Sunday, January 29, 2023

PrachinBuri Thai Kitchen @ Yishun Block 748 [Singapore]

In life, we sometimes take things for granted. I am blessed to live in an area where there are three coffee shops within a 5-minute walk; not to mention my apartment is just a short throw from Northpoint City shopping centre and Chong Pang hawker centre.

There are also numerous standalone eateries like PrachinBuri Thai Kitchen that I am aware of for the past few years but only decided to check it out recently, despite it being so near to where I stay! I am going to cut to the chase and reviewed the food! 

Thai Basil Minced Pork - after my Bangkok trip in July 2022. krapow was something I had been craving for. The unmistakable spiciness with the ever interesting flavor of basil; above average but the meat could do with a bit more fat and honestly too much sauce! Good with plain, white rice though. 

Crab Meat Omelette - as an omelette, this was perfectly fluffy and nice. As a crab meat omelette, however, I don't recall seeing much crab meat! I shouldn't be complaining for S$6.00 right? 

Mixed Vegetables - normal and order for the sake that my parents love vegetables whereas I prefer them in the raw, healthier form; in salad. 

Green Curry Chicken - I am hardly satisfied with green curry chicken in Singapore as the chicken usually had this frozen aftertaste. This had a good punch of Thai green curry flavor although it would benefit with a thicker consistency. I think I would ask for full-vegetable green curry chicken in the future.

Home Made Prawn Cake - Aside from the fish, this would be the next most expensive item that we ordered that day. Presentation wise, they were home-made with irregular shape and looked real plump and crisp!

Insides were more paste than prawn and the outer shell wasn't as crispy as expected. Taste was also pretty bland and the sweet Thai chilli dip was essential as a companion.

Steamed Seabass with Thai Lemon Sauce - for S$20.00, this would be the cheapest steamed fish I had in Singapore's Thai restaurants. Mom's a huge fan of fish and if this meets her expectations; I am sure we would be back often.

Plenty of meat but they were mushy, and the soup didn't impress; weak and not the kind I would drink from, unlike the one from Ah Loy Thai Restaurant. And this dish was supposed to be chef recommended! I was disappointed. 

Pad Thai - friends would know I make it a point to have pad thai whenever I am in Bangkok and it's a dish I love to order whenever I dine in Singapore, albeit when I am not eating alone. 

This was seriously delicious; piquant, not dry (saucy even) and not overly sweet. Absolutely love the layer of crunch and nuttiness from the crushed peanuts! Slurp! 
 
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Some hits, some misses but can't deny that pricing was friendly for the pocket! Given its proximity, my family would likely pay it more visits in the future; and maybe try their deep fried sea bass which would hopefully be better than their chef recommended one that we had. 

Address
748 Yishun Street 72, 
#01-214, Singapore 760748

Map
As above. 

Menu
As above.

Pricing
Thai Basil Minced Pork - S$7.00
Crab Meat Omelette - S$6.00
Mixed Vegetables - S$6.00
Green Curry Chicken - S$7.00
Home Made Prawn Cake - S$10.00
Steamed Seabass with Thai Lemon Sauce - S$20.00
Pad Thai - S$4.50

Friday, January 27, 2023

Tiger Cages and Imprisonment System during Vietnam War in War Remnants Museum @ Ho Chi Minh City [Vietnam]

Wars are scary, and the imprisonment systems during the wars are not the kind we would have expected in Singapore. In the past, conditions were a lot worse although nothing quite prepared me for the system put in place during the Vietnam War.

The above was the entrance of a side exhibit of War Remnants Museum in Ho Chi Minh City (HCMC) and since I had already paid the entrance fees for the museum; let's not waste our money.

During the Vietnam War, many prisons were built by the U.S government and the Republic of Vietnam and that included interrogation and concentration camps.

One of the main prisons was Chi Hoa in HCMC; completed in 1953 and designed by a Japanese architecture in the shape of an octagon, it served as a transitional camp during the war for political prisoners, prisoners of war and juvenile prisoners. From Google Map, it appeared to be still in use as a prison.

Tortures were common; unimaginable in the brains of those who have never been through war. Imagine having your good teeth removed, malnutrition, sleep deprivation etc. It's all the more disturbing and of more concern with the current Ukraine War. Do you think things have changed? It never does, I feel.

There were a lot more info on the imprisonment system but nothing beats seeing it for yourself; plus, too much information for me to share in this posting too. Ending the exhibit with a projection room that would bring us to the next but attached exhibit, the tiger caves.

It has nothing to do with tigers! In fact, this was a replica on the prisons during the war, including ways of torture to break the body and mind of the prisoners. 

Cobblestone walls, gravel flooring.
Bare and cold.

The guillotine; with a blade that weighed 50 kilograms, this was "transported to all the provinces in South Vietnam to decapitate" those who went against the southern Vietnam government (also known as the Republic of Vietnam". Last execution was in 1960. 

Cages with barbed wires; intent wasn't to catch small animals. Prisoners would be kept within; and they could only stoop or lie down. The smallest was 1.8m x 0.75m x 0.4m and can house 2-3 persons; that's literally just enough for one person!  

A two-storey building.

Using painting, it showed a section of what a typical tiger cage would look like. On its own, there wasn't anything surprising with cells along the 'corridor'.

You can also peek in where mannequins would portray the life of a prisoner; in prison garb, disheveled, with traces of torture (bald patches on the head, injured eye etc).

