ycgallery – UNINESS

Chinese Herbal Tea

A few decades ago, there was a Sentosa Cinema in Section 17, Petaling Jaya. In its immediate surroundings, there were plenty of roadside stalls, a wet market by day and a food court by night, fulfilling the community’s living needs. After the cinema burned down in 1997, the site became a carpark, until Seventeen residence and mall was constructed in 2014. Beside the building, Petaling Jaya city council offered a sheltered space for the hawkers, many of whom had been there for over four decades, standing witness to the changes in the neighbourhood, and frequented by local residents. Among them is Chinese Herbal Tea.

The stall owner, Uncle Ngui Pong, is in his seventies. Hailing from Bukit Kepong in Johor, at 17 years old he moved to Selangor to learn martial arts and Tit Tar from Master Chow Tin Sang in SEA Park. Master Chow sold herbal tea for a living, and taught Uncle Ngui the traditional recipes for him to start his own business at the neighbouring Section 17. There are a few types of herbal teas: Five Flower Tea, monk fruit tea, Prunella vulgaris tea, and bitter tea (also known as “Wong Lo Kat”). One may opt to add Chinese medicine powder to bitter tea, to help relieve bodily discomforts. Later on, Uncle Ngui studied Traditional Chinese Medicine, and made minor adjustments to the recipes according to the therapeutic properties of medicinal herbs.

Selling herbal tea is a tedious task that takes up the entire day. At 8AM, Uncle Ngui starts preparing to boil herbal teas in the kitchen at the rear of the house, one large pot of each type. In the past, he used charcoal stoves, the heat was not stable, hence requiring close attention and the need to add firewood. Now that he uses gas stoves, the heat is stable, and Uncle Ngui is able to make time throughout the several hours of boiling to attend to patients who visit his Tit Tar clinic. Around 3PM to 4PM, the herbal teas are ready, and it is time to set up the stall. He travels back and forth between the food court and his house to bring the herbal teas, tables and chairs, and the stall itself. His wife also helps him to set up and do sales. Meanwhile, if there are patients, he returns to the clinic at home to attend to them. The herbal teas are prepared fresh daily and sell out. Uncle Ngui used to sell until late night, but in recent years he closes around 10PM.

Uncle Ngui usually sports white attire, the signboard of his stall is written in red on a white background, such is his appearance from youth to elderly. Day in, day out, he set up his stall in Section 17 regardless of the weather, the local residents drop by for herbal tea whenever they feel “heaty”. Many of his regular customers used to study at Universiti Malaya, and have been supporting him since they were students. Whenever they meet Uncle Ngui and his wife, they greet them with respect. The city council did not provide a dining area in the sheltered space for hawkers, therefore Uncle Ngui and his wife bought dozens of tables and chairs with their own money, providing convenience to fellow hawkers as well as customers, without demanding any return for their extra efforts. It would be great if customers could order a cup of herbal tea priced at RM2.50 as a gesture of appreciation.

Despite always looking serious, Uncle Ngui is honest and selfless, his herbal teas are authentic and priced reasonably, enabling him to blend into an unfamiliar neighbourhood and stay for decades. Each cup of herbal tea not only helps promote health, but also acts as a relationship bond between Uncle Ngui and the local community, a sweet sight in this Chinese new village within the city.

※※※

【About Herbal Tea】

Herbal tea originated from LingNan, which encompassed the modern regions of Guangdong, Guangxi, Hainan, Hong Kong, and Macau. Due to being located in the subtropical monsoon climate zone, the combination of humidity and heat causes discomforts to the human body. Herbal tea is a herb-based healthy drink based on Traditional Chinese Medicine knowledge to relieve such discomforts. Herbal tea formulas can be divided into single and compound formulas, namely utilising a single type of medicinal herb and multiple types of medicinal herbs, which have therapeutic properties, such as honeysuckle and Prunella vulgaris.

Boiling herbal tea requires careful control of heat and time. The herbs need to be boiled just right, neither overboiled and lose all efficacy, nor underboiled and less efficient. Put the herbs and water into a pot, bring to a boil, then simmer over low heat for at least three hours. After that, it is left to stand for a period of time, to enrich both the flavor and the color of the herbal tea, before it is considered done.

Herbal tea is not only a drink, but a health-preserving wisdom based on Traditional Chinese Medicine originating from the general public and passed down over thousands of years. Drinking herbal tea to stay healthy is a major feature of LingNan folk culture. As our forebearers migrated to tropical Southeast Asia, herbal tea became widely popular due to its remarkable efficacy, and people of all nationalities and ethnicities could drink it. Herbal teas may be light or dark in color, and sweet or bitter in taste, yet each offers benefits that support one’s well-being.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Amelia Lim
Copywriter : Pua Hui Wen

COPYRIGHTS 2025 ECHINOIDEA SDN BHD

Ling Lam Tit Tar

Surrounded by the hustle and bustle of the city, Kampung Baru Seri Damansara is adjacent to Section 17, Petaling Jaya. Nestled within this new village is Ling Lam Physical Training and Treatment, founded by Master Ngui Pong since 1979, and has not relocated since. Back then, the spot was quite lively, folks come to learn martial arts and lion dance. In recent years, the focus is on administering Tit Tar (Traditional Chinese Medicine Orthopaedics and Traumatology) treatment. Master Ngui has almost 50 years of experience, the reasonable fees he charges and his skilled techniques earned a good reputation. Ling Lam Tit Tar is rather well known in the area.

