The Story of Kampung Baru Kalumpang

Walking upon the streets of Kampung Baru Kalumpang, it is absolutely empty of cars, just a crowd of children riding their bicycles, elders meet up for chit-chat at the teahouse, the atmosphere is filled with a sense of simplicity and ease. Currently housing a population of around 3000 people, the small town of Kampung Baru Kalumpang has the longest historical standing within Hulu Selangor district, its cultivation tracing back to more than a hundred years ago. In the past, during the late 19th century, the rich tin mine deposits of Kalumpang attracted the influx of large crowds of Chinese immigrant workers. Later on, with the rubber boom, rubber plantations expanded rapidly into another important economic activity in Kalumpang. 

Federal Route 1 separated the old streets of Kalumpang from the village, therefore after the construction of the highway, the old town of Kalumpang became diminished and gradually fell into a slump. Nowadays, the historical old streets have become a ghost town, with a handful of shophouses remaining in operation and occupied. Among them is Kedai Kopi Cheong Fong, which is famous for their handmade pau, currently operated by the third generation, persisting in producing handmade delicacies fresh daily, practising the valuable skills inherited from his father.

Apart from that, the only temple in the vicinity, the ancient Kalumpang temple which is located near the old town, was completed in 1905. The temple is still flourishing with devotees, and holds a divine procession festival once in every three years. A legend circulates around the ancient temple, of which to date people still take delight in talking about, that Dr Sun Yat Sen once spent a night at the academy behind the ancient temple. 

With picturesque scenery and a laid back lifestyle, the small border town of Kalumpang is unable to escape from the scenario of youth outflow and population ageing. It is comforting that during recent years, more activities regarding humanities, culture, and creativity are organized, and receiving positive feedback from the public, injecting fresh vitality and development into the town. Not long ago, SJK (C) Kalumpang welcomed the ranks of Orang Orang Drum Theatre and their presentation “The Myth of The Sunrise” with enthusiastic response. Thus, a professional theatrical performance is brought into a rural village, broadening the villagers’ horizons and enhancing the “soft power” of the village. 

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Production Assistant : Michael Lerk
Music : Battersea Bridge from Felt Music

COPYRIGHTS 2019 ECHINOIDEA SDN BHD

Roast Pork in Lukut

After dark, the surroundings of Lukut Sri Parit village is veiled by serenity, however the See (transliteration) father and son are busying themselves at the rear of their old family house. Hanging on stainless steel racks are processed and marinated whole pigs as well as slices of cut raw pork, ready for firing in the kiln. Kenny and his three siblings are the third generation heirs to Heng Kee roast pork stall, growing up in a family of roastery, they are familiar with every single procedure from handling raw meat to taking the roasted pork straight out the kiln. Among all, the greatest challenge lies in the technique of using a traditional kiln.

The See (transliteration) family’s traditional kiln roasting technique started from Kenny’s grandfather, lasting for well over half a century till the third generation at present. They are also among the handful who persist in the ancestral practice of using rubber tree trunks as firewood to roast the pork over low heat. The process of roasting pork over a traditional kiln is a test to the skills, especially exercising control over the temperature, how to ensure the pork is roasted evenly and not burnt, at the same time preserving the juiciness of the meat as well as the crispiness of the skin. Both father and son showcase their years of experience through the practice of solid skills, using bare hands, observation, torchlight, and metal shreds to determine and control the heat, and to which extent is the pork roasted.

As the third generation inheritance of the family business, Kenny and his brothers who all graduated from university are reluctant to see the extinction of their ancestral trade. As a token of appreciation towards their family for the hard work in raising them, they decided to take up the family business, as well as expanding it. Apart from continually operating a roast pork stall inside Lukut wet market, they also set up a retail store in the commercial area selling roast pork and mixed roast items such as barbecued pork and roast duck, steadily refusing to compromise on quality, all items homemade. Kenny hopes to organize the traditional kiln roasting technique into a more systematic way, transforming the family business into a corporate.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Production Assistant : Michael Lerk
Music : A Good Feeling from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Charcoal Stove Factory in Jalan Kuala Kangsar

Be it in red or original clay colour, charcoal stoves were once a must-have kitchen equipment in every household, lending a unique charcoal aroma to foods cooked on it. Besides, charcoal stoves could be sighted on the traditional ceremonies of moving into a new house or ancestor worshipping, in order to pray for good luck or get rid of bad luck by stepping over a stove with burning charcoals. As times change, the convenience of gas stoves, as well as the increase of environmental friendliness lead to a steep decline in the demand of charcoal stoves, causing a slump in the local manufacturing of traditional charcoal stoves.

