Once upon a time, before I actually visited a mostly Chinese ethnic country, I thought I knew what Chinese food was, and it looks like this:
Imagine my surprise to not find egg rolls over there. No one knew what an egg roll was, unless they’d been here. There’s something similar called lumpia, but it’s not quite the same.
Chinese food in the US has been thoroughly Americanized, to make it more appealing to the local palate. The Chinese food I ate in Singapore was a lot blander in most cases, with most of the flavor coming from dumping lots of chili sauce on everything. That or eating green chilies along with each bite of food. There’s also a lot of MSG used. (Just a note, I’m basing this on the common Chinese food found in food stalls that a person would eat at on a daily basis, not expensive restaurants.)
[Update: It was very rudely brought to my attention by some piece of shit Singaporeans that I accidentally uploaded the wrong photo from my folder. I’m quite aware that this is ramen, a Japanese dish, most likely from that Japanese food court in Tampines 1. I can’t remember its name.]
That’s not to say that the food there, the ‘real’ Chinese food, was bad. On the contrary, a lot of it was awesome, and thankfully I did read about a place in NYC where I can get chicken rice and pork rice. The pictures looked similar to the dishes I grew to love in Singapore. I’ll blog about it when I find it and try it out myself.
One other thing, the orange duck sauce that you can find at most Chinese restaurants in the US? Ya, that’s nowhere to be found in Singapore that I saw.