Okinawan Diner Nirai-Kanai

I have not visited Okinawa personally, and while it is a prefecture of Japan, it was formerly the independent Ryukyu Kingdom. Their cuisine is distinct from mainland Japan and is heavily influenced by Chinese and American cultures. Some Key dishes include Goya Champuru (stir-fried bitter melon), Rafute (stewed pork belly), and Okinawa Soba

I have walked past Okinawan Diner Nirai-Kanai in Great World City a couple of times, and they are mostly packed during meal times. Initially located at Liang Court for many years under the radar of many foodies, the restaurant relocated to Great World City in 2020

They shifted most of their furnishings and decor from their Liang Court outlet to the Great World to immerse their guests in the Okinawan atmosphere with lanterns, straw blinds, and background music matching the experience

We started off with some familiar items like pan-fried dumplings, deep-fried chicken and squid fritters. These few dishes did not disappoint with crispy batter and tender meat. The flavours were simple, so you can taste the original flavours of the ingredients. The meat in the dumpling and the fried chicken chunks were juicy and succulent without being too dry like other fried food. These dishes were perfect with a mug of ice-cold beer

Next, we ordered some of the speciality dishes from Okinawa, like the simmered pork belly and stir-fried bittergourd with egg and tofu, which is the Chinese cuisine influence. While they do look pretty much like the ones we have in Chinese restaurants, the flavours are slightly different. The dishes are lighter and less sweet and oily compared to the Chinese versions, and you can taste the savoury flavours from the Japanese condiments used, like the soy sauce and mirin. I love bittergourd, so the dish was great for me with crunchy bittergourd amongst soft and fluffy egg and tofu, while my friend found it slightly bitter

We ordered 2 noodles, the Okinawan Soup noodles, which came with big pieces of braised pork belly, half an egg, seaweed and ginger. The other noodles were the cold noodles with hot soy sauce dipping sauce and pork belly slices, cabbage and egg slices. Firstly, unlike Japanese ramen, the noodles were more like the texture of our ban mian or handmade flour noodles, which are more chewy in texture. The soup was also lighter in the Okinawan version, and the dipping sauce for the cold version was rather spicy. I prefer the cold noodles with the usual Tsukemen dipping sauce in comparison

Overall, there are many more dishes offered here, and they can really bring out the difference in Okinawan cuisine compared to mainland Japanese cuisine. As some of them have a heavy Chinese influence, eating at Okinawan Diner Nirai-Kanai made me feel like I was dining at my old grandmother’s place, so each dish felt homely and down to earth

Address:1 Kim Seng Promenade, #01-107/108 GREAT WORLD CITY, Singapore 237994

Opening hours: 11 am to 3 pm and 5.30 pm to 10 pm