Some highlights:
The affable samosa man who visits Big Blue's campus every afternoon selling deliciously flaky pastry pockets filled with the classic vegetarian masala mixture of potatoes, caramelized onions, and Indian spices. (20B = $0.60)
The restaurant simply called "Roasted Duck", whose eponymous dish hangs in the window and arrives with crisp skin and terrifically juicy flesh. It's served atop rice with mustard greens and a sweet hoisin sauce, which really isn't necessary for such scrumptious fowl. The roasted duck is even better in a large bowl of noodle soup, with a rich broth and no sauce in the way. Roast duck has always been one of my favorite foods, especially Peking Duck. In my book, it's always reason for celebration.
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| What are you up to? Just hanging. |
The noodle cart right outside Big Blue's campus next to the 7-Eleven. A friendly Thai couple serves a large bowl with a light broth, pork, egg noodles, scallions, bean sprouts, cilantro, and chilis (60B = $2). An ideal way to fuel up between dives without traveling too far.
The blueberry lassis at our guesthouse restaurant. Plus their chicken coconut soup, with plenty of kraffir lime juice, galangal, ginger, lemongrass, and tomatoes to balance out the sweet, creamy coconut milk. Still not sure why half of our dive group repeatedly orders club sandwiches and burgers at every meal. They must still be knocked from the first deep dive. Either way, their culinary tastes are roughly equivalent to music fans who enjoy Nickleback or Linkin Park.
The endless varieties of fresh fruit shakes, although I keep going back to some combination of mangoes, pineapples, bananas, and coconuts.
Juicy shrimp covered in pepper and fried garlic, with cabbage underneath to mop up the sauce. Not only is the bulb low in cholesterol (sans frying) but I would eat fried garlic off the bathroom floor.
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