At the riverside area of Jalan Kuala Kangsar in Ipoh, there is still one family working in the industry of charcoal stove manufacturing who persists in using a traditional kiln. Mr Foong Cheah Thong is the second generation successor of Ban Li Stove Factory, a simple erection under an old zinc roof which houses two small workshops, a kiln, and an empty space. Over five decades, the factory is family-run under a small capital.

The manufacturing process of a traditional charcoal stove is time-consuming and strenuous, the work environment stifling hot, even foreign labourers are unable to endure the harshness of this industry. Market demand for charcoal stoves is lacklustre, with the increase in production costs, the profit margin is quite faint. Moreover, from time to time people complain about the environmental issue of heavy smoke erupting from the kiln to the authorities, which prompted inspection visits from the ministry of environmental health. Apart from receiving complaints, compounds were issued due to their inability in getting a legal operating license.

Despite the various challenges and blows, Mr Foong and his family are tenacious in keeping the family trade alive. The hard work involved in a seemingly simple charcoal stove is difficult to perceive by onlookers.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : The Back Porch from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Dragon Kiln in Ipoh

As early as 5000 years ago, the ancient people are already equipped with the knowledge of putting shaped piles of mud into holes for firing. Whereas the dragon kiln is the traditional way of firing ceramics in China, with its history tracing over 2000 years back to the Warring States Period. The dragon kiln is a long tunnel-shaped kiln, usually built on hillslopes, from the bottom to the top, utilizing the feature of height differences in the slope and the theory of rising flames, the design showcasing the wisdom of the ancient people.

The name ‘dragon kiln’ is attributable to the shape and sloping build similar to that of a crouching dragon, the interior is built by laying bricks, and the exterior is welded using clay. The structure of the dragon kiln is divided into three sections: kiln inlet, kiln floor, and kiln outlet. The kiln inlet is built downhill, mainly functioning as the fuel chamber, and is also known as dragon head. The kiln floor is a dome-like vault, and is made up of hoppers for firing ceramics. The chimney where the furnace spread backwards to discharge is the kiln outlet, namely dragon tail. As the operational cost for running a dragon kiln is high, labour-consuming, and has high requirements for pottery firing skills and exquisite control over the temperature used, dragon kilns are gradually replaced by modernized electrical kilns.

At present, two ancient dragon kilns remain at Sin Cheak Seng in Ipoh. According to the person-in-charge Mr Chin Kam Peng, clay mud of high quality could be found along Ipoh’s Jalan Kuala Kangsar in the earlier days. In the golden age of the pottery industry, there were over 60 dragon kilns, globally famous for their excellent pottery. Due to the riverside topography is unable to house the traditional sloping dragon kilns, the potters make changes to suit the circumstances by building flat dragon kilns, which is a feat in itself.

With the diminishing of the pottery industry, abandoned dragon kilns were dismantled one by one, Mr Chin heaved a heavy sigh. Nevertheless in recent years, a few local pottery artists spurred the spirit of crafting wood-fired ceramics. As if awakening the unextinguished dragon kiln fire inside Mr Chin’s heart, employing his amazing skills in kiln-building, he rebuilt two mini dragon kilns using the red bricks from dismantled ancient dragon kilns for the usage of pottery hobbyists, with the hope of promoting the craft of wood-fired pottery.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : Laki from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Handmade Mee Sua

In the courtyard, hanging fully on numerous wooden frames are strands of fine yarn-like mee sua, the scene comprising of thread curtain layers looking splendid and spectacular. Sitiawan is known as mini Fú Zhōu due to local inhabitants mainly originating from Fú Zhōu, China. In addition, mee sua is one of the most sentimental traditional Fú Zhōu foods, no matter during relatives and friends visit, or during celebrations and festivals, when a bowl of mee sua is served, not only taste is consumed, but also a wish for safety, happiness, and longetivity.

As times progress, the production of mee sua gradually converted into semi or fully motorised, eventually a bowl of genuine handmade Fú Zhōu mee sua became a rare indulgence. Mr Ding Hock Gong is one of the incredibly few masters who persists in the laborious craft of purely handmade mee sua.

