ycgallery – Page 3

Ko Hou Kam Herbal Tea in Mambau

Ko Hou Kam herbal tea, the first sip fills the mouth with bitterness, yet yields a lingering sweetness once it slips down the throat, hence its name meaning sweetness after consumption. A nationwide popular beverage back in the 90s, Ko Hou Kam advertisements were aired on various television stations, and even distributed abroad. With a superfluity of health drinks available nowadays, Ko Hou Kam eventually diminishes, and can only be found at certain traditional Chinese medicine store or its place of origin – Mambau.

Mambau is a small town on the outskirts of Seremban, Negeri Sembilan. At the beginning of the 20th century, as the rubber industry flourished, large-scale plantations were developed in Mambau. The village was established in the 50s, the majority of the 200 households were rubber tappers. Due to its strategic geographical location, the rail freight route from Port Dickson pass through the border of Mambau village (now demolished), and so does the Federal Route 53 linking Seremban and Port Dickson. Before the construction of Seremban–Port Dickson Highway, Federal Route 53 is the main road leading to Port Dickson, tourists usually stop by Mambau for rest and refreshments.

Located just off the main road, Mambau Khek Yong Tau Fu may have a shabby appearance, however it is the birthplace of Ko Hou Kam herbal tea. The founder, the late Mr Kum Loong Poh, used to work in the construction industry. However, business failure due to the global economic recession of the early 1980s caused him to seek new opportunities in the food and beverages industry. In order to finance the household, Mr Kum worked long hours till the point that he suffered from health complications. After consuming a herbal tea prepared according to a prescription which his ancestors brought over from China, his condition improved. Since the herbal tea has proven health benefits, Mr Kum decided to promote it so that others can enjoy improved health too.

The original herbal brew has a bitter aftertaste, therefore the late Mr Kum Loong Poh researched and developed an ideal herbal tea formula suitable for general consumption as well as offering a lingering sweetness. The main ingredients of Ko Hou Kam herbal tea are camellia, silver needle, and chrysanthemum. Silver needle tea leaves are subjected to processing in order to neutralise acidity: sun-dried after being harvested, stems removed, and the tea leaves are then fermented for 100 days. Ko Hou Kam herbal tea comes in individually sealed tea bags for ease of consumption.

Ko Hou Kam herbal tea was initially sold in Mambau Khek Yong Tau Fu as well as a friend’s coffee-shop. Back then, the health drink market just started to grow, imported health drinks were expensive, and there were barely any local manufacturers. Mr Kum Loong Poh’s savviness in launching Ko Hou Kam herbal tea at an affordable price instantly gained market popularity, hitting the shelves of medical stores as well as being distributed nationwide. As manual packaging became inefficient due to increasing demands, he set up a small factory and invested in an automated packaging system to ease operations and storage.

After the passing of the late Mr Kum Loong Poh, his sons Kum Han Soon and Kum Han Loong took over the operations of Mambau Khek Yong Tau Fu and Ko Hou Kam, thus prevented disappointing regular customers. However, intensifying market competition led to business decline, structural market changes dealt another severe blow – younger generations prefer to consume unhealthy beverages such as bubble milk tea, only a few would appreciate herbal tea. Even so, Kum Han Loong did not give up, but turned to taking phone orders and online marketing to explore new opportunities.

The Kum brothers are born and bred in Mambau, plus Ko Hou Kam was founded by their late father in this small town, tight bonds flourish within the local community, therefore they chose to stay in their hometown to carry on the family business. Nevertheless, herbal tea is not some magical remedy. Kum Han Loong gently reminds everyone not to simply rely on herbal tea for health benefits, but to combine with regular exercise, maintain a daily routine, and eat a balanced diet, living a healthy lifestyle to keep the mind and body fit.