Tit Tar is a method to treat injuries that originated from among the populace, based on scientific knowledge such as anatomy and physiotherapy, combined with Traditional Chinese Medicine (TCM) to help recuperate, it proves to be effective and therefore commonly accepted. Tit Tar techniques involve using hands to touch and feel the afflicted area, in order to examine the exact location of the injury and its severity. Appropriate force is applied to perform bone realignment, then rub on medicine and bandage the affected area to limit movement. After a couple of days, the patient revisits to change the bandage and receive some physiotherapy. If there is no abnormality, the course of treatment can be ended and let the bones gradually recover.

Master Ngui was born in Bukit Kepong, Johor. After finishing primary school, he went to work in Batu Pahat as an apprentice. At the age of 17, upon recommendation, he came to SEA Park in Petaling Jaya to learn martial arts, as well as Tit Tar, and sells herbal tea to earn a living. After a few years, his master brought him to Muar to visit his grandmaster, who hailed from LingNan, China. The grandmaster imparted a number of TCM prescriptions to him, from there he learnt to make trauma wine and balms. Master Ngui is grateful for the precious knowledge gained, when he started his own venture, he chose to continue the legacy of the brand “Ling Lam”.

The rented village house in Kampung Baru Seri Damansara originally comprises one small cottage, surrounded by open space, ideal for practicing martial arts and lion dance. Later on, it expanded into the current appearance. It used to be the family house of Master Ngui’s wife, Ng Siew Lian. Here they started their relationship, and subsequently built a family together while working hard to make ends meet, for over 40 years they never left the place. The front part of the house is the Tit Tar clinic, the kitchen for boiling herbal teas sit at the rear end. After their marriage, Madam Ng helps Master Ngui to run both the Tit Tar clinic and the herbal tea stall, and both of them studied TCM courses together to improve their knowledge.

Master Ngui and Madam Ng each perform their own duties: He focuses on giving Tit Tar treatment while she oversees the operations. Nicknamed the General Affairs Officer, she takes care of everything from procuring, preparing, handling, to selling the medicine. Due to regular manufacturing homemade trauma wine, balms, and pills, Madam Ng knows all the recipes by heart. At the same time, she insists on using the traditional way, which is to grind medicinal herbs into fine powder form, instead of buying patent medicine.

The Tit Tar clinic is jointly managed by Master Ngui’s family, his children also chose to continue his legacy. They learned the basics of TCM, and practises Tit Tar under their father’s guidance. The eldest son, Ngui Kok Feng, has 20 years of experience, and recently branched out at Berjaya Times Square to expand customer reach while offering more comprehensive forms of treatment. Two younger sons are still working at the old site, and the eldest daughter comes back to help from time to time, lending their parents a helping hand.

Over the decades, Master Ngui persists to administer treatment with integrity and kindness, helping patients to recover, and maintaining the musculoskeletal health of the local community.

※※※

【About Tit Tar】

The place name “LingNan” came into being since the Tang Dynasty, and was one of the ten prefectures, which encompassed the modern regions of Guangdong, Guangxi, and Hainan. Throughout history, several instances of mass migration occurred, as well as foreign invasions, therefore it is common practice to learn martial arts for self-defense and to protect the family. In olden times, the founder of a martial arts school would need to be proficient in three skills, namely martial arts, lion dance, and Tit Tar – due to people practising martial arts are prone to musculoskeletal injuries, they developed methods and remedies for treating such injuries.

Before healthcare facilities became widely available, people suffering injuries from a fall, a sprain, or bone dislocation would seek Tit Tar treatment. Nowadays modern medical facilities are everywhere, but not everybody want to wear a plaster cast or undergo surgery, hence the demand for Tit Tar.

Trauma wine consists of dozens of medicinal herbs soaked in distilled white wine with high alcohol content, and fermented over several months. Balms are made of medicinal herbs ground into fine powder form, and appropriate medium is added to cook into a paste.

