From September 19 – October 31, InterContinental Hong Kong's popular Harbourside Restaurant, acclaimed for its elaborate international buffets, presents “Autumn in Okinawa”, a Cultural Culinary Showcase of specialty products and seasonal produce from Okinawa, the tropical island prefecture of Japan, known for its delicious fresh food, pristine white sand beaches, clear and clean waters and also for the longevity of its residents.

Harbourside will welcome Guest Chefs Jun Kakazu and Junji Taba from InterContinental ANA MANZA Beach Resort in Okinawa, Japan from September 19 – 25.  The guest chefs will be preparing their specialty dishes using premium products and ingredients  imported exclusively for this Okinawan Cultural Culinary Showcase. 

Chef Jun Kakazu is the Head Chef and Chef Junji Taba is the Sushi Chef at the famous Unkai Restaurant at InterContinental ANA Manza Beach Resort. These two Japanese guest chefs will share the authentic flavours of Okinawan cuisine at live action stations at the Harbourside lunch and dinner buffets.  

Some of their signature Okinawan dishes include:

• Rafute (Pork Ribs) boiled in soy sauce: This dish originates from Dong Po Rou of Chinese cuisine and features pork ribs with unhusked skin, soft boiled using Awarmori liquor, soy sauce and sugar, served with mustard,
• Tebichi (Pig's Trotter) boiled in stock: Pig's Trotters is a popular dish in China and East Asia. This jelly-like dish is rich in collagen.
• Special Okinawa Uchina Tempura: “Uchina” means local Okinawan Tempura using popular local ingredients such as red potato, which is rich in minerals, goya, which is full of vitamins, and “Mozuku” seaweed which stimulates a smooth blood flow.
• Okinawa Soba Noodles: This is one of the most famous local dishes, best enjoyed with a combinations of green onions and pickled ginger. Okinawa Soba origins in China. It does not contain buckwheat like traditional Japanese soba noodles.
• “Kubu Irichi” Stir-fried Kombu Seaweed: 'Kubu” means Kombu seaweed. “Irichi” means stir-fry in the Okinawan dialect. Seaweed is a popular ingredient in Okinawa, which has the highest consumption in Japan. Seaweed is known to be full of Alginic Acid which helps to reduce cholesterol.
• Green Papaya Champuru (Stir-fried Papaya)- There are two types of papayas – vegetable and fruit. In East Asia, papayas are commonly served raw in salad, but in Okinawa they are cooked with meat and vegetables in the traditional “Champuru” style.

About Okinawan Cuisine

Okinawan cuisine incorporates influences from Chinese cuisine and Southeast Aisan cuisine due to its long history of trade. Besides vegetables and fruits, the influences of sourthern and southeastern Asia are evident in Okinawan cuisine in its use of herbs and spices, such as turmeric, which is used in Okinawa more often than in mainland Japan, Another characteristic of Okinawan cuisine is its reliance on meat. The main protein sources of Okinawan cuisine are derived from livestock, specifically pigs. 

The Harbourside Buffet will showcase the top quality food products for which Okinawa is renowned and which form a key part of Okinawan cuisine, including: 

