Traveller Experience

Pangkor Island (Pulau Pangkor) is an island in Perak, Malaysia. Nearby islands include Pangkor Laut Island, Giam Island, Mentagor Island, Simpan Island, and Tukun Terindak Island. The major industries of the island are tourism and fishing. Pangkor Island is a three-hour drive from Kuala Lumpur. Buses frequently arrive at the main jetty in Lumut. No bridges connect the island to the mainland because a policy aimed to control the number of vehicles on the island to prevent road congestion.  Public ferries depart from Lumut to Pangkor Island from the old Lumut jetty. The ferry service stops at two jetties on the east side of Pangkor Island, Sungai Pinang Kecil; SPK jetty; and Pangkor Town Jetty. There's a new Ferry company from the mainland to the island that has a shorter path than a regular ferry. It starts in Marina Bay. The fare is a little higher compared to a regular ferry. Regular ferry from Lumut Jetty to Pangkor Island will take 30 to 40 minutes, while Marina Bay to Pangkor

  Photo from Facebook of Sky Mirror Tour & Travel Sdn Bhd Sky Mirror is named after its mirror-like reflection in the sky. Sky Mirror is a mysterious island that will only emerge for several days every month. During the 1st and 15th of a lunar month, as well as 4 days before or after these dates. This mysterious island is better known as the “Mirror of the Sky “as the shallow waters of this “Secret Island” reflects the sky in all its going, thus creating many unique photography opportunities. The Island makes a perfect travel destination for your holiday, it is also a habitat for much marine agriculture. The most common are the sea and baby clams scattered abundantly in the sand.  It is also dubbed the Salar de Uyuni of Malaysia, after the similar natural wonder in Bolivia.  This secret island, created by a sandbank, will only emerge during low tide for about three to four hours in the morning to produce a mesmerizing mirror-like reflection of the sky. The magic happens when the ti

Mentarang Bakar Sekinchan (Photo Credit : visit-sekinchan.com) Mentarang snails are a type of shellfish that can be eaten. Mentarang snails have a thin skin and usually prefer water that has a low temperature. Its scientific name is "Pholas orientalis".  Mentarang snails can only be found on beaches that are covered only, such as in Kuala Perlis, Perlis or Sabak Bernam, Selangor and they are usually collected during low tide. Usually, Mentarang snails are baked to be eaten as is or fried in flour to be eaten with rice. Sekinchan is famous for the Mentarang Bakar (Grilled Mentarang), we must try the Mentarang Bakar when we visit to Sekinchan.  The following is the popular Mentarang Bakar restaurant around Sekinchan. 1. Faridah Mentarang Bakar Mentarang Bakar  (Grilled Mentarang) is a popular Malay food around Sekinchan. Faridah Mentarang Bakar Sekinchan has located about 4 km from Sekinchan town, about a 5-8 minute drive. Address: Batu 47 3/4, Sungai Leman, Jalan Kuala Sela

  Photo Credit : Facebook @ Popiah Ta Chong - 大衆薄饼 Popiah (Pe̍h-ōe-jī: po̍h-piáⁿ) is a Fujianese/Teochew-style fresh spring roll. In the Chaoshan dialect, popiah is pronounced as /poʔ˩piã˥˧/ (薄餅), which means "thin wafer".  A popiah "skin" (薄餅皮) is a soft, thin paper-like crepe or pancake made from wheat flour. The method of producing the wrapper involves making an extraordinarily wet and viscous dough. A ball of this dough is held to the right hand, then "rubbed" against a hot steel plate in a circular fashion and lifted. Through this process, a very thin layer of the wet dough adheres to the plate and begins to cook. The upper surface of the crepe is then usually cleaned of excess pieces of dough using the dough ball through a dabbing process. When the dough has been completed, it is peeled off from the hot steel plate before being removed. The rubbing is typically done over two or three plates at once, which allows the baker to continuously produce cre

Photo Credit: Facebook @ Our Kitchen Nyonya Restaurant  Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya (also spelt nyonya), and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences. Nyonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food, similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as Assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavouring and thickening agent