When I first moved to Singapore, the question I most often got from my parents was "What do they eat there?"
To which I'd respond, "They eat Asian-style food, Mom."
And my dad would say "Oh! You mean like Red Fortune's food."
Red Fortune is the Chinese-style restaurant back in my hometown. My family has been eating there since I was in the 3rd grade. We've been there so many times that we know the owners (actually the owners' adult children) by name (Maria and Dom) and give them hugs whenever we enter the door. They know everything about us and we know all about them.
Basically, they're awesome and we love them.
But I had to break it gently to Mom and Dad that Red Fortune isn't anything like the food we are eating in the actual Orient.
I believe my words were, "They don't have crab rangoon here, Dad."
To that I heard "WHAT?! You're kidding me?! But that's Asian food!"
Nope. It's not. And it makes me sad to say it because crab rangoon is my ultimate favorite thing at Red Fortune.
Singapore has never heard of crab rangoon.
A sad, sad day.
So to introduce Singapore to the American version of Chinese-style food, I brought my camera to Red Fortune while we were home.
Drum roll please.
Ladies and gentlemen of Singapore......
I give you.....
The delicious Crab Rangoon
It's an ultra crispy wonton filled with a mixture of cream cheese, crab and some other secret ingredients.
Basically, it's a happy party in your mouth. I dip mine in sweet n' sour sauce and spicy mustard (also two sauces that they do not serve as dipping sauces in Asia).
I ate three crab rangoons. I'm an American piggy who can't say no to cream cheese anything. It's a really good thing that cream cheese isn't popular in Singapore. Otherwise I'd be the size of the Merlion statue.
For the actual meal part of our dining experience (the crab rangoon is strictly an appetizer, duh), Aaron ordered the Szechuan chicken with a side of fried rice and an egg roll.
It's very different than anything I've consumed on this side of the pond. While the Chinese dishes in Singapore do usually come with some kind of sauce, they are not near as thick or sweet. Also, the vegetables are not usually the ones pictured above. They use a lot of greens, tofu, and bean sprouts...but mostly just greens.
The Chinese restaurants in the US have "Americanized" their menus to ensure that people will actually eat their food. They've added much more sugar and salt, switched out the limp, cooked greens for vegetables more common in the American diet, removed all bones and heads from the food, and added things like the decadent crab rangoon. (I'm also fairly sure that the egg roll is an American creation as well.)
For my lunch, I ordered the Cashew Chicken with a side of fried rice and a crab rangoon (because I obviously need to attend a 12 step Crab Rangoon program).
I've seen Cashew Chicken on a menu in a Chinese restaurant here in Singapore, but I did not get a chance to try it yet. Therefore, I have no idea if it's similar or not. My guess is that it's probably not. The one from Red Fortune is delicious and I kind of like the idea of not tainting it in my mind with an authentic "imposter".
And to finish our meal, we got the token American-Chinese fortune cookie.
The fortune in Aaron's said that he would travel to far away places.
Those cookies are smart little suckers.
2016 WY/MT Trip
8 months ago