Putian's reputation in China is not very good. Online commentators write, 'You mean such a good brand can come out of Putian?' What they are saying is, Putian people only care about making money." In Mr Fong's mind, there's no doubt that while his restaurant chain has built its name on specialising in the food of Putian, Putien is a Singapore brand. FROM PUTIAN TO THE WORLD, VIA SINGAPORE In 2007, officials from trade agency Enterprise Singapore, then known as Spring Singapore, approached him after a meal at the original Putien eatery. 'I said, 'Huh? The Singapore government is looking for me?'" What the government agency wanted was to present an offer to help the business expand, by linking it up with brand and management consulting services. 'The consultants said, 'We'll help you build your brand like MacDonald's and KFC'. "I started imagining Putien staff members in uniforms like MacDonald's employees.' With a few hundred thousand dollars in grants, Putien opened two more outlets the following year. 'So, is it a Singapore brand? Of course, it is. We started in this market and we had the help of the Singapore government. That gave us the opportunities. If not, we'd have one restaurant and it might have done good business, but it might also have closed down when I got old,' he said. There is, however, no Putien restaurant in Putian, even though the city's government had asked him to open one there. Elsewhere in Chinese cities such as Shanghai, Beijing and Guangzhou, his restaurants are located in "the best shopping centres'. 'Lor mee and bee hoon are everywhere in Putian. There's no point in opening there,' Mr Fong said. Putien has built its success on the home-style food of the Putian people, but until just recently, 'Putian people would never serve Putian food at feasts", he added. "They would serve Cantonese food instead, because Putian food is peasant food.' His view is that if you don't know the food of your own people well, "you are letting subsequent generations down". He mused: 'I was also thinking, as a person, if I'm able to do one thing that's meaningful in my life, I'd be happy. How do you define meaning? It's not about doing business and making money ... in my mind, I wanted to bring Putian to the world." Sourcing produce from Putian such as traditionally harvested sea salt, Nanri abalone, bamboo shoots, loquats from the town of Shufeng and razor clams from the village of Duotou is another way in which Mr Fong builds links to his hometown. For the last two years now, Putien has organised the 'Duotou Clam Festival' in spring, during which journalists from across Asia are invited to take part in harvesting the razor clams from nutrient-dense black mud. 'Helping the farmers and promoting their produce is meaningful to me,' Mr Fong said. 'I don't invest money in the farms. I just feel it's my responsibility to help them earn more ... If I help them with publicity and they earn more money, they will work even harder, they will breed better varieties and they will take better care of the clams. Isn't that good? "We do our thing, which is opening and running restaurants. They do their thing.' LIMBS, HEAD AND HEART Of course, through 25 years, Putien has had its ups and downs, Mr Fong said. The COVID-19 pandemic, for instance, was "a period of daily nightmares". He was thinking if the whole company might collapse in three months. After the pandemic now, it hasn't been good either because there is so much competition. "Recently, my hair has been going white,' he exclaimed. Eating into the "China food" pie are Xiang Xiang Hunan Cuisine and Yun Nans, for example, not to mention the popular brand Haidilao, as well as the numerous eateries specialising in hotpot and mala meals. Mr Fong is not just head of Putien, he also oversees two Uncle Fong Hotpot restaurants and Sam Leong Street Chicken Rice. The key is to keep challenging oneself to evolve, he said. 'In business, you should never say, 'I'm doing well. I'm making money. I've opened so many outlets. This business will be mine for generations'. "I think that's an immature way of thinking. When time leaves you behind, it won't even stop to say goodbye.' How many people remember the Four Heavenly Kings of Singapore restaurants, he asked. 'When I first arrived in Singapore 25 years ago, they were the four famous chefs at four big restaurants. Why aren't they around today? "Hong Kong used to have massive, grand restaurants where everyone would go for breakfast and eat dim sum and drink tea with their morning newspapers. They flourished so much that it became a way of life for Hong Kong residents. Now, not even one is left. 