※※※

【Martial Arts originating from LingNan】

The system belong to Hung Gar, which is prevalent in southern China, forms include “Taming of the Tiger in Gung Pattern” (Gung Gee Fook Fu Kuen) and “Tiger Crane Double-Form Fist” (Fu Hok Seung Ying Kuen)

Tracing the master-disciple lineage:

Master Wong Fei Hung
A martial artist under Hung Gar system, renowned lion dance master, and a Traditional Chinese Medicine practitioner during the late Qing Dynasty and the Republic of China.
↓
Master Lam Sai Wing
One of Wong Fei Hung’s most successful and influential disciples, he is proficient in both Hung Gar martial arts and Traditional Chinese Medicine.
↓
Master Sung Siew Poh
One of Lam Sai Wing’s most prodigious disciples, he not only learned Hung Gar martial arts, but also mastered Traditional Chinese Medicine skills. In the 1950s, he moved to Malaysia and established the “Ling Lam Martial Arts and Fitness Academy” in Muar, Johor.
↓
Master Chow Tin Sang
Born in Yong Peng, he is among the first disciples of “Ling Lam Martial Arts and Fitness Academy” under Master Sung Siew Poh. Master Ngui Pong is his disciple.
↓
Master Ngui Pong
Born in 1956, he is full of passion for Chinese martial arts and sports since a young age. In 1979, he founded “Ling Lam Physical Training and Treatment”, and also serves as medical consultant to numerous organizations both local and overseas.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen

COPYRIGHTS 2025 ECHINOIDEA SDN BHD

“Maestro of Paper Shadows ” — Toh Ai Hwa

Teochew iron-rod puppetry originated from Chinese shadow puppetry, where puppeteers animate paper cut-out figures on a translucent screen with the aid of an illuminated background. To adapt for daytime performances, the puppets were refashioned: using tightly packed bundles of hay to form the torso, moulded clay for the head, paper and wood for the limbs, dressed in costumes, with iron rods attached to the back and limbs. The translucent screen was replaced by a glass screen. The stage structure was then changed to mimic the Teochew opera stage, complete with bamboo curtains and miniature props, and the puppeteers remain behind the curtains while manipulating the puppets to perform onstage. Those working in this line of industry are usually referred to as “Maestro of Paper Shadows”. Madam Toh Ai Hwa (a.k.a. “Zha Bor Jie”), now in her 70s, is well-known in the Teochew Puppet Opera industry in Malaysia. The special stage performance entitled “Maestro of Paper Shadows” is organized by her daughter to mark Toh Ai Hwa’s 61 years of dedication in her career.

Toh Ai Hwa is born into a family of Teochew opera performers. Her maternal grandfather, Yeoh Beng Kim, migrated to Malaya in the 19th century with his Teochew opera troupe “Lao Sai Yong Hong”; her maternal grandmother, Lee Gek Hong, was an accomplished actress playing Lady roles in the 1920s; her mother, Yeoh Cheng Im, was an accomplished actress playing Young Man roles in the 1940s; her third elder brother, Toh Ah Hock, is famous for playing Old Man roles. Traditional perceptions of opera performers were negative and disdainful. Yeoh Cheng Im did not want her children to suffer the same fate, therefore her husband brought up Toh Ai Hwa outside of the troupe, but the Teochew opera genes run deep.

By chance, Toh Ai Hwa joined “Lao Rong Xiu Chun” Teochew puppet troupe at 12 years old. Due to the puppets being too heavy for her to handle, she poured her heart into learning the musical instruments instead, and became the lead percussionist and chief conductor at the tender age of 15, which is a rare feat especially for females at the time. Besides playing percussion instruments, Toh Ai Hwa also did double duty to recite and sing the lines of various roles. As she was familiarized with Teochew opera since her childhood, she recited and sang brilliantly, having been blessed with a warm and rich voice. Being illiterate, she was unable to read manuscripts, yet she managed to memorize the lines of all the roles as well as the drum parts of nearly a hundred different Teochew operas.

In 1989, Toh Ai Hwa took over the Teochew puppet troupe as the manager retired, and rebranded as “Kim Giak Low Choon”. Her unwavering strength and determination, with assistance from her husband and four children, improved the business of the troupe, and secured plenty of performance bookings. Later on, Toh Ai Hwa’s daughter-in-law and grandchildren also joined the troupe, committed to uphold the family legacy for the fifth generation. As the rhymed spoken parts in “Emperor Ming of Tang cleanse the theatre” goes: The high platform is elaborately decorated, the number of opera performers are countless, each sentence is written by imperial scholars, singing about the vicissitudes of life – may the art pass down through the ages.

