A Hawaii-specific noodle soup in a clear shrimp-and-pork dashi, topped with char siu, fish cake, scrambled egg and green onion. Lighter than ramen, sweeter than udon, deeply local.
Where to eat it: 2 restaurants across 1 city.
Saimin emerged in the plantation camps in the early 1900s as a fusion of Japanese udon, Chinese mein and Filipino pancit. The broth was historically clear and built from dried shrimp, konbu and a touch of ginger. Palace Saimin in Kalihi opened 1946 with thicker custom Sun Noodle and the dashi recipe unchanged today. Zippy's Kapahulu carries the most popular chain version; saimin is sold at Hawaiian McDonald's, the only US state where you can buy it as a fast-food side.
Common allergens: Gluten, Shellfish, Egg, Soy
Tip from the editors. Substitute fresh ramen noodles only if Sun Noodle saimin is unavailable; the texture should be slightly thicker than ramen, almost udon-like. Dried instant saimin is acceptable as a last resort.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Why locals love it: Tourists rarely make it past Chinatown to Kalihi for this 1946 saimin counter, but locals have eaten here for three generations.
Tip: Tuesday to Friday only. The custom-order Sun Noodles thicker than the city standard; broth is the secret shrimp-pork dashi.
Zippy's Kapahulu in Honolulu is the 24-hour diner of the local Higa-family chain, the city's most reliable late-night sit-down with chili, saimin and the Zip Pac bento.
Try: Zippy's chili, saimin
Order: Chili and rice plus a side of mac salad.
Tip: Open 24 hours, dine-in and drive-through. The chili and rice and a saimin bowl are the late-night order.
More cities are in research. Want saimin covered somewhere specific? Tell us where you want to eat.