Spicy Dry Noodles (干辣面)

I lived for a total of seven years in Asia: one and a half years in Taiwan and five and a half in Singapore. 

Thus, I sometimes crave real Chinese food. Real I mean as Chinese food prepared traditionally by Chinese people for Chinese people. 


The serving was much bigger I would have received in Singapore. I liked the deboned pork ribs, the Sichuan pepper and the pickled vegetables. Except for the huge portion it tasted authentic, like a dish I could get at a stall in the People’s Park Complex in Singapore’s Chinatown. 


I went with my brother. Afterwards we walked over the Pershing Square and I ordered some petits fours at a chocolatier.


The petits fours were very rich and I managed to eat two, a bitter chocolate and a rose lemon flavor. 

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Northeast China Feast (东北盛宴)

One of my last dinners in Singapore, well a week prior to my departure was a feast at a Northeast Chinese restaurant in Chinatown.


Cucumbers with garlic and vinegar came first.


Fried beans with pork and spicy chicken came next.


I loved the dou miao sprouts which were steamed with garlic. Twice-cooked pork was excellent as only bacon can be. 


Grilled mutton and chicken hearts came next. The grilled meats were rubbed with cumin. The grilled bread was a little much. 


It was an excellent dinner. 

Kung Pao Chicken (宫保鸡丁)

It’s a real Chinese dish and to prove it, I have photographic evidence from 川味坊, Sichuan Square. (Thanks, Google Translate). 


The familiar ingredients were all there: diced chicken, peanuts, chilies and zucchini. This being a Sichuan restaurant, Sichuan peppers were present too. In small amounts I like them, but they can numb the taste buds. 

Bitter gourd can be good, say doused in sesame oil with salt. Bitter gourds with chilies was not to my liking. 


I was still hungry, so I ordered Sichuan sausage which came home with me and found itself in a few tasty sandwiches for lunch.