'The worst thing for a restaurant is to be eliminated by natural selection. If you don't evolve with the times, you get left behind." He added: "Who knows, in two decades, people won't be dining like they do now and they won't go to our restaurants any more. The model has to change. Put yourself in danger. Challenge yourself.' In August last year, for example, Putien did just that by famously rolling out its 'no GST and no service charge' policy, such that it did not raise menu prices. 'In one month, we took in S$1 million less,' he said, likening the move to 'chopping off my own limbs". The left arm was the Goods and Services Tax (GST) and the right arm was the service charge. However, he also thought that if he did not do that, another brand might rise and go for his neck, he added. "I'd better cut off my own arms first.' His strategy worked and patrons were elated. Many old customers returned to support the restaurant chain. "If we don't have a good relationship with customers, they will go elsewhere. We keep thinking about how we can cultivate a warm relationship with our customers,' he said. The business lost money for nearly five months and in the end, the solution was to raise productivity. 'Could we put more effort into choosing products? Could we be less wasteful in the kitchen? At times, the workers outnumbered the customers in the restaurant, which was wasteful. "In business, they say, you really have to wring the towel dry.' With the adjustments, from the start of this year, the business has been "making money and more than before", he added. His point was that by improving team productivity, each outlet made more money and each employee got more money. To be a successful and happy restaurateur, you cannot look at it as just a business, Mr Fong said, adding that if he did, it would be easy to close shop and "not work so hard" once the business stopped being profitable and the market was not good. 'I see it as a responsibility. If you close down, so many people will have to look for new jobs. And guests who love the food will be very sad.' He also cannot bear the thought of long-time regular customers saying that Putien is getting more expensive. "They should feel that Putien is still the same Putien they knew 20 years ago.' Mr Fong's two sons, aged 31 and 33, are both involved in running Putien. "Sometimes, I think, 'Why are my two sons so stupid?' They've joined me in this business. It's so difficult. Why don't they do something else? "But they are like me. They enjoy it. They have had an emotional connection to the restaurant since they were young.' As to whether he has thought about retiring and letting his sons take over, Mr Fong said it is not something he "dares to do" now given the market conditions. It would be an "irresponsible" move. There is also the sense that it can be a frightening prospect. "What's there to do after retirement? You can't drink all day. Your body won't be able to take it.' He might, when the day comes, take up painting again. He studied art before graduation and although the walls of his home are adorned with art pieces, none of the paintings are his. In case you are wondering, he does eat frequently at his own restaurants and also at high-end restaurants, but during his time off, his first choice is to tuck into hawker food. 'Every food court has good food,' he said, listing bak kut teh (pork bone soup), Hainanese chicken rice and laksa (noodles in spiced coconut milk broth) as his top three favourite dishes. 'A good friend took me to Katong to try a laksa he liked, but I prefer the one at Jalan Besar.' In his free time, he'll also play with his pet cats and dogs, and he has several in Singapore. Most were given up by other pet owners and taken in by him. 'When I'm away from Singapore, I insist the people at home send me pictures of my pets every day. Cats are more complex creatures. Dogs are just focused on their owners. I don't particularly train them. Just be kind to them and it's enough. "Just by looking into my eyes, they can tell what I want with more accuracy than people.' For now, though, an idyllic life isn't on the cards. Instead, he's turning his focus towards bringing established food-and-beverage brands from China into Singapore, including 'China's best dumplings, China's best fast food and China's best dim sum'. 'In China, everyone knows that if you go to Singapore, you have to look for Uncle Fong. I used to just focus on Putien but now, I think I can do this," he said. 'I think I've done enough in 25 years. I've done something meaningful. I've raised the profile of my hometown. I've helped many farmers. I've helped people learn to run restaurants. And I've brought Putian to prominence.'