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

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Tung Loh Temple in Jenjarom

“Knock!” On the table dusted with flour, a few strokes are written by a tip of the wooden sedan chair. A red cloth is tied around the waist of the red-faced Guān Dì, who sits on the sedan chair carried by two bearers. When Guān Dì manifests, the sedan chair sways to convey messages from the deity. On Tuesdays and Fridays at 8P.M., devotees gather at Tung Loh Temple nestled in the village of Jenjarom for Guān Dì consultation sessions.

Tung Loh Temple worships Guān Dì, protector of the common folk. Originally named Guān Yǔ, courtesy name Yúncháng, he was a military general serving under Eastern Han in the Three Kingdoms. His heroic deeds were documented in the classical book, The Records of the Three Kingdoms, and became widespread with the popular fiction The Romance of the Three Kingdoms. After the Peach Garden Oath, despite being captured by Cáo Cāo, he remained loyal to Liú Bèi, therefore he became a virtuous role model. The common folk immortalized him in celebration of his good virtues, and various posthumous titles were conferred to him till the Dì (Emperor) level.

In the 1910s, China was in the midst of political instability, as forerunners sailed southwards to seek a better living, incense ashes from Tung Loh Temple in Anxi County were carried for protection. Upon settling in Jenjarom, the Guān Dì faith was worshipped at home. Due to resources being scarce, when facing problems or sickness, people could only pray to deities for blessings to overcome difficulties. With his supreme powers, Guān Dì offers effective solutions and treatments, attracting neighbouring villagers to come to pray and seek consultation. In the 1950-60s, Jenjarom did not have medical facilities, Guān Dì would give prescriptions and went around in a wooden sedan chair to find herbs in the vicinity for ill devotees.

Consulting Guān Dì via wooden sedan chair spanned over a century in history, although the practice has been abolished in China, the Chinese who migrated overseas kept it running. There are barely any prohibitions regarding Guān Dì consultation, only refrain from noisy behaviour or participating in illegal activities. The most crucial aspect is to show sincerity and respect towards Guān Dì. Upholding Guān Dì’s mentality of helping others, many devotees attend consultation sessions as volunteers, as well as train up generations of sedan bearers. Due to the unspoken rule of rejecting monetary gifts, devotees who received blessings and would like to show their gratitude raised funds to acquire land to build a temple for Guān Dì. Tung Loh Temple in Jenjarom was established in 1986 and has been flourishing since.

Like most local villagers, the current temple committee chairman, Mr Tan Chin Chuan, comes from a family of fervent Guān Dì devotees, of which five generations are sedan bearers. Under social influence, he also engaged in worshipping Guān Dì, thus learning the story behind the faith as well as inspirations: Uphold good moral principles, be filial to parents, be loyal to spouse, siblings, and friends. Incidentally he accepted the post of committee chairman, following Guān Dì’s will to help the Jenjarom community. During festive celebrations, Tung Loh Temple gives back to the society by donating foods and goods to the needy.

The worship of Guān Dì may had its roots in feudalism, however it makes a positive impact on society, promoting valuable traditional culture as well as encouraging moral behaviour. Even though times change, loyalty and bravery are still generally appreciated. With devotees dedicated in spreading the Guān Dì mentality, Tung Loh Temple in Jenjarom thrives on.

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

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Chin Chong Soy Sauce

Kampung Lee Kong Chian in Gombak, Kuala Lumpur, is located beside Jalan Gombak heading east to Bentong, Pahang. Forking paths like palm lines led into the village, the yellow boundary walls of Chin Chong Soy Sauce enclosed hundreds of ceramic jars sunbathing in neat lines. The netting above the jars prevented entry of unwanted particles, yet unable to block the delicious aroma of soy sauce from spreading in the air.

Under the hot sun, Uncle Ng Chui Chong removes the lid of the soy sauce jar to yield a rich brown liquid with a slightly viscous texture. The first step of producing naturally brewed soy sauce is to soak and cook soy beans, then coat with flour to form a starter culture. Forming the starter culture and developing the bacterial culture is crucial in brewing soy sauce, as the amino acids produced during the weeklong fermentation process is essential to determine the quality grade of the soy sauce. Then combine the starter culture and brine in a ceramic jar, expose to direct sunlight and continue to ferment for three months.

