Bali and Your Belly - Resort to Breakfast

When on vacation, there are two ways to approach food. One extreme is demonstrated by the all-inclusive, all-you-can-eat buffet. Think quantity. Think generic. Here you will find the domesticated North American who misses their french fries and hamburgers. The other extreme is, to me, not extreme at all. It's going native; eating as the locals eat, seeking where they eat, and observing how they eat.

Where you stay doesn't always have to determine what you eat. We've stayed with many resorts which offer many food options, and just because the food is free does not mean you are chained to the resort . Yes, they may have great food, but at some point during the day, when I'm away exploring, I can find delicious delicacies that I will never again in my life have the opportunity to enjoy. So I don't need to backpack in hostels to get to the local fare. Find a balance. There is something said for adventure as much as the the resort's relaxation (that being said, few resorts are exempt from the mad-dash of 'hurry-we-need-to-get-a-table!' syndrome). After all, I am on vacation.

Our resort was only partially inclusive. Breakfast included, and being an exclusive resort, the small plates of small portions discouraged overindulging. Everything was replenished often, yet the sight of dinner-plate sized platters of various cheeses, sliced for your convenience, made one mindful of their selection. This, coupled with the low occupancy and high tranquility of the open air breakfast room, created a serenity in which you could fully enjoy the luxurious unhurried flavour of morning.


A quick bite or a lengthy lunch - it makes no difference to the staff. That being said, it it still 'resort' food. It caters to the international palate of the traveler. Some may be picky, some adventurous. Let's face it - the majority of tourists will come from North America, Europe, and in Bali's case, Australia. What do you serve that will accommodate all tastes? They may offer something resembling Balinese food (ie - Panang, which is similar to a fried rice), but the majority of what would please the tourist is a sampling of cheeses, smoked salmon, prosciutto, other meats, various breads with condiments, fruits (some tropical, some common), and eggs any way you like'em. Tastes veer to the sweeter side for your first meal of the day? A tray of pastries. Want both? Take both. No one judges. Well, at least not out loud, they don't.


And while I can say I enjoyed breakfast every single day, I can say that it did nothing to give me a sense of what Bali offered. It's what a great hotel would offer, but if I wanted to eat as the Balinese ate, I would have to venture outside the gated property. And after a leisurely breakfast beside the lotus pool, my husband and I were invariably ready to do just that.

Pho Vietnam

I could dedicate many posts to this elixir called Pho. There are few places that do it right - I'm not talking about doing it authentically, I'm talking about creating an addict out of me. My favourite pho dealer deserves a post all to themselves, but another place, not far from home, creates such a wonderful broth, and really, if you have anything less than a great broth, your entire dish might as well be dishwater.

Pho Vietnam; 1280 Kennedy Road, Scarborough Ontario

Fried Rice
My husband likes fried rice. Growing up on the Guyanese version, I could do without it. But once in a while, it's nice to have a few bites, because it still is delicious.
Pho Vietnam's fried rice was steamy hot and flavourful. Unlike some places where the douse it in soy sauce, this is delicate, fluffy, and the peas are not rock hard half frozen pebbles. They're soft. Fresh. It was the first thing to come, so me and my hungry self had a few bites.





Pad Thai
I find Vietnamese restaurants offering more of this dish. The Vietnamese have a similar dish, which they call Saigon Noodles, but, eh, I can understand from a business perspective that most diners are not going to squeal "ooh! Saigon Noodles!" hence, we have Pad Thai on the menu. And that's what I ordered. I should have known better.
It wasn't horrible, but my pet peeve about bad pad Thai is that it tastes like rice noodles bathed in ketchup, with 'stuff' mingled throughout. Now, the 'stuff' - which comprised of shrimp, chicken, tofu, and the rest of the accoutrement, were cooked perfectly. Tender, firm, flavourful. Their ingredients were great. It was the execution where, maybe a heavy hand in the 'vinegary-sweet' department, made the dish pedestrian. Now, if they had Saigon noodles, I would be all over it (Saigon Noodles, from what I understand, are also not intended to be predominantly tangy).

And then, there's the pho.


Pho Ga
Look at that. Can you see that body behind the table? That's my husband. A Man. And he ain't no scrawny man either. That's a medium sized serving of Pho before him. Your mind cannot fathom the size of a large serving. I could swim in that bowl of absolutely comforting broth that is my saviour on a rainy day. You can't see it in the picture, but the bed of flat rice noodles, grilled chicken (beef, in true pho) are absolutely piled inside. There is a perfect ratio of solids to liquids. And the fish sauce, lime, thai basil, and sprouts are always on the side for me to add.

The thing about pho is that it does for me what chicken soup does for most. Anyone who loves pho will understand exactly what I'm saying. the feel of rice noodles slurped and the savoury spicy bone warming broth can wash away a month's worth of worries. And this bowl, when brought home, is the perfect way to end any cold or rainy day. Ask my husband. Bringing this home can wrap me up away from any troubles. Are you reading this, darling? :-)