• Agu Pork, which contains less cholesterol than regular pork. This pork is from a rare Okinawan traditional breed with black hair (similar to a wild boar) which dates back to the 14th century (Min era) when the original breed of pig was brought to Okinawa from China. It is famous for its tender sweet and delicious meat. Okinawan Agu Pork will be featured on the buffet in three styles – at a Live Grill Station, cooked with Bitter Melon and marinated with Soy Sauce.
• Okinawa Kindai Sustainable Tuna. The Kindai Tuna is a famous (and rare type of) farmed blue fin tuna cultivated by Kinki University and Toyota Tsusyo (Tuna Dream Goto). It represents about .2% of the Bluefin tuna supply in the Japanese market. A whole Kindai Tuna will be showcased at the Harbourside Buffet, with Guest Sushi Chef Junji Taba cutting fresh tuna sashimi.
• Okinawa Soba Soup Noodles, another Okinawan specialty, will be prepared by our chefs at a live action station. Okinawa Sobais a type of noodle soup produced in Okinawa, Sometimes simply called soba, it is different from buckwheat noodles known as soba in the rest of Japan. The thick wheat noodles, which resemble udon, are served in a broth flavoured with konbu (edible seaweed), katsuobushi flakes and pork. Toppings include kamaboko (fish cake),sliced scallion and a thick slice of stewed pork belly or soki (boneless pork ribs),  garnished with pickled ginger.
• Okinawa Green Papaya can be consumed as a vegetable or as a fruit.
  The enzymes in this papaya are said to have both slimming and breast enhancing properties, and are also good for the skin! A great source of potassium, green papaya also contains more Vitamin A than a carrot.  
• Citrus Depressa, which has anti-inflammatory properties, is one of the healthiest fruits on the Ryukyu Islands. Thecitrus depressa, or shikwasa (called shequasar in English), has a nutritious and flavourful taste.  Known as a flat lemon, hirami lemon, or thin-skinned flat lemon, it is a small, green citrus fruit rich in flavonoids and native to Okinawa.
• Mozuku Seaweed works as an antioxidant Acclaimed for its thickness and texture, Mozuku Seaweed is harvested in the beautiful clear ocean waters of Okinawa and is known as one of the famous longevity products from Japan.
• Seasonal Vegetables: Sample a rotating selection of fresh seasonal greens and veggies from Okinawa – all high in nutrients which contribute to the long and healthy lives of Okinawans.
  • Sponge Gourd (known as Lufa) is one of the healthiest green vegetables. It is basically a fruit but is consumed as a vegetable.
  • Japanese Mugwort grows in southern areaof Japan in Okinawa and Kyushu Island where people have a longer life span. Mugworts are used medicinally, especially in Chinese, Japanese, and Korean traditional medicine. It is also used as an herb to flavour food and is also used to make herbal tea.
  • Okinawa Spinach, Round Okra, Winged Beans and Bitter Melon are some of the other showcased seasonal vegetables on the buffet.

• Okinawa Golden Pineapple, Soft Pineapple Ice Cream, Grilled Pineapple and Mango Pudding: Enjoy a refreshing taste of Okinawa with a rotating selection of specialty desserts using seasonal Okinawa fruit.

About Okinawa

Okinawa is the southernmost Prefecture of Japan and is the largest of the Okinawa Islands and Ryukyu (Nansei) Islands.  Okinawa is known for its tropical weather, breathtaking beaches and its delicious fresh food. The seas surrounding Okinawa's islands are considered amongst the world's most beautiful beaches with coral reefs and infinite marine wildlife. With its distinctive culture and fascinating scenery, the island is rapidly growing as a tourist destination for visitors from all around the globe. The island's population is known for the longevity of its residents - with one of the longest living populations in the world. (Okinawa has 34 centenarians per 100,000 people, which is more than three times the rate of mainland Japan).

Opening Ceremony of “Autumn in Okinawa” 

A Cultural Culinary Showcase Featuring the Traditional Ryukyu Dance and Japanese Tuna Cutting Ceremony

Monday, September 19 (5:30pm- 6:15pm)

Guests who reserve the Harbourside Buffet on Monday, September  19th evening, the opening night of the “Autumn in Okinawa” Cultural Culinary Showcase, are invited to come to Harbourside at 5:30pm to enjoy the Opening Ceremony which will be officiated by representatives from the Japanese Consulate in Hong Kong and the Okinawa Prefecture.

Highlights of the Opening Ceremony will include a  Performance of the Ryukyu Dance (Okinawa's Traditional Dance) and a Traditional Japanese Tuna Cutting Ceremony with a 40 kilo Farmed Blue Fin Tuna, which will be served during the Okinawa Cultural Culinary Showcase at Harbourside.

HARBOURSIDE

Lunch Buffet:

Monday-Friday: Adults: HK$448 / Children (3-11 years old): HK$318

Saturday: Adults: HK$508 / Children (3-11 years old): HK$358

Public Holidays: Adults: HK$548 / Children (3-11 years old): HK$388

Dinner Buffet:

Daily: Adults: HK$868 / Children (3-11 years old): HK$608

Sunday Brunch:

Adults: HK$898 (inclusive of free-flowing Champagne, wine & beer /

Adults (with free-flowing juice and soft drinks: HK$848 / Children (ages 3-11): HK598

For reservations,
please call InterContinental Hong Kong's Restaurant Reservations Centre at Tel: +852 2313 2323 or e-mail: fb.hongkong@ihg.com

Fax: +852 2739-4546 / E-mail: hongkong@ihg.com /
www.hongkong-ic.intercontinental.com / www.intercontinental.com
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong

For a selection of images, please click here.

For further press information, please contact:
Carole L. Klein
Executive Director of Public Relations & Communications
INTERCONTINENTAL HONG KONG
18 Salisbury Road
Office Tel: (852) 2313 2335
Mobile Tel: (852) 6288 3217
Fax:  (852) 2721 5964
E-mail:carole.klein@ihg.com