Wanderlust Tips Team, Author at WANDERLUST TIPS • Page 186 of 195

Peaces of love in my heart

(#wanderlusttips #travellove #ngotranhaian) All stumbled onto my first big journey when I went on a spontaneous trip with a few strangers. One of them had asked his friends to join the trip and we ended up forming a group of eight people who went on a wonderful adventure together. This initial trip ignited my passion for travel and inspired me to leave my footprints on every path in the country. The last 15 years are like a movie I can watch over and over again to experience past emotions come rushing back.

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My first trip in 2001 started from Hoi An, where I crossed the 17^th parallel and from there travel to the 1,000-year-old city of Hanoi. From there we travelled dangerous roads to reach the majestic mountains in the Northwest. This first trip full of naïve decisions, taught me valuable lessons. My following journeys would only begin after careful preparation and detailed planning. The Northwest impressed and overwhelmed me, and fuelled the burning fire of my youth. The further I ventured, the more I realised my lack of skills to explore such a place and I subsequently took shorter trips to closer destinations. I accumulated knowledge, made time, saved money for each trip and shared my passion with friends who have similar interests. As my journeys continued and seven years passed I left footprints throughout the villages in the Central Highlands, the peaceful villages in the South, and the charming beaches next to clear blue water along central Vietnam. One day, my instinct told me that it was time the Northwest met with my adventurous footsteps.

Pha Din Pass is like a thread, weaving through the reddish colour of the majestic mountains. Khau Pha Pass is charming, with its surrounding golden terraced rice paddies resembling a staircase from the valley reaching the sky. O Quy Ho is one of the most majestic mountain passes in Vietnam and you can stand among the vast sea of white clouds and witness the early morning rays of sunshine peak through the clouds to illuminate the villages in the valley.

Ma Pi Leng Pass is steep and Tu San canyon stretched deep below with the blue Nho Que river winding through it. Above it are countless layers of mountains and clouds. Legendary landmarks such as Hang Te Cho waterfall, Y Ty commune, Du Gia commune, Mau Due commune, Ban Gioc – Detian Falls, Friendship Pass, Tra Co, Yen Tu are further attractions to visit.

I searched online backpacker forums and found an interesting piece of information. Every adventurer dreams of conquering the four poles and the peak of the country. My dream and goal were set. In October 2009, I conquered Mount Fansipan – the roof of Indochina, as well as Vietnam’s northern pole Lung Cu. When I stood alone among the immense landscape, I quietly let my emotions take over. My pride for my homeland had never been so strong.

By now, the passion for travel has saturated my blood and I constantly think about future explorations of every part of the country. In February 2010, I continued my journey and conquered Vietnam’s west pole – A Pa Chai Milestone No. 0 – the border point connecting Vietnam, Laos and China. It’s difficult to describe the wonderful feeling I had when I reached the top of the mountain and all my fatigue disappeared. Milestone No. 3 stood in the immense landscape not budging. This country has persevered despite the immense bloodshed to protect it, so that I could proudly stand there. Among the vast landscape of mountains and clouds, I felt small, and my cravings to explore more places became even stronger.

In June 2010, I visited the country’s easternmost point. No other trip left me with such unforgettable feelings. During this trip I learned significant lessons from simple peasants.

Life is one big journey. And in October 2010, I once again stood between the vast sea and sky, this time on southern tip of Vietnam. There are no words to explain the beautiful landscape that day, the sea was clear blue, and the sky was filled with billowing clouds. Standing on a small cape overlooking the immense sea stretching into the distance, I once again was overwhelmed by happiness.

As fate would have it, my journeys continued to destinations I never knew existed. I went to Milestone No. 42, the second tallest of its kind, on the Vietnam – China border highway; Milestone No. 79, the tallest in Indochina; and explored many islands: Mai Nha, Thu, Thu Chu, Nam Du, Pirate Island, Hon Hai, Diep Son and many more. I will never forget the precious moments when you see a sea of clouds from a mountaintop, or watch the sun rise and set over the sea.

I do not remember how many journeys I have been on, but the most horrifying one I have experienced was with Nguyen (who later became my wife and travel companion). We were crossing the muddy, deserted road connecting Bao Lac and Thong Nong to reach Pac Po – Cao Bang on a stormy day. Our car was stuck in the mud, and it seemed impossible to escape. We were weary, and all of our energy had disappeared, I wanted to give up and let fate decide what would happen next. Fortunately, some H’Mong friends came to our rescue. Their warmth and kindness gave me the strength and faith needed to overcome the difficulties of this part of our trip.

Thanks to my adventures, I have started a career in journalism. Thanks to this interesting job, I have even more opportunities to travel, to explore distant lands and have ever more exciting experiences that go beyond anyone’s imagination.

