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PERSONALITY
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How longhaveyouhadyour blogandhowhas it grown?
The Yum List has been running for about five years now. The first two were very experi-
mental – I began posting random foodie places we had discovered that we thought our
expat friends would also enjoy. Photos were poor and the writing limited. Over time,
however, the articles and photography have improved tremendously. For the past
three years I’ve been posting every day. We now cover restaurants, bars, luxury
travel, hotels and spas. Content has a strong focus on Malaysia and South
East Asia, but also branches further abroad into Australia, Europe and the
Americas. I receive so many requests for articles that I’ve had to take on
writers to help with the workload.
WhydoyouthinkTheYumListhasbecome,andhasremained,sopopular?
I think the key to success has been focused quality content. There is no
advertising on the site and posts cannot be paid for. It’s simple: if we
don’t like a place, we don’t write about it. It acts as a quick reference
guide: readers can quickly find a suggestion and it’s narrowed down
even further in “Reasons to Visit” at the end of a post with specific
recommendations of what we enjoyed most about a location.
What doyouenjoyabout blogging?
Visiting new places, trying different food and beverages, and the
learning that goes with travel and varied experiences are definitely
highlights. I get a kick out of meeting people in the industry who are
passionate about their work and getting to know the stories behind
the cuisine and properties that I write about. One of the best things
though, is hearing how my words, support and encouragement have
helped a small business on the pathway to success, or when a reader
reports back that they’ve followed a recommendation from The Yum
List and had a positive experience.
What are the challenges?
Managing the sheer number of requests and correspondence received
for The Yum List and coordinating writers to assist is time consuming.
Because we only publish places we recommend visiting, the research
that goes into checking out leads to ensure places have something
to offer our niche of readers before we accept an invitation can also
occupy much time. Maintaining a healthy lifestyle of exercise,
a balanced diet, and sufficient rest takes a big commitment –
especially when we eat out most days and are on the road for
three months every year. .
WhatmakesMalaysia souniquewhen it comes toeatingout?
Malaysia is kingwhen it comes to street food.When you have
a vendor that has been making and selling only one dish
for the past thirty years, you can expect perfection. Unlike
neighbouring countries who also have great reputations
for street food, the distinction of Malay, Chinese and
Indian cuisine offer foodies much variety.
For The Love Of Food
As the country’s top travel and food blogger,
Monica Tindall
is an expatriate whose
advice is worth it’s weight in gold when it comes to eating and travelling in Malaysia
and the region.
W o r d s :
S a r a h R e e s