National Geographic recently named its favorite 15 places in the world to eat and drink right now, which include an array of places from finding Europe’s next great dining destination to the the humble Hawai’i favorite piping hot, slightly salty noodle soup saimin.
And one of the places Nat Geo says in its list to enjoy a bowl of delicious broth, noodles and all the flavorful fixings is Hamura Saimin in Līhuʻe.
For many travelers, food is an integral part of what makes a destination “the best.” National Geographic couldn’t agree more.
That’s why its global writers and editors followed their appetites to the most delicious — and intriguing — places.
The result is 15 Best of the World Food experiences to build your next trip around.
More than a pin on a map, these top spots reveal hidden histories, rising culinary stars and surprising flavors that will leave you hungry for more.
Kauaʻi, Oʻahu and Maui
WHY GO NOW: Once staples of Hawaiian neighborhoods, family-owned saimin noodle shops — the island equivalent of classic diners — are fast disappearing, with only a handful statewide. In Honolulu, beloved Palace Saimin’s 80th anniversary offers a reason to raise a spoon to this multicultural comfort food.
THE EXPERIENCE: Everyone in Hawai‘i has a favorite spot for saimin.
At one time, you could order a bowl at McDonald’s. These days, it’s on the menu at local fast-casual chain Zippy’s. There are even gourmet versions at Merriman’s restaurants and Star Noodle, where Top Chef finalist Sheldon Simeon served as executive chef.
But it’s best slurped at an unassuming stand with retro interiors — and often retro prices.
These mom-and-pop shops reflect saimin’s humble origins, born from the ingenuity of Japanese and Chinese plantation workers cooking with the meager ingredients they could acquire.
“Saimin is a culinary moʻokūʻauhau [genealogy story],” renowned Honolulu chef and Honolulu private school Punahou School educator Mark Noguchi told National Geographic. “It’s a story of us.”
A proper bowl starts with a clear dashi broth filled with chewy, curly, wheat-egg noodles gussied up with glistening red char siu — or Cantonese barbecued pork for those unfamiliar with the tasty treat — plus pink-swirled kamaboko -— that often “swirling” Japanese fish cake — along with green onions and sometimes slices of Spam.
It’s finished with a dab of Chinese hot mustard and a drizzle of soy sauce at the table.
The noodle soup for people in Hawaiʻi is a balm for rainy evenings, the flu and heartbreak. Even when the air is sticky-humid, a steaming bowl of saimin is as welcome as a hug from a loved one.
Drivers headed to the old sugar mill town of Līhuʻe on Kauaʻi pass jade mountains on their way to cash-only Hamura Saimin, deemed in 2006 as a James Beard “America’s Classic.”
Customers amble up to the Formica counter for “sumo size” bowls, one of several portions that come with two pieces of crispy shrimp tempura, or a special that comes dressed with a hard-boiled egg, a generous amount of barbecued pork and ham plus veggies.
“Noodles are great and an affordable price,” offered Dennis C. in a review of the saimin shop, giving it 5 stars. “Love our mother, she’s the best in the house and so friendly. Another piece of pie please. Ambiance is great and a very popular place among locals, too.”
Chris R. in a 4-star review said the restaurant is in a very accessible location and has “really friendly servers who care about the food and are willing to chat up about the area.”
“Hamura Saimin serves comfort food of Hawai‘i,” said Joyce L. in another 4-star review on the saimin shop’s website. “This saimin brought old memories. I used to eat them a lot during my younger days, when [there] were lots of coffee shops in Hawai‘i. … Something so simple but brings you comfort in your mouth. If you’re visiting, it’s worth a try.”
The family behind O‘ahu’s Palace Saimin has ladled up bowls of it inside the 8-table dining room for the past 80 years, overseen by a pair of waving maneki-neko cat figurines. Locals upgrade a basic bowl with juicy pork dumplings and side of grilled teriyaki beef skewers.
Sam Sato’s on Maui has served saimin near Wailuku, a former plantation town in the foothills of ʻĪao Valley, since Prohibition. The specialty here is dry saimin served with the broth on the side for dunking the thick noodles.
“When you eat saimin,” Noguchi said, “you are tasting Hawai‘i’s history.”
Courtesy Photo: Hamura Saimin website- Courtesy Photo: Hamura Saimin website
HOW TO DO IT: Hamura Saimin is 20 minutes by car from Poʻipū and 50 minutes from Princeville. Don’t miss the Grove Farm Museum, where tours aboard restored steam trains that once hauled sugarcane offer a look into the lives of the wealthy owners and the immigrants who worked on the plantation.
Parking at Palace Saimin is scarce, so it’s best to take the No. 1 or No. 2 bus from Waikīkī, Oʻahu, or a 15-minute rideshare. Pair your visit with a stop at Hawai‘i’s Plantation Village in Waipahu, Oʻahu, where replicas of field worker homes illustrate daily life on the sugarcane plantation.
Sam Sato’s is 30 minutes by car from Wailea and 45 minutes from Kāʻanapali on Maui. Walk off lunch with a stop at the Sugar Museum to learn about the workings of a typical sugar plantation, including what it took to build the extensive network of irrigation tunnels to sustain the crops.
ALSO ON THE LIST: The other places or experiences listed among the 15 best places in the world for food right now are:
- Crete, Greece.
- Kelowna, British Columbia.
- Buôn Ma Thuột, Central Highlands, Vietnam.
- Czechia.
- Lucknow, India.
- Northern Colombia.
- Train trips through scenic landscapes.
- Southern Tasmania, Australia.
- Singapore.
- Somerset, England, United Kingdom.
- Sonora, Mexico.
- Bozcaada, Turkey.
- Minneapolis, Minnesota.
- Cape Town, South Africa.
- London, England, United Kingdom.
Click here to read more about each of the other top 15.