Soy sauce craftsman plays the role of a vessel’s captain in determining to which direction the soy sauce’s flavour and quality should be heading, precisely controlling each step of the fermentation process to ensure the final outcome meets satisfactory standards. In Kuala Lumpur, there are only a handful of experienced craftsmen currently still active in the industry, Uncle Ng being one of them. During his youth, he worked at a large-scale soy sauce manufacturer for 12 years, began toiling before dawn, carrying burdens over 100 kilograms on the shoulders, accumulating precious experience and mastering the art of brewing soy sauce.

Having left his former employer, Uncle Ng chose Kampung Lee Kong Chian, a Chinese settlement of about 300 households, to start his own business. The village occupying 30 acres used to be a plot of coconut trees opposite Lee Rubber Manufacturing in Kuala Lumpur, in the 1960s it was offered to employees for building their own quarters, later on tenancy was extended to non-employees. The settlement was built without a plan, hence the unstructured character of the village layout and narrow paths, however the residents are very community oriented. Uncle Ng was elected as the community board chairperson for almost 30 years due to his diligence.

Chin Chong Soy Sauce was founded in 1973, producing naturally brewed soy sauce, cooking caramel, vinegar, and various sauces. The brand name was inspired by Uncle Ng’s name, suggested by a friend and heartily approved by Uncle Ng himself, as he jokingly said it is suitable for any line of business. In the initial days, Uncle Ng multitasked by brewing soy sauce in the morning and went selling soy sauce door-to-door with his mother-in-law. It was challenging to convince customers to try their homemade soy sauce, with doubts about product authenticity.

Eventually, Uncle Ng’s hard work paid off, Chin Chong Soy Sauce built a positive reputation and shifted to wholesaling, many restaurants became loyal customers. Apart from Uncle Ng’s excellent brewing skills, premium ingredients such as non-genetically modified soy beans are used. At the end of soy sauce fermentation, a sample of the resulting product is extracted and tasted by Uncle Ng who has a sensitive palate. After being approved by Uncle Ng, the soy sauce is required to undergo filtering, ultra-heat treatment, and bottling before leaving the facility.

86-year-old Uncle Ng Chui Chong now slowly steps into semi-retirement, reducing his work hours and handing over the reins to his children. In the yard full of old-time ceramic jars, by simply observing and sampling the flavourful soy sauce, the taste which lingers on Uncle Ng’s palate is a complex blend of life’s experiences.

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

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Lady Rubber Tapper

Rubber trees stand tall and straight in neat rows, bright rays of the morning sun shine through the leaves. Madam Chong Sew Cheen stoops slightly to score a rubber tree with the pull-type rubber tapping knife in her hands, milky-white latex sap flow downward the diagonal cut. Madam Chong inserts a metal spout to allow the latex to drip into a collection cup held in place by a galvanized wire.

In the 20th century, there was a massive boom in rubber trade, Malaya became the world’s largest producer of natural rubber, which attracted swarms of British capitalist investors. As Malaya gained independence from British rule, plantations were divided and sold upon British capitalists leaving the country, several locals spent their hard-earned money to buy over and became smallholders. Mambau, where Madam Chong resides, was mainly consisted of rubber plantations. At eleven years old, she followed in her mother’s footsteps to tap rubber at a British-owned plantation. Over the next six decades, she moved around to work under different smallholders.

The rapid economic growth since Malaysia’s formation led to urban sprawl, property developers acquired plantations in Mambau and surrounding areas to build new townships such as Seremban 2 and Bandar Sri Sendayan. In order to sustain a livelihood, Madam Chong had to work at remote Malay reserved lands, making daily trips alone via motorcycle for about twenty minutes, passing by residential and commercial properties which used to be rubber plantations, to reach her current workplace.

