Guam Diner Bytes: Napu Restaurant

Guam Diner Bytes: Napu Restaurant

by Ken Stewart
The Guam Food Guy

There are some things that have to be done. One of them is eating at Napu Restaurant. I went there recently for dinner to try something new and something familiar. I got more than I expected! I ordered the Fried Huli Pork Ribs ($13.95). Zee ordered the Kinugasa Don ($8.95) with brown rice in lieu of white rice ($2.00). The Kinugasa is Napu’s veggie donburi (bowl). We both had an add-on salad bar (all you can eat) for $5.95 each, which is where we discovered some amazing ingredients.

The salad bar has a variety of interesting choices, including kimchee, macaroni salad, pasta salad, bitter melon, sour sop, marinated bok choy, black beans, kidney beans, corn, cucumbers, jalapeno peppers, and more! The ingredients in the salad bar are constantly changing based on availability.

It was Zee’s first time eating sour sop and she loved it. It was quite sweet and had a firm texture. Of course, it will ripen and turn into sour sop. While I was eating my salad, I thought about getting something I’d been craving, Napu’s famous “Nina’a Special Loaf” (meatloaf - $12.50) with brown rice ($2.00).

When the platters were brought out, I was startled by their size. Not only were they dimensionally large, they were also full of food! The Huli Pork Ribs were appealingly presented with garlic chips and green onions piled on top. A ramekin of “finedene” dipping sauce was beside the ribs (about omne-third of a rack). The platter also had sauteed bean sprouts with a couple of cucumber slices.

The ribs were marinated then fried, and actually could be eaten easily without any finadene. The savory huli sauce is teriyaki variant, combining ginger, brown sugar and soy sauce. I could have finished these ribs one at a time when I needed to turn (“huli” actually translates into “turn”) my attention to my meatloaf.

This platter was filled with brown rice mixed with vegetable bits. The meat loaf was served in two large planks that had been grilled and then smothered in a rich red wine mushroom sauce topped by chopped green onions. Sauteed bean sprouts garnished this platter, too, and these joined the parade of great tasting food. I did manage to get through one whole plank of the delicious homemade meat loaf. I did have to save some for my breakfast/lunch the following day.

Zee’s Kunugasa bowl also had brown rice ($2.00 extra). It was filled with tofu, eggplant, onion, simmered egg and enoki mushrooms. Since she had made two trips to that terrific little salad bar (made with a lot of fresh local vegetables and fruits), she could barely finish half her bowl and took the rest of her donburi to go. I can honestly say that everything I ate in Napu was as tasty as a home-cooked meal!

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