Teochew iron-rod puppetry is usually performed during traditional rituals or to honour deities. In a time when entertainment was scarce, it was also widely enjoyed by the general public. The seventh month of the lunar calendar is the busiest month for the puppet troupe, in conjunction with the Zhongyuan festival, community groups and temples would host streetside puppetry performances to pay respects to spirits. As times change, so did social perception, puppetry is no longer a performance carried out in temples but rather a form of performing arts. The puppet troupe gained opportunities to perform and share their experiences abroad. Although Toh Ai Hwa mostly stayed behind the scenes, she played an important role in passing on the legacy of Teochew opera and puppetry, and she was awarded the title of “Penang Intangible Cultural Heritage Inheritor” in 2008 and received the “George Town Knowledge Contribution and Heritage Award” from the George Town World Heritage Incorporated in 2020.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen

COPYRIGHTS 2025 ECHINOIDEA SDN BHD

Grilled Fish in Broga

Fish wrapped in aluminium foil packets are neatly arranged on the brick stove, getting licked by bright flames from the charcoal fire. The chef is unable to see through the packet, and therefore can only determine whether or not the fish is fully cooked from the duration and degree of heating. When deemed ready, the foil packets are transferred to stainless steel oval plates and served to customers. Upon ripping open the steaming hot packets, one is greeted by the mouthwatering aroma and the delicate, tender flesh of a whole fish. The freshwater Tilapia fish takes about six months to grow from fish seeds to about one kilogram in weight, yet was caught, gutted and scaled, then cooked and served in the blink of an eye.

The grilled fish restaurant founded by Kok Sack Swee is situated within the hilly countryside of Broga, surrounded by verdant greenery, where one can listen to chirping birds and insects, view glimmering ponds, and embrace the tranquility and serenity. Uncle Kok lives in a small cottage on the plantation grounds. Early in the morning, he busied himself tending various fruit trees and medicinal herbs, as well as feeding the fish in the ponds. Although the work is tedious, he finds enjoyment in it.

Ancestors of the Kok family migrated from HuiZhou in GuangDong, China to Broga in the 1910s. Kok Sack Swee was a Broga lad born and bred. In his youth, he started his career in the agricultural sector, including a stint in oil palm cultivation at Kuantan, which he afterwards returned to Broga and developed fruit plantations. In the mid-90s, he started a fish pond in his durian plantation, and opened it to recreational fishing. As a way to attract more customers, Uncle Kok and his wife decided to offer cooking services.

Inspired by the relaxed charm of picnics, the freshly-caught fish are gutted and scaled, coated in homemade paste, wrapped in an aluminium foil packet, and grilled on a charcoal fire. Due to foil packets absorb heat relatively quick and distribute it evenly, as well as effectively retaining the food’s moisture, lending the grilled fish a delicate and tender texture. Captivating the customers’ taste buds with fresh ingredients, and charging a fair price, Uncle Kok gradually gained popularity. He is the first in Broga to offer grilled fish in aluminium foil packets, attracting foodies from near and far.

In 2000, Uncle Kok shifted to the current premises inside a rubber plantation, built additional fish ponds, and established a grilled fish restaurant. His wife, sister-in-law, son, daughter-in-law, and daughter readily help with operations. The entire family work together to serve up the freshest delicacies. Earlier on, while at the old premises, his son, Kok Chee Yee, used to only help out during weekends. Upon Uncle Kok founded the restaurant in his 60s, Kok Chee Yee decided to stay home to help, and took over the reins shortly after.

Now aged 81, Uncle Kok is no longer in charge of the grill, but he is still actively helping in the restaurant. From time to time, he worked in the fruit orchard behind the restaurant, tending various fruit trees and medicinal herbs. Whenever regular customers visit, he would converse with them in the Hakka dialect. Sometimes he would help to gut and scale fish, chop vegetables, and wash the dishes. In the evening, after business hours, is his time to relax and play with his grandchildren.

Kok Sack Swee leads an idyllic lifestyle in the countryside, Kok Chee Yee also shares his father’s sentiments, keeping a distance from the hustle and bustle of city life, relishing in the natural environment and his culinary pursuits. Living a simple life, surrounded by beloved family members, is the epitome of happiness.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Amelia Lim
Copywriter : Pua Hui Wen

COPYRIGHTS 2025 ECHINOIDEA SDN BHD

Sak Dato Temple in Broga

Broga, which spans the states of Selangor and Negeri Sembilan, possesses a refreshing hilly natural landscape, as well as captivating local myths and legends that gave birth to a localized folk religion – Sak Dato.

In the mid-19th century, a batch of Hakkanese from HuiZhou in GuangDong, China, left their beloved hometown to become tin miners at Broga, which was still wilderness at the time. Upon settling down, due to being unaccustomed to the climate, along with poor living conditions, they suffer from illness. An indigenous man named Aman, who was warm-hearted and compassionate, always gathered medicinal herbs to help cure the miners’ illness. He lived in a stone cave along the path leading to the mining area, hence the miners refer to him as Sak Man. Word has it Sak Man vanished one day, and visited the miners’ dreams to inform them he had ascended to heaven, and was appointed by the Jade Emperor to safeguard the region. The miners went to investigate the stone cave, and found Sak Man’s remains in a termite nest. They buried him on the spot and erected a temple to pay respects to him.

