Hanoi, Vietnam

Stepping into Hanoi, the first things that stand out are the busy streets filled with motorbikes, bicycles, street stalls, and locals going about their daily routines. Amidst the bustle, travellers navigate their way to top attractions and experiences in Hanoi. It’s overwhelming at first, yet Hanoi offers one of the most memorable travel experiences (HA LONG BAY, VIETNAM). 

 

Hanoi, the capital city of Vietnam, is located in the northern part of the country on the western bank of the Red River. Amidst the city’s busyness, nothing is short-changed. Historical sites in Hanoi, formerly part of Thang Long, coexist with modernisation and the still-retained French colonial architecture (COLOMBO, SRI LANKA WHAT TO DO). 

Ha Long Bay, Vietnam

Located in Quảng Ninh Province in northern Vietnam, Ha Long Bay is one of the most iconic natural destinations in Asia. A UNESCO World Heritage Site (ANGKOR WAT CAMBODIA) and recognized as one of the New 7 Wonders of Nature, Ha Long Bay is known for its limestone islands, calm waters, and scenic views.

In fact, Ha Long Bay is truly a nature temptation, luring travellers from all over the world. When visiting Ha Long Bay, especially on its famed boat cruises, it feels as though people from all walks of life have come together for a closer look at the bay. The unspoiled and preserved pride of Vietnam gives the feeling of walking back in nature time.

Nasi Kerabu - Malaysian Herbs Rice

An array of herbs, including crunchy green herbs and the butterfly pea flower, make Nasi Kerabu, or Malaysian herbs rice, a healthy and colorful dish. The types of herbs are not fixed. They depend on what is available and what is preferred. Therefore, no two plates of Malaysian herbs rice may be exactly the same.

These herbs are also staples in Southeast Asian cooking, with bunga telang/ butterfly pea flower (GROWING BUTTERFLY PEA FLOWER) giving the rice its vibrant blue hue.

Pineapple Cucumber Salad with Torch Ginger

A no-cook salad is one of the easiest dishes to put together. It’s a simple recipe, all you need to do is slice the ingredients. Better still, these ingredients are easily found at Asian grocers. In Malaysia, they’re everyday staples you can pick up at markets or even supermarkets.

Budget-friendly too, and if you have extra pineapple or cucumber after making this Malaysian salad, they make a  healthy snack (NASI ULAM/HERBED RICE). Even the peanuts? Buy them roasted, no need to roast at home.

Cambodia, Siem Reap - Wat Thmey (The Killing Fields)

A top sight in Cambodia that leaves a lasting mark is Wat Thmey (Killing Fields) in Siem Reap. Wat Thmey may not be one of Cambodia’s top attractions, perhaps overlooked or unheard of, yet it is where a painful chapter in the nation’s history is remembered.

Cambodia, bordered by Thailand, Laos, and Vietnam, has come a long way to where it is today. Nevertheless, it remains a nation shaped by grief. Once the heart of the mighty Khmer Empire, the country’s ancient roots still echo through its traditions, temples (ANGKOR WAT, CAMBODIA), and people’s resilience.

Malaysian Sodhi (Indian Coconut Milk Stew)

Simplicity shines in Sodhi, the Indian coconut milk stew. This much-loved dish also finds a cherished place in cuisines from other parts of the world, like Sri Lanka and especially Kerala. Making Sodhi is effortless: just add all the ingredients to a pot, simmer, season with lime juice and salt, and you're done.

 

You can create various types of Sodhi, and to make it a one-pot dish, adding vegetables is a great option. I often do this to keep the dish interesting and avoid monotony. Plus, it saves me the trouble of preparing a separate vegetable dish 

Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

Pucuk Ubi Masak Lemak is a traditional and authentic Malay dish. Creamy, with a vibrant yellow hue (TURMERIC FISH PAN GRILLED), tender tapioca leaves, and the salty burst of belacan (shrimp paste) and dried shrimps make this tapioca leaf in coconut gravy absolutely delicious.

 

This Malay heritage recipe has been handed down through generations and remains a staple in a traditional Malay rice meal (RENDANG AYAM/CHICKEN RENDANG).