coconut candy, mekong delta



while at the mekong lodge, we got a quick look at how coconut candy was made – it’s a semi-hard sort of toffee with a deep caramelly flavour, full of the notes of toasted coconut. essentially, caramel gets cooked in a large pot, thrown on the table to cool, before it’s divided into mounds and pushed out into a mould. these moulds are wooden, with straight trenches so the candy gets shaped into strips, before they’re cut into smaller squares.

we bought a couple bags that had bits of coconut in them, and these are some tasty things – sort of like werther’s originals done up asian-style. tasty!

more on the mekong lodge:

bee farm

teochew city seafood restaurant, town












(surprisingly) rather good cantonese-teochew-chinese food in the slightly-abandoned centrepoint shopping mall. this isn’t a real review, since I was here for my partner’s sister’s wedding dinner – so this is more useful as a guide to a chinese wedding dinner (if you’re new to this sort of thing), if you’re considering venues for your own celebration dinner, and as a reference to the skills of the kitchen.

they fared really well, actually. reasonably priced, generous portions of food that we couldn’t finish, and really rather impressive cooking – especially at such volumes.

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