When in the islands, eat like the islanders... Home cooked barbecue and fish and octopus kelaguin by Aris, Spam and eggs at King's (I ordered this plate both times I ate there), sashimi (twice! At two different restaurants), grilled jerk ribs at Jamaica Grill (I went there twice too!), grilled beef and chicken at L.A. Korean BBQ & Tofu, and a take-out plate of spicy beef from a little hole in the wall called Santo Papa Café next to the bank in Agaña. The security guard at the bank actually highly recommended the café. He said "Oh man! Their food is goooood! When I eat there I just wanna go to sleep after. That's how you know it's the best!"
Okay...? [Scratch my head.]
I scoured Yelp for the fancy restaurants in Tumon, and found Dusit Thani. First of all, I got lost trying to find the entrance to the hotel! And when I finally got there, it was as if I entered a new world, like it wasn't Guam anymore! So fancy! Even the soldiers moseying around the lobby and halls had an air of decorum about them – unlike their counterparts at my common hotel. (See Reef vs. Dusit Thani.) Oh thank goodness I wore a decent t-shirt.
There it was, the elusive salad!
The Green Papaya Salad with prawns. Oh. My. Goodness. It was prom night in my mouth! So formal, so delicate, so enchanting!
My server was Lala (pronounced "lah'-luh). She, befitting the atmosphere of this high class establishment, gingerly suggested the Crispy Banana Rolls / Thong Moung Kuey Banana Cream Caramel Sauce. "Is it turon [banana lumpia]?" I asked.
"Oh no!" Lala reassured me. "It's creamed banana! Not too sweet, and very refreshing especially on a hot day – unlike turon."
Indeed! It was like a walk through the spritzers on a Vegas sidewalk in the middle of August. Thank you, Lala!
By the way, Dusit Thani is so fancy, that even your purses or take-home bags have their own seat at the table.
I walked in the pouring rain, back to my common hotel, feeling oh so satisfied with dinner!
I resolved to try another fancy restaurant for my last dinner on Guam, one that my Army General Cousin and her husband dined at. "It's pricey," she had told me. [I expected therefore, that the price of a room there would be exorbitant.]
The go-to non-carbonated "healthy" beverage in Guam (a staple and an oldie, nothing like the new-age mocha caramel latte macchiato iced coffees that's all the rage now) is King Car Lemon Tea, simply King Car. I used to drink gallons of this stuff! But this time, as I was enthusiastically anticipating that first hit of freshness to bathe my mouth, I was met instead with a metallic chalky taste... I left the 3 other bottles, unopened, in Cousin Kim's fridge. Ugh!
Which brings me to my last dinner on the island of Guam. To drink, I opted for red wine with my steak dinner, preceded by yet another tastebud blowing salad!
Lala, the lovely server from Soi, was, to my pleasant surprise, my server again! She recommended the Brussels Sprouts side in lieu of the Caesar salad. "The dressing is a tarragon emotion, so subtle yet very flavorful!" she explained.
Was it her island accent? Did she mean "doggone emotion"...? [Scratch my head.]
Oh boy! That tarragon emulsion stirred up my emotions for sure! It was romantic! It was seductive! It was to Brussels sprouts what Juliet was to Romeo! I just about died from the love coursing through my tastebuds! Baby, give me that cabernet sauvignon to sober me up from this emotional maelstrom!
Of course, I had dessert, recommended by Lala. But don't ask me what it was. It was shaped like a hiccup – excuse me, hockey puck. The wine made me forget the – hiccup – name. Whatever it was, it was oh, so good! It was cold, and it disintegrated as soon as it hit my – hiccup – tongue. But of course, it was good!
Yeah, I think I need to go to sleep now... Maybe that security guard is on to something about the after-effects of really good food... [Scratch my head!]
And so, I stumbled back to my common hotel, flushed with inebriation, walking a zig-zag line as if dodging invisible waves lapping at the dry sugar-fine sand.
[Hiccup!]














