Its World Lizard Day. I've spent countless hours and days observing these magnificent beasts of the past on an individual scale. This is my closest encounter with an adult, while on the move deeper into the forest. Using a wide angle lens, I could've brought home images that would last me a lifetime. But I decided to pass the camera to my ranger. I wanted to listen to her feet stomping the ground, I wanted to see her muscles contract and feel the chill down my spine whenever she hisses in dominance, reminding me of who's in charge. It's the very moment that sparked my curiosity about the spiritual relationship between man and the wild. Why did some of us disconnect? How do we reconnect? I might not have the answer now or even never, but I'm humbled to share this planet with some of the worlds ancient beings. Now what's an adventure without dragons? 🐲
We still have available slots for August-December 2018!
Groom Reception Ceremony of
Ieman Fadzil & Amirul Nawawi
Kubang Kerian, Kelantan
Captured by @theshahrulizzat
Drunken Pork Knuckle is the highlight of The Champ Kitchen. The drinken chicken is perfectly prepared where each piece of the meat is cleaned and deboned and tie them with the string. Cooked for long hours which is at 36 hours of braising the meat, you will definitely in love with the meat itself. For the drunken pork knuckle, when they are served , they add in with the Wu Chia Po Chiew Chinese Wine and flame them up. Not just nice for photography, but the meat is just awesome where the meat comes even more fragrant and filled with aromatic taste of Chinese Wine in it. This is just superb with the tenderliicous and moist meat. I don’t mind more collagen now.
The Champ Kitchen’s traditional cooking styles includes the rope tying method, oiling, coloring, and also concocting the secret sauce that complement the braised, soaked and stewed chinese gastronomics. Each batch of pork trotters will takes about 72 hours to achieve the right taste and tenderness.