Category Archives: Experiences

Eating Crabs in Kep, Cambodia

The town of Kep on the southern coastline of Cambodia is famous for its fresh crabs, so when we visited we just had to try them.

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Welcome to Kep. Not sure I could eat a whole one of those, mind..

At the end of the riverside restaurants is the Kep market, where crab nets are pulled in and live crabs are bought by weight then cooked to order immediately. We watched the whole process and I daresay you cannot get fresher crabs than this..

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From the sea

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Out of the basket

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Into the pan, where they get a fork prong in the face. It’s pretty brutal and I imagine it’s the equivalent of a garden fork up the nose. That’s gotta sting

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The crabs are handed off to a row of ladies that tend the cooking pots. They add a cup or two of water and put them on to boil

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When the crabs were cooked, they were handed back to us in a carrier bag. Mmmm.. a bag of crabs!

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Tasty. And a little crunchy

Sa Pa, Vietnam

As we had just over a week before our friend Jo arrived to join us travelling south through Vietnam, we decided to head north-west to the once small hamlet of Sa Pa. Nowadays it’s a bustling hillside town full of hotels, hostels, restaurants, and knock-off North Face shops. Rumour has it they’re planning two 5-star hotels, a golf course (in this terrain?!), and a helipad. That’s progress, I guess.

We took the “hard sleeper” overnight train from Hanoi to Lao Cai, and a hotel transfer for another hour up and down the twisty hills. In China, hard sleeper means there are six people in your compartment – compared to four in soft sleeper class – but in Vietnam, hard sleeper means a worn in 1inch-thick mattress over a solid metal frame. We found it wasn’t as uncomfortable as it sounds, and we got a pretty decent nights kip.

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The misty hills of Sa Pa. Somewhere out there is Mt. Fansipan – the highest point in Vietnam

½ Day trek to three local villages

Sa Pa is surrounded by small, local farming villages inhabited by diverse native peoples and our hotel organises easy-going downhill saunters through paddy fields to visit a few of them. The tour started by picking up other guests from 2 different hotels in town, and each time we also picked up what I can only refer to as a “hustle” of local H’mong women. When the tourists were sufficiently outnumbered, say 3 to 1, we set off towards the H’mong village, and the good-natured hustling began.

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The local H’mong women, pleasantly pushy in their sales technique and won’t take “no” for an answer. If you’re persistent, they might let you off with a “maybe later?”

As we left Sa Pa, the clouds made good on their threat and a downpour ensued. Nothing could dampen the spirits of the locals and guides, and we were actually quite pleased to have them along as they helped us all through the slippier bits – their well-worn flip flips suddenly seemed more appropriate in the mud, paddy fields and streams than our western hiking boots which would need more than a quick wash in a puddle to get clean.

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It was a little bit wet..

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..which suited the pigs, ducks and water buffalo..

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..but even in the rain, the scenery was fantastic

Maybe it was because of the rain and the slippery footing keeping our heads down, or more likely because I was deep in conversation with Frank – one half of a French couple we later had dinner with – but I missed the first two villages, Y Linh Ho and Lao Chay. Or maybe I saw them but I didn’t know it because we didn’t pass through them.

Before the last village of the trek, we reached the bottom of the valley and stopped for lunch. It’s safe to say we were all kind of dreading it a little bit, as we knew the assistance we’d received on the way down was going to be used to guilt-trip us into buying their lovely hand-made and embroidered wares. “You remember me, I helped you?”, “yes, thank you, but..” It took a lot of effort, but we politely resisted.

The final village of Tavan was more how I’d imagined the trek would be – we walked right through the middle of it and went inside a couple of the houses to see how the people live and work.

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Clockwise from top-left: Lunch (the food was great); Ingenious use of water power to bash dry rice into rice flour; H’mong woman demonstrating pattern making with beeswax on hemp cloth; The famous deep indigo dye that stains their clothes (and hands); How they smooth the rough material with two stones and a balancing dance; The finished article

The trek ended with a surreal moment. As we crossed a footbridge to the car park to catch a lift back up into Sa Pa, we could hear music.. then we spotted a guy in a dinner jacket perched on a ledge miming to a ghetto-blaster. Neither of our guides knew who he was, so we don’t think we can say we’ve seen someone famous!

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Vietnamese car park crooner

Full day cycling tour, Heavens Gate pass and the Love Waterfall

In stark contrast to the gloomy, torrential day before, we woke to blue skies and glorious sunshine. Perfect weather for a bicycle ride through the hills.

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Dropped off at the highest pass, raring to go

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Panorama of the view. Stunning

The valley views, stepped hillside and rocky cliffs whizzed by as we twisted and turned our way for 30km downhill towards Lau Chau. It was great fun on a bicycle – especially as it was nearly all downhill – but I’d love to do it again on a motorbike!

