Here’s a restaurant in Singapore I didn’t try. In addition to its famous pig organ soup, the specialty restaurant pushes portions of pig livers, pig feet, pig stomach, pig uterus, pig spine meat, pig kidney, and “meat balls.” The unspeakable mystery and horror of “meat balls” is transcended by the promoted delicacies.
Indulge in any of this offal with a side of rice or a choice of noodles. Can’t decide? Choose pig fried rice, or take your chances with “Double Delight.”
I’m an adventurous eater when I travel, but I do draw lines. Nothing with four legs. Nothing with a mother. And nothing directly hot-wired to the ick factor. Pig parts are out on three counts.
At its heart, Chinese cooking is starvation cooking: find something that will provide calories or die. Over time, they learned how to prepare all kinds of, uh, interesting foodstuffs, and prepare them in a way that makes them palatable.
I’m OK with offal, but it depends both on how it’s prepared and where it’s prepared. Head cheese from an American deli? Yes please! Pig uterus soup from an Asian street stall? Not so much.
Hi TW. Tell us about your experience in Buenos Aires. Sounds like you were mugged.
Hi! Welcome to Singapore!
Big fan of your clips on youtube and a friend just pointed me to this blog. Just wanted to say that I really enjoyed reading your entries. They are amazingly interesting to read and really well-written. Too bad I only found out about this after I was brutally pickpocketed in Buenos Aires.
Cheers!
Ohhhh…eeeee. It does seem like a mostly vegetarian-type diet might be safer in countries that think any kind of feet or organ meat is a delicacy.
I wonder if that is an attractive name for a restaurant in that part of the world.
The first time I checked the label on a pack of chorizo the first three ingredients were lymph nodes, lips and spleen. That was the end for me.