Ad Steph's Plate

"I like food. I like eating. And I don't want to deprive myself of good food." - Sarah Michelle Gellar

Everyone eats... right? Everyone needs a fuel that powers the body for the physical rigours of everyday life. Where I come from, eating is quite possibly a national pastime. In fact, our little island nation is conferred "Food Capital of Southeast Asia." Nevermind our tussle with neighbouring Malaysia on the origins of the gastro-goodness on our plates. 

Part of being Singaporean is our love to compare foods that we've tried, hold endless debates on what's good, what's not and everything else in between. While it is IMPOSSIBLE to name a particular dish from a particular stall at a particular location as best tasting, why can't just try them all?

Hence, I welcome to my "plate" where I'll share about my good eats from this tiny island all of us call home! 

Do recommend places for me to try too! Afterall, Benjamin Franklin once said," Beware the hobby that eats"!

Drop me an email or leave me a comment with your gastro recommendations!

A Different Kind of Jap Cuisine

I've had my mind blown. 

For the longest time, Japanese cuisine (to me) regularly consists of sashimi, sushi, tonkotsu (& tempura), ramen, teppanyaki and shabu-shabu.

Last evening I had my first experience with cuisine from the southern most prefecture of Japan - Okinawa. 

Okinawan cuisine had its roots in cultures from Chinese, Korean and the Southeast Asian regions. Pork is the protein of choice in Okinawan dishes. Similarly to Chinese cooking, nearly all parts of the pig is utilised. (kway chup anyone?) The Thais contributed their methods of distillery, which results in the alcoholic drink, Awamori. History has it that the chefs of the once sovereign state of Ryukyu traveled and learned the food cultures of both China and Japan, resulting in the fusion cuisine of the present.

I had my first taste of Okinawan-Japanese cuisine in Nirai -Kanai, a small cosy restaurant tucked away in the basement of Liang Court. The decor of place brings one back to the villages of rural Japan. Decked mainly in wooden furnishing and sufaces, entering the restaurant gives a feel of walking into a roadside tavern inn which hosts guest, a little similar to the wine houses and motels seen in most Chinese period dramas, except with a more Japanese flair.

My meal for the evening is made up of:

Pig's Ear Salad (left), Okinawan Seasoned Rice (right)

While I was expected a more savoury taste to a pork dish, the Pig's Ear Salad flaunts a more sour taste due to the pickled cucumbers in it. Nevertheless, it served as a good choice for an appetizer, adequately tempting one's taste buds.

Okinawan Seasoned Rice 

The Okinawan styled Onigiri (Seasoned Rice) reminds me of yam rice served with braised duck, with a glutinous twist. The taste and texture is hauntingly similar to our Teochew favourite. 

Simmered Pork Belly

San Cheng Rou (three layered meat). This has always been a favourite of mine. Whether it is braised in thick dark sauce, bulgogi bbq-ed or braised, the tender meat coupled with the fats and smooth skin is a symphony of tastes. This Okinawan variation is much sweeter than its other asian counterparts.The dish is served with a side helping of vegetables and carrot in a light sauce.

Cinnamon Pancake Rolls with Fresh Cream

Dessert reminds of our Chinese mee chien kuey (Chinese pancake). This dish has thin layers of cinnamon flavoured pancakes stacked and later rolled to resemble spring rolls. Served with a saucer of fresh cream, this dessert is a perfect end to the meal

There is an array of other dishes that looks equally yummy and appetite whetting. Nirai-Kanai is definitely in my list for a second visit.

As the dining room is small, it would be useful to make a reservation. I experienced a full house during my visit.

Nirai-Kanai Okinawan Restaurant

177 River Valley Road

#B1-01/02 Liang Court Shopping Centre

Singapore 179030

Contact Number: 63394811