Ready-to-cook Penang goodness
Malaysians love their food – it’s our national past time. Penangites? We swear by it. So much so that we
Read moreMalaysians love their food – it’s our national past time. Penangites? We swear by it. So much so that we
Read moreSince it’s my last week here in Macau, I decided to cook as much as I could before leaving. It’s
Read moreMy godsis, Carol and I had a deal about me crashing at her place for a couple of week –
Read moreI know I’ve been missing out on updating the blog since I left Shangri-la end of June. From Shangri-la, I
Read moreJokhang Temple also known as Tsuglhakhang in Tibetan is the most revered religious structure in Tibet. Situated in Lhasa, it
Read morePeople close to me know I’m such a neat freak (Ed calls it control freak. Hmph!). If my colleagues read
Read moreQuite a number of friends have been asking how we saved for the trip and how much we’ve been spending
Read moreRushan (literally “milk fan”) is a cow’s milk cheese of Yunnan, China. It is traditionally made by the Bai people. It is
Read moreI celebrated my birthday in the most random manner this year – by crossing the Vietnam-China border! Nope, it wasn’t
Read moreYou know, the idiom “Never judge a book by its cover” is so damn right. Whenever non-Asian foreigners look at
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