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I've been travelling for over six years, sharing the ups and downs of life on the road. My experiences are ones you can trust: no press trips, no sponsorships, no exceptions.
While you’ll never fully understand what’s happening as you travel around the country, the differences become less overwhelming and you quickly learn to embrace Japan’s unique mix of order and chaos. If you’re planning a trip to Japan, the first thing you should be doing is buying a Japan Rail Pass. It’s a huge expense if you’re going to be travelling in Japan on a budget, but I think it’s a cultural experience that’s worth splurging for. It’s a rechargeable travel card that’s valid on all of the metro and train lines across Japan, and it would have saved us a hell of a lot of time, confusion, and hassle.
I’d just begun exploring the Trang islands and had made my way from Koh Ngai to Koh Mook to Koh Kradan. This island turned out to be the perfect way to round off our time in Thailand. Still, I think the lack of perfection on Koh Libong is what makes it so appealing to me: there’s no mass tourism, it’s unbelievably relaxing, and a quick scooter ride is all it takes to get away from the handful of people in your guesthouse. We’d booked a nice looking guesthouse with a pool there for our final day in Thailand, and so wanted to get there early in order to enjoy it.
For such a compact island, Koh Ngai was more developed than somewhere like Koh Wai, which I visited last year, and I delighted in having so many restaurants and bars to choose from. From Koh Ngai, we longtailed over to Koh Mook, which fast became my favourite island in Thailand. every time I visit this country, I come away with a new favourite, but guys, Koh Mook is incredible. It was one of the coolest experiences I’ve ever had in Thailand, and if you’re staying on Koh Mook, rather than taking a day trip, it makes it far easier to visit when the crowds have dissipated.
Speaking of iconic meals in Kota Kinabalu, if there’s one meal you have to experience while you’re in the city, it’s the laksa from Yee Fung. The soup is made by boiling pork bones and anchovies for several hours in a large vat, and then it’s served with flat flour noodles, pork balls, dried anchovies, and sweet potato leaves. There’s a lot of carbs, a lot of fried carbs, a lot of oily carbs, a lot of sugary carbs, and by the end of our three weeks in town, Dave and I were feeling pretty unwell. This restaurant is known for its bakuteh, a rich soup that’s filled with Chinese herbs, pork ribs, pork belly, pork intestines, and, well, pork everything.