




PS: A fan of mine later sketched one of the pictures in this series and the physical drawing is now being sent to me via air mail as my birthday present! Isn't he sweet?





Home-cooked wanton spinach noodles. The translucence of the wanton skin showing the gentle tint of pink from the shrimps inside invites you to bite into them all the more. Coupled with the simple yet flavourful sauce, this dish is comfort food taken to exquisite levels.
Talking about sea cucumbers, here is a tale of extreme rip-off at a Singaporean restaurant. In the top left, we see the sea cucumber dish as shown in the menu and the bottom left shows how it looked like untouched when it was served (the standard-sized Chinese tea cup beside the dish gives a good measure of the tininess of the pieces). For this miserable dish we were charged S$20! Rip-off to the n-th degree!!! The biggest picture shows from left to right a good piece of dried sea cucumber, then how it looks like when soaked in water (the standard 500ml drink bottle shows how large the soaked pieces are). This is how quality (and expensive) sea cucumber should look like. Name-and-shame time—the restaurant is “宝香绑线肉骨茶” or “Pao Xiang Bak Ku Teh” at Nex in Serangoon Central. Seeing how sky-high their prices were, mark my words—I think that rip-off joint will go out of business soon (if it has not already).
More on sea cucumbers—they can cost up to a few hundred bucks a kilo. A lot of foreigners cannot appreciate its taste and texture but my family sure can and do! In this preparation, mum wrapped marinated chicken thigh pieces along with hair-like seaweed and dried scallops in a whole large sea cucumber and stewed it for hours in low heat till the chewiness of the sea cucumber became just right—that was also when its flavour seeped into the chicken and vice versa. This dish has a very delicate and sophisticated quality to it and I am sure it can sell for at least a hundred dollars if served in a restaurant.
Culinary genius at work. You don’t need to be a master chef to know how to cook well—years and years of experience, experimenting and most importantly the genuine love of cooking and providing for the family can easily out-trump the oft-esoteric characteristic of the cooking techniques and skills of top chefs. These four pictures (clockwise from top left) show how mum's deep-fried pork balls with century egg and salted egg yolk centres were prepared. This is yet another of those must-have dishes that my mum would make for me.
One of my favourite things to do with mum is a relaxing dinner-then-movie excursion. Before we watched “Priest” on this night, we dined at a Japanese restaurant called “Shin Kushiya” at a new mall near where we lived. Not too fancy yet refined enough to resemble fine-dining, we had a wonderful meal sampling the more unique dishes the eatery had to offer. From top left going clockwise: tako (cuttlefish) wasabi, pumpkin croquettes, grilled goose liver with caramelised green apple, grilled lady fingers wrapped with thinly-sliced pork and in the centre: ika kimchi (charcoal-grilled squid stuffed with kimuchi).
Continuation of the meal we had that night. From top left going clockwise: yaki onigiri & katsuoboshi (charcoal-grilled rice ball with eel), garlic rice, shisamo maki (deep-fried capelin fish topped with bacon in a sushi roll), okura mentaiko (tempura of ladies' fingers with codfish roe) and in the centre: umeshu (plum wine) tiramisu. The total bill was under S$100—not-too-bad at all!
One of my quests in Vietnam was to have some authentic pho and I had that twice (one of which was at that chain Bill Clinton once visited). The other quintessentially-Vietnamese food item that was part of my quest was fresh rice paper rolls, which I had quite a bit of during the trip. Frankly I think the Vietnamese food in Sydney is better—it is much cleaner in taste perhaps because higher-quality ingredients and meats are used in Australia (with more sanitary food-preparation techniques I bet).
For one dinner, my friend and I decided to go to one of the most up-market restaurants in Ho Chi Minh City just for the fun of it. We originally wanted to go to a French one but it was too out of the way so instead we picked this Chinese restaurant called “Mandarine”, which boasted Condoleezaa Rice as one of its patrons. Top: spicy and sour seafood soup in coconut. Bottom: "Mandarine"-style spring roll with shrimp and pork.
