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From 8 to 28 March, Kabuke will be part for 5 restaurants that will run Okinawa Fair! Chef Rio of Kabuke pays homage to Okinawa cuisine with his interpretation of ingredients and dishes he feels are symbolic to Okinawa.

The Goya Tempura with Umibudoh 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 poached the Goya, stuffs it with cream cheese and bacon, then coats it in a light Tempura batter before deep-frying to perfection.

The Umibudoh, a local speciality seaweed from Okinawa is matched with Shikuwasa Honey Ponzu drizzled on the plate.

Never knew bitter gourd could taste so well with cream cheese! A good dish to pair with an Okinawa special alcohol - Awamori!