Lee's Korean Restaurant

Kitchen: Korean

Restaurant specialty: Korean bbq

Had diner with 6 persons. The entry is traditional (Chinese?), you cross a little bridge and see little (Japanese?) Koi swimming beneath. When entering the dining room, you pass a glass cupboard with plastic sushi on display. Our table is OK. The service is a bit slow, but eventually we get everything we ask for. This evening, we order the fried red snapper with garlic instead of the sweet and sour sauce that I remember being especially nice from the last time I was here (almost 10 years ago..). Next time I will choose the sweet and sour sauce again. The fish is delicious, though! The Korean BBQ (‘Galbi Gui’) tastes as good as always. Tempura vegetables, chicken bamboo and a sweet and sour pig dish are all reasonable in taste. Price-quality rate is also reasonable. The way I remember it, I was more impressed 9 years ago. Maybe my taste now is more developed?

Food 7 | Atmosphere 6 | Service 6

Fu Nga Restaurant

Kitchen: Chinese - Dim Sum

Siew pau filled with lotus paste

Fu Nga is a Chinese restaurant that specializes in dim sum. For those who don’t know what dim sum is: shame on you! Or at least be gloomy, because you missed out. Dim sum are small Chinese dishes which together form a complete dish. Derived from south China. Chinese have dim sum for breakfast, lunch or dinner. It’s all possible. We are having lunch.

All Chinese restaurants are quite alike in terms of atmosphere: large dining rooms, a couple of ‘private rooms’ for family diners, but especially cold, very cold! The air-conditioning is usually set at 16 degrees Celcius and although that’s a comfortable spring temperature where I’m from, here in Surinam all your sweat glands immediately close up (maybe that’s why..?). We had the airco turned down a little.

The food: as always when having dim sum, we order a lot of different things. The dishes aren’t that expensive, so it’s an affordable way of tasting a number of things. And because it’s the restaurants specialty, we order a steamed pike as well. The service starts out a bit slow, but then it speeds up. The food is really nice. We especially enjoy the (sweet) siew pau filled with lotus paste, the spare ribs in black bean sauce and the pike. I wouldn’t order the steamed meat balls again: eating one was like eating a very large soup-ball. The service is a one way street: we ask, they bring. Asking for advice is troublesome. But all in all OK. The bill: 55 SRD all-in. That’s not much considering what you get.

Food 8 | Atmosphere 6 | Service 6

Su Dong Restaurant

Kitchen: Chinese



Rainbow spareribs

First time here: it’s a fairly new Chinese restaurant. The dining room is, as always, overly lit and has large, round tables. We are having dinner with 7. The welcome is heartily and the service is fine for the entire evening. Especially the Chinese usually speak Sranang (and little or no Dutch), so I’m glad we have an interpreter at the table! Soon our table is filled with delicacies: ‘rainbow’ spare ribs, inside-out fried pike with sweet and sour sauce, Kai lan with garlic, squid and a beef dish. The last one is average, but especially the ribs and the pike are delicious! The ‘rainbow’ refers to the thinly diced colored vegetables that cover the ribs. The fish is firm, but tender and the special frying technique makes it easy to eat, even with chop sticks!

Food 8 | Atmosphere 6+ | Service 8

Blog for food lovers in Surinam

The Surinamese are grateful eaters. I am not originally from Surinam, but I am definetely a grateful eater too, baja. And I like giving unsolicited advice, thus, this blog!

This year I will make a review of every Surinamese restaurant that I visit. Please join me for the tour. The tasting and experiences are priority, my name is not important. But, to add some spice: I will take the first person who correctly guesses my identity - and who doesn’t know me already - to dinner, my treat!

I am looking forward to your reactions