Not only am I visiting destinations on my S-shaped homeland, but I also had the chance to expand my horizon to faraway lands including Malaysia, Thailand, Laos, Cambodia, China, and even the Mauritius remotely located in the Indian Ocean. My journeys continue and I keep collecting experience and new emotions.

Each place I visit is a piece of love that I fill my heart with.

About the author

Ngo Tran Hai An, who goes by Quy Coc Tu, was born in 1981 in Bao Loc, Lam Dong. Currently, he is a reporter at Zing.vn. He enjoys “taking the road less travelled”. His nickname Quy Coc Tu (or simply Quy) comes from a character of Chinese history. In the traveller’s community, he is known as a pioneer because of his frequent travels to explore new destinations. He is always willing to share his experiences and beautiful images with those who enjoy exploring new places.

After 15 years of travelling, Hai An has left footprints on every path in Vietnam. It was during his trips that he found his soulmate who travels with him to every part of the country. He has been with his girlfriend for many years, and it is the exciting and sometimes even arduous journeys together, that really bind them together.

In becoming an experienced traveller, he has had many difficulties, especially the lack of support from his family who have been educators for generations. “Many people think that travelling is a vacation, but there is much more to gain, especially the personal growth and friendships. These are things no school can teach you,” Hai An says. That is the reason he believes young people should travel when they can. “It is the way to open your heart and opportunities will naturally come along,” he believes.

In 2016, his travel plans include exploring the north of Thailand filled with national forests and rugged mountains, a trip to mysterious Egypt, and experiencing the wild country of Kenya. Let’s await the stories of Quy’s future travels!

Ngo Tran Hai An | Wanderlust Tips | Cinet

The colourful world of Wagashi

(#wanderlusttips #wagashi) Wagashi is not simply a dish. It has become a sophisticated art form that celebrates the natural beauty of the four seasons. Starting with fresh, natural ingredients, Wagashi chefs pour their emotions and creativity into each dish, creating delicate flowers that make the Japanese culinary paradise come to full bloom

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The four seasons of Wagashi

Discovering the art of creating Wagashi means getting to know one of the beauties of Japan’s culinary culture. At its heart is the culinary quintessence that generations of Japanese cooks have developed and preserved.

Wagashi continuous to morph shape and change colour. From budding cherry petals, to mountains covered with red leaves, a small butterfly, a lovely robin, to tranquil, snowy forests. The delicately decorated Wagashi pieces package both earth and sky inside their tiny bodies, leaving diners in awe and giving them a visual satisfaction that no other dish can provide.

One unique feature of Wagashi are the ingredients. Each season has its own Wagashi, inspired by the changing colours and features of time. Wagashi satisfies different senses and stimulates diners’ imagination and appetite. Wagashi is served with tea, and the dishes are delicate and refined recreations of flowers, plants and animals. Nature’s four seasons give the culinary artisans endless inspiration. In spring, Wagashi come in the shape of blooming flowers; in summer they sparkle like water droplets; in autumn, Wagashi resemble red maple leaves covering the forests and in winter it is grilled golden fishes that warm up a family’s kitchen.

Each Wagashi is like a delicate landscape painting and the brush strokes painted with the kitchen utensils of a skilled chef.

Rice flour (from white rice, glutinous rice, or brown rice), azuki (red bean) puree, ground roasted soybeans, matcha green tea and wasanbon sugar are the main ingredients for Wagashi. Each is a miniature world, leaving diners in awe because thanks to their eye-catching and delicate design, a harmony of colour and taste.

Wagashi stimulates all five senses

Enjoying Wagashi is not merely eating a cake. Wagashi asks of diners to use all of their senses to fully absorb the sophistication.

Sight

For the Japanese, this is a very important factor, as the first thing they take in is the cakes’ presentation. Each one is a beautiful painting, portraying the colourful splendour of life. Wagashi’s shapes, colours and designs are inspired by poetry, art or designs, and resembles nature, birds and flowers.

Taste

The Japanese highly value natural flavours in their culinary culture,. Wagashi is made mainly from a variety of beans and grains, which are traditional and nutritious ingredients. This allows diners to absorb the essence of nature.

Smell

Wagashi has a light and delicate scent, which stems from the baking ingredients. The faint, sweet scent of Wagashi highlights the flavours of the cake, while enhancing the taste of the accompanying beverage.

Touch

The Wagashi is soft and moist to touch but has a crisp feel when you take a bite. This perfect symbiosis comes from the fresh and unique ingredients.

Hearing

Wagashi’s charm originates from their lyrical names. Many of the names come from classical poetry and literature; others are derived from a certain season of the year. The names of Wagashi are elegant and pleasing to the ear. They are most often the names of beautiful flowers, pure and natural sceneries, or drawn from Japanese poetry.

Appealing to all five senses, Wagashi diners will find all the flavours of life hidden within the experience of eating this dish.

