6.240 Spinach in Soy Sauce


2 (Wed) September 2015

Spinach in Soy Sauce


at Pacific Seafood Restaurant


with colleagues from the country office

Plan A: Korean Restaurant.

Mission to the Solomon Islands, Day 4 (see previously 6.239 Escargot).

In Honiara.  Flew from Manila via Singapore via Brisbane, arriving Monday afternoon — 24 hours, door to door.  Yesterday through tomorrow, I’ll be helping to facilitate a workshop on national health policy planning. Leaving Friday, back in Manila by Saturday.

Plan B: Pacific Seafood Restaurant is a Chinese/Malaysian restaurant, specializing in seafood; located along the waterfront near Korean Restaurant, behind Pacific Casino Hotel, but apparently not affiliated with it.

My project to eat at Korean restaurants in different cities and countries around the world hasn’t progressed since last December in Melbourne (20th), Australia (12th) (see 5.342 Cocodile Meat…).  Most recently, I attempted Amman, Jordan, but failed to find the restaurant, which may have gone out of business (see 6.159 Memories of Hummus).  Tonight, we found the place, but it was closed, maybe also out of business.  Crap.  Shilla Terrace, the only other Korean establishment in the city/country, is only open for lunch, so that’s probably not going to happen, at least on this trip.  Hopefully, I’ll be back soon.  Furthermore, if work goes according to schedule, I’ll have new opportunities through the end of the year in Guam, Nadi, and Kuala Lumpur.

Relatively reasonable prices — compared to the French joint last night — the total bill here came out to SBD 195 (about USD 25) per person.

In a way, I’m glad that Plan A didn’t work out, because Plan B turned out exceptionally well, well beyond expectation.

Pork Dumplings (2.5)
Mabo Tofu (3.5)
Oyster Sauce Beef (3.25)
Steamed Garoupa with Ginger (3.0)
Sweet & Sour Pork (3.5)
Chili Crab (2.5)

Without exception, the dishes clearly demonstrated an expert hand in technique and seasoning.

The standout was the spinach.  Lightly stir-fried, perfectly seasoned with soy sauce, plus a touch of chili for kick, vaguely reminiscent of phak boong fai daeng, but more subtle.  Such a humble ingredient, elevated to greatness.  We ended up getting 3 orders.

Never would’ve imagined that such exquisite Chinese food could be had in the Solomon Islands.

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