And this little piggy went to Mimigar
1 Nanson Road
Here at Mimigar, the open kitchen is dedicated to Okinawan style food and the cooks wear funky hats. I think Okinawan cuisine is good fusion food. It is a fun mix of Chinese and American influences that have been adopted into the local style of cooking.
The Chinese influence – stir-fried bitter gourd with pork. Unlike the Chinese version which is commonly generously flavoured with black beans, the okinawan version has a very clean taste and stir-fried over a furious flame with eggs and tofu.
The American influence – taco rice that is essentially a taco sans taco shell but plus rice. They also have a Japanese version that is taco curry rice, a house specialty – I’ll try this the time.
One of the stranger things that I ate here were sea grapes – a type of edible seaweed. I thought they looked really cute. The way they serve it here is pretty straight forward, a plate of sea grapes and a shoyu based dipping sauce, dip and chomp. And of course you have to have a serving of mimigar when you are at mimigar. With a whole menu page dedicated to this delicacy, you can choose how you would like to enjoy it. We chose to cover it with peanut sauce, something that I thought was a little too overwhelming, since I tasted peanut sauce and a hint of crunchy porky.
Mimigar has a quirky vibe but I can’t put my finger down as to where it origins, is it the fact that the cooks have funny hats or that the restaurant is named pig’s ears but whatever it is, I like its quirk.