The appetizer is a great appetizer for the rest of the dishes, and after a while, the main course and vegetarian dishes are served at the same time, starting with the tamarind beef stew, which is common in Southeast Asia and the coconut sugar of the Malacca region.

The beef is made of Australian beef shoulder, which is cooked at a low temperature for 72 hours, and the meat is incredibly tender, and the juicy taste is really a new experience of beef, especially with sauces, a wonderful combination.

The urn is one of Peranakan's favorite kitchenware, and this urn alone is a sight to behold, and if the food inside is a little inferior, it will be a waste of this artwork in an instant, but this Prawn Geng holds up the scene.

Thai yellow curry is cooked with a softer and smoother taste, and the aroma is more complex when lemongrass and turmeric are added. The shrimp meat is very fresh, crispy and plentiful, and the sauce is perfect for bibimbap.

The soft shell crab is very well handled, the internal organs and other parts that affect the taste are removed very cleanly, the frying time and heat are also mastered in every minute, and it is the best taste when it is served, crispy and crispy, and there is no oily taste.

Southeast Asians must eat fried products with salad, so that it does not make people feel too greasy, and it can also avoid too much fried food that can cause eye pain and hoarseness, and dry mouth. Mango, green apple and pomegranate are used as the main ingredients of the salad, and seasoned with peppers and limes are spicy and refreshing

The first vegetarian dish is Peranakan tempura, a fusion of Japanese cuisine, with eggplant, carrots, cucumbers, corn, and enoki mushrooms.

In terms of seasoning, the addition of mara adds a rich umami flavor. Mara is a commonly used spice in the Malay region, mainly made with shrimp paste, but compared to the surprise of the previous dishes, let this dish pass silently.

Wing Bean Kerabu is a very traditional Peranakan dish, Kerabu is actually a salad that tastes very fresh because Wing Bean is raw, very crispy and refreshing. The shape of the four corners of the Wing Bean is also very novel.

Toasted coconut, lime and Sambal Be, a Malay chili sauce that Be has just introduced, is a sauce made from shrimp paste, which is rich and spicy, and has a particularly outstanding taste.

Sambal G is SC Johnson's most unexpected surprise of the night, and although it's also called Sambal, it's not made with the traditional chili Sambal sauce, but it's flavored with coconut milk.

Stir-fried with green beans and baby corn, seasoned with lemongrass, maratan and coconut milk, the taste is very soft and dreamy, sweet and delicious, too unexpected surprise.

Pana Cotta is a panna cotta, and the pyramid-shaped shape is placed on such a Chinese-style dinner plate, which is a very bold mix and match. But I don't know why, but I also inexplicably feel that it is very harmonious and matching. The panna cotta made with passion fruit and coconut milk as raw materials is smooth and refreshing, especially the soft touch, which is really hard to stop.

I haven't dived for a long time, and I have nothing to do with a nearby island, and I heard from a local instructor that there is a new way to play here?

Gravity into the water!

Every day, the currents pound the atolls, bringing plenty of food to the fish in the coral area. It usually flows from north-east and south-west. It changes several times a day depending on the high tide and low tide.

However, the direction of the current can change, such as when it encounters a current in the ocean, or when the current hits an underwater reef. In order to facilitate diving, the people of the atoll used the location of their own atoll at that time as the coordinates, and used "in g" and "out going" to describe the direction of the current at that time.

The dive guide first went into the water to check current, and when he came back, he told the captain whether the current was "very small", "small", "small to medium" or "medium", and the correct direction of the current at that time - "due east", "north east", "south east".

Depending on the size and direction of the current, the captain will drive the boat to the front of the dive site and let the divers enter the water. The diver jumps with negative buoyancy and goes downstream in the big blue water, and the current pushes the diver to the dive site as the water goes downstream.

If the current of the dive guide is judged correctly and the diver's level is normal, usually the diver will have just been sent to the dive site when he has reached the confluence depth. At this time, the divers who arrive later will see the guide and diver who go down first, and they will meet at the top of the dive site at this depth, grabbing the rocks and waiting for the other people to meet.

Once the whole team is assembled, move on to the next step. It is common to stay at this top stream for a while, as there are the most fish here, and the way you dive after that depends on the dive site and the conditions at the time.

Everyone put on the equipment on the boat, make sure that the air source is turned on, the BCD is emptied, and if necessary, the air in the BCD can be sucked clean by the mouth suction exhaust valve.

Walk to the side of the boat, hold on to the mask and counterweights, and step into the water. The sack diving boat is a traditional donhi boat, which is higher above the water surface, and after entering the water in a stride type, the impulse is larger, which is very conducive to negative buoyancy diving.

After entering the water, the body quickly leans forward in the water, and using the inertia of the downward rush, it is easy to pose on the head and feet, and then swim down.

When I went ashore exhausted, I found that the island was full of various varieties of durians, whether it was the durian stall next to the road or the fruit department in the square, attracting durian lovers of all ages to come and cheer.

As a foodie, how could you pass up such an opportunity?

First of all, Musang King, also a transliteration of the Malay civet, this animal has a keen sense of smell and is good at finding the best durian, so the name gives this variety of durian its name. It has both bitter and sweet flesh, a very strong taste, and the flesh has a creamy texture, which is tender and delicate in the mouth.

There is a very obvious five-pointed star-shaped pattern at the bottom, and the shape is rounded, so the way to distinguish Musang King is very simple.

Durian is known as the king of fruits, but blackthorn can be called the king of fruits, directly Musang King! However, because blackthorn is only suitable for cultivation in highland climate, not flat land, so the yield in Malaysia is very low and expensive.

It has a regular spherical shape, and is named for the black color of the spiny apex of the protruding shell. The orange-red flesh tastes as soft and sticky as Musang King, with almost no fiber, and the taste is sweet in the mouth, followed by a well-defined sweet and bitter taste, leaving a fragrant taste on the palate.

The local specialty is called red shrimp, the taste is sweet and bitter, the bruised flesh is the best, if it is an old tree species, it will taste a little bitter and spicy, very unique. Its flesh is scarce in fiber, and it tastes smooth and sweet but not greasy, not only tender but also sticky to the throat.

According to the tour guide, the most familiar Thai durian is the golden pillow, and in fact, there are not many durian varieties planted in Thailand. However, in Malaysia, there are more than 200 registered durian varieties, which are numbered by D1-D200, the most famous of which are Musang King D197, Sultan D24 and Gourd D163......

The biggest difference lies in the picking method, the former is unripe before picking, about seven ripe will be manually picked, after screening into the preservative liquid for sterilization, after air drying, the fruit stalk is smeared with a ripening agent, labeled and then exported or distributed to the market for sale.

Malaysian durians are picked up when they are fully ripe, and fruit farmers believe that the melons are ripe and will not interfere with the ripening process of the durian, and when the durian is fully ripe, it will fall off naturally before it can be picked up and transported to the Malaysian market for sale.

If you like to eat sweet durian, then choose Thai durian, because the sweetness is relatively high and the moisture is relatively sufficient. The taste of Malaysian durian is generally bitter, such as blackthorn and Musang King, which are varieties with distinct taste layers.