CNA
2 days ago
- CNA
Diners, ice cream parlours and soba: An essential guide to Okinawa's surprising food scene
You walk into a local restaurant in Okinawa, and on the menu are its bestsellers: Okinawa soba, a dish that feels unmistakably Japanese; chanpuru, a stir-fry of bitter melon, egg, and tofu – also a common South China or Southeast Asia dish; and then, oddly, a Tex-Mex style taco rice. To the uninitiated, it might come across as a cuisine with no clear identity, but this culinary mash-up has deep roots. Okinawa was once the independent Ryukyu Kingdom, a prominent trade partner with imperial China and Southeast Asia for centuries, before it was annexed by Japan, then later occupied by American forces after WWII. Each era left its mark in the language, the culture, and especially the food. Today, Okinawa is Japan's most popular domestic holiday spot, and an increasing number of travelers from East Asia and Southeast Asia are making their way there too, thanks to more direct flights (Jetstar flies direct from Singapore three times a week). Part of the allure? Subtropical weather, some of the best dive spots in the world, pristine, uncrowded beaches next to five-star resorts – no wonder it's called the 'Hawaii of Japan' by some. But if you ask us – start with the food. Because not only is it a delicious, underrated side of Japanese cuisine with tropical twists and turns, it's also an easy way to get acquainted with the island's layered history and culture. So if you're planning a trip, let this culinary guide be your way in. NAHA CITY RESTAURANTS FOR TRADITIONAL OKINAWAN CUISINE ROYAL COURT CUISINE Back in the days of the Ryukyu Kingdom, Okinawa was a tributary state of Ming China, and food played a diplomatic role. Royal chefs were sent to China to train, returning with refined dishes meant to impress visiting envoys. Served in elegant lacquerware, these became the foundation of Ryukyu court cuisine. After the kingdom was abolished by Imperial Japan in the late 1800s, these once-exclusive dishes gradually made their way to the masses. View this post on Instagram A post shared by 琉球料理 ぬちがふぅ (@nuchigafu) Today, you can still taste that royal heritage in Naha city. Ryukyu Cuisine Mie stands out for its traditional, pared-back style, while Nuchigafu in the quaint pottery neighbourhood of Tsuboya and Omoro Dun-chi just outside the center offer a more homely take in charming, old-style settings. IZAKAYAS For a more casual take on Okinawan food, hit up a local izakaya. The lively atmosphere in these eateries are perfect for sharing small plates over drinks. One staple to try is goya chanpuru – a bitter melon stir-fry with egg and tofu. Variations may include ingredients like okra or even Spam, a pantry staple dating back to the American postwar era. The word chanpuru means 'something mixed,' and is said to originate from the Malay word 'campur' – a nod to the multicultural influence on Okinawa's cuisine. View this post on Instagram A post shared by Adam Liaw (@adamliaw) Other favourites include a mochi-textured peanut tofu, tender pork belly simmered in local rice wine and squid ink somen – a thin noodle alternative to soba, usually served stir fried. Popular izakayas in Naha include Yunangi and Dachibin, both local favourites known for their buzz and variety. If you spot Agu pork on the menu, order it. This Okinawan native breed is prized for its marbled richness, often dubbed the wagyu of pork. For a dedicated experience, head to Shima Buta-ya, a restaurant that specialises in all things Agu. Not to be missed are the black sesame pork and side dishes like peanut tofu and fried yam. Tip: These places fill up fast – go early or make a reservation to avoid the queue. OKINAWA SOBA Okinawa soba is to the islanders what ramen is to the mainland Japanese – an everyday staple with countless variations, but the fun is in trying them all. Typically, expect thick, chewy wheat noodles in a clear, light broth, topped with sweet-savoury pork belly, fishcake and ginger slices. In Naha, try the Insta-famous Eibun (expect to queue), or go hyper-local at Susuriba Okinawa Soba, where ordering is done vending-machine style – no-frills and tucked in a nightlife-heavy neighbourhood of Matsuyama. For something different, head to Restaurant Arinkaya in Minatogawa Stateside Town – a repurposed American military housing area now home to indie boutiques and cafes. The chef, originally from Yonaguni Island, brings a southern twist to the classic bowl. MAKISHI PUBLIC MARKET Located along the main Kokusaidori Street, this 74-year-old establishment is a great sampling ground for fresh Okinawan produce, from tropical fruit to fresh seafood which can be purchased and prepared on the spot at one of the restaurants on the second level. You'll also find stalls selling traditional fare like fishcakes – a delicacy enjoyed during Shimi, Okinawa's tomb-sweeping festival. Much like Qing Ming in Chinese culture, families gather at ancestral graves to offer food and share a meal together. Keep an eye out too