5.275 Tofu with Vegetables in Clay Pot

-Cycle 5, Item 275-
7 (Tue) October 2014

Tofu with Vegetables in Clay Pot


at Fusion Bistro

-Town, Port Moresby-

with Carmen and various WHO staff

Mission to Port Moresby, Day 5 (see previously 5.274 Chicken Curry + Prawn Pasta).

In Papua New Guinea on duty travel, along with Carmen.  We've been dispatched to provide technical and legal support for the government in updating their tobacco legislation.   I'm here through Friday, while Carmen must leave tomorrow to take care of other matters back in Manila.

Fusion Bistro is a Chinese/Malaysian/Singaporean restaurant.  Menu leans Chinese with touches of Malaysian and Singaporean.   Located in Town.  One of the most popular expat restaurants in town, literally.  Current TripAdvisor ranking: 6 of 25 restaurants in Port Moresby.

Regrettably, the duty free store was closed.

Although the place was mostly empty by the time we left, it was packed at peak hour.

We were invited out to dinner by various staff members of the WHO country office.

The venue was Fusion Bistro.

The food was pretty good.  Surprisingly, the tofu dish featured deep-fried silken tofu--didn't know that was even possible--exquisite texture of delicate skin and creamy inside.  Everything else was competently done.  I could see myself eating there on a regular basis.

I seem to eat a lot of char kway teow these days.

One of our dining companions--who happens to be Korean--recommended a few dishes, guaranteeing satisfaction, explaining that she and her family regularly eat at Fusion Bistro and always order the same things and always go away happy.  Such a Korean mentality, going with the tried and true.  She'll be transferring to WPRO next month, at which time I'll introduce her to TEITY (see most recently 5.268 Beancurd Roll with Superior Sauce).

The biggest supermarket that I've ever seen, so big that it wouldn't stay in focus.

Of course, the Philippine section is stocked with nothing but processed junk food.

Even processed Korean junk food.

Shame, shame, shame.


  1. i've seen random japanese restaurants in LA use silken tofu in their agedashi tofu - fried cubes in a dashi sauce.

  2. you know, you're totally right. agedashi tofu is one of my favorites. i don't know why that didn't occur to me. strange. i guess in a chinese context, it seemed very unusual. also maybe because agedashi tends to have a thicker skin and it's smothered in the sauce and other toppings, so i never really thought about the tofu.