Hotel Nikko Hanoi’s Deputy Head Chef has provided Wanderlust Tips readers with the four typical types of Wagashi, representing all four seasons of Japan.

1. Monaka (daisy cake)

Daisies are often associated with autumn. Monaka consists of two crispy round pieces made from glutinous rice flour. In between the pieces is a red bean paste filling. This is a famous specialty that everyone should try in Japan.

2. Ajisai (hydrangeas cake)

This is a light purple jelly cake made from ground pueraria montana (Kuzuko) roots, and cut into circles to resemble hydrangeas (Ajisai). The cakes are usually placed on fresh green leaves before being served to guests. The decoration exudes the taste and colours of the rainy season in June.

3. Nerikiri (five-petal flower)

Kneading ground white beans and Mijinko rice flower together, and then pressing the mix into wooden moulds or handmade shapes make Nirikiri. The cake has a variety of styles, and the shapes depend on the season. However, Nirikiri is most representative of spring.

4. Kantsubaki (Japanese camellia cake)

Kantsubaki resembles the Japanese camellia flowers (Tsubaki) on a cold winter day. The cake has a rich red bean filling, wrapped in a layer of smooth Nerikiriko white bean powder. The cake is dyed pink and shaped like a flower, with a bit of yellow to resemble pistils.

Trang Nguyen | Wanderlust Tips | Cinet

Osteria Francescana’s chef turns leftover food to meals for people in need

(#wanderlusttips #Rioolympics #OsteriaFrancescana) Leftover food at Rio Olympics will go to people in need – with a little help from the chef at the best restaurant in the world.

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The project was initiated by Chef Massimo Bottura – whose Italian restaurant Osteria Francescana was named the world’s best in 2016 by the World’s 50 Best Restaurant awards – and David Hertz, the founder of the “Gastromotiva” non-profit.

“Reffetto-Rio” will turn surplus food from the Olympic Village into meals for those in need during the games, which will be held in Rio de Janeiro, Brazil from 5 to 21 August, with the Paralympics running between 7 and 18 September.

Bottura has previously run a similar initiative during the Milan Expo, which has inspired the Rio Olympics food waste programme. That initiative turned the surplus from pavilions into meals, and resulted in more than 15 tonnes of food being given out instead of wasted, according to the Climate Action Programme.

The cause is close to Bottura’s heart, as he also runs a non-profit called Food for Soul, which is dedicated to raising awareness about food wastage and hunger. According to the Food for Soul website, the new community kitchen in Brazil will “come to life in a 300-square-metre space donated by the municipality of Rio de Janeiro in Lapa neighbourhood, the beating heart of the city”.

The space will see Brazilian and international chefs cook healthy meals from the food surplus, while raising awareness about food waste, noting that “restoring food will be as important as restoring the dignity of people”. In addition to food, there will also be cooking and nutrition classes for locals. Refetto-Rio is set to open its doors on 9 August.

Lonely Planet | Wanderlust Tips | Cinet

Dim Sum: A journey of touching the heart

(#wanderlusttips #Sofitelplaza #Dimsum) Every time I think of Dim Sum, enjoy Dim Sum, or look at delicate bamboo steamers filled with fresh, meticulous dumplings resembling tiny works of art, I feel astonished. Is this what people actually ate every day during the tiring journey through cold nights across the thousands of kilometres of the Silk Road stretching from the North of Asia to the Mediterranean and Europe? Did this difficult and weathered journey affect the delicate symphony of flavour and colour presented in tiny bamboo steamers?

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Dim Sum – Harmony of scent, taste, and colour

This unanswered wonder stimulates my taste buds every time I enjoy the dish accompanied by a slightly bitter taste of a cup of tea traditionally served with dim sum. Forget about coffee, milk tea, latte, alcohol or the ice blended drinks popular among youths. Dim Sum is perfectly paired with tea, as an integral part.

Dim Sum is dishes made up of a selection of small servings of intricate types of dumplings made from a variety of ingredients and spices. Recipes are a long list of Eastern spices including soy sauce, oyster sauce, sesame oil, onion, garlic, shallots, roasted soybeans juice and fermented black beans. Combined with the starchy and protein heavy ingredients that make up the other half of the content, dim sum can make you quite full. Tea, with its frugal and acidic taste balances the taste buds and supports digestion.

This combination is simply a harmony of taste, scent, and emotions. One can enjoy a piece of dumpling filled with the scent of meat or the sweet, crispy taste of shrimp, wrapped in a fragile and tasty layer of dough. Spotlessly white and soft rice rolls, dipped in brown soy sauce, will make you mouth water and deliciously melt as soon as it meets your tongue. Only a sip of warm tea can calm your satisfied taste buds.