The switching of workplace brought on changes to Madam’s Chong working mode, where she now rents rubber trees from the landowner for a fixed monthly fee, and she is free to arrange her own working hours and workload. Due to the amount of latex sap produced by rubber trees being limited, she divided the six-acre plot into two patches to be tapped alternately, the downscaled working area means that she no longer need to rush to work before dawn, as it can be completed throughout the morning.

Around seven in the morning, Madam Chong arrives at the rubber plantation on her motorcycle, ties on her apron and headscarf, lights a mosquito coil to hang upon her waist, then goes around the rubber trees with her bucket of tools. A regularly used tapping knife, a spare one, some metal spouts, a parang to collect firewood, and spare spark plugs in case her motorcycle misfires. After completing her work around noon, she goes home to have lunch and rest, later in the evening she sharpens the tapping knives and gets ready for the next day’s toil.

Mambau’s rubber industry dwindled in line with weakening global demand, smallholders converted to palm or durian plantations. Local rubber tappers either change their jobs or retire, only a handful remain persistent lke Madam Chong. Big cities offer more opportunities, younger generations rather flock to urban areas than tap rubber. Nowadays rubber plantations face workers shortage, even in hiring foreign labour. Local Chinese rubber tappers are becoming increasingly rare.

Septuagenarian Madam Chong has been working as a rubber tapper for the majority of her life. Although she occasionally suffer leg pain from walking on slopes, she remains jovial and have no plans to retire yet, as she may pass time and exercise through her work. Despite the decline of the rubber industry, Madam Chong still manage to make a living.

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

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Richard Ng: Orchid Breeder

As the greenhouse door slides open, orchids of varying hues sway gently in the cool air-conditioned breeze. The founder of Seremban Orkid Nursery in Mambau, Mr Richard Ng, strolls among the neat rows of flowers. “Its leaves uphold righteousness, its flowers bloom unpretentiously.” Drawn in by the refinement of “the gentleman of flowers”, Richard dedicated 27 industrious years to orchids, starting from growing orchids as a hobby to undertaking research in breeding techniques.
Orchids belong to the plant family Orchidaceae, home to over 20,000 species which can be crudely classified into native and hybrid. Native orchids grow naturally in the wild, taking on diverse forms due to different climate types; hybrid orchids are created by crossing genus or species, usually cultivated in vitro. Orchids look attractive, Phalaenopsis being a popular choice for home decoration due to its flowers resembling a butterfly in flight. Certain orchids have medicinal properties, for instance Dendrobium Officinale is known to regulate metabolism, one of the ten most valuable traditional chinese medicine herbs.
In Richard’s nursery, thousands of orchid species are being mass propagated within five greenhouses dedicated to germination and two evaporative cooling greenhouses, catering to orchid enthusiasts. Through his daily toil, Richard gained much experience and knowledge, building a strong foundation for breeding improved species. It is very difficult for orchid seeds to germinate naturally, whereas they proliferate under sterile conditions in a culture medium. However, breeding to produce exotic colours or interspecific hybridization may have up to 90% chance of inviability.
Orchid breeding involves selection of parents for cross-pollination, with the pollen donor as the father and the seed bearer as the mother. The pollen is extracted from the stamen and transferred into the stigma, then the mother plant is labelled with the pollination date and accurate genetic information. After fertilization, a seed pod will form and mature in five to six months. Orchid seed germination takes place in a sterile environment where the tiny, dust-like seeds are obtained from the pod and dispersed into flasks containing a culture medium. As the seedlings reach a certain size, they are deflasked and potted, yet requiring at least another year’s care until the first bloom.
Ater the first flowering, new hybrid orchids can be registered to an international registration authority such as the Royal Horticultural Society (RHS) or American Orchid Society (AOS). To date, Richard has successfully breeded over 3,800 new orchid species, including one named after himself, Dendrobium Richard Ng, Seremban O.N. He is also active in orchid conservation, efficiently propagating native and endangered species.
Growing orchids is both relaxing and satisfying. Every day, Richard Ng observes the growth status of orchids in the nursery, and water, fertilize, or trim flower spikes according to their needs. His son assists him in sales affairs, expanding the business globally through online marketplace. Richard, who is in his seventies, smiles like a blooming flower as he watches over his beloved orchids.

