It starts with the beaches, which are drop-dead gorgeous and stretch for miles. Maui, our next destination, boasted top-notch conditions for an oceanful of watersports. With a moonscaped national park looming from Maui’s highest peak, exploring on land was stunning as well.
From 30° to 0° and back in a little more than a week. Quite a shock but also a nice change. But after all, it feels good to be back in warmer temperatures.
Plucked straight from a film set or a coffee-table book of picture-perfect scenery, New Zealand was jaw-droppingly gorgeous.
As Toby has already seen most parts of Australia, we decided to keep our visit in Australia as short as possible. Hence we decided to just stay 3 days in this beautiful city and made the most out of it.
We aren’t really able to write much about Singapore and there are two very good reasons for that.
White tablecloth? Confounding cutlery? Snooty waiters? A roof? No thanks. In Malaysia, the best food was served in the humblest surroundings and involves the least amount of fuss.
You’ll never be in Bangkok only once – is what they said.
The awe and admiration we felt as we entered the formerly second most excluded country in the world was indescribable. With it’s majestic untouched landscapes, Myanmar displays a beauty completely unparalleled by any other paradise on earth. We arrived in Yangon, Myanmar’s blooming capital, not knowing what to expect. Since we decided to visit this undiscovered country last minute we didn’t really do much research. We were able though to get a… Read More
Cambodia, a country of great contrasts where the rich are super rich and the poor hardly have anything. But it feels like there is one thing that is not missing in anybody’s life… the joy of living. Despite having the 8th world wonder in its backyard, Cambodia’s real treasure is its people. Everybody gifted us with a smile and treated us with great hospitality.
Perhaps Asia’s greatest culinary secret, Vietnamese food is on the radar but hardly a global phenomenon. Essentially it’s all about the freshness of the ingredients – chefs shop twice-daily to source just-picked herbs from the market. The result? Incomparable texture and flavour combinations. For the Vietnamese, a meal should balance sour and sweet, crunchy and silky, fried and steamed, soup and salad. The country’s vast range of excellent edibles invites experimentation. Though… Read More