This culinary art has crossed all borders. Dim Sum is available everywhere and the great thing is that people try to retain the diversity, sophistication and rich taste of the dish, wherever it is served, be it Europe or the Americas.

Dim Sum – a culinary legacy

The short name stands for the long legacy of the dish, which includes hundreds of sophisticated recipes. Not to mention the presentation of the dish. Every time the lid of a bamboo steamer is lifted steam rises up and an attractive smell escapes. As the diner’s awe dissipates with the steam and even as their craving for the food grows they are often not able to take a bite right away as the dish is simply too beautiful.

I am not sure why, but every time I savour Dim Sum, whether it is steamed, fried and at times greasy, I feel a cooling, soothing sensation.

This may only be me, but I do believe most Dim Sum enthusiasts can get overwhelmed at the sight of a menu listing hundreds of dishes. At budget restaurants, where dim sum is served like a snack, there are fewer options usually not exceeding 20 dishes. Of all the restaurants I have visited, perhaps Ming restaurant inside Sofitel Plaza is the only place where this dish can be enjoyed fully with a menu offering over 68 dishes. I always try to narrow down my selection before ordering and eat slowly to enjoy the perfect balance of taste. As a bonus the desserts served at Sofitel Plaza are excellent, I never miss out on the mango pudding when dining here.

To my surprise Ming restaurant recently renovated Dim Sum menu with totally new dishes including fried rice rolls with mushroom sauce, steamed bean curd rolls with shrimp and meat, stir fried radish rolls with XO sauce, fried cheese rolls, grilled char siu dumplings, cream dumplings with salted eggs and fried durian served with cream. Any professional chef knows that finding a twist for a dish that is already well known, perfect in its execution, and has a rich history, is a risky gamble, similar to trying to break a record. In the film ‘The Hundred-foot Journey’, Indian culinary enthusiast Hassan is asked by veteran chef Madame Mallory, who owns a popular restaurant in France, why he wants to change a 200-year-old dish and answers: “Because, madam, maybe 200 years is long enough.” If you can be creative while maintaining the perfect balance, why not? After everything I have experienced at Ming, this new menu excites me more than it concerns me.

Another thing that I often ponder is how this impressive legacy has been kept intact throughout hundreds of years. And another line from the aforementioned culinary film often comes to mind: “Spices are cheaper than airfares”. Food is magical as the taste of a dish can take you on unbelievable journeys through space, time and cultures without getting up from the table. Dim Sum is a case in point, even though the dish is served around the world, every time I eat it, I picture tired traders, stopping at a simple Yum Cha restaurant at 5 a.m. on a cold morning to enjoy a hot steaming cup of tea and sample delicate dumplings served in bamboo steamers.

Ming Restaurant serves Dim Sum for lunch every day.

Address: Level 2, Sofitel Plaza Hanoi, 1 Thanh Nien Street, Ba Dinh District, Hanoi.
Tel: (+844) 3823 8888
Facebook: https://www.facebook.com/sofitelplazahanoi

Nhung Nguyen | Wanderlust Tips | Cinet

The meticulous art of mosaic in Chuyen My

(#wanderlusttips #Chuyenmy #mosaic) Mosaic is ancient craft dating back hundreds of years. It has retained its unique appeal and in Vietnam the mosaic craft is most closely associated with Chuyen My. The region is home to a number of talented artists committed to the traditional craft.

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Chuyen My is part of the greater Hanoi area and located by the Nhue riverbank. It is made up of a little cluster of villages where mosaics are being made, among them Chuon Thuong, Chuon Trung, Chuon Ha and Chuon Ngo.

According to a Chuon Ngo village legend the art of mosaic developed in the area around the 11^th century. The forefather of the craft worshiped in the village is Truong Cong Thanh – a general who was a skilled artisan and writer and one of Ly Thuong Kiet’s troops. The story has it that Truong Cong Thanh was one of the finest deputy generals in the king’s army. After fighting back invaders from the Ly kingdom, he was awarded a parcel of land by the king and spent the remainder of his life there. He travelled often and on one of his trips he happened upon a stream, glistening with colourful little shells. He brought them home and assembled them into gorgeous patterns. He continued developing the new craft and taught his fellow villagers. Other villages in the area took up the craft and the mosaic tradition has spread across the entire Chuyen My area.

During the times of the Tran Dynasty, mosaic skill developed to a sought after art. Mosaic artefacts were collected and offered as tributes to members of the Nguyen Dynasty in 1289. Old masters practicing the art in the Ngo area were called to the imperial capital Hue to create mosaic products for a succession of emperors including Nguyen Van Phu and Ly Muc.

European merchants visiting Vietnam during the height of the mosaic trade considered the skill both sophisticated and clever and thought mosaic one of the finest forms of art. By 1868, the French were occupying the entire south of Vietnam and Governor De La Grandière asked the royal court of Hue to send him two of the best mosaic artists to Saigon to set up mosaic workshops and train people. Ten years later mosaic products made in Vietnam were sent to France to be presented at trade shows.