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

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Golden Horse Bakery

Tear open the white packaging with red printing of a horse standing amid the glow, nibble on the soft vanilla cream bun, it brings back sweet childhood memories. Golden Horse Bakery in Semenyih has been producing handmade traditional breads and buns since 1981, feeding generations of the local population. The most popular item is cream bun, followed by coconut bun and oven-dried bread (roti kok). The breads are not only sold in the bakery itself, but also supplied to nearby grocery stores and traditional coffee shops, a familiar favourite of those born and bred in Semenyih.

40 years flew by, Semenyih has developed from agricultural plantations into a township, yet Golden Horse Bakery retained its original facade. Upon opening the cream-colored folding shutters, breads and buns filled the wooden racks and shelves in sight. In the other part of the shop sits a large wooden workbench, on which countless bread were made and decorated. A shared space for both production and retail was the idea of the founders, who made the wooden furniture with their own hands. The original packaging and recipes are also passed down, including how to make the cream bun fillings and coconut bun fillings.

The current proprietor of Golden Horse Bakery, Lee Boon Kit, is born into a family of bakers. His grandfather ran a bakery in Tampin, Negeri Sembilan, and most of their relatives are also bakers. In 1980, his aunt got married in Semenyih and invited her brothers (Lee’s parents and uncle) to establish a joint venture, hence Golden Horse Bakery came into being. As Lee’s uncle and aunt pulled out of the business, his parents considered closing for good. Having just graduated from high school, Lee decided to take over the business. With his sisters lend a helping hand every now and then, the family managed to keep the bakery in operation.

Since childhood, Lee Boon Kit observed his family members at work, and fully understood the onerous nature of producing handmade bread. Daily working hours range from 12 to 15 hours, with meagre earnings and very little free time. The family members work as a team, sharing the workload from measuring ingredients, mixing and rolling the dough, bread shaping, moulding and fermenting, to baking. For Lee, getting his face flushed red upon removing bread from the hot oven is just another ordinary aspect of his work. There are no hired workers, the family are quite happy to do everything themselves despite the tedium.

In earlier years, Golden Horse Bakery offered certain types of classic bread, recently increased to over a dozen varieties due to market demand. Apart from serving long-term regular customers, tourists, and foodies looking for traditional taste, they also supply Hainanese bread loaves to coffee shops. As all the bread are made by hand, Lee keeps a tight constraint on each day’s production quantities to avoid compromising the food quality. If necessary, he liaises with the customer to complete large orders in two days instead of one.

Rapid urbanization caused a shift from traditional handmade food to mass production for increased efficiency and output volume, as well as the usage of food additives to extend shelf life and taste enhancement. As a youngster, Lee Boon Kit keeps up the practice of handmaking breads and is strongly against food additives, maintaining the rustic texture and the simple yet familiar taste.

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

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Kites in Jenjarom

Colourful kites dancing in the breeze, decorating the blue skies on a leisurely weekend afternoon. A group of kite enthusiasts gathered on a field in Jenjarom’s residential area, enjoying this traditional pastime regardless of age, ethnicity or nationality. Some of them would bring handcrafted kites, showcasing attractive appearances and excellent flying abilities.

Two middle-aged kite hobbyists turned kite maker, Ang Lian Seng and Ang Teong, have been actively flying kites at the Jenjarom field for over thirty years. In their youth, they bought handcrafted kites by others to dismantle and study the dynamics, gradually mastering the skills by imitation and improvement. They are able to produce kites of various shapes and sizes, for instance bird, butterfly, and Malaysia’s iconic Wau. Previously they barely knew each other, however they got along capitally in recent years of semi-retirement, often spending time together making kites while exchanging ideas.