In this case, the 'prisoner' was shackled which means she would have to urinate and defecate on the stone bed, unless she can ask for permission to be unshackled and release on the floor. The smell would likely stink the room and leave no trace of dignity for an otherwise healthy adult.

Stairs leading to level two.

Notice before proceeding up. Narrow and steep, please keep in line and do not push! I wonder if visitors have fallen from this flight of stairs before; wouldn't be surprised if there are.

'View' on top - now you know the reason why these were called tiger cages. Guards would stand on the second level, with clear view on the activities within the cages as they patrol up and down the passage. 

It was mentioned that tiger cages were special cells for stubborn political prisoners and the jailers would torture by injuring them with sharp sticks. "Valid" excuses to commence torture included "talking, laughing, coughing" or even slapping mosquitoes that were sucking your bloood.

Down on ground level again and there's another cell on the other side of the structure. This time, the mannequin was a man with injuries on his head and leg.

Words on the walls; how did they write when their legs were shackled? During non-winter seasons, there would be about 5-14 prisoners and I guess it would be a nightmare to shackle them in such a small space. They would be shacked during winter when there were only about 1-2 prisoners. Actually, I am more curious about the two containers at the back. 

Iron Grill - another torture equipment where prisoners would take off their clothes and roll on it. Given the hooks, skin would be easily torn. It's amazing how creative humans can be when it comes to showing their sadism and powers against the vulnerable. 

I thought this would be just an open-air enclosure for prisoners to take a breather. I am just too naïve obviously as such humane treatment might be applicable in peace, but definitely not during war.

Known as sunbathing room, prisoners would strip naked and exposed to the scorching heat during the day. In Côn Đảo Prison, which has been converted into a museum, there are 60 of such chambers that have no ceiling. Just wondering, if have strength, can climb over the wall? 

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Location

Thursday, January 26, 2023

Quán Ăn Thanh Bình and Their Vietnamese Chwee Kueh near Ben Thanh Market in Ho Chi Minh City [Vietnam]

In normal circumstances, I wouldn't step into a shop with the above layout. Too complicated and I couldn't fathom, at first glance, if it was an eatery or a store selling food souvenirs for tourists lingering around the nearby Ben Thanh Market.

Look at the wall; there were just too many dishes! Which would be the popular ones or the chef recommended ones?! It didn't help that I don't read Vietnamese and have no idea what most dishes were except for key ones like banh mi.

Thankfully, the menu booklet had English translation. In addition, Quán Ăn Thanh Bình was an eatery that the Great Kon chanced upon on his last visit to Ho Chi Minh City (HCMC) and something extraordinary caught the attention of his taste buds.

Banh Beo Hue - indicated as Hue small steamed savoury rice cake, these were literally the chwee kueh we can get in Singapore but with toppings that weren't our typical preserved radish (known as cai po)! 

I would love to have these enhanced chwee kueh being sold in Singapore; aside from their varying textures, like the added crispy pork skin, these were also more savory than the salty sweetness we have in our little red dot. 

Banh Beo Bi Cha - small steamed savoury cake with thinly shredded pork skin; basically extra topping. I couldn't decided which banh beo (means rice cakes) I like more as I couldn't get away from the fact that Singaporeans have been so uncreative with chwee kueh for the past few decades!

Simple, familiar yet tasted so interestingly refreshing. I bet this would be something that my mom would go wide-eyed when she takes her first bite. It's a guarantee she would be like me; wondering how come we don't have such chwee kueh in Singapore. 

Bun Thit Nuong - the Vietnamese dry noodle that I love to have in Singapore! Satisfying as a whole and I love the addition of peanuts for that extra crunch. p.s. I stole a bite from a friend who ordered this. 

Che Dau Van - Che Dau Trang - Che Khoai Mon
- We saw the above pasted dessert menu on the wall and decided to order three of them; the beans, the mixed grains and the yam! 

Served in plastic cups (instead of the bowls we expected) and topped with a dollop of cream, it actually felt like I would be eating ice cream. 

The cream was coconut cream and the desserts were served cold! The yellow one (Che Dau Van) tasted like tau suan, albeit with beans that looked like peanuts, and it was sinfully delicious! The other two were less palatable; mixed grains had like red beans with black glutinous rice. Yam was meh.

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Can't wait to go back for the Vietnamese style chwee kueh and Che Dau Van! 

Address
140 Đ. Lê Thánh Tôn, Phường Bến Thành, 
Quận 1, Thành Phố Hồ Chí Minh, Vietnam

Map
As above.

Pricing
Banh Beo Hue - 50,000 Dong
Banh Beo Bi Cha - 50,000 Dong
Bun Thit Nuong - 55,000 Dong 
Che Dau Van - 25,000 Dong 
Che Dau Trang - 25,000 Dong 
Che Khoai Mon - 25,000 Dong 

Additional Information
As depicted in the first photograph of this post, the eatery also sold a pretty wide variety of local foodstuffs that you can buy back for family and friends back home. 

There are two things I would strongly recommend, a must-buy in my opinion, if you are ever in Vietnam; first is this Vietnamese mooncake with durian filling! I dislike durians in cakes, biscuits, tarts etc but this was so good, especially if you toast it for a few minutes in the oven / air fryer. 

Another thing would be the fried lotus seeds; it's almost unstoppable once I start, until I realized my throat was getting a tad too dry! Prices here at Quán Ăn Thanh Bình are not exactly the lowest and you may need to shop around / bargain for the best pricing!