Seemingly useless shells were being transformed into some of the most sought after products of the time. The creativity and ingenuity of Chuyen My’s mosaic artists allowed them to form the most spectacular patterns and create highly sophisticated art displays. The craft does not merely require chiselling, sharpening and positioning the small components, there is a complex process involved in each mosaic product. For traditional artists the making of a mosaic is in itself a piece of art.

One of the most important stages in making a mosaic is “can xa cu”. That is to carve the outline of the final display into a piece of wood and arrange shells to form the desired patterns. The mosaic is then trimmed, polished, sharpened and in some cases further decorated with drawings. The sawing and carving of the shells requires great care and mosaic artists have to do this manually.

The shells used in mosaic are sourced in Vietnam or imported from Hong Long, Singapore or Indonesia. They come in unique colours and form. The thin, small ones are dark, white ones tend to be thick and mother of pearl shells have a thick iridescent layer on the inside shimmering in the colours of the rainbow. Snail shells sporting luxurious colours are also used to create pictures of mountains, phoenix and dragon wings or patterns in the costumes of kings and lords.

In the past, Chuyen My’s mosaic artists mainly created lacquered wall decoration and couplets for churches, pagodas and temples, or produced uniquely designed old cupboards and tables. Over time and through outside influences, the workmanship has gradually improved and diversified. Today’s mosaic artists produce evermore sophisticated and detailed pictures and products with diverse, delicate designs.

Though having been around for centuries the nation’s turbulent history has rendered the mosaic craft less and less popular. The true remaining mosaic artists working in the craft villages however are steadfast in their mission to preserve and develop the age-old tradition they inherited from their ancestors. With persistence and hard work artists in Chuyen My unceasingly continue to create mosaics and learn new techniques. A new generation of mosaic artists in Chuyen My’s villages take pride in merging their traditional craft with modern techniques and creativity to create stunning mosaic products. With their calloused hands and unwavering commitment to the craft they etch a distinctive feature into Vietnamese culture.

Le Bich | Wanderlust Tips | Cinet

How clumsy travellers turn their holiday into disaster

(#wanderlusttips #camping) Camping trips especially have numerous risks whether the holidaymakers are beginners or experienced mountaineers. Clumsy travellers have been sharing their worst camping fails on social media ahead of the summer season, from which you can learn something to prepare your own.

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Daily Mail | Wanderlust Tips | Cinet

Nearly 5,000km greenway to connect Maine and Florida

(#wanderlusttips #greenway) The East Coast Greenway is a project joining existing trails via new links, with the entire path moving through one continuous traffic-free route.

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The motivation behind the project was for it to act as a new tourism venture that will encourage foreign and domestic tourists to explore the picturesque Eastern Seaboard from an exciting new perspective.

So far, nearly 30% of the trail has been completed, winding through different cities that include urban areas, suburban communities and rural districts. It is a safe path for people of all ages and physical abilities, being mostly flat and even. When finished, the plan is for the path to be completely off-road, with some on-road paths existing in the interim period. It is set to span 15 states by the time it is complete.

The Greenway serves as a spine route, linking with other long distance trails like the American Discovery Trail, the Hudson River Greenway and the C&O Canal National Park.

The project is spearheaded by the East Coast Greenway Alliance, a non-profit based in Durham, North Carolina with field staff in each of its four regions. The Alliance provides strategic assistance for states, counties and municipalities tasked with building local sections.

“About 900 miles are on safe and accessible greenways, and we connect them with the safest roads we can find. While there are excellent stretches in each state, many of the miles aren’t yet family-friendly. So we encourage people interested in experiencing the Greenway to do some research before their trip to find the ride or walk that fits their level of experience. A handful of people have biked the whole ECG, including honeymooners and a couple celebrating their 25th Anniversary,” Explains Dennis Markatos-Soriano, Executive Director of the East Coast Greenway Alliance.

“We aim to work with our 450 municipalities and 15 states to make the entire ECG a path for bike rides and walks separated from automobiles by the 2030s – a facility ready to host over 100 million visits per year.”

The East Coast Greenway is comprised of local trails owned and managed by federal, state, county, and municipal agencies. Each local segment retains its local name and identity while the trail is publicly owned. Information points are located along certain routes, with plans in place for each state to feature kiosks providing maps and in-depth information along the Greenway.

Lonely Planet | Wanderlust Tips | Cinet

A seaplane crash caused five dead

(#wanderlusttips #shanghai) Five people have been confirmed dead after a seaplane crashed into a highway bridge on the edge of Shanghai.