The history of kites date back over 3000 years, an established traditional handcraft. Bamboo strips, twine, paper, glue; merely four materials involved, seemingly simple yet the actual procedure put a kite maker’s skills to the test. Matured bamboo is preferred due to better resilience, split open and leave to dry for three months. The dried bamboo is then peeled and cut into strips, and sawn into required lengths conforming to the target kite size. Next up is the most important step —— whittling bamboo strips, which is using a knife to trim the bamboo strip into a consistent thickness. The resulting thickness determines how far could the bamboo strip be bent. To maintain the bamboo strip’s bendability and resilience, during the whittling process one must make adjustments through close observation and sense of touch, gaining experience along the way, hence it is most time-consuming, requiring much patience and attention to detail.

Having prepared satisfactory bamboo strips, the kite frame may be constructed in any desired shape, however it must achieve left-right balance as well as head-tail weight balance. After tying the kite frame with twine, brush some glue to attach the paper (nowadays water-resistant plastic sheet is used instead), ensuring uniform tightness. Excesses are trimmed after the glue dried, then the kite is ready for a test flight outdoors. As long as the aerodynamic surfaces are balanced, the kite may fly steadily. Different kites may yield different curved surfaces due to wind pressure, determining which wind conditions will be ideal for the kite’s flight.

Kite flying does not require fancy skills, just pick a kite suitable to fly in the current wind condition and pull along with the prevailing wind direction. Larger kites may require two persons cooperating to launch, one holding the kite in a stationary position while the other holding the spool runs against the wind for a short distance, the kite can be released once the twine is taut. As the kite rises to a certain height, the airflow becomes relatively stable, therefore the kite maintains a steady position. To recover the kite, walk towards the kite while reeling in to bring it down slowly, preventing damages from a sheer drop.

Dragon kites are seldom seen in Malaysia, Jenjarom’s kite enthusiasts happened to pick up such skills by chance, enabling an impressive dragon kite soaring and wagging its tail to be seen. The dragon kite is made up of a three-dimensional head, eighty body parts, and a tail. Its overall length beyond a hundred feet, and requires at least three persons to launch it into flight. The making of the dragon head is tedious, it has to be as lightweight as possible due to being incapable of flight, so that it may be lifted into the air by the body parts. Besides, the production of eighty identical round pieces for the dragon body requires careful examination and much patience.

“Dance joyfully like a butterfly, height adjusted by a string.” The skyward kite and the people on the ground are connected by a single strand of twine. Brought together by common interest, pursued crafting due to passion; as their handcrafted kites rise to the skies, their faces are lit with proud smiles. Though times changed, people nowadays prefer playing mobile games over traditional pastimes, Ang Lian Seng and Ang Teong are happy to share their experience with rookies, in the hopes of passing down kite-making skills.

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

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Tricycle Bao Stall in Kajang

In the evening, a tricycle appears beside the main road of Sungai Chua heading towards Kajang town, and disappears as the skies darken, passer-bys may not notice it without paying close attention. A grey canvas is propped up to protect the stallowner and the stack of bamboo steamers from unpleasant weather. Upon lifting the lid, the mouthwatering aroma of various handmade bao wafts through the vapour.

Each morning, the preparation of ingredients, mixing fillings, dough fermenting, bao wrapping and steaming are all done by Uncle Wong Seng Kit’s own hands, with the assistance of his wife. Despite the toilsome procedures, they persisted in making and selling fresh bao every day, without leaving anything overnight. As Uncle Wong is now in his seventies, to avoid negative impact on their health, the scale of daily bao production is adjusted according to their capabilities. The quantity of handmade bao is very limited, it is up to luck whether or not one get to taste it.

Nicknamed “the Bao uncle”, Wong Seng Kit is the second generation operator of the tricycle bao stall. His father used to cook in a Hainanese coffee shop, afterwards in 1962 he started his own business as a mobile hawker selling bao. In daytime, the entire family cooperated in making bao, then in the evening they would push two tricycle stalls onto the hill of Sungai Chua and beside the main road respectively. Later at night, they would operate in Kajang town outside the two big cinemas. Due to changes impacted by township urbanization, it became impossible for tricycles to pass through elevated highways, therefore they settled to operate at a fixed location near home.

