22 (Thu) August 2019
Lobster Stir-Fried Ginger & Spring Onion
at Hai Yang Restaurant
Mission to Fiji, Day 13.
- Day 1 (10.217 Stir-Fried Salt and Pepper Tofu)
- Day 2 (10.218 Mapa Tofu + Choysum with Garlic + Steamed Rice)
- Day 3 (10.219 Roast Chicken Tikka Masala)
- Day 4 (10.220 Grilled Lobster)
- Day 5 (10.221 Bibimbap)
- Day 6 (10.222 Grilled Lobster)
- Day 7 (10.223 Chicken Tandoori Pizza)
- Day 8 (10.224 Whopper with Cheese)
- Day 9 (10.225 Cheeseburger)
- Day 10 (10.226 A Pear)
- Day 11 (10.227 Grilled Fish)
- Day 12 (10.228 Tavu Snapper)
In Nadi. Here for the Fifth Meeting of the Asia-Pacific Parliamentarian Forum on Global Health: August 20 (Tuesday) to 22 (today). Having spent 40 days in/to/from Fiji over the past year across 5 missions to prepare for the meeting (see most recently 10.192 Rourou Moci), then spending the past 3 days to execute the meeting itself, I am grateful that it is finally over. Just 2 days of transit remaining until I’m back home.
While researching restaurants to celebrate my final dinner in town – probably the last time that I’ll ever be in Fiji – the only thing that I wanted was lobster.
Hai Yang is a Chinese restaurant. Specializes in seafood – including lobster.
This was the best meal that I’ve had in recent memory = choysum + lobster + rice.
The lobster – a whole live rock/green lobster – was perfect. Cut into pieces, then deep-fried, then stir-fried with ginger and spring onion. Each bite was exquisitely succulent and chewy and delicate in texture. The naturally sweet brininess of the fresh lobster was divine in itself, further enhanced by the spice of the ginger and zest of the spring onion. I found myself sucking the shells to extract every last drop of flavor.
Personally, it was a fine and uplifting end to an otherwise torturous project.