Chik's Crib

18 April 2026

Langkawi - A 3-Day Trip

April 18, 2026 0
Langkawi - A 3-Day Trip


We recently spent the Easter holidays in Langkawi. It was a great experience! For people looking for a beach resort to relax and decompress, it’s not as popular a location as other regions that are more easily accessible (Desaru, Bintan and Batam are just an hour’s ferry ride away from Singapore, and Desaru is also reachable via car). But those who enjoy a good mix of beaches, islands, waterfalls, mangroves and rainforests all conveniently close to one another would find Langkawi a nice place to visit.

Has anyone experienced this sort of plane before? The doors are located both at the front AND at the back. It was delightful to be seated at the back and be able to depart from there instead of having to file forward to the front exit.



By far and away, the single best thing that we did in Langkawi was to sign up for a 4-hour jet ski tour around the islands. I’d never been on a jet ski before, much less piloted one. But no worries. As the operator promised, you too, will be competent after 10 to 15 minutes*.

*In fact, his exact words to us were: “This is the accelerator. This… (wriggling the handlebar) to steer. Oh, the brakes are broken. No matter. Have fun!”

** At one point when docking at an island, I may have bumped a tourist boat. Lightly. But hard enough for everybody on the boat looked up. Perhaps this wouldn’t have happened if the brakes are working?

*** At this point, I feel obliged to point out that operating a jet ski legally in Malaysia requires a boating license, typically the Power Craft Driving Course (PCDC) or an IYT Personal Watercraft Operator (PWC) certification. There’s an age requirement, an eyesight test, and both theory and practical assessments to be conducted at approved licensing centres.

But anyway. Jet ski’s the best way to not just to reach many of the islands surrounding Langkawi, but also to go to some sites of Langkawi itself. We went to the Eagle Square. Why take a car to these attractions if you can reach them by jet ski? Also, clearly, the best vantage view of the statue is right there on the waters with the eagle facing you.


Langkawi translates to eagle-red stone, which is linked to Brahminy Kite, the brown local sea-faring eagles of the area. There's a second eagle variety: White-bellied Sea Eagle, which is grey-feathered and found inland.


We coasted around the limestone cliffs, stopped by the Marble Geoforest Park and Pregnant Maiden Lake at Pulau Dayang Bunting, and then accompanied a cruise boat at Pulau Singa Besar’s Eagle Feeding Point. We visited the mangroves of Tuba Island and walked on the beaches of Sea-Doo Island. Out along a quiet part along the fjords, we stopped for a quick swim in the waters.

Every minute on the jet ski was a blast. Beyond 40mph, each gentle wave becomes a ramp - each peak that we crested kept us airborne for a split second before we thudded down back onto the waters. The fastest we’ve reached was 51mph!

The 4-hour tour was RM700 for both of us with a 2-pax jet ski, which seemed to be a great price especially it included pick-up services from our hotel. I’m not sure how the math works, considering the same providers charge RM200-300 for a 15 minutes joy ride around the coast. But it’s the holidays, so I left the math to the business owners.

A tip from my friend who recommended the jet ski tour to me: prices are lower in-person than what you would find online. You can just come by Cenang beach (Pantai Cenang) the day before to compare prices amongst the providers and book your tour for the next morning. For what it’s worth, we came by in the afternoon to book our jet ski. At the end of the day, it seems like most of the providers collaborate to run the tours together anyway. The water-sports company that we signed with brought us from the hotel to the beach as promised, but our actual tour was ran by another company. The only difference between the companies is perhaps just down to the price you pay at the booths. Any booth with a decent reputation on Google would do, since it looks like most are collaborating. 


We spent a fair portion of our vacation soaking in the atmosphere at Ambong Rainforest Villa, which provided a calming vibe in contrast to the touristy areas of Langkawi. Plenty of wildlife surrounded us. Our apartment-length window looked out into the canopy, as did the open-air bathtub and kitchen.