Over the years, whenever confronted with difficulties, Broga villagers sought advice or herbal remedies from Sak Dato. Sak Dato is very efficacious, therefore villagers would send wooden plaques as a token of appreciation. In the early days, the temple was merely a shabby zinc hut, visited by local villagers. In 1991, FengShui master Chen WenGuo chanced to visit, and found that the temple was facing the wrong direction. After gaining Sak Dato’s approval, he reconstructed the temple into an auspicious facing direction. Master Chen offered help free of charge, under one condition: the temple committee must utilize money received from devotees for charity. The following year, upon completion of rebuilding works, the temple became popular and devotees flocked to visit.

As the number of devotees increases, 30% of donations to the temple are allocated to charity; the rest are used for beautifying the temple grounds, administration and maintenance purposes. The “Garden of Virtuous Deeds” Foundation was established in 1992, distributing relief funds to the poor and the ill in Negeri Sembilan, Selangor, and Kuala Lumpur on a monthly basis, consecutively up to the 400th session at present. Thanks to the continual generous support of devotees, there were no interruptions even during the Movement Control Order. At the same time, the temple committee also sponsors Home for the Angels Care Centre, which takes in orphans and children from dysfunctional families.

In 2012, the Sak Dato Cultural Museum was established to preserve historical relics of the Chinese community, and spread awareness to the public about the hardships and struggles of the development of Chinese education in Malaysia. The statues of the three key figures of Chinese education in Malaysia (Lim Lian Geok, Sim Mow Yu, and Lok Ting Yee) on exhibition are from The Four Houses Of Red in Gemas.

Initially, upon construction of the Sak Dato Temple, the British colonial government allocated 1.7 acres of land. Over the years, the temple committee gradually purchased neighbouring plots of land, expanding and beautifying the temple grounds so that people not only come to worship, but also to exercise and relax. The temple also attracted tourists near and far, boosting local economic activities. To date, the temple spans 38 acres, with 10 acres pending development.

Sak Dato Temple plays an important role in the Broga neighbourhood; not only a place of worship, it is also a place for healthy recreational activities, a cultural centre passing on the historical heritage, and at the same time contributing to social welfare and helping the needy.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen

COPYRIGHTS 2025 ECHINOIDEA SDN BHD

Hakkanese Glutinous Rice Cake: Tài Lǒng Cí

“Lift the pot lid!” Upon lifting the lid of the steamer, scorching hot gusts of steam escape. Smoke from the woodfire and the steam create a misty cloud-like effect, filled with the sweet aroma of glutinous rice and sugar. Fresh from the pot, glutinous rice cakes have a dark caramel surface while the inner layer is golden in colour, with a smooth and soft texture. Stir using a chopstick, curl up a morsel, take an eager bite despite its high temperature, a pleasant sweetness lingers on the palate.

Glutinous rice cakes are a must-have for Chinese New Year celebration, used for prayers or gifting among family and friends. In the past, almost every family will make glutinous rice cakes before Chinese New Year. In Hakkanese it is called Tài Lǒng Cí (big basket glutinous treat), because it is contained within a bamboo basket that is one foot in diameter. Line the bamboo basket with heat-treated banana leaves, mill the glutinous rice into semi-liquid form, add equal parts of sugar and mix evenly, then pour the mixture into the container and steam for at least 18 to 20 hours.After the steamed glutinous rice cakes cooled down, cut into long strips and put into a tiered bamboo basket alongside other festive gifts, to bring along when visiting family and friends.

49-year-old Lim Swee Lin, whose ancestry is traced back to HeXi Hakkanese village in southern China, is a fourth-generation immigrant, born and bred in Kepong, Kuala Lumpur. His mother, who learned to make traditional treats from both his maternal grandmother (from JiaYing, MeiXian) and his paternal grandmother (from HeXi), ran a wholesale business in Kepong from the 70s to the 90s. As he grew up, he would help out after school. Glutinous rice cake making starts from one month before Chinese New Year, in Lim’s teenage years, he would stay up throughout the night to help tend the fire, adding firewood or water when necessary. Under a subtle influence, he gained glutinous rice cake making skills.

Now a maker of micro landscapes, Lim frequently participate in artisan markets. In conjunction with the Chinese New Year themed You Ni Market 18.0, he decided to share the taste of Chinese New Year he experienced while growing up, replicating the hard and weary process of making traditional glutinous rice cakes to acquaint market-goers with authentic Tài Lǒng Cí. Lim insists on sourcing natural ingredients, using untreated wood (rubber and acacia) for firewood, opting to use bamboo tubes from edible species as containers, which he also line with banana leaves. Lim’s glutinous rice cake mixture is not made from commercially available glutinous rice flour and refined sugar, instead glutinous rice is soaked overnight and ground into semi-liquid form, and then add raw cane sugar which is rich in nutrients and minerals.

