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.