🌸Okinawa Prefecture and Gurunavi Launches Okinawa Menu Fair 2018 in Singapore🌸
Dates: 8th to 28th March 2018
Venue: Across 5 participating restaurants in Singapore
PIXY Bar & Cuisine
Ristorante LUKA
O-Ku Japanese Tapas Bar
Kabuke
Kinsa Sushi
The Okinawa Prefecture of Japan and Gurunavi are co-organizing the Okinawa Menu Fair in Singapore to promote the fresh and healthy cuisine of Okinawa.
Okinawans are known for their extraordinary longevity, thanks to their traditional indigenous cuisine. With the longest daylight hours in Japan, produce grown among the beautiful sun and sea are fresh, nutritious, and rich in flavor. Hence, the aim of the Okinawa Menu Fair is to reveal the secret of longevity in Okinawa, Japan in Singapore, in addition to popularizing Okinawan cuisine in Singapore.
The five participating restaurants in Singapore will be creating a special Okinawa menu using the freshest Okinawan produce and ingredients originating from the prefecture, such as Motobu Waygu Beef, Shikuwasa Citrus, Okinawan Brown Sugar, Aguu Pork, Fishes & Tofu. These exclusive menu items will only be available during 8th – 28th March 2018.
Kabuke, helmed by Chef Rio Neo, is one of the 5 participating restaurants that will be incorporating numerous Okinawan produce in a 3-course menu available exclusively during the Okinawa Menu Fair.
In collaboration with the Okinawan Menu Fair, I was invited to Kabuke to sample Chef Rio’s special Okinawa menu.
In this menu, Chef Rio pays homage to Okinawa cuisine with his interpretation of ingredients and dishes that he feels are symbolic to Okinawa.
The Goya Tempura with Umibudoh ($15++) contains Goya which is Okinawa bitter melon, also known as bitter gourd. It is a trademark Okinawa produce and
is popular for its healthy and anti-aging benefits. Chef Rio poaches the Goya, stuffs it with cream cheese and bacon, then coats it in a light tempura batter before deep-frying to perfection.
I am not too fond of bitter melon, but the cream cheese and bacon does neutralise the bitterness slightly. Frying goya apparently also reduces its bitterness.
The Umibudoh, a local specialty seaweed from Okinawa, is matched with Shikuwasa Honey Ponzu that is drizzled on the plate and also absorbed by the Goya Tempura.
Shikuwasa is a citrus fruit native to Ogimi Village in Okinawa. The interesting thing about shikuwasa is that it is said to be the secret to longevity in Ogimi. The village boasts more than 60% of the total Shikuwasa production volume across the prefecture. Additionally, out of 3,500 residents in Ogimi, there are around 100 over the age of 90.
Umibudoh are sea grapes which originate from Okinawa, which must be kept at a very specific temperature. This makes it more difficult to export and a rare delicacy.
The Rafute with Awamori ($24++) is skin-on pork stewed in soy sauce, Okinawan brown sugar and Awamori. Chef Rio gives this dish that was once part of Okinawan royal cuisine a new presentation with a hint of playfulness.
My favourite out of all served, this dish is served with mustard tuille and pickled wild garlic.
The Sata Andagi ($16++) reflects Okinawa’s unique culture and history with a combination of Chinese and Japanese techniques. These sweet fritters are crispy outside but cake-like on the inside. Chef Rio serves them with a scoop of Sea Salt Ice Cream that ties in to Okinawa’s geography as an archipelago, and a Benimo Cream Glaze.
Benimo is Okinawa’s bright purple sweet potato that can be eaten in many ways. It imparts the cream glaze with a sweet flavour and beautiful purple hue.
I also loved this dessert, a sweet note to end off the meal. The sea salt ice-cream is mild and not overly sweet, and the presentation is quite photogenic.
These dishes are available ala carte or as a 3-course set at $50++ at Kabuke.
🌸About Okinawa Prefecture🌸
Surrounded by some of the world’s most beautiful coral reefs, caressed by gentle breezes and blessed with fertile soil, this island paradise is a treasure chest of minerals. Abundant rain, subtropical sun and even devastating typhoons help nurture the vitality of Okinawan products. The people of Okinawa have always lived close to nature and enjoyed its bounty. They are among the longest-lived people in the world. Okinawan products are filled with the islanders’ gratitude to nature and the wisdom of their ancestors who believed food is the greatest contributor to health. These products, the secret of the Okinawan people’s longevity, are now making their way across the globe – from the heart of Okinawa to the world.
🌸About Kabuke🌸
Address: 2nd Floor, 200A Telok Ayer Street, 068638
Nearest MRT: Telok Ayer
Opening Hours: Lunch 1130 – 1400 (Mon to Fri)
Dinner 1700 – 2300 (Mon to Thu)
1700 – 0000 (Fri)
1800 – 0000 (Sat)
Website: http://www.kabuke.sg/
Contact: +65 88225525
