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South China Morning Post
a day ago
- Entertainment
- South China Morning Post
100 Top Tables
100 Top Tables With 150 restaurant and bar listings across both cities, as well as news and features on the latest culinary trends, it is an indispensable companion to help you pick the perfect spot for any occasion.
CNA
6 days ago
- Lifestyle
- 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.
Yahoo
27-05-2025
- Yahoo
Western Boy: All under $8, with giant, juicy chicken portions at Toa Payoh stall
I first came across this stall on Facebook, where someone posted a picture of Boy's glorious Chicken Schnitzel. It felt like fate scrolling down to see that it was located near our office, at Toa Payoh Palm Spring Market. My dining companion commented that this hawker centre had 'the cleanest tables [she's] seen in [her] life'. I also appreciated the open-air vibe and bountiful plants surrounding it, allowing us to enjoy our meal in a cooling space. Western food wouldn't be my usual choice of cuisine at any hawker centre. But for the seemingly large portions at inexpensive prices (See: Chicken Cutlet w/ Rice & Coleslaw for S$4?!), how could I turn a blind eye? The owner shared that his stall only opened recently in Mar 2025, but Western Boy's Signature Chicken Chop (S$6.90) has already become a hot favourite with customers. It does take the biggest spot on their signage, so that must count for something, right? It also took up a really big spot on my plate, but I'm not complaining. The moment I sliced into it, a mouthwatering mix of the juices from the chicken threatened to burst out. I noticed that the chicken chop didn't resist the knife while we were cutting it, too. Just one clean slice right down the middle. It was undoubtedly fresh and bursting with fragrant juices between the meaty chunks in my mouth. Okay, pause. Where are they getting their chicken, and how did it remain so tender even after being grilled? Based on its taupe shade with a sprinkle of black spots, I concluded that it was black pepper sauce lathered over the chicken chop. It did lean towards the sweet side, which overpowered the peppery taste for me. I would've still preferred if it maintained a smokier profile, which I felt would've paired better with the chicken. Fries and coleslaw were the assigned sides to this dish, but I'd say they took a step back to let the chicken shine. The fries were thinly cut and remained crispy after cooling down, so kudos to that! Flavour-wise, it was only lightly seasoned with salt, and I felt they could've done with just a little more to counter the overall sweet-ish profile of the plate. A pet peeve of mine is room temperature coleslaw, which was unfortunately the situation I was faced with here. Nothing to shout about, just a humble portion of crunchy veg coated in a creamy sauce. Regardless, it was a refreshing palate cleanser every 5-ish bites that complemented the rich flavours well. Seletar Western Food (實里達西餐): Old-school western food under $12 hidden in Seletar The other dish I tried here was the one and only Chicken Schnitzel w/Spaghetti & Coleslaw (S$7.90). When the uncle first slid this plate over the counter, the only thought in my head was, 'Wow, this looks exactly like it does on the signage'. This is what dreams are made of: A humongous slab of fried chicken cutlet generously layered with cheese sauce and mayo. Well, my dreams, at least. It somehow tasted exactly like how I envisioned, possibly even better. Right off the bat, the chicken was super well-seasoned, lending it a balanced savouriness that seeped into the tender cut of meat. Similarly, this cutlet was very well cooked, tearing apart easily with just one chomp down, contributing to a satisfying mouthfeel. The cheese sauce and mayo were the same-old, but elevated the chicken cutlet with a creamy, cheesy and salty kick that tasted like childhood. Beware, this is a truly addictive combination that I just couldn't put down. 'This tastes exactly like the spaghetti at my JC's Western stall', lamented my dining companion upon our first bite of the cylindrical pasta. From the colour alone, it's obvious that the ratio of pasta to sauce was off, though when I got to the parts more saturated with minced meat, it packed a punch of tomato-y savouriness that made it more enjoyable. This dish made me feel like I was devouring a kid's meal for the portion of an adult one. Get the Chicken Schnitzel. The sides are mostly average, though are by no means inedible. They do offer a nice variation of textures and flavours to balance out the hearty chicken, but I would stick to the fries over spaghetti next time. Definitely a value-for-money, easy Western fix! Expected damage: S$4 – S$7.90 per pax Star Western: Western food from $9 with monster portions The post Western Boy: All under $8, with giant, juicy chicken portions at Toa Payoh stall appeared first on
