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Dining in Thailand

#ADestinationForEveryDream

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Haw Par Villa, Singapore.

Haw Par Villa is a unique cultural park famous for its vivid statues, dioramas, and folklore scenes based on Chinese mythology, legends, and moral stories.

📍 Location
• 262 Pasir Panjang Road, Singapore.
• Nearest MRT: Haw Par Villa MRT (Circle Line) – Exit B, 2-minute walk.

🕘 Opening Hours
• Daily: 9:00 AM – 9:00 PM
• Last entry: 8:30 PM

🎟️ Entrance Fee
• Free admission

⭐ Highlights
• Ten Courts of Hell – the most famous attraction
• Chinese legends like Journey to the West
• Confucian values and moral teachings
• Colorful, dramatic statues (great for photography)
• Heritage site founded by Aw Boon Haw, creator of Tiger Balm.

#jay_jk_ #singaporetourism
#hawparvilla
#hawparvillasingapore
#singapore

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Dear Messy Eaters,

Sayur Pakis Betumis (Seared Fiddlehead Ferns)

Serves 3–4

Ingredients:

500g Pakis (fiddlehead ferns)
2 garlic cloves, chopped
2 shallots, chopped (or ½ onion)
1 red chili (medium), seeds removed and chopped lengthwise
2 tbsp dried shrimp, soaked in water for 10–15 min
1 tbsp vegetable oil (or any cooking oil)
Salt to taste

Optional:

4 pcs fresh prawns or freshwater mud clams
1 tsp belacan (shrimp paste)

Prep work:

Soak the dried shrimp in 100ml of hot water to soften and bring out its flavor.

For the fiddleheads, remove the leaves and tender top parts. From 500g of fiddleheads, you’ll get around 200–250g of edible leaves. Soak and wash well to remove dirt.

Peel and chop the garlic and shallots — these are your tumis base ingredients.

Deseed and chop the red chili lengthwise.

Remove the soaked shrimp (reserve the soaking water), and pound the shrimp using a pestle and mortar until coarse.

Cooking:

Heat the oil in a wok or medium pan over medium-high heat.

Add the tumis ingredients and sauté for 2–3 minutes, stirring frequently until softened and translucent.

Add the red chili and pounded dried shrimp (plus prawns or clams and belacan, if using). Cook for another minute.

Pour in the reserved shrimp water, add the fiddlehead leaves, and stir well.

Season to taste and cook for another 5 minutes.

Notes:

You may add a little water, but it shouldn’t be soupy — the ideal leaf-to-water ratio is 4:1.

Belacan may smell strong but adds deep umami and saltiness — a key Bruneian kitchen staple.

Tumis literally means “sear.” This method works well for other vegetables like pak choy.

Best served hot with steamed rice.

Step into the kitchen with us:
https://www.visitsoutheastasia.travel/tales-from-kitchen/

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Spending time in nature has a powerful effect on how we feel. Access to green spaces has been linked to lower stress, improved mental wellbeing, and better rest, reminding us how closely our health is connected to the natural world.

Swipe to see the bungalow and resort retreats across Southeast Asia.

Located within forests, islands, and conservation areas, these spaces support rest away from daily pressure.

📸 abodebrunei.com, ataurodiveresort.com, mandairainforestresort, @namkatyorlapa
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#VisitASEAN #ASEANWellness #WellnessTravel #NatureBasedStays #DiscoverBrunei #VisitSoutheastAsia #ADestinationForEveryDream #LaosSimplyBeautiful #VisitSingapore #visittimorleste

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I see how beautiful this life is.

Something shifted when I landed here.
Not in a loud way — in a quiet, settled way.

The food.
The pace.
The people.
Waking up and moving through the day on my own rhythm again.

My body feels lighter.
My mind feels clearer.
My soul feels… at home.

No big story. No dramatic backstory.
Just a season where life feels good —
and I’m present enough to notice it.

Grateful for this chapter.
Grateful for the simplicity.
Grateful to be right here, right now.

Peace. Presence. Positivity.

#LifeUpdate #ThailandLife #LivingAbroad #ilovethailand #LiveAwake GratefulLife SimpleLiving PresentMoment New Chapter

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Perfect travel match, we travel in Thailand, Vietnam and Malaysia.. cheers for next girl adventure trip 🌸

#travelling #Vietnam #Thailand #Pattaya #pattayathailand

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#architecture #dronephotography #cityscapes #kualalumpur #klcc

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Rifle Range Nature Park, Singapore.

📍Location: Rifle Range Road, Singapore.

🚆 Nearest MRT: Beauty World MRT (DT5), Downtown Line.

#riflerangenaturepark #nparkbuzz #singaporenature #jay_jk_ #singapore

(naturelovers greenescape urbanparksg boardwalktrail wetlandviews hikinginsg naturewalk singaporeparks beautyworldmrt downtownlinesg quietplaces Nparks exploresingapore nparksbuzz Singapore nature Singapore hike, Singapore trail,)

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Dear Messy Eaters,

Tales from the Kitchen.

The Kedayan — one of the seven Indigenous tribes of Brunei Darussalam — are people deeply connected to the land. Traditionally agriculturalists and healers, their knowledge flows through the soil, their stories told through the rhythm of harvest and the hum of the kitchen fire.

Kedayan cuisine celebrates simplicity — fresh ingredients from forest and field, cooked with intuition rather than instruction. It is food that remembers.

Here, I would like to thank visitsoutheastasiaofficial for the opportunity to share our heritage through two beloved dishes—Puyuh Masak Kunyit and Sayur Pakis Betumis—a plate that captures the essence of the Kedayan table.

Here, I share our heritage through two beloved dishes — Puyuh Masak Kunyit and Sayur Pakis Betumis — a plate that captures the essence of the Kedayan table.

Sayur Pakis Betumis (Seared Fiddlehead Ferns) is one of our most familiar home cooked dishes. The wild fern, abundant and forgiving, is seared with dried shrimp, belacan, and sometimes fresh prawns or lokan (freshwater mud clams) — a humble harmony of aroma and earth.

Puyuh Masak Kunyit (Turmeric Quail) embodies warmth and healing. Turmeric — vibrant, earthy, and revered — is both flavor and medicine, a cornerstone of Kedayan cooking. Traditionally, it embraces any protein at hand. From poultry and game birds to fish. Each version carrying the same golden comfort of home.

For these dishes, I’ve created two interpretations:

• The Original Kedayan Plate, as it would be served in a family home — rustic, heartfelt, and abundant.

• The Avant-Garde, a reimagined expression — refined and soigné, where memory meets modernity.

A tribute to the past.
A reflection of the present.
A tale told through food — where every bite speaks of home.

I’ll be sharing each of the recipes in my upcoming posts. Stay tuned!

Step into the kitchen with us:
https://www.visitsoutheastasia.travel/tales-from-kitchen/