[Spareribs]

Roti Canai

Roti Canai is a flatbread from Singapore and also a part of Malaysian food.

It’s basically an Indian style bread since India is geographically not too far from the area.

It also came with a curry sauce.



This is a delicious item. Very underrated and I believe it would be popular if more people knew about it

Edit: This restaurant had great natural lighting so the photo turned out extra good.

 

[Spareribs]

Aorta

This is cow aorta which is part of the cow anatomy. It’s a nice dish. I like it.

 

[Spareribs]

Vietnamese sea snail

This is from a Vietnamese restaurant that specializes in sea snails. It’s a good dish. Kind of similar to escargot in a way and also somewhat similar to clams too.

 

[Spareribs]

Bombay sliders

This is from an Indian restaurant that specializes in street food.

This particular version is made of smashed potatoes with Indian spices and deep fried in chick pea batter. It’s served on small rolls.



A pleasant dish. I like it. It kind of tastes like a samosa.

It’s basically a smashed potato sandwich.

 

[Spareribs]

Jollof Rice

Jollof Rice is from West Africa. It’s a good rice dish that kind of reminds me of the New Orleans jambalaya dish.

Jollof Rice can be found in countries such as Nigeria, Ghana, Liberia, etc…

I’m a fan of African food. Always has some kind of interesting spices.



This particular version came with different vegetables on the side.

 

[Spareribs]

Siberian Rabbit Soup

This is a very simple rabbit soup made with potatoes, onion, garlic and salt.

Why such minimal ingredients?

There are many parts of Siberia that are in very remote areas with extreme cold climates that do not allow much vegetation. As a result many dishes have minimal ingredients. Ingredients such as potatoes, onions and garlic have a long shelf life and are commonly found in winter climates.

Despite the minimal ingredients this soup was excellent.



This dish tasted like an old style chicken soup. Rabbit is very similar to chicken but without the fatty skin. I can see why many people in parts of Europe like rabbit enthusiastically.

Also FYI, in modern day Siberia, people now have more access to ingredients due to better transport. This particular dish is an old style version. A modern version of this soup will have more ingredients.

Edit: I’m actually surprised how good rabbit soup can be. It’s a first rate dish. I have heard it being hyped in the past and in my opinion, the hype is real. Your mileage may vary though.

 

[Spareribs]

Vietnamese Duck Congee

This is a Vietnamese rice porridge made with duck stock.

This is the best congee I’ve ever had. The reason is because the texture is perfect. The chef really nailed it.

Most porridges out there are mushy. This one was light and airy and had that high level of refinement. The flavor was excellent too. This dish feels like a luxury dish. It feels like it could be served at a very expensive hotel or high end restaurant.

I’ve had other versions of congee in other Vietnamese restaurants but this one is easily the best and most refined version.

 

[Spareribs]

Thai ice cream with warm sticky rice and mangos

Thai ice cream or also known as rolled ice cream is relatively new in the food scene here in America but it can be interesting.

Below in the photo the gentleman is preparing the ice cream on a frozen metal surface. This is important to achieve that unique texture.




The warm sticky rice is an interesting contrast with the cold ice cream. This is very enjoyable and unique dessert

 

[Spareribs]

Upscale version of calzone

Typically when you buy a calzone here in America, the ingredients are medium grade or the cheapest quality. It’s still good, however it’s rare to find a premium version so here it is.

This calzone has upscale/upgraded versions of cheese, prosciutto cotto, sopressata and it also has marinated hot peppers from the Calabria region of Italy.

The flour used is the Tipo 00 four which is the proper flour from Naples, Italy.

The tomato sauce on the side is made from San Marzano tomatoes, the expensive version.



A very good calzone. It wasn’t cheap but having high quality ingredients was nice.

Can a calzone still be good with cheap ingredients? Yes. Technique and balance of flavors is very important. But the nuances are improved with better ingredients.

So far, this was easily the best calzone I’ve ever had. Great flavor and the texture was incredible

 

[Spareribs]

Fried green tomato sandwich

This sandwich had fried green tomato (the green unripe version) with goat cheese, watercress, and pepper sauce

This was shockingly good. Typically fried green tomatoes are not served in sandwich form but it can work well.

Also I feel that goat cheese goes well with fried green tomatoes. I’ve had mediocre versions of fried green tomatoes before but this was really good.

 

[BrownBear]

I'm eating breakfast cookies. Belvita they're called. Yes I am aware it's 6pm and should be dinner time but, I wanted a snack.

 

[indstri]

Chili bread bowls. Yogurt based dough to reduce waistline expansion.

 

[CowFish]

I'm taking things to new culinary heights with my Stouffer's Mac n Cheese topped with pulled beef.
Lol jk, but it gets the job done right now...

 

[Spareribs]

Vietnamese duck

It’s rare to see duck in a Vietnamese restaurant but this place had it. And it was actually featured on their menu as their specialty. A nice lunch.

 

[HWB3]

Yardbird on the BBQ.