During his youth, Uncle Wong worked in Sabah. After his marriage, he set up his own machinery factory which unfortunately went bankrupt in the global financial crisis of the 1980s. Upon returning home, he got back into the production of handmade bao, whereby he decided to follow in his father’s footsteps, with his wife willingly supporting him. Uncle Wong not only inherited his father’s skills, but also the recipes and tricycle stalls (now the third one in use), now an icon on the streets of Kajang.

For decades, Uncle Wong and family are accustomed to the lifestyle of making bao in the daytime and selling in the evening. The stall is usually open around 6PM, and the handmade bao are sold out between 45 minutes to two and a half hours. In the past two years, due to Covid-19 related restrictions, opening hours are rescheduled to 4.30PM. Technology advancement contribute to changes in business model, where customers may opt to drive through or place phone orders to their convenience.

Uncle Wong, pushing his tricycle bao stall, leads a simple and stable life. Instead of chasing after wealth, he wishes for family happiness and health. The skin of his hands are rough due to constant exposure to high heat, to which he has build up a certain level of tolerance. His passion and adherence to food quality did not evaporate over time. Take a bite of steaming hot handmade bao, sample the fresh taste of simplicity, fill the heart with endless warmth.

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

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Flag Maker: Khoo Koh Leong

Nested within a sky-blue wooden house in Tampin New Village in Negeri Sembilan, with festive couplets adorning the doors and windows, and a wooden plaque hanging above the entrance, is Koh Leong Handicraft Workshop. Upon entry, most of the hall is taken up by a massive workbench with various tools scattered around. The room on the left holds a rectangular table over ten feet in length, hanging near the wall are all sorts of colorful cloth; the room on the right acts as a sewing room, semi-completed pieces hang aside. Uncle Khoo Koh Leong measures cloth with a wooden ruler, draws an outline with chalk, and then trims the edges. He single-handedly produced elegiac banners, appreciation pennants, and prayer flags for almost half a century.

Elegiac banners, appreciation pennants, and prayer flags all belong to the same branch of craft, however each serves a different purpose. Elegiac banners are hung in memorial halls and hearse carriages, as well as representing hometown guilds or schools to offer condolences to the bereaved family. Appreciation pennants acknowledge individual contribution towards society, commonly featuring yellow text on a red background fringed with tassel. Prayer flags are used for adornment during deity birthdays, an offering from worshippers as gratitude for blessings bestowed, showcasing divine powers, the colors vary with each deity.

In the 1950’s, elegiac banners were handwritten on white paper, with an elegy dedicated to the deceased person and the name of the sender or association written in black ink, usually burned after the funeral service. Back then, infrastructure in Tampin were not quite developed, Uncle Khoo who was a taxi driver used to help fellow villagers in handling elegiac banner purchases from cities such as Seremban or Melaka. In the long run, Uncle Khoo began to take an interest, therefore he started his side job as a self-taught craft maker.

As living standards improved in the 60’s and 70’s, fabric elegiac banners with common obituary phrases such as “Rest in Eternal Peace” or “In Loving Memory” flourished due to convenience and reusability, as they can be retrieved by the represented association after the funeral service. A casket store owner who was friends with Uncle Khoo once enlisted his help to produce elegiac banners and couplets for memorial hall decoration, thus establishing Uncle Khoo’s reputation as well as opening up opportunities. Uncle Khoo also took on new challenges such as producing appreciation pennants and prayer flags, his highly satisfactory handiwork was sought after by customers near and far, from Tampin to the states of Negri Sembilan, Melaka, Selangor, Pahang, and even overseas from Singapore and Indonesia.

For custom flag orders, the purpose, color, and size must be confirmed as Uncle Khoo needs to source materials and cut according to the approximate outline. Upon agreeing on the appropriate text, he measures their respective sizes and copies the words onto paper. The declining traditional practice of embroidery is not feasible for Uncle Khoo, therefore he imprints the words onto the fabric, cuts and pastes them onto the flag, then waits for the glue to dry before sewing. Due to the complicated structure of Chinese words, the sewing process requires attention to details, hence each flag takes two to three days instead of overnight to complete.

