Malaysia’s richness, whether it’s food, dialect or culture, derives from the intermingle of different ethnic groups, predominantly the Malay, Chinese and Indians. In Penang, where Chinese immigrants dominate, food is further enriched by the marriage of Chinese and Malaysian cultures (known s babas and nyonas), literally and metaphorically.
Best of Penang street food (image credit: misstamchiak.com)
To get a glimpse of the awesomeness of one (Chinese) plus one (Malay) is more than two, just go through the list of noodle dishes the city has to offer: Continue reading →
What’s in a holiday if it does not come with vacation days? Not much, in my opinion.
(image credit: thecapecodmom.com)
In that regard, Easter is very much like the Chinese New Year. In the sense that both holidays have ceased to be significant once the perks — chocolate eggs and money-filled red envelops, respectively, stopped. But this year, getting Good Friday off (for the first time ever!) has propelled me to acknowledge Easter as a legitimate, celebratory-worthy holiday.
Hoi An is known for three things: seamstress, lantern andfusion cuisine — Chinese, Japanese, Vietnamese, French. While the sleepy town has renounced its bustling port city image, a bowl of plain old noodles still hints its former glory.