It was quite something to else to take a bath out in the open air like this. We were warned that monkeys may come by our room, and not to leave anything valuable in the open air section of our villa. Turndown service was twice a day, with incense being lit in the evening to keep bugs away. It worked - while there were insects and lizards (and even a frog visitor one night to the bathtub!), we didn’t have any mosquitos bothering us.



If it sounded like staying here would be grimy, well, it wasn’t. I’m not sure how they achieved it, but the room remained scrupulously clean. Yes, despite our occasional nocturnal guests along the open-air part of the room. We walked around on our bare feet, and unlike most hotels that I’d been to, I would do so again here. (N wore a pair of white socks around, and it remained white throughout our stay.)


The wildlife that we encountered in the resort was as good as promised. We spotted the human-shy black giant squirrel from our living area one evening scampering up the trees. Right as we left the villa, a pair of hornbills rustled the trees above us.




Not too far away, we also found a pair of Dusky Leaf Monkey. They can be rather shy, but one particularly curious one joined us for breakfast.



We also spotted a small Long-Tailed Macaque swinging from the tree branches after breakfast.


Outside of the resort, acres of rice padi fields dotted the landscape. Brown steers and black water buffaloes roamed the padi fields. We visited Laman Padi, a museum celebrating the humble rice. 



There were glowing recommendations online where visitors sign up for tours to harvest and thresh rice. But walking through the grounds and the museum in the afternoon, we couldn’t find anyone to speak to. The water buffalo was plodding along the fields, and the wild birds were pecking amidst the rice plants, and not a single employee to be found. (the lights were on, the air conditioning was strong and the doors were open. But the place was deserted, y’all).



There was also a baby alligator (?) swimming through the water-filled padi field. Is this normal, or does someone need to call animal control? I guess the staff wouldn’t be in danger... they ain't around


There is a cotton tree by the courtyard. Wisps of cotton stir up with the breeze and coat the mango tree in a coat of white.   




There isn’t much to shop around for in Langkawi. Despite its status as a duty-free region, basic necessities and other goods still have to be imported into the island and hence are pricier here than in the mainland. Still, we bought some products weaved from mengkuang at Embun Embun. Raw mengkuang are grown in muddy terrains in Pulau Tuba (one of the islands that we briefly stopped at on the jet ski tour). The plants are covered in thorn and have to be treated before being crafted into household objects by weavers.


And of course, we were down by the beach quite a lot. Pantai Cenang isn’t one of those beaches that you can take quiet romantic walks along the seaside. It’s one those beaches that’s packed with people throughout the day. Water sports booths can be found everywhere you look, calling out to passersby. In the evening time, seaside bars set up beanbags and light bonfires and fireworks and host fire shows.


In the afternoons when the sun-rays get pretty intense, we find ourselves down at Cenang Beach’s Kalut Bar. I actually am quite fond of this place. The tall rafters brings in plenty of breeze and light. The beers are cold and decently priced. It’s strangely charming. The food ain’t bad either - on the day that we were all tuckered out from the jet ski and came by for drinks and food, the satay and burgers that we had were all quite excellent.


The northern end of Pantai Cenang is a bit more peaceful, and the sand a bit softer. We picked up seashells along the surf. A live clam gave us a jump scare as we did, and stuck its tongue out at us before flipping itself back over in the sand.



On our last night in Langkawi, we chanced upon The Mobile Bar after dinner. It’s a beachside stall by the sand, where the bartender fixes you a drink. A couple of guys seated in the shadows by the side of the stall provide easy music. There’s a couple of tables around the stall, but most of the guests are seated on picnic mats on the sand. 


The rustic little stall with a wooden awning, and its yellow lights lighting up the dark beach, felt - and looked - a little like something out of a children’s storybook.

Our last day in Langkawi was spent sleeping-in, then breakfast followed by a luxuriously long shower. We ticked a few more cafes off my checklist, packed our hand-carry luggage (there wasn't much to buy), and headed to the airport and back to reality.



