Salt must be a precious commodity in the Sichuan province. It’s so surprisingly to see vibrant, vivid colours of the food served and finding out that it tasted absolutely different from its appearance.
I had a good time at the Digital Innovation Asia (DIA) – DIAsiaTourism Bangkok earlier in June. Was it just 1 month since then?
Time sure flies!
Ever since then I was very caught up with the Ramadan (fasting month) reviews and I’m glad to see the hard work paid off as many of my friends and readers had emailed me to say that it was a very useful list! If you missed out on the list you can view it –> HERE.
Meanwhile I will be heading to Chengdu next week for a media trip with Air Asia X. And after that a trip to Sandakan Sarawak with the Starwood Group of Hotels. So before I start my story on Chengdu (there would be pandas, majestic mountains & opera shows!) followed by the remote peaceful Sandakan, here’s my Bangkok Tour with the bloggers I met at the DIAsiaTourism Bangkok .
In continuation of my review of the deluxe room which was my home for 4 days 3 nights, this post will showcase the rest of this contemporary, modish lifestyle hotel.
The roti john I’m familiar with is the one I see sold at Ramadan Bazaars. In fact I hardly ever saw roti john back in Penang (but my time in Penang was many years ago) so roti john was one of those “KL food” (a loose term I use for food that I find unfamiliar when I first land in KL) that was new to me.
Roti John = long bread coated with scrambled eggs with minced meat (beef or chicken), topped with cabbage and drizzled with a generous amount of mayo.
Any fans of hats here? It’s surprising that in the sunny weather of Malaysia there aren’t many of us that wear hats.
Hats in its many forms and designs can be absolutely stylish and undeniably eye-catching.
Frankly after staying at many hotels, there really isn’t a hotel that is absolutely horrifying. Well, at least for me there isn’t. Even for budget accommodations (of which I had my fair share of from my backpacking trips), the basic needs of cleanliness, a roof over your head and a workable washroom are met.
When we pay more, the standards are elevated accordingly. Needless to say we begin to expect more, and with so many hotels to pick from, what motivates the guests to repetitively return to a particular hotel?
When in the Peranakan state of Melaka, it’s a shame if one missed the opportunity to get acquainted with the local Peranakan delicacies. At Casa del Rio, authentic Peranakan are being adeptly prepared right the kitchens of the hotel.
Meet Chef Baba William Koh, 54, a veteran of Nyonya cuisine. He is a native of Melaka who has been cooking professionally at various nyonya restaurants for the past 36 years. His grandparents are Baba and Nyonya and at a young age, he spent a lot of time helping the family in the kitchen, just like how all chefs got started in this career.
