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From the Editor: October 2017

What's in October's issue and we say hello to not one, not two, but 30 expats.

by / Published: 26 Sep 2017

From the Editor: October 2017
Photo: M8 Studios

This month was a bit of a challenge – finding 30 expats to grace our pages to tell us what they did, what they liked about Malaysia and how they found themselves here.

The demographic of what an expat is is constantly evolving. Where once certain industries thrived and expatriate staff were sent here on healthy packages, times have changed and there seems to be a new type of expat settling here.

There are some that are younger and more gung-ho, while others are involved in creative industries, education, startups and NGOs. Then there are those who have come here on a whim or to start their own business.

What was also interesting to note was the diversity of nationalities and we met people from Yemen, Germany, France, Australia, New Zealand, the UK and Thailand – all with interesting stories and anecdotes to share. Read about them all in our cover story this month.

Next, our food feature is all about our favourite local snacks – the kind that can be eaten anytime and requires you to fall off your clean/wholesome eating wagon. You must have a penchant for coconut, palm sugar and pretty colours; and we bet there will be some new kuih connoisseurs in the making!

We would also like to welcome our new columnist, Drusilla Gillen. She resides in Penang, has a brilliant sense of humour and will regale you with tales of her interesting life.

When you have a minute, do take part in our readers’ survey as we would like to get to know you. Answer the questions here and we’ll make it worth your while with cool prizes.

We’d also like to thank you for participating in our Best of Malaysia travel awards and our next issue will feature all the winners - keep an eye out on our site as well around the end of this month for the winner's gallery.

Feel free to get in touch via email or through Facebook. Follow us on Twitter and Instagram to see what we’re up to. We’re always open to suggestions and hearing what you would like to see in the magazine.


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