Piling firewood, starting a fire, and building a simple red brick stove are all muscle memory to Lim. Boil water in a large iron-cast pot, layer some wood in the pot and arrange the bamboo tubes filled with glutinous rice cake mixture on it, then close the lid. During the cooking process, it is crucial to maintain a burning fire, making sure that the fire does not die out as the weather changes. After steaming for eight to twelve consecutive hours, the glutinous rice and raw cane sugar mixture became fully incorporated and caramelization took place. The aromas of the bamboo tubes and banana leaves became infused into the glutinous rice cakes as well. Consuming while hot, sweetness is at its prime, yet more complex flavours may develop after cooling down.

As Lim takes up the challenge of making glutinous rice cakes on-site, to ensure that things go well, he sought advice from his mother, and engaged his son’s help while providing him with hands-on training. The making of traditional Tài Lǒng Cí passed over four generations, not only strengthening family bonds, but also a continuation of Chinese New Year celebration, wisdom and cultural heritage.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen

COPYRIGHTS 2025 ECHINOIDEA SDN BHD

Charcoal-baked Chinese New Year Cookies in Kampung Simee

Around 3AM, when the surroundings are enclosed in darkness, and most people are still sound asleep, the five-foot-way of a double-storey shophouse in Kampung Simee, Ipoh, is brightly lit. A few white-haired ladies are either seated in front of a rectangular charcoal stove or shuffling between two rows of round charcoal stoves (ten in total), busy making traditional Chinese New Year cookies. The aroma of cookies wafts alongside the red-hot smoldering charcoal, music plays from the radio in the corner, sometimes interrupted by lively chatter. They are busy as bees from before sunrise until sunset.

This double-storey shophouse has been around since Kampung Simee was founded, acting as a grocer and home to four generations of the Low family, where all members of the family would now gather. Ranked seventh out of ten sisters in the third generation, Low Siew Tiong sparked an interest in cookie-making from a tender age. Each year, as the festive season approached, she would help neighbours to make cookies after school. After becoming an adult, she suggested to her sisters that they all work together to make Chinese New Year cookies for sale. Unexpectedly, they kept it up for over forty years. Before getting married, they all lived under the same roof. After getting married, during the two months preceding Chinese New Year until New Year’s Eve, they would make a special effort to return to their old home, where they busied themselves with their annual cookie-making.

The charcoal stoves and cast-iron moulds resurfaced from the storeroom to make mouthwatering kuih kapit, egg rolls, and Indonesian style cookies. The inspiration for Indonesian style cookies was a local delicacy they tasted during a trip decades ago where they visited friends in Indonesia. Upon returning home, they come up with their own version: fry a thin round pancake, fill it with peanuts or meat floss, and fold it into a square. Egg rolls are the bestseller, coming in two varieties: hollow or filled with meat floss (inspired by a trip to Hatyai). Kuih kapit, Indonesian style cookies, and egg rolls may appear similar, but the makeup of each batter is different. The Low sisters stick with the same ingredients’ ratio, without making adjustments to suit consumers. They insist on using charcoal, as it instills a unique flavor which consumers love.

Kuih kapit is baked using the rectangular charcoal stove. The sisters work closely together, handling 20 moulds at the same time. From baking, folding, to packing, each step is carried out in an orderly manner. There are no fixed roles, they can swap with each other anytime. The round charcoal stoves are for Indonesian style cookies and egg rolls, which Low Siew Tiong can single-handedly take care of five at a time. The Low sisters, all of whom have genetically white hair, bustle around the shophouse and the five-foot-way. Apart from charcoal-baked cookies, they also make deep-fried honeycomb cookies, and the older sisters are in charge of oven-baked cookies, totalling up to over twenty types.

The making of cookies is not sophisticated, but the process is gruelling, especially as they get older, they endure sore limbs after work. The Low sisters could only accept orders according to their physical capacity, estimate the production time, and close orders one month before the Chinese New Year, focus on completing orders, then wrap up work to enjoy the holidays. In previous years, they used to work right up to New Year’s Eve, and the siblings pooled money to dine out together for the reunion dinner. What they look forward to the most is on the first day of the Chinese New Year, all members of the family gather at their old home and take family photos.

Year in, year out, the making of Chinese New Year cookies became a family ritual, where family members and neighbours help each other out, sit together, chat, and bond. Handmade traditional Chinese New Year cookies, whether gifted to relatives and friends, served to guests, or enjoyed by the family, carry a legacy of warmth and festive spirit.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Amelia Lim
Copywriter : Pua Hui Wen

COPYRIGHTS 2025 ECHINOIDEA SDN BHD

Chai Huat Hin Dried Seafood and Sundry Store

Laid out on makeshift tables lining the five-foot walkway of Chai Huat Hin Trading at Jalan Tun H.S. Lee are cartons of dry goods such as garlic, onion, and ginger; tubs of dried marine products such as dried shrimp and anchovies; and a wide array of nuts, beans, and grains. Pre-packed dried fish maw with hues ranging from pale yellow to golden mustard suspend from the retractable awning rail, while bags of dried bean curd skin, shiitake mushrooms, black moss, and other ingredients hang above the entrance. Even though situated far away from the sea, Chai Huat Hin supply the city with marine products.