for traditional snacks like Okinawan donuts – a treat with roots in South China. Nansei Donuts (previously located opposite the market, with plans to relocate as of April 2025) is known for frying them fresh to order, offering contemporary flavours like lemon, mugwort, and brown sugar. Tip: For a food-focused stay in Naha, consider OMO5 Okinawa Naha, located in the heart of Matsuyama, Naha's buzzing nightlife and dining district. In the lobby, you'll find an interactive map of top local eats curated by insiders – or enjoy Okinawan dishes at the in-house cafe, which serves dishes from beloved neighbourhood restaurants. The hotel also offers daily Awamori (a local rice wine) tastings and English-language market tours for a deeper dive into local food culture. THE POSTWAR ERA: OKINAWA'S DINER AND DRIVE-IN CULTURE After Japan's surrender in WWII, Okinawa came under US administration until 1972. During this time, the island became home to one of the most strategic American military bases in the Asia-Pacific – and with it, a wave of American cultural influence that still lingers today. Nowhere is this more visible than in Okinawa's love for American-style diners. In Chatan, you'll find Ruler's Taco Rice, a diner dedicated to the dish that defines Okinawa's East-meets-West culinary identity. Taco rice – ground beef and salsa over fluffy Japanese rice, topped with shredded lettuce, cheese, and other fixings – was born out of the island's military presence but is now beloved by locals. Be sure to order a side of their onion rings. Blue Seal Ice Cream, a local institution, began in 1948 as a dairy supplier to the US military. While you'll find outlets all over Okinawa, the newly-renovated Makiminato branch is worth a visit. Styled like a 1950s diner straight out of Grease, it features a small exhibit on the brand's history and the full lineup of flavours. This writer's top picks: Strawberry cheesecake and Okinawan salt cookies. If you're road-tripping up north, swing by Sea Side Drive-In – Okinawa's oldest drive-in, opened in 1967 by a refrigerator mechanic who once worked with the American military and was inspired by the diner-style restaurants on base. This roadside institution is loved by locals for its order-at-the-window charm and hearty fare: Think oxtail stew, cream of mushroom soup, and a surprisingly great club sandwich. The vibe is reminiscent of a Hainanese-Western cafe one would find in Singapore. Another worthwhile stop if you're heading north toward Cape Zanpa is Cape Zanpa Drive-In, known for its crispy chicken burgers. Add a side of homemade slaw and freshly fried sweet potato chips. This humble diner is also the perfect spot to kick back and enjoy the sunset after a day of road tripping and sight-seeing. LONGEVITY FOOD AT OGIMI VILLAGE Okinawa is one of the world's five Blue Zones – regions with the highest concentration of centenarians. One village in particular stands out: Ogimi, in the island's north, where it's not uncommon to see old folks tending to their vegetable gardens with quiet vitality. Many elderly folk are self-sufficient and aging healthily. Ogimi is also famed for another powerhouse of longevity – Shikuwasa, a local citrus rich in Nobiletin, a compound known for its anti-inflammatory and neuroprotective properties, particularly in combating Alzheimer's. Two stops not to miss: EMI NO MISE For lunch, head to Emi no Mise, a humble eatery where you're served a longevity meal in the owner's own home. Expect a nourishing spread of homegrown, home-pickled, mostly plant-based dishes — all prepared with care and tradition. Seating is very limited, so reservations are essential. View this post on Instagram A post shared by 金城笑子 (@eminomise) SHIKUWASA PARK While you will find Shikuwasa juice all over Okinawa, here you'll get to taste it right at the source. The park offers English-language tours that take you through the production process and highlight the fruit's health benefits. Don't leave without stocking up on some Shikuwasa produce, with everything from cakes, sweets, and juice concentrates. View this post on Instagram A post shared by 大宜味シークヮーサーパーク | 沖縄 | やんばる | シークヮーサー専門店 (@shikuwasa_park_ogimi) AWAMORI: THE LIQUOR THAT PREDATES SAKE AND SOCHU Long before sake or shochu, there was awamori – Japan's oldest distilled rice liquor, with roots tracing back to Okinawa's trade with Thailand and China in the 15th century. The technique eventually made its way to mainland Japan, evolving into the sake and shochu we know today. Yet despite its heritage, awamori remains under the radar, often dismissed as an "old man's drink" by younger generations. Now, a new wave of bartenders and distillers is breathing fresh life into this forgotten spirit. In Naha, make a beeline for El Lequio – the city's only mixology bar and a proud entry on Asia's 50 Best Bars extended list (2023). Portuguese for 'the Ryukyu,' El Lequio champions Awamori through inventive cocktails that spotlight local ingredients – think bitter gourd-infused spirits and house-made awamori blends.
