South Korea's fast internet makes working from the accommodation easy. Taking a break with the national drink, "Milk Uyu," felt great. Its simple sweet milk flavor is perfectly balanced. This comforting sweetness is something I aspire to emulate, though the sweetness only applied to myself.

Seoul is freezing... I warmed up in an izakaya with anchovy rice noodles. The chewy noodles and sparkling makgeolli brought happiness. The anchovy broth seemed simple but revealed deep flavors, much like conversations with profound individuals. Though I'm quite deep myself, I'd rather not dig that deep.

In freezing Seoul's Myeongdong, I tried grilled skewers of octopus and sea snails! The warm, plump octopus was delightful, while the chewy sea snails had a bold flavor that grew on me with each bite. Realizing that chewy food can be satisfying, I compared the sea snails to my life, but it turned out to be more like flavorless gum.

Edible water "Mizutama Mochi" originated from Yamanashi's Mizu Shingen Mochi and gained worldwide attention. I found it in Seoul, too! The transparent agar jelly has a firm texture, and with kinako and kuromitsu, it resembles warabi mochi. It's heartwarming to see Japanese cuisine appreciated abroad.

Korean skewers "Dakkochi" were sweet and slightly spicy. The sauce-soaked green onions were juicy. Like the spaces in music and design or the recovery period after a breakup, life needs pauses. Wait, "negi" (green onion) means tuna in Japanese?

Korean B-class gourmet "Cheese Kimchi Wrapped Samgyeopsal" was innovative with its fragrant cheese, crunchy kimchi, and juicy pork. Despite its B-class status, the taste was A-class. Feeling betrayed by this high-quality dish, I realized I might be out of my league.

The Korean viral food "Cheese Hotdog" was crispy and delicious when freshly fried. The cheese was supposed to stretch impressively but didn't. Still, I planned to share this joy online. Only the vendor smiled, though.

At Ho Chi Minh Airport, I tried banh mi. The juicy bulgogi and chewy French bread were a perfect match. Enjoying Vietnamese cuisine with French and Korean influences was a luxury. Inspired, I ordered a Singaporean beer, but only the beer company succeeded in this experiment.

A pleasant discovery was the layover fun at the transit point. At Ho Chi Minh Airport, I enjoyed pho, savoring the herbs and beef's aroma and the rice noodles' smoothness. Pho is Vietnam's treasure, truly a national treasure.

Departing Jakarta, I drank black coffee on an airport bench. The paper cup was flimsy, and the coffee gritty, but it was a fond memory. Missing the slum dwellers and wanting to return to Indonesia, I felt nostalgic until coffee dripped from the cup's bottom onto my thigh.