News24
25-05-2025
- General
- News24
Sunday sweet treat: Rooibos-poached pears with Saffron ice cream
Rooibos tea is one of those proudly South African ingredients that is insanely versatile outside of the teapot. These rooibos-poached pears impart a sense of calm in the world that can only be described as you eat them. I adore the hot-cold combination of the pears and ice cream for that hot and cold sparkle. But, with or without ice cream, the pears will delight – the choice is yours. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients Saffron ice cream 2 cups cream 1 cup full-cream milk ½ cup brown sugar ½ tsp ground saffron A pinch of salt 6 large egg yolks 1 squeeze vanilla paste Rooibos-poached pears 3 cups water 4 rooibos tea bags ½ cup sugar 1 vanilla pod, halved and seeds scraped loose 4 firm pears, peeled but with the stalks in Method 1. To prepare the ice cream, heat the cream, milk, sugar, saffron and salt in a saucepan over a medium heat. Stir continuously. Once the mixture is scalding but not boiling and the sugar has dissolved, whisk the egg yolks in a bowl into a thick, aerated mass. 2. Take the milk mixture off the heat, then add about ½ cup of it to the whisked egg yolks and whisk together. Pour the egg yolk and dairy mixture back into the saucepan and heat on low until the mixture thickens. You will know it's done when it can coat the back of a spoon and a line remains when you drag a finger across the back of the spoon. Stir in the vanilla. 3. Before churning, be sure to cool the mixture for at least 4 hours or overnight. Churn according to the instructions of your ice-cream machine. 4. For the pears, add the water, tea bags, sugar, and vanilla seeds and pod to a deep pot. Heat until the sugar dissolves. Add the pears and poach for ±30 minutes, until they are soft but not disintegrating. Use a slotted spoon to remove the pears from the poaching liquid and set them aside. 5. Place the poaching liquid back over the heat and allow to reduce by half. The syrup will be pale and flavourful. 6. To serve, add a pear to each serving bowl with a scoop of ice cream and drizzle with the syrup. This recipe is an extract from Kamini Pather's debut cookbook, A ll Dhal'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dhal'd Up is her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
Telegraph
21-05-2025
- General
- Telegraph
Chop suey aubergine with Thai basil
When cooked just right, the earthy depth of the aubergines in this dish holds its own against the bold smokiness of whisky, so I urge you to try it with a dram, if you're a drinker. The aubergines must be fried to perfection. This step transforms them, softening their flesh to a velvety texture and enriching their natural flavours, so they become almost buttery. It's about coaxing out that creamy smoothness, a counterpoint to the fiery dram, creating a balance where each enhances the other. Overview Prep time 12 mins Cook time 10 mins Serves 2 to 3 Ingredients 600g baby or Chinese aubergines (or regular aubergines would also work) vegetable oil, for frying 1 red pepper, sliced into strips 9 garlic cloves, finely diced 1 fresh red bird's eye chilli, sliced For the wok sauce 2 tsp sugar, or as needed 1 tbsp light soy sauce, or as needed 1 tbsp oyster sauce 1 tbsp white wine vinegar black vinegar (optional) MSG (optional) To serve 3 Thai basil sprigs (or regular basil), leaves picked crispy fried shallots (or onions) 1 dram of whisky for each drinker Method Step Begin by slicing 600g baby or Chinese aubergines lengthways down the centre and then into 4cm chunks. Salt the aubergine pieces generously and leave for 5 minutes. Rinse the salt off the aubergine, drain away any excess water and pat dry with kitchen paper. Step Add vegetable oil to a large wok or deep, heavy frying pan until it rises about 1cm up the sides and heat over a medium heat. Add the aubergine pieces and fry until soft and buttery – about 5 minutes. Step Transfer to a plate lined with kitchen paper to drain any excess oil. Turn your attention back to the wok. You'll need to keep enough oil in it to cover the base but can dispose of the rest. Step Add 1 red pepper, sliced into strips, and stir-fry over a high heat for 1-2 minutes, or until softened. Now add in 9 finely diced garlic cloves and 1 sliced red bird's eye chilli and fry until fragrant. Return the fried aubergine to the wok and mix all the ingredients together.