The dishes at “Mandarine” were all very well-decorated and the clientele was mostly rich businessmen. The ambience was great as well with live Chinese music being played and polite and attentive service. Top: grilled fish wrapped with rice pancake. Bottom: steamed king prawn with garlic.
There is an impressive VIP room with a very well-stocked cellar on the first floor of this restaurant. I must say this was the best meal we had in Vietnam—no surprise given its total cost (2,323,000 Vietnamese dong or AUD$104). That being said, this meal will definitely cost at least twice more in Sydney. Too bad I had a toothache from the second course onwards and couldn’t even take a bite into the ice-cream dessert. Top: steamed rice in lotus leaf. Bottom: grilled chicken with cinnamon and foer dessert, fresh mango flambe with rum.
After having an abundance of cheap and good food for a month, I came back to Sydney and was greeted with this bit of irony. What bitter irony!
Typical street scenes of the chaotic city. The only way to navigate the mayhem without worrying that you might lose your life is to get to your destination (regardless of how near it is away from your origin) in a cab. In a four-wheeled enclosed vehicle, we seriously felt like we were in an impenetrable fortress and every single one of those pesky motorbikes and scooters had to give way to the king (and they did). Just make sure you get into the right cab.
In a city where there is one scooter for every two inhabitants, you can imagine the demand there must be for helmets (I am surprised at the level of adherence to traffic rules in this regard). With high demand comes great supply and an advanced evolution of fashionable designs. Shops selling nothing but helmets were a commonplace and the top picture shows helmets sold in a place as unlikely as a supermarket.
In the top picture, you can see some unique Vietnamese infrastructure. From the left to right, there is accommodation for larger motor vehicles, smaller motorbikes and scooters and then for pedestrians. It was not uncommon to see users of the middle lane switch over to the either sides as if they were the sole users of the roads and pavements. In the bottom picture you will find one of the VERY rare sights of Ho Chi Minh City—a traffic light!
When you travel in a tour group, you will have to accept the fact that you will be brought to tourist traps against your will. However I did not regret visiting this one where victims of the Vietnam War (including those in the generation after the War due to the mutagenic effects of Agent Orange—see the bottom left picture) worked in an assembly line of sorts (crushing, fitting, cutting, washing, polishing, etc) creating works of art from crushed shells of eggs and shellfish (of seriously-minute sizes). The very detailed and meticulous effort put into the intricate pieces amidst the harsh working conditions really impressed me.
Me at the Mekong Delta having one of the many boat rides (ranging from rowing- to motor-types). As for the traditional hats that scream Vietnamese, I finally understood their significance—you got to have them in this heat!
The torture techniques used during the Vietnam War—gruesome and graphic. The War Remnants Museum was originally named Museum of American War Crimes but was changed so as not to hurt American tourists’ sensibilities. Well for what they have done, I think we are kind of comparing apples with elephants. WARNING: the next picture might be a little too much for some.
Together with the captions, you will very quickly get past the self-righteous, sugar-coated warm-and-fuzzy messages warmongers inevitably spew trying to rationalise what they are doing and be overcome with the actual severity of war, the collateral damage then, now and in the future. There can never be a justification for this. Never, period. It was a solemn time in the war crime exhibit in the War Remnants Museum—everyone was engrossed with what they were looking at which first filled them with repugnance and then sadness. This was the first time ever that I have read every single caption of every single item being displayed in a museum.
The biggest atrocity of the Vietnam War was the use of the defoliant called Agent Orange in order to destroy the canopies and vegetation hiding the Viet Cong guerrillas. No one knew exactly at that time how far down the human life cycle the adverse effects would linger but they deployed the chemical anyhow. If Americans could unleash such hell with 1960-technology, do you seriously think that they have not already created monster agents of chemical- and biological-warfare with the technology of this century? It sends a shudder down my spine to think that a repeat of this episode is allowed today and can indeed happen again.