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- Author - Shierly Octaviana
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Shierly is from Surabaya by birth but has lived in Semarang and Salatiga for more than two years. People think she looks and acts like a Central Javanese person. She has loved observing "hidden things" about food and beverages since she was a child. She doesn't consume pork, but she drinks ocassionally. You can expect more culinary-related content from her, as most of her previous travel writing experiences focus on this topic. She is used to wandering all alone by herself while she travels around Jakarta, Semarang, Malang, and Yogyakarta. She has also traveled with her family to Singapore, Malaysia, Thailand, and Shanghai before the pandemic.
Shierly is from Surabaya by birth but has lived in Semarang and Salatiga for more than two years. People think she looks and acts like a Central Javanese person. She has loved observing "hidden things" about food and beverages since she was a child. She doesn't consume pork, but she drinks ocassionally. You can expect more culinary-related content from her, as most of her previous travel writing experiences focus on this topic. She is used to wandering all alone by herself while she travels around Jakarta, Semarang, Malang, and Yogyakarta. She has also traveled with her family to Singapore, Malaysia, Thailand, and Shanghai before the pandemic.
Shierly Octaviana Hugo's Articles (8)
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BethMy interest in travel started from childhood and when I was a teenager, I went for my first solo backpacking trip to Paris and London. It resulted in my working in the Tourism Industry and eventually becoming a nationally licensed Tourist Guide of Malaysia. I managed to go to almost to every corner of my country and now, have become a trainer of Tourist Guides imparting knowledge and experience to the new guides. I want to share and provide local experiences to travellers who come to Penang. Being from the Baba Nyonya community, I had the privilege of learning how to prepare their delicacies from young. Partaking in the cuisine is definitely part of the local experience. With my years of being a heritage and cultural guide as well as a nyonya who cooks, I hope to share an inside look into my culture, taste and memories.
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