03 April 2026

Charcoal Series: How to Have a Grill Party 102

April 03, 2026 0
Charcoal Series: How to Have a Grill Party 102

How big can a BBQ party get? A study by someone with over 20 kilos of charcoal sitting around the house and is catching flake for it.


I’d talked before about how to get started with smoking and grilling meats. A couple of years into this hobby, I thought it’ll be nice to talk a little more about hosting. More specifically, how large of a gathering can you host, and what you would have to do differently as crowd size increases?


Catering for a larger crowd isn't just about the quantity of ingredients needed. The limiting factor would be the grill’s throughput - the rate of cooking - and that is what you should think about more. A grilled pizza, for example, takes about 5-10 minutes to be done. If there are a dozen hungry people waiting on you, that’s about a mouthful of grilled pizza every 5 - 10 minutes. It doesn’t matter you prepped enough ingredients for a hundred pizzas – people are hungry now, and they are not going to wait until 10pm for you to finish cooking. Even if you had started the BBQ a hour earlier and finished a full grill’s worth of chicken thighs just before the guests arrive (about 2 kilos’ worth, or about 8-9 Maryland cuts), that’s still about a bit over a drumstick for each guest. Thinking that you can grill for twice as many people by buying twice as many ingredients is going to be disastrous – the throughput of the grill remains unchanged, and that is the choke point.


It doesn’t mean that you have to cap your gatherings to a handful of people. The throughput of a grill is limited by its size, but we can increase the throughput of the gathering by setting up other heat sources. And perhaps just as importantly, many guests want to participate in the process of cooking. Some of my favourite things to do during a barbecue would be to have a concurrent hotpot, for guests to cook bowls of soup to compliment the grilled flavours of the barbecue. Or double down on the barbecue by bringing out an induction stove for guests to sear some steaks or make smashed burgers. 


Here is a rough crowd size guide, along with sample menus on what is going to be realistic for a Weber grill.

 

Party Size

Sample Menu

Flow and Outcome

½ dozen (<6 pax)

~2kg smoked chicken thighs (1 full load on the grill)

4 grilled pizzas

Salad (No need to cook)

Drinks

 

4-5pm: Setting up the grill, lighting the charcoal

5-6pm: Smoking the chicken

6-645pm: Grilling 4 pizzas as guest start to arrive

 

Additional Help: Welcomed but not essential.

Outcome: Dine together with guests.

 

7-9 pax

~2kg smoked chicken thighs (1 full load on the grill)

4 grilled pizzas

Salad and drinks 

 

+ 2kg steaks

+ 1-2kg mushrooms

 

 

As above.


Additional Help: A separate heat source is preferable if you want to dine with your guests. For example, as you are cooking the pizza, you can use an induction stove alongside the grill to sear the steaks or an oven to roast mushrooms.



Outcome: Possible to dine together with guests with a separate heat source. Expect delays if you have to top up your charcoal to continue cooking.

 

Double-digit

(10 pax or more)

You may double the amount of ingredients for grilling (pizza, steaks), but that's about it. Anything beyond doubling is unfeasible. You will be grilling for longer, since the throughput of the grill has not increased, and there’s only so long people will wait.

If you can, use the Snake Method to smoke large chunks of meat (up to 8kg) from first thing in the morning to frontload the amount of cooked food available to people at the party, before smoking chicken thighs.


Additional Help: A kitchen to cook the large amounts of food required. In lieu of a full kitchen, you can set up a hotpot and have your guests cook alongside you, which still seems in-keeping with the spirit of the gathering. Potlucks are also possible. 


Outcome: In any case, you expect yourself to tending to the grill throughout dinner. Expect significant delays when your charcoal burns low and you need to add more charcoal.



28 February 2026

Dumpling Wings Recipe V2.0 - Dumpling Wings Made Simpler!

February 28, 2026 0
Dumpling Wings Recipe V2.0 - Dumpling Wings Made Simpler!