Observing the 66-year-old Mr Ding carrying five clusters of noodles hanging on bamboo chopsticks in one go, firstly he inserts one end into the matching hole on the wooden rack, with his wife lending a hand in steadying the chopsticks; the other end is hooked in between his fingers, his body reclining backwards, by pulling strongly, the noodles will stretch into long fine strands, up to 5-6 metres in length. The seemingly simple action needs to be carried out smoothly to ensure good viscosity and mouthfeel of the mee sua, and could not be mastered within a short timeframe. The force employed in pulling not only needs to be powerful but also spread evenly, a bit lesser it fails, a bit more it breaks.

Nevertheless this is merely one out of almost ten procedures in producing handmade mee sua, other procedures include kneading the dough, twisting into strands, flouring the strands, hanging the strands onto bamboo chopsticks, stretching the noodles, and a few sequences of fermentation then proofing etc. The process is extremely time-consuming, being busy since before dawn breaks until the late afternoon, and could be said as an ingenious artisanal unique craft.

Mr Ding’s mastery in this craft is apprenticed to his father who migrated southwards from China to Malaysia. He grudgingly feels pity for the craft being almost extinct, however he respects that his children did not wish to succeed this laborious industry. Nevertheless Mr and Mrs Ding still enjoy the production of handmade mee sua in their courtyard, indicating that it is one of the ways to exercise, living a relaxed life in this rustic village.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Breakfast In Bed from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Sin Chin Hin

Unity between brothers, having a strong sibling bond. 

The traditional trade of manufacturing stainless steel goods is gradually going downhill, but in an old shop lot at Jinjang, four brothers work under the same roof, each sticking to their own duties. The Yong (transliteration) brothers inherited the family business, and are the third generation managers. Since the establishment of Jinjang village till now, they never relocated, providing their services to this neighbourhood. 

A wide array of stainless steel products are showcased in the shop, from household utensils such as buckets, plates, bottles and cans, to large appliances which are in demand from hawkers and food and beverages operators, as well as offering customization options. The manufacturing process requires particular skills and craft of the smiths, from drawing a blueprint, to cutting a large piece of galvanized iron and hammering it to shape, then converging and soldering each part together to build. Besides, the shop also offers repair services for customers who wish to prolong the usability of their utensils, to achieve reuse and reduce. 

Handmade metal utensils are doubtlessly durable. However, in the 21st century where speed and efficiency comes first, durability is no longer of importance. Moreover, with the prevalence of plastic and its cheap cost, people are getting used to disposable products. The Yong brothers are facing a succession crisis, while their eldest brother retired, the rest of the brothers continue with their busy knocking and striking in the stainless steel store, persevering.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : Reynisfjall from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Kwang Yeow Heng

A kind of salty ocean scent waft through the air, mingled with all sorts of dried seafood. Upon setting foot in Kwang Yeow Heng, the classical 60’s/70’s seafood shop design and furnishing, the wide range of dried seafood neatly arranged from the inside to the outside of the shop, reminding people of old times.

This dried marine goods store located near the Central Market has been operating for over half a century, a well-established brand familiar to the neighbourhood, and is the only marine products specialty store in the area. The founder of Kwang Yeow Heng, Mr Hiah Siak Kee, is a nonagenarian. He recollects the hardships back in the early days while setting up the business, leaving his hometown in Teochew, China to migrate southwards to Malaysia, struggling to survive, being more hardworking than the others, did not dare slack off in the slightest. At present, Kwang Yeow Heng is among the top marine goods stores in Kuala Lumpur, systematic to an extent be it retail or wholesale. They also have their own brand of canned abalone, which is largely popular.

At Mr Hiah’s advanced age, the duty of succeeding Kwang Yeow Heng lies on his son-in-law, Mr Tee Xu Kai (transliteration), bearing witness to the great changes through time. At the moment, people would consider to sell the shop in this expensive city and to enjoy retirement. There are but few traditional stores still remaining to date, which is comforting. By progressing together with the times, only we can remain standing firmly.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : John Snow from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Knife Sharpening

“Lotuses are good!” (Cantonese direct translation: Every year is good), describing this pair of sisters in the Yap family: Good Sister and Lotus Sister.

Beneath the carpark of an ancient building located in an alley behind Jalan Sultan, a big sunshade umbrella, two wooden benches, two pails, several pieces of sharpening stones, one sitting in front and the other at the back, the two sisters work in the space between the carpark and a pillar for half a century, sharpening knives for the neighbourhood and customers, regardless of the weather.

The Yap sisters inherited their skills in the trade of sharpening knives from their father who is also a master in knife sharpening. The elder sister Yap Juin Hou (transliteration) (Good Sister, 81 years old) has been following in their father’s footsteps since the tender age of 12, learning to sharpen knives and scissors; the younger sister Yap Yoke Lin (transliteration) (Lotus Sister, 71 years old) is also influenced into the mastery of this trade. The two sisters mentioned that in earlier times, they set up their stall in the corridors in front of the shops nearby, however after the 513 incident they shifted to their current address.

The era of high mass-consumption directly impacted traditional trades, the two sisters inevitably feels sentimental. Even though they reached the age where they could live in ease and comfort, the sisters each have their own families, Lotus Sister still does business every single day, enjoying herself immensely; recently Good Sister needs the aid of clutches to walk, however whenever her children are free they will send her to and fro the stall.

Nobody knows how mmuch longer Good Sister and Lotus Sister will be operating here, the ancient building above the carpark is also due to be renovated. The future of knife sharpening in the back alley of Jalan Sultan is uncertain.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : Buch from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

“Mua Lao” and “Lao Huei” in Batang Kali

Upon stepping into the new village of Batang Kali, without any hustle and bustle of the city, all peace and tranquility throughout the small village. Gazing down from Fu Quan Miao temple on the slopes, rows and rows of new village houses were built neatly in accordance with the slope, clearly layered. As times progress and emigration of the population, currently about 600 people remain in the village, most of them Hokkien. Situated within is Swee Len Food Industries which is established for ninety-odd years, specializing in manufacturing traditional wedding treats for Hokkiens marrying a daughter —— “mua lao” and “lao huei”.

Having been working in Singapore for quite some time, a few years back the third generation owner Leonard Oh and wife decided to return to his hometown with the intention of succeeding his family business, sustaining traditional handcrafted goods with the flavour of remembrance, preserving his grandfather’s painstaking efforts in the craft of mua lao and lao huei. The production of mua lao and lao huei are renowned for the complicated handiwork and procedures involved, from the processes of milling, steaming, drying, cutting, frying and many more, the entire production operation spans over a week until completion. Nonetheless Leonard Oh and wife both stick to authentic hand crafting throughout the process, even the sesame and rice puffs dredged on in the final step were stir-fried in person, instead of using ready-made products.

Week-long process in return for three flavours, husband and wife taking a firm stance in remaining true to traditional handcraft, perceiving tradition as loyalty to artistry, essentially shouldering the duties of heritage and promoting cultural norms.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : Can You Hear Me from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Wah Sang Brothers Watch & Clock Shop

Upon walking into the backstreet of Klang railway station, the pre-war shophouses standing on both sides of the street have been in existence for almost a hundred years. This area has once been the most bustling area in Klang. The distinctive characteristic of these shophouses located in the old street is that businesses are operated downstairs, meanwhile setting up living quarters upstairs. As times change, even though business is not as flourishing as it used to be, a few traditional trades stand fast to date, among them Wah Sang Brothers watch and clock shop.

Having been in operation for almost ninety years, Wah Sang Brothers watch and clock shop was founded from scratch by the father of Mr Lee Lai Choy who migrated southwards from China to Malaysia. The main business of the shop is repair of clocks and watches, supplemented by sales. After their father passed away, the Lee brothers took over the business, Mr Lee who was only seventeen years old then followed in his elder brother’s footsteps learning how to repair clocks and watches. In a blink of an eye, currently 87-year-old Mr Lee witnessed the rise and downfall of this traditional trade, yet he feels optimistic about the future of the watch and clock repairing trade. In Mr Lee’s opinion, although fewer watch and clock repairing tradesmen remain, there are still many who walked in to ask for repairs, especially some timepieces with sentimental and historical value, or even expensive timepieces, the shop accidentally benefitting from being one of the less popular tradesmen.

Due to declining health and sight in his advancing age, Mr Lee has retired, currently his nephew Robert Lee takes over as the third generation successor. Out of the three working tables in the shop, now there is only one with its lamp alit.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Star Gazing from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD