I also love to tell stories, and connect with people who love food as much as I do. I'm hoping we get to do all that and more right here, so let's be friends.
Have you been hanging out with Americans, or are you trying to break into that market? Your accent and cadence sound noticably different in this video. Still loving the raw and low key vibe of your new videos. 👍
Mom and Dad would have some really interesting stories about the Orang Laut. Apparently, they had some really dark but profitable "businesses" going on; piracy would be tame in comparison. Wonder if your parents have some academic literature on it.
Nice video! I'm from Seremban myself and am on the Hakka side from my father. Very rarely go back now as I'm based in NZ so it's good to see all the food. Look forward to seeing more!
thank you for making this video. not many singaporeans talk about sambal tempoyak....... and the smoked or bbq meat in masak lemak... ooooohhh, i really feel like making a trip up but no VEP!
You should visit all major HDBs wet market with hawker center close by Following are my suggestion; Red Hill , Telok Blangah (3 places), Tao Payoh,Clementi,Tanjong Pagar, Pasir Panjang ,Bukit Merah, Bedok, Marine Parade Seng Kang, AMK,
Such a wonderful experience! Was that _Shinkansen_ ? Cause they're just celebrate the 60th anniversary! Also I love how were being respectful towards the tourist spot because I read that the Mt. Fuji locals were a bit disturbed by the careless way of the tourists behavior 🇯🇵
Hi Sarah, great video and I really enjoyed the narrative on this one, so looking forward to more! I had an almost similar but unplanned overnight stop at a famous overseas ground protrusion, arrived at night in the rain, left in the morning rainy/foggy didn't get to see it, but the experience of where I was and how it came about was absolutely worth it. 🙂
I’m loving your travel vlog, Sarah! It really lets your bubbly personality shine. Also appreciate the realistic view of traveling - it’s so true that things don’t always go as planned, but it’s all about enjoying the process and creating memories with the people you love. Looking forward to the next vlog!
Nice to see U back! Thanks for sharing Thunder Tea Rice. I do cook this occasionally for family. My version is without the herbs, cant take the strong taste. I don't use long beans, chai poh but French beans and Sichuan veg instead as they taste better and u get more kicks with the Sichuan veg.
The reasons you are anxious about this new series are PRECISELY the reasons why I love this new video: casual and spontaneous (not overly scripted); no distracting graphics or animations; natural sounds and no background music; long takes with minimal edits; no random product placements. This harkens back to peak era RU-vid before formulaic, hyper-commodification. I hope you can keep things as they are while coming up with a sustainable revenue model. 👍
Woah.. didn’t realise Wee is also Hokkien just like Ng for 黄.. Last time I heard, some Southern Chinese folks when they sailed to SG/MY and settled down (entails liaising with local British authorities for residency/legal/business/family etc matters), they had to provide a romanised version of their full Chinese names in their respective dialects, regardless of whether they had Western or Christian names. Some Hokkien (and maybe Teochew too) people felt Ng sounded too awful and perhaps confusing (Cantonese/Hakka Ng is totally different - 吴/伍，跟黄很不一样), hence the nearest sounding alternative would be Wee. Till date, some Hainanese and Hakkas (from non Canto regions) have adopted Wee for 黄 too arising from earlier Hokkien influences, e.g namewee
Love the idea and love this episode too! I also grew up going to Bt Timah market. Idea for an episode: Melbourne's Preston market or Prahran market. They have amazing fresh produce and lovely local food
Hm... you can see white specks on the edge of the laksa soup - pecah minyak already. For satay beehoon, We have something called Bihun Pecel in Medan. The difference is that our beehoon is pre-fried with soysauce first, then drenched with Pecal sauce, like satay sauce but with slight sourness with strong flavour of Cekur and lime leaves.