Practiced since centuries ago, drying has proved to be an effective way to preserve and extend the shelf life of various types of marine products, as well as make them more convenient for storage and transportation. In everyday Chinese cooking, intensely-flavoured and less expensive ingredients such as dried shrimp and anchovies are typically used to lend a rich umami taste to dishes. Exotic dried seafood such as fish maw, sea cucumber, and abalone, can be soaked to rehydrate before being incorporated into a wide range of exquisite dishes carrying auspicious meanings.

As Chinese New Year approaches, the last couple of dried seafood stores standing in Petaling Street are bustling as customers flock in to stock their pantry in preparation for reunion dinner. Chai Huat Hin is exceptionally busy, as customers return repeatedly over decades, even though some of them might have moved to other neighbourhoods or migrated overseas. Many younger family members accompany their elders to learn how to identify and choose the ingredients. Friendly and knowledgeable staff members are on hand to assist, offering suggestions and tips on adding texture, flavour, and nutrition to their dishes.

Chai Huat Hin offers an extensive assortment of products, with wild fungi and game from natural origins and premium dried seafood such as abalone, sea cucumber, fish maw, oyster, and scallops. Another staple at Chai Huat Hin is the wide range of dry cured meats, including cured pork belly, Chinese sausages, liver sausages, duck gizzards, and the increasingly rare golden-silver liver sausage, which consists of pork liver stuffed with fatty pork. The store also sells sauces, seasonings, canned foods, dried fruits, and other items, making it a well-established one-stop shop for food ingredients.

The founder, Mr Lim Boon Peng, was originally a delivery driver, constantly on the go. After he got married, his loving wife, Mdm Tan Siew Keng, could not bear to see his always being exhausted. She pawned her dowry as capital, and got help from her father who ran a dried seafood store to introduce her husband to potential partners. Thus, Chai Huat Hin was founded in 1972. When the partnership dissolved 17-18 years ago, he was reluctant to retire despite being 60 years old, therefore he established his own trading at the current premises, maintaining the brand name Chai Huat Hin.

Running a dried seafood store is very challenging, with the greatest difficulty being the wide variety of products, which requires careful selection, quality control, and inventory management. The key lies in good coordination to ensure a steady supply without overstocking. The second-generation owners, Lim Bee Bee and her husband Mark, took over the reins after Mr Lim’s passing in 2016. With the support of veteran staff, Uncle Leng, who is like a walking encyclopedia, they are able to manage the business effectively and efficiently.

Traditional shops in Petaling Street offer customers ingredients they can see, smell, and touch, which is different from modern supermarkets and hypermarkets, giving those who are particular about quality peace of mind. Sincere communication and friendly service also provide customers with an enjoyable shopping experience while ensuring they get the right ingredients.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen

COPYRIGHTS 2024 ECHINOIDEA SDN BHD

Kien Fatt Medical Store

Kien Fatt Medical Store is the most long-standing traditional Chinese medicine (TCM) store in Petaling Street, established for well over 80 years, houses a Chinese herbal apothecary, a TCM clinic, and a pharmacy selling over-the-counter Western medicine all under one roof. Over the years, Kien Fatt Medical Store offers affordable TCM treatment and prescriptions for the public to help maintain their overall bodily health.

Between the late 19th and early 20th centuries, Petaling Street was a central hub for Chinese immigrants who came to Malaya to seek a living. It is where they eventually settled down and businesses sprung up to satisfy their daily needs. Back then, those who ran medical stores were typically well-educated and knowledgeable in traditional Chinese medicine. When Kien Fatt first opened its doors in 1942, a scholar was hired to manage the shop, who also doubled as an in-house TCM practitioner. Most of the Chinese labourers would come to seek help when they encountered health issues or needed someone to write letters home.

Traditional Chinese medicine (TCM) originated in ancient China and has evolved over thousands of years, using herbs, acupuncture, and other methods to treat a wide range of conditions. Chinese herbal medicines are mainly plant based, but some preparations include minerals or animal products. They can be packaged as powders, pastes, lotions or tablets, depending on the herb and its intended use. The work in a Chinese herbal apothecary requires tremendous effort, the most challenging part involves memorizing hundreds of classic herbal medicine formulas, understanding the pharmacological and toxicological properties of each herb as well as multi-herb correlation to prevent undesirable side effects. For a start, one needs to learn to identify all kinds of herbs, and how to classify and store them. One then gets familiar with the Baizi cabinet (literally translates as 100 cabinets), eventually knowing the contents of each drawer by heart. Out of a large number of apprentices, only a handful persevered to become herbalists.