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Cessna 208b, a nearly 4 million USD seaplane with 10 people on board, was flying just off the coast of Shanghai, on its way to Zhousan on its inaugural flight, when it crashed into a bridge at 12.20 local time.

The attendees included two crew members and eight invited guests, mostly government workers and local journalists.

The five survivors – who included the pilot – were sent to a hospital for treatment, the Jinshan district government said on its official microblog.

Speaking from his hospital bed, one of the passengers, local television cameraman Wu Liangliang, told local media that the seaplane circled several times, then made an abrupt left turn before crashing into the bridge.

“It was like something out of a dream,” Wu said.

Another survivor, propaganda official Song Wanjun, told local media that he and three other passengers were in the rear cabin and survived by escaping through the rear emergency exit.

“I was the last one to crawl out, but those in the front rows could not,’ Song told the Xinmin Evening News, a local newspaper. ‘I was calling on everyone not to panic, but to wait for rescue.”

A media reported that the eight passengers on the jet were from a group of 16 VIP guests invited to experience a two-day, one-night chartered seaplane holiday.The second group was due to fly out at another time.

At present, the cause of the accident is unknown.

The plane was being operated by the China-based company Joy General Aviation, which offers sightseeing journeys on its floatplanes.

It specialises in short-haul trips between Shanghai and two outlying islands, Shengsi and Zhousan.

Daily Mail | Wanderlust Tips | Cinet

Paris Hilton to launch her own luxury hotels

(#wanderlusttips #ParisHilton) According to Forbes, Hilton is looking to launch her own luxury hotel line, not associated with her famous family business. There are currently plans for developments in Dubai, Las Vegas and New York.

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Hilton is the great-granddaughter of Conrad Hilton, founder of Hilton Hotels, a company that now has more than 500 hotels in 78 countries.

Àìåðèêàíñêàÿ àêòðèñà, ïåâèöà, ìîäåëü Ïýðèñ Õèëòîí âî âðåìÿ îòêðûòèÿ ðåêîíñòðóèðîâàííîãî ëüâîâñêîãî “Ãðàíä Îòåëÿ”, 31 ìàðòà 2018 ã. Ôîòî ÓÍÈÀÍ

After rising to fame by starring in reality TV shows, Paris Hilton has since been involved in a variety of business ventures, such as her namesake boutiques, perfume lines, handbags and more.

She has already been involved in real estate projects, working with a property developer in the Philippines, Century Properties Group, to create the Paris Beach Club at the Azure Urban Resort. The beach club combines “world class dining, relaxation, and entertainment facilities”. The site was designed by Hilton and is described by the company as having a “highly personal blend of colour, décor, and activity that reflect the fun nature of Paris Hilton as well as the modern tastes of today’s sun-loving residents”. Hilton is working on a second project with the company north of Manila.

The new hotels are set to continue in the beach theme, but the exact locations or the time of the project is unclear.

Lonely Planet | Wanderlust Tips | Cinet

Zanzibar, a transcendent island in Tanzania

(#wanderlusttips #Zanzibar #Tanzania) When hearing Tanzania, people often think of the nature reserves for wild animals or exploring the grand Kilimanjaro mountain, dubbed the roof of Africa. Tanzania is also home to Zanzibar, the most glamorous island in East Africa, covered in serene landscape and sporting a unique culture and architecture of indigenous peoples who have lived here for centuries.

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A glimpse of history

After a 40-minute flight from Dar es Salaam, Tanzania’s largest city, we arrived in Zanzibar and began exploring the island with its white sand beaches, blue sea and the picturesque, colourful old quarter. Zanzibar is quite a special island. This semi-autonomous region of Tanzania has a separate system of government, including its own president, parliament and ministries. The name Tanzania is made up of Tanganyika (the mainland country) and Zanzibar and came to be when the two countries merged in 1964. Zanzibar refers to two islands, Unguja and Pemba. Pemba is a holiday destination and the capital Stone Town is located on Unguja. Most tourists only think of Ungujua when Zanzibar is mentioned.

Located on an important trade route in the Indian Ocean, Zanzibar was the gathering place for Arabs and Persians traders. Since the first century local spices and products have been traded here. The islands don’t have a lot of natural resources and minerals, but the soil here is rich and suitable to cultivate spices like cloves, nutmeg, cinnamon and black pepper. The reason for the island nickname: Spice islands.

The history of Zanzibar was tumultuous and this is reflected in the ancient architecture of Stone Town. From the 15th century, the island was under the control of the Portuguese, who lost it to the Oman during the 17th century. In the 19th century, the islands fell under British, German and Italian colonisation. What remains of the architecture in the old town is an intriguing mix of the various cultures that reigned here. The domes are shaped in the style of Persian architecture whereas many of the decorating patterns where introduced by the Indians. This cocktail makes the old town a unique and colourful cultural hub.

Stone Town – A vivid picture

We spent three days in Zanzibar and chose to stay at a hotel in Stone Town, a World Heritage Site recognised by UNESCO in 2000, which made it easy to tour the islands. We had heard that Zanzibar was a place to enjoy the slow life, so we decided to spend a day wandering through the old town. For the remaining two days, we rented a car to ride along the magnificent beaches of Zanzibar.

Stone Town is similar to Medina. It is made up of interlacing alleys creating a giant spider web. The highlights of the town are the old buildings constructed from coral stone, built in the 19th century. The ancient houses are impressive, with their intricately decorated doors and steps for pedestrians to rest. The mosques, Anglican and Roman Catholic churches, Oman’s ancient fortress, markets, schools and many extravagant mansions create a vivid picture of the town’s dynamic architecture.

The most famous place in Zanzibar’s Stone Town is the Palace of Wonders, a white palace built in 1883. Unfortunately, during our visit, the palace was being renovated but we still admired its unique, splendid architecture.

In the narrow alleys we would catch glimpses of Muslim women in colourful African attire. People on the islands always wear a friendly smile to greet visitors. Young Maasai men wearing traditional costumes were eager to take photos with us unlike people in other cities across Tanzania.

Visiting the slave market

In addition to the unique architecture, the old town also has attractions of great historical significance. One of them is the infamous slave market from the days of Oman rule, which today has been replaced by a Christian church.

Entering the church, we saw greetings written on the wall: “You are in the cathedral of Christ, which was once a slave market”. This church was built on the land where white men traded countless Africans like animals. The most special detail is the altar where many slaves suffered torture before being sold – a tradition used to select healthy slaves. The pillar at the entrance of the church is a wooden cross bearing the name of the liberation led by Livingstone, a British explorer, who appealed against these inhuman trades. The cross bearing his name was carved from a tree under which he once stood to call for the abolition of slave trade. In 1873 a law was passed to officially prohibit slave trade. Ever since the true dignity of black people has been recognised and protected on this beautiful island.

Similar to the monastery standing right next to the former Auschwitz concentration camp in Poland to silently remind people of the cruelty that humans have committed against their own kind, the Anglican Cathedral in Zanzibar is a lesson about the dark and painful past of mankind and times when people saw their own kind as merchandise to trade.

At twilight, we spent time watching the sunset from the coastal road of Mizingani eating a cooling ice cream cone. As the streetlights lit up, Forodhani Gardens started bustling and preparing to serve travellers, setting out exotic local specialties and street food to attract wanderers.

Coral stone paths

The next day, we got up early and rented motorcycles to explore the poetic side of Zanzibar. We visited an isolated village on Uzi, a small island located south of Zanzibar, which can only be reached when the low tide reveals the 5-kilometer coral stone path connecting the island to Unguja island.

Roads in Zanzibar are quite good and some were upgraded and expanded as the island became increasingly crowded. Zanzibar’s cars drive on the left side, so it took some time to get used to the road. The outskirts of the town are filled with immense green pepper and nutmeg farms and rows of ancient mango trees flanking the roadside. We could ride for kilometres under the shade of the mango trees, with tree trunks the width of two arm spans. Mangos are Zanzibar’s speciality and mainly consumed in mainland Tanzania, though many are served to visitors to the island.

After over two hours of driving, we arrived at the entrance of Uzi Island, surrounded by giant mangroves. A long rugged coral stone path, about 40 centimetres higher than the water level, appeared. Uzi Island is the second largest among the islands surrounding Unguja. The island is covered in green mango forests. We saw a lot of young children playing on the island. People on the island are poor. Besides agriculture, fishing, collecting seaweed, there is no mainstream tourism development on the island. We could not find a restaurant or hotel on the island. It seemed this was the destination for those who wanted to learn about the lives of those who live in isolation.

We had the opportunity to talk to some people on the island. They did not lack food or clothing, but wealth was a strange concept. The sound of prayers emanating from a small makeshift wooden mosque shattered the quiet atmosphere of this remote rural area. We left Uzi Island in a hurry on the coral stone path, before it disappeared in the high tide.

The impressive ‘The Rock’ restaurant

On our last day in Zanzibar, we travelled north where the iconic ‘The Rock’ has mesmerized visitors from around the world. We rented a small car to save time and getting a driver’s license on the island only costs 10 USD. Car rental on the island is fairly easy and we only needed to provide our Vietnamese license and passport numbers to complete the 30 minutes process.

Zanzibar increasingly attracts foreign tourists because of its open tourism policies, which have create favourable conditions for tourists to visit.

True to its name, The Rock restaurant is built on a large rock on Michanvi Ringwe beach, southeast of Zanzibar. ‘The Rock’ is extremely small with only 12 tables, so visitors must book in advance to secure a seat. At high tide water isolates the restaurant and visitors can only get there on a boat manned by a Maasai staff.

We did not have the special octopus salad and grilled lobster here, but wandered along the beach and bought some freshly caught seafood. Women on Zanzibar often collect seaweed or fish for octopus from coral rocks at low tide. They sell cheap seafood for guests on the spot, so they do not have to carry them to the markets, which are far. We visited a local home and asked them to make steamed seafood with pepper and enjoyed the dish on the windswept beach.

When we were in Zanzibar, we did not feel like we were in Africa. It seemed separate from the continent, geographically, but because of its white sandy beaches, the colourful old town, the people creating their traditional crafts and the delicious cuisine. May we meet again?

TIPS

1. VISA

Vietnamese people can apply for a visa at the border after arriving in Tanzania. Visas are issued upon landing in Dar es Salaam, Kilimanjaro, Mwanza or other destination ports. The Visa fee is 50 USD for a single entry, for a period of 3 months. Zanzibar is a semi-autonomous zone, so visas are often checked upon arrival on the island.

2. How to get to Zanzibar

– By plane: From the city of Dar es Salaam, you can buy a plane ticket to Zanzibar with Precision Air. You can buy tickets at https://www.precisionairtz.com. Flight duration is 40 minutes. If you’re lucky, you can get airfare as cheap as travelling by boat.

– By boat: From the city of Dar es Salaam, you can buy boat tickets to Stone Town. There are 4 trips per day, which take 2 hours 20 minutes. You can check schedules, fares and ticketing at: http://www.azammarine.com.

3. Transportation

– Motorcycle: You can rent motorcycles on a day-to-day rental basis. The longer you rent, the cheaper the price. The average price is 10 USD per day, excluding fuel. If you do not have an international driver’s license the car rental will obtain a permit from the traffic police for a price of 10 USD per vehicle.

– Cars: If you want to travel further, renting a car is a great choice in Zanzibar. A four-seater car rental costs 40 USD per day, excluding fuel. When renting a car, ask for a permit appropriate for the type of car you are renting to avoid trouble with traffic police, as each car type will require a different permit. The cost to obtain a permit is 10 USD per vehicle.

4. Accommodation

– Stone Town: Book a hotel room in the old town where the majority of luxury hotels are located with an average cost of 100 – 200 USD per double room. If you want to save money, you can book hotels located around the old town, costing 50 – 80 USD per room.

– Coastal resorts: Tourists often want to experience two places while in Zanzibar. Stone Town and relaxing at a seaside resort. The resorts in Zanzibar are concentrated in the Northeast and Northwest of the island, with many white sand beaches bordering the wonderful blue sea.

5. Food

– Most hotels include breakfast in the room rate. Some hotels also include main meals in the room rate.

– Beef bone soup, fresh seafood, grilled meats, mango, corn and watermelon are some of the specialties of Zanzibar. It is a largely Muslim country, so pork is prohibited.

6. Not-to-be-missed attractions in Zanzibar

– Prison Island is a 25-minute boat ride from Zanzibar. This historic island is where slaves and those with infectious diseases were once imprisoned. Today, this beautiful small island is a nature reserve where giant tortoises live next to the old ruins.

– Swimming on Zanzibar: The island has many beautiful beaches, a paradise of white sand and emerald tainted water. Some of Zanzibar’s most beautiful beaches include: Nungwi, Kendwa, Pongwe, Paje and Matemwe.

– Walk around Stone Town to see its unique architecture from the 15th – 19th century.

– Historic slave market.

– Darajani market with numerous craft products, representing the local culture.

– Enjoy seafood at The Rock restaurant.

– Join a tour to learn about the spices.

– Explore the historical architecture of the Palace of Wonder.

– Enjoy the sunset from the coastal path Mizingani.

– Explore Uzi island by motorcycle.

7. Books to bring on this journey

You should bring the book “Out of Africa” or see the film adaptation before you go. The book is based on the real life events of Danish baroness Karen Blixen. This Isak Dinesen romance could not exist without the amazing scenery of East Africa as a backdrop of a book set during colonial time. The most impressive imageries will overwhelm readers, as they get lost in descriptions of the majestic nature of some African countries and the poverty many Africans endured. Familiar landmarks are mentioned in the book, including the famous Serengeti lowland, Masai Mara National Reserve in Kenya, Ngorongoro Crater and Lake Manyara in Tanzania, which witnesses the annual migration of wild animals. These attractions give East Africa an unspoiled and poetic landscape. Many parts of Africa do not only possess rich nature as many people believe, but are also of many romantic love stories. The author skilfully chose this as the main theme for the book, to bring a story set in an iridescent and majestic continent to the world. This book and its film adaptation inspired me to explore the continent before it get increasingly industrialised by foreign projects.

Footsteps | Wanderlust Tips | Cinet