I went over to Fetch, Bali’s first-ever surf training fitness center and reviewed the very sweaty experience to give our readers a rundown of what to expect.
Coconuts Bali received an exclusive invitation from the hottest spa in Canggu at the time, Spring Spa, to experience one of their treatments, so I went for my first-ever facial and shared my impressions in a full-length review.
Spring Spa Review: Here’s what went down in our first-ever facial at Canggu ‘it’ spa Read More »
I penned an article reviewing my experience at the then-newly-opened Mother Huckers Bali, where I tried my hand at axe throwing. In the piece, I provide a comprehensive rundown of what to expect during your first visit to this unique axe-throwing club.
In my role as Managing Editor at Coconuts Bali, I explored the world of Balinese spirituality through a visit to Ida Sri Bhagawan, a revered Balinese Hindu priestess known for her traditional healing practices.
This is an SEO guide I researched, wrote, and edited as Coconuts Bali Managing Editor featuring a comprehensive list of the coolest beach clubs at the time.
Coconuts Bali got invited to come visit a new wellness resort in Nusa Dua. This is the resulting review I wrote examining the food, fitness, and spa and ultimately advising our readers whether it was worth visiting or not.
This is an SEO guide I researched, wrote, and edited as Coconuts Bali Managing Editor that’s a comprehensive list of places to get swimwear on the island, whether for leisure or recreation.
The client, the Tourism Authority of Thailand, sponsored a food guide in BK Magazine to reach our engaged English-speaking audience.
The Publication The Client GrabFood Thailand rolled out an English version of its app and wanted to reach our highly-engaged English-speaking audience to make the announcement. Role conceptualization, research, restaurant curation, writing, and editing I handled this one from start to finish while acting as Senior Brand Editor of Coconuts Media’s in-house brand studio, Grove.
French-based independent liqueur and syrup company Giffard tasked nine of Bangkok’s most experienced bartenders with the same unique assignment: create a cocktail based on their favorite culinary dish.