Generations of the Ng family have been traditional herbal medicine sellers, the first generation to immigrate to Malaya set up store in Rasa. The second generation, Ng Kien Poon and Ng Fatt Poon, sought work at Kuala Lumpur, amassed enough capital, and co-founded Kien Fatt Medical Store in Petaling Street, selling both Chinese herbs and Western medicines. In the 1980s, due to government regulations, they had to stop selling Western medicine. Instead they focused on herbal products wholesale and supply, becoming the exclusive distributor of Axe brand medicated oil. During the peak phase, their business expanded across Malaysia, and they have their own fleet of delivery trucks.

In the 1990s, the third generation heir, Ng Chee Yat, returned to Malaysia after having graduated from the UK, and took over the business. business. With his accredited qualifications as a pharmaceutical chemist, he set up a pharmacy at a corner of the shop. He then attained professional qualification as a TCM practitioner, and invited fellow TCM practitioners to set up a clinic together at the rear end of Kien Fatt’s premises. Realising the value and potential of TCM, they founded the KL Academy of Chinese Medical Practice, educationally collaborated with the Heilongjiang University of Chinese Medicine in China, to provide training and further education opportunities, provide alternative career paths for ordinary people, as well as raise public awareness and acceptance of TCM.

It is increasingly difficult for traditional trades to survive in Petaling Street, and Chinese medicine stores are no exception. Kien Fatt Medical Store still holds true to its core belief, offering effective healthcare solutions to the public without costing a bomb, which is truly remarkable.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen

COPYRIGHTS 2024 ECHINOIDEA SDN BHD

Sai Kee Hawker Stall

Upon entering the alley between Jalan Petaling and Jalan Sultan, the warm, comforting smell of delicious food makes one’s mouth water. Situated directly behind Kong Wooi Fong Tea Merchants, tucked beneath gray tarpaulin sheets, is the last remaining stir-fry stall in this alley – Sai Kee, which offers homely Cantonese cuisine made to order.

In the past, the alleyways around Petaling Street were filled with simple food stalls and temporary seating, offering a variety of affordable meals while also serving as community gathering spots. However, in recent years, such “Dai Pai Dong” hawker culture has gradually declined, and now the number of food stalls in the alley is few and far between. Despite the abundance of restaurants and cafés along the main streets, laneway hawkers are the go-to for comfort food.

The stall has always occupied the same spot since being established decades ago by Uncle Lai Seng Wai’s grandfather, who hailed from Panyu in Guangdong, China. At first it was an unnamed stall with no fixed menu, which served claypot chicken rice at one point, economy rice at another, and changed to serving Hokkien noodles when Uncle Lai’s father inherited the stall. Towards the end of 1969, the menu was revamped to serving stir-fry. Uncle Lai sees no reason for change when he took over the reins, therefore he retains his father’s cooking method and recipes.

Popular dishes include braised fish with tofu, sweet and sour pork, french beans with roasted pork, and fish paste soup, among others. All ingredients are freshly purchased and prepared daily. The signature fish balls are made from wild-caught mackerel, chopped, mixed, and beaten by hand to achieve a firm, chewy texture.

Bright orange flames momentarily shoot up as Uncle Lai Seng Wai ladles oil into a hot wok, engulfing the ingredients upon their being added. Uncle Lai stirs deftly with a stainless steel spatula, then instead of tossing the wok, he covers it with a flat metal lid and let the flames lick around the wok. Within a matter of moments, he removes the lid – the food is thoroughly cooked and ready to be served.

The fiery stir-fry is a technique that combines speed and precision, maintaining a high temperature throughout the cooking process. The intense heat elevates the flavors and imbues “wok hei” (breath of the wok), an enticing smoky savory aroma, to the food. The practice of covering the wok with a lid instead of tossing speeds up cooking, improving evaporation as well as flavor due to Maillard reaction.

Among the Petaling Street community, the stall is verbally known as “Ah Sai” (scrawny lad), the nickname of Uncle Lai’s father due to his rake-thin physique. Later on, it was registered as the official name to be displayed on the stall’s signboard. The main clientele consists of long-time regulars whose families have been frequenting the stall over three generations. In recent years, the crowd consists of more office workers from the nearby area and tourists.

Uncle Lai, who helms the wok at Sai Kee, displays his multitasking ability to handle four woks simultaneously during peak hours. He is also in charge of procuring goods from the wholesale market late at night after work, and picking up miscellaneous ingredients from the supermarket and wet market in the morning before heading to work. His younger brother Hoong Wye is in charge of taking orders, cutting ingredients and preparing steamed dishes, with the help of their aunt and a few workers.

For Uncle Lai and his brother, helping their parents since a young age and taking over the family business in adulthood comes to them as something natural. They have been working together for more than 40 years, and as business partners in the past two decades, each taking care of their own duties, continuing the legacy of the alley’s bustling food scene. Unfortunately, there is no one to take over. The food industry requires constant, tireless work, and few are willing to accept the long hours and hard labor. Like many other food stalls that have gradually disappeared from the alley, once they can no longer work, they have no choice but to close.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen