Hi everyone, I'm The Papuan Traveler, Henry, a Papua New Guinean vlogger. My channel showcases videos from my travels around China and different parts of the world. I hope you enjoy them as much as I do. I will be posting once a week.
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@@thepapuantraveler Bak Kut Teh ( Meat Bone tea ) is a peppery pork soup that is really local flavor! restaurant chain "Song fa" makes a decent one! also Sambal Stingray from a BBQ hawker ! lastly Mee Rubus from Malay Hawker!
@@LinksRoyal I do love Bak Kuh Teh and Sambal Stingray will make a video soon. I went to Adam Road to try the Mee Rebus there but the line was too long so I opted for something quicker
For Bak Chor Mee, try also Hill Street Bak Chor Mee at Crawford Lane, long wait too though. They are related to the Tai Wah Bak Chor Mee you had eaten, same family members but different stall. Or try Upper Thomson Bak Chor Mee.
Wonderful hike & nice video. I am planning to Linghsan in Jul 2024. May I ask that how is the transportation choices from Beijing to lingshan & any budget Accomodation recommendation in Lingshan ? Thanks.
There were 6 of us so we hired a mini van to take us there and spend the night and return the next day (we paid for the drivers food and room). I cannot remember where we stayed as my friend made the booking, we did stay at the village closest to the top. This helps because it shortens the hike by an hour.
U might wanna try the claypot rice, cook by charcoal, n besides the bao stall, next to it, they have porridge n chu chang fen which may finish selling by 11am...
It was my first time to see it and try it, a really nice snack. Sad to hear it is getting more difficult to find. Why is that? Is it very difficult to make?
empress-place bukit-timah hawker ABC bukit-merah hawker queens-town hawker minus stirling minus mei-ling pull flavour for heritage-walk and link missing
And 100% right about the kecap manis. Goes real well with that chilli when mixed together - when added to the rice it just kicks the whole thing to the next level. Tourists having it for the first time are missing a trick when they ignore the condiments.
Debatable innit. There’s no real consensus I don’t think. Never had Ah Tai myself but the best I’ve had is Boon Tong Kee chicken rice. I’m sure there are other candidates!
@@thepapuantravelerCendol is a starch (rice flour? green/mung bean?) + pandan + agar powder (similar to gelatin) as a binding agent, I think - gives it that jelly bounce.
When YOU say "northwest" you're being vague....... *IF NOT OUTRIGHT WRONG.* Lanzhou AND Gansu do NOT have a "majority muslim population". *NOT EVEN REMOTELY CLOSE.* Lanzhou is located in Gansu province. Lanzhou has a population that is 80++% Han(Chinese) and 4% "Hui". Hui people are ethnically and ethnically THE SAME as the Han(Chinese). What differentiates the Hui from the racial brother Han are they are muslims: THAT is all that separates the Han(Chinese) from the Hui. Meanwhile: Gansu province *is OVER 90% Han and 5% Hui.* Those numbers speak for themselves about "northwest - MEANING GANSU - 'is NOT remotely muslim majority'". Next time do VERY SIMPLE BASIC *RESEARCH* so you don't embarrass yourself with ginormously WRONG/BAD information.
Algorithm sent me here. You probably get this a lot but your Chinese is not bad, eh! Down to sundry culinary terms like “Kai lan” and that particular cut of char siew (“不见天”). Always fun when a food vlogger knows what he’s talking about! Subbed!