One of my favourite tricks for pan-dried dumplings is to zing them up with crispy flour lattice wings. It's much more effortful to do than simply boiling the dumplings, which is the lazy way out, but the taste-effort ratio still pays off in spades. 


Well, here is a shortcut, one which I wished I'd learnt years ago. You first boil the dumplings, which is a hands-off affair and a sure-fire way to ensure dumplings get thoroughly cooked. Then, pan-fry them in a flour slurry to get the best of two worlds: crispy dumpling wings with minimal efforts. 


Dumpling Wings Recipe V2.0

INGREDIENTS

1-2 tbsp flavourless oil, such as canola oil 
Dumplings, fresh or frozen
80ml water 
1 tbsp tapioca flour/corn flour/all-purpose flour
Black vinegar, with 
julienned ginger (cut into long thin strips) - optional


STEPS

1. In a pot filled with boiling water, add dumplings. Cook a couple of minutes less than the suggested cooking time. Stir occasionally to prevent the dumpling skin from sticking to the pot or to one another. 


2. In a small bowl, combine water with flour. You need this amount of water not to cook the dumplings, but for the distribution of the flour evenly across the pan to get a thin even layer of dumpling 'wings' after cooking. Set aside.  


3. When the dumplings are ready, turn off the fire and remove the dumplings from the boiling water. 


4. Place a non-stick pan over medium-high heat, then add a thin layer of oil. When the oil is hot, first add the flour-water slurry into the pan, then followed by the dumplings. I like to arrange the dumplings in a circular pattern. Leave the pan uncovered to allow the water in the slurry to boil off. The slurry and the bottle of the dumplings will then crisp up and brown nicely, about 4-5 minutes. 


5. Evert onto a serving plate and serve immediately. Black vinegar and ginger are common accompaniments.

14 February 2026

Okayama and Naoshima Island: Osaka In Autumn 2026, Part 4

February 14, 2026 0
Okayama and Naoshima Island: Osaka In Autumn 2026, Part 4

Okayama was our gateway into Naoshima Island, and we spent a couple of nights here exploring the city. The city is most associated with peaches and the folk hero Momotarō. Peach season is in August, which we missed, but we still had a pleasant time exploring the city.







We sipped warm amazake by the courtyard of Okayama Castle to ward off the chill, then headed into Korakuen Gardens in sunset. Along with Kenroku-en in Kanazawa and Kairaku-en in Mito, these are the Three Great Gardens of Japan.







The autumn sights were lovely here, and the bright sun bathed every scene in a strong yellow hue. We spent the evening wandering around here, first in the glow of the setting sun, and afterwards when the coloured lights illuminated the garden.








Okayama is also where the Omachi rice, an ancient strain of rice for sake brewing, came from. There are sake bars aplenty here for the choosing; the one that we visited was particularly proud of the local production.





And yes, this city is the birthplace of Demi glacé pork cutlet rice. We joined in the queue alongside the locals at Katsudon Nomura. We had a good version of demi glacé and a wonderful version of egg pork rice.


And a wonderfully carb-laden meal at Mori. Get the Squid Okonomiyaki and don't miss out on their delicious yaki-soba.




Bringing your car into Naoshima Island? No problem-desu

The next morning, we took an early train to Uno station to make the ferry into Naoshima. It’s an island that rejuvenated itself in recent decades with its forays into the art world. Chichu Art Museum showcases several of Monet’s art pieces, and sculptures by Yayoi Kusama dots the landscape throughout the island. 




How do you know if a place celebrates the works of Yayoi Kusama? The city buses are all painted over with bright polka dots


We spent the night in the accommodations of Benesse House Museum, which was wonderfully luxurious. There’s shutter services for hotel guests, and you get complimentary tickets to its museum, as well as to several others.





I’m one of those people who plans down to the last details when traveling. But I gotta admit, Naoshima Island is built for wanderers. Aside from pre-booking museum tickets (and perhaps hotel stays if you’re staying the night), this gentle landscape is meant for wandering. It was nice to relax and take in the art installations and galleries as we come across them.