Lately, Uncle Khoo switched from using calligraphy to printed words on flags, yet he persists in handcrafting. Each stitch conveys the close relationship between association members or the fervour of worshippers towards deities, sustaining traditional Chinese culture. At the same time, Uncle Khoo still practises Hundred Fortune calligraphy, as well as writing Chinese New Year couplets to gift to friends and family during festivals.

Recent technological innovations brought about computerized flag designs which can be printed onto fabric, with the option of installing LED lights. As times change, Uncle Khoo enjoys flag-making as a hobby, without worrying about the lack of a successor. In his free time, he shoots short funny clips together with family and friends, gaining almost 30K followers on TikTok. Live in the moment, and keep calm in the face of uncertainty.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Amelia Lim
Copywriter : Pua Hui Wen
Music : 《Summer》

COPYRIGHTS 2022 ECHINOIDEA SDN BHD

Teck Joo Textiles

At eight o’clock in the morning, trees and leaves are swaying in the gentle breeze. Hale and hearty nonagenarian Mr Ho Teck Yin steps out from his wooden cottage and walks to have breakfast at a traditional coffee shop on the main street. After his meal, he reads the newspaper which he bought along the way. When the clock strikes nine, he gets to his feet again, walking towards Teck Joo textile shop located on the ground floor of Tampin Hokkien Association building to start his day’s work.

Tampin is a uniquely positioned small town, with its main street cutting across the states of Negri Sembilan and Melaka, the borderline being a lane decorated with colorful murals. Mere steps away, business and social activities are governed by different municipalities, local residents are used to making multiple cross-state trips on a daily basis. Among them is Mr Ho, who resides in Pulau Sebang of Melaka yet his shop is in Tampin.

Teck Joo textile shop is managed by Mr Ho and his wife Madam Liew Ah Chan @ Liew Kok Moi, comprising half a shoplot filled with various textiles. The shop appearance is somewhat bleak, with the peeling paint on the signboard making it unclear. Arriving on foot, Mr Ho opens the metal shutters and lets down the wooden blinds to prevent direct sunlight exposure fading textile colors. Madam Liew, who suffers from reduced mobility thus requiring a lift from a friend, comes in later accompanied by her daughter. The old couple takes care of the shop together, chatting and joking happily, until five o’clock when they go home to rest. Such is their daily routine, enjoying old age in peace.

Mr Ho is born in Seremban, but moved to Tampin with his parents at five years old. During his youth, he worked in Singapore, where he met his wife, and decided to settle down in Tampin after getting married. Mr Ho co-founded a textile shop with a few friends, however they parted ways soon after, and he set up his own shop since 1958. Mr Ho’s father named the shop “Teck Joo”, implying ethical and fortune respectively. The early days of their start up were difficult, Mr Ho and wife had to tighten their belts to bring up eight children. During the great inflation in the 70’s, they toiled hard from dawn till night, thus managing to save up some money and lead a better life.

Teck Joo offers a range of common fabrics: plain cloth in red, white, and yellow for traditional rituals; batik for traditional Malay clothing such as baju kurung and sarung; premium suit fabrics are sought after by tailor shops. As large chain stores which offer more options at cheaper prices are established, and ready-made garments take over the clothing market, traditional textile shops in Tampin all closed down, except for Teck Joo.

Mr Ho and wife are happy-go-lucky, content to be running a small shop instead of building a business empire. Now that their children are self-sufficient, their means of making ends meet has turned into a pastime. All inventory payments are cleared, hence they are not too worried about the declining sales. The old couple even planned to donate the fabrics to the needy after their retirement, as suggested by their son.

Over time, sweet and bitter moments in life are brewed into a cozy cup of tea. Apart from good health, Mr Ho and Madam Liew have nothing to ask for in their advanced age.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen
Music : 《The Home》《Just A Little Hope》