Our support driver met us for lunch in an otherwise empty family-run restaurant that had some over-dramatised, straight to obscure-cable-channel sequel of Jurassic Park playing in the background. After we’d had our fill of bad acting, dubious plot lines and tasty omelette baguette, our bikes were loaded into the car and we drove back up through Heavens Gate pass to a delightfully dilapidated old building that fronts a small park and a 1km walk to the “Love Waterfall”.

I’m sure everyone who enters the park wonders what, exactly, makes a waterfall a “Love Waterfall”.. does merely glimpsing it confer Cupidian emotions? Does one bathe in it for the effect? Is it a secluded spot for the act as well as the emotion? We were equal parts intrigued and apprehensive of what we might find..

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Sa Pa’s Love Waterfall. Perhaps “Lovely Waterfall” might be a better name

It was secluded, and with the sun cutting through the falling water it was lovely. We like to think that’s what they meant by the name.

Two nights at the Xi Quan Homestay in Ta Phin

Once again blessed with great weather, we were met by Olivier, the co-owner of the excellent Xi Quan Homestay, and his neighbour MaMe, who would guide us on the 14km trek from our hotel in Sa Pa to Xi Quan & Olivier’s home in Ta Phin.

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Our guide, MaMe, of the Red Dao people

The trek was more strenuous than the one on our first day, but maybe because it wasn’t raining we actually got to see more of the daily rural life.

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Clockwise from top-left: Dyed fabric drying in the sun; Hens peck at the harvested rice; Using the wind to sift out the rice from the loose outer husk; Delivering hens to her daughter

The Xi Quan Homestay is very remote. It is possible to get a motorbike to the door (which isn’t saying much in Vietnam, I know), but the only thing we heard was the wildlife in the surrounding forest. For our only full day, we sat back in the tranquility of it all, and what better way to relax than a herbal hot-tub bath..

We’d seen photos of the herbal baths in Sa Pa – petals and flowers floating in large circular wooden tubs, sometimes overflowing with bubbles, so when the Homestay gave us the option of helping to pick the herbs we had visions of gaily skipping through the forest, woven basket in the crook of our arms, picking a multitude of colourful exotic flora like little Red Riding Hoods.

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Clockwise from top-left: Xi Quan’s sister with machete in hand; Showing us a harvested green-leafed creeper; Selected forestry boiling on the stove, held down with a large pan of extra water

The reality was a lot more, erm, green. To our untrained eye, Xi Quan’s sister skillfully hacked at random creepers and brush like she was clearing a path, but each one had a very different aroma which she shared with us. We tried to help by offering to carry some of the bundled herbs, and she would appease us for a minute or two before gesturing for it back – there was no basket each, no colourful herbs to pick, and the terrain was too steep for skipping.

Back at her large house, she boiled up the collected greenery, and cordoned off a section of her kitchen with two old duvet covers to give us a little privacy for our very authentic herbal bath.

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Us enjoying the Red Dao herbal bath. Couldn’t escape the thought that we were being cooked alive for dinner though

The water was hot, smelt great, and had the odd leaf in it. A perfect end to a day of doing very little!

Street Eats and Market Tour, Hanoi

We read quite a few travel blogs and have noticed recently that other travellers take food tours to get to know the cuisine of a new place – for example here and here. This sounded like a great idea to us and so before we arrived in Vietnam we did some research and found that the Hanoi Cooking Centre runs a half day Street Eats and Market Tour which sounded like just what we were after.

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We were told to arrive at 9am with an appetite when we would meet our guide and the rest of the group. Our guide, Huế, is head chef at the Cooking Centre and was knowledgeable and enthusiastic about Vietnamese food. The rest of our group consisted of an Australian mother with her teenage son and a German/Canadian couple who live in China and their two young children (aged about 2 and 4).

Phờ and Green Tea

First stop was just across the road for the classic Vietnamese dish of noodle soup, phờ. Andrew went for the beef and I decided on chicken. Huế told us that the beef stock was prepared by first soaking the beef in cold water for 2 hours and then cooking it really slowly, usually overnight, to extract the full flavour from the meat and bones. The chicken stock doesn’t take quite as long but neither is allowed to boil to ensure the soup is translucent.

With the phờ we had green tea prepared from fresh leaves.

20131013-222447.jpgPhờ (clockwise from top left): preparation area, squeezing lime into the chicken phờ, not much leftover, beef phờ topped with garlic and chillis

Market

To give us a bit of a breather before the next course, Huế took us to the local market to see the different foods on offer. Similarly to the markets that we saw in China and Hong Kong, everything was very fresh with live fish and lots of crisp greens.

20131013-223742.jpgShopping from the back of your scooter is common practice in Hanoi, Huế showing us a banana flower which is made into a tasty Vietnamese salad, This butcher worked cross-legged from her block!

Rice Pancake Rolls and Essence of Water Bug

After a brief taxi ride to Hanoi’s Old Quarter we arrived at a traditional rice pancake roll restaurant. The pancakes are made from rice flour, are as thin as French crêpes and are cooked with steam rather than the frying that we’re used to. We tried two types filled with chicken and pork, both were sprinkled with dried fried shallots and were very tasty. Huế left us to munch through the pancakes before reappearing with a saucer and what looked a dead cockroach, oh dear it looked like we were going to be thrown into the deep end of Asian cuisine… He explained that it was a kind of water bug and asked who wanted to try it. None of us looked keen, but peer pressure might have pushed us into it if he hadn’t offered an alternative – the bug is squeezed into a sort of essence which we could add to our dipping sauce to try. It tasted surprisingly like a strong almond essence, I’m not sure that it necessarily enhanced the pancakes, but it wasn’t unpleasant either.

20131013-223847.jpgThe rice pancake chef was rather glamorous

20131013-223907.jpgHovering tentatively over the dipping sauce with added insect…

Green Rice with Banana

I missed Huế’s explanation of the green rice which we bought from a street vendor, but according to vietworldkitchen.com

It is freshly harvested sticky (glutinous/sweet) rice that’s been toasted to bring out its delicate flavor

I did however hear that it’s seasonal and so we were only able to try it as it is autumn.

20131013-224038.jpgGreen rice with banana, we found the flavour reminiscent of dried fruit

West Lake Prawn Cakes

A definite highlight of the day, these prawn cakes are made from a sweet potato batter and whole prawns. Originally the prawns came from West Lake in Hanoi city hence the name, but the waters are no longer as clean as they were and the shellfish is now sourced elsewhere. They are fried in three pans of oil of varying temperatures to ensure their crispness and non greasy texture. The dipping sauce was made from fish sauce, lime juice, green papaya, carrot and …. Huế told us that Vietnamese eat the prawns with heads, shells and all (it’s good calcium for their dairy-light diets) so we tried them that way and found that it just added extra crunch!

We expressed our liking for these early on and, as everyone else was slowing down as they filled up, Huế force fed us the last of them (arms twisted behind our backs obviously…) by dropping them into our dip bowls. I know, it’s a hard life…

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20131018-114917.jpgUs enjoying the prawn cakes

Bún Chả

The next street restaurant on the itinerary sold bún chả. Bún refers to the noodles, long, thin rice vermicelli, and chả is the barbecued meat served with it. The noodles come cold (and handily pre-chopped with scissors) and the meat is slices of pork belly and little patties of pork meat served in the ever present dipping sauce. The stand we ate at cooked the meat on bamboo skewers giving it a lovely smoky flavour.

20131018-114932.jpgBún Chả (clockwise from top left): menu, barbecued meat, noodles and meat served separately, tucking in

Ché

After all that it was time to see whether we had room for pudding. Ché is a traditional Vietnamese dessert made from a mixture of beans, jelly, tapioca, corn and fruit topped with coconut milk or condensed milk. The stalls are a bright display of the different ingredients and despite the unlikely sounding combination we found the ché to be tasty and sweet enough to give us a sugar rush!

20131018-114947.jpgColourful Ché stand

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Bia Hoi

We had understood that the tour would end with dessert so when Huế called a taxi after we’d finished our ché our stomachs groaned. Fortunately we were now entering the liquid part of the tour and as everyone knows there’s always room for beer! The taxi took us to a traditional Bia Hoi bar, common throughout the city and usually with small plastic tables and tiny stools occupying the pavement outside. The beer is ‘fresh’ and served straight from the keg into glasses which are roughly half a pint. It’s only about 3% alcohol so it’s light and easy to drink on a hot day.

20131018-115028.jpgI thought that my photo wasn’t straight until I realised that the glass leaned to one side! Typically the glasses used in Bia Hoi bars are made from this slightly green, bubbly glass

Vietnamese Coffee

The last stop on our route was a traditional coffee house. Vietnamese coffee is strong and usually served with condensed milk which means that it’s also sweet. The stuff served by our guesthouse for breakfast is not really to my taste but the blend at 80 year old Cà Phê Duy Trí was much smoother and the condensed milk had been frothed to create something akin to the latte art that is often seen in fancy coffee shops at home.

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Victoria Peak, Hong Kong

Victoria Peak is the highest point on Hong Kong Island, has great panoramic views over the bustling city and harbour, and at just over £42,000 per square foot, it’s also the most expensive place to buy a house in the world.

20131005-113058.jpgUs at the top of Hong Kong Island, admiring the view of the city below

We took the Peak Tram funicular railway to the top, which is good value for money as there’s a nice collection of small museum-like exhibits that explain the history of the tram cars, the old ticket class system, and the costumes worn by the passengers during its heyday. The first two rows of first class on every trip were reserved until 2 minutes before departure for the Governor of Hong Kong, should he and his guests or entourage arrive unannounced!

20131005-205743.jpgThe first electric motor installed in 1926, replacing the old steam-powered winching engine; a reconstruction of an original carriage using the tools and techniques of the period; cable guides between the tracks; setting off

The ride up the mountainside on the Peak Tram is smooth and very steep in a couple of places, the excitement level is somewhat akin to a young child’s fairground attraction – great for those of us who behave like young children on occasion :)

There’s quite a bit to see and do at the top. The tram station is on the ground floor of one of the two multi-storey shopping centres (yes, you read that correctly!), featuring shops, some quirky cafes and small lunchtime eateries, with the best views reserved for a handful of very nice restaurants.

The nearest you can get to the summit is a small park, but we decided we’d do the 3.5km Peak Circular Walk – a level walk that circumnavigates the Peak itself, affording a 360° view of the city, the western harbour, and the less developed southern side.

20131006-161140.jpgPok Fu Lam reservoir, south-west of Victoria Peak

20131006-220410.jpgHong Kong Island, the harbour and Kowloon peninsula in the background, from Victoria Peak

Both The Peak and The Galleria shopping centres have open-air viewing galleries, but while The Peak’s is easily the highest, The Galleria’s is free!

We took the number S11 bus down the twisty narrow roads back to Central Hong Kong and it was more of an adults roller-coaster ride, with the sheer drops on one side, the speed of our descent, and the seemingly near-misses with traffic coming the other way. The woman from a Nepalese couple we met at the bus stop kept her eyes shut almost all the way down!

Hong Kong Harbour Tour

As a birthday treat, Julie and I took the historic Star Ferry Hong Kong Harbour Tour.

20130924-162959.jpgThe “Shining Star” Star Ferry c.2013 – photo taken and a Retro filter applied by Julie :o)

The description of the tour on their website reads:

A crossing of Victoria Harbour on a Star Ferry has been named by the National Geographic of Traveler as one of the “fifty places of a lifetime”. Now, for the first time, you have the opportunity to step back to the days of old and experience an era when third generation Star ferries were the major passenger connection between Hong Kong Island and the Kowloon Peninsula.

Step aboard the fabulous double-decker “Shining Star” ferry, a beautiful re-creation of the ferries that plied Victoria Harbour in the 1920s. Relax and enjoy the magnificent view while sipping a cup of fine coffee in an air-conditioned, on-vessel cafe or soak up the sun on the open decks while enjoying the cooling sea breezes.

With the launch of the “Shining Star”, the classic experience of Hong Kong is always a harbour tour on the ferry. Don’t miss this unique tour; it is more memorable and better than ever!

We opted for the cooling sea breezes on the open decks, which does indeed afford magnificent views, even on a sunny-but-hazy Saturday afternoon.

We started from the Hong Kong Island side, and the route is essentially in two parts, stopping once at Hong Kong and the other on the Kowloon Peninsula. The boat’s loudspeaker plays an upbeat recorded monologue that explains the significant buildings along the shoreline and the greater Hong Kong skyline. Most of the time it was easy to identify the building from the audible description, but it was a little tricky when the boat got a bit ahead of the recording just before we berthed at Tsim Sha Tsui!

20130924-164818.jpgThe Hong Kong Convention and Exhibition Centre, Victoria Harbour, Hong Kong. Finished in time to host the Hong Kong handover ceremony, which signified the end of British colonial rule, and reminded us of The Sage in our hometown of Gateshead!

20130924-170329.jpgUs at the front of the Shining Star Ferry with Hong Kong in the background

20130924-170352.jpgThe Hong Kong Cultural Centre on the Kowloon Peninsula

20130924-170911.jpgThe International Commerce Centre in Kowloon is the tallest building in Hong Kong, and also the highest hotel in the world

This year, my birthday slap-up meal was a picnic of bread, a cheese and olive platter, sushi, and chocolate pudding, washed down with a slightly chilled Reisling, from the public roof-top gardens between the International Finance Centre towers, one of which is the tallest skyscraper on Hong Kong Island.

20130924-172604.jpgHappy Birthday to me!