Painter – Mr Yap Hong Ngee

Mr Yap Hong Ngee, renowned Malaysian Chinese ink painter, artiste, flower arrangement master. He started to learn painting at 16 years old, and has over 50 years’ experience in the field of painting and creative works. He held more than 60 exhibitions in various countries and places including Malaysia, Japan, China, Taiwan, Thailand, Singapore, Brunei etc. His speciality is the usage of sparrows in his paintings, of which he is acclaimed.

In his creative works, Mr Yap combines traditional pen and ink elements together with modern improvisation. He breaks through the limitations on shapes and colours of traditional themes, adding in personal life experience and feeling to construct a new form. Meanwhile, he also practises from two-dimensional art towards actual objects, especially essentials in life, enriching his own ideas on creating and expression in artworks.

Mr Yap also advocates personal expression and multi-interpretation in artworks. Creative works should not remain stagnant, but need constant change by incorporating personal ideas, attitudes, and perception of society.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Mei Li from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Tofu in Sungai Udang

In Sungai Udang, Melaka, there stood a handmade tofu factory which spun 50 years of history, each morning freshly producing firm tofu, fried tofu, soybean milk etc. The tiny tin-roofed tofu factory is located within the proprietor’s own courtyard, abiding by the traditional woodfire way of producing artisanal handmade tofu.

The procedures of manufacturing handmade tofu is tedious, the quality of the tofu entirely relies on the master’s cumulative experience over the years as well as mastery of the craft. Each segment including selection of beans, milling into liquid form, condensation, compression, slicing, and deep-frying, are factors which affect the quality of the end product. During the transformation process of soybeans from solid to liquid and back to solid, Handsome Ong and May Ong with their decades of experience, compress nicely the aroma of soybeans into each tofu cube.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : Acoustic Instrumental from Youtube NCM

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Artiste – Mr Sum Kwai Fong

Mr Sum Kwai Fong, a 1966 graduate of Chung Hua High School Port Dickson, was the first batch to graduate from the school. At present, he holds the position as president of the Malaysia Artistes Association, and is currently working in the fields of Art Education and Art Therapy. Mr Sum implies that Art in drawing takes not only the form of a picture, and also not an objective copy of scenes in life, but an assimilation of the artist’s understanding towards life, attitude towards society and their own mindsets, as well as a representation of their characteristics.

Mr Sum also respects that neither lowliness nor nobleness apply in Art aesthetics. Each person has their own different inclination, therefore personal preferences should not be employed as academic criticism, otherwise examination of theoretical value would be lost. The only way to nurture art attainment, pursue and achieve self-worth, is through self-recognition.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : Somewhere Somehow from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Wah Kong Temple in Puchong

Each temple has its own originating history, this is the story of Wah Kong temple in Puchong.

At the temple, there goes an allusion as such: an enormous snake who has cultivated spiritual training for 800 years was burned to death by an Englishman a few days just before it metamorphoses into a dragon. In 2005, the committee members of the temple dug out golden hued “dragon bones”, which they believe belonged to the enormous snake who did not get to ascend heavenly order and metamorphose into a dragon. Thus they constructed a pagoda in the temple to lay the remaining broken bones together with the soil of the excavation spot to rest, and for people to pay their respects.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Xiao Etangshui from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Calligrapher – Mr Loke Keng Wah

Renowned Malaysian calligrapher, Mr Loke Keng Wah, also known as Loke Lei, was born in 1929. He graduated from National Taiwan Normal University, and has been the principal of Chung Hwa High School Port Dickson for over twenty years. Mr Loke specialized in the groundwork of Chinese ink painting, calligraphy, and classic literature. Especially his artwork in 1962, an ink painting entitled “Force”, a combination of Chinese and Western styles on a horizontal banner, represented Malaysia and was selected to participate in the Federation of British Artist Exhibition, thus earning international fame. He currently holds the position as advisor of the Negeri Sembilan Art Society. Besides, he is also a member of the Malaysian Chinese Culture Society, the Malaysian Calligraphy Society, as well as the Malaysian International Modern Calligraphy and Painting Association.

Mr Loke always proactively promotes the development of arts and culture, often donating his artworks for charity purposes, as well as doing his best for the Chinese society in Malaysia. Besides being a Good Samaritan, he also hopes that more people would approach and appreciate arts. Even though he is 90 years old, Mr Loke still maintains a strong physique thanks to calligraphy. Writing calligraphy requires the utmost focus and attention, concentrating all thoughts on each stroke, in order for one to achieve serenity and tranquillity. A healthy practice, calligraphy therapy is.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Piao Lang from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Hainanese Rice Dumplings “Lap”

Hainanese rice dumplings, or “Lap” in the Hainanese dialect, is not only a local speciality delicacy, it also symbolizes affection and good fortune. Embedded within is the appreciation concept from the depth of Chinese culture. Enjoying “Lap” in good times entwines fortune, while having “Lap” during bad times extricates bad luck. Gifting “Lap” in good times relay wishes and great expectations, while a gift of “Lap” received during bad times disclose comfort, and increase confidence to overcome difficulties.

“Lap” is made by weaving coconut leaves into a fist-sized, pillow-shaped shell. Back in the era of wars, the filling is solely made of glutinous rice, recent changes brought upon the addition of ingredients such as meat, Chinese marinated sausages, mushroom etc. After sealing the “Lap” shell, it is best to put into a pot of clear water and boil until fully cooked. Bulging pieces of savoury, coconut-scented “Lap” are ready to be served.

When devouring “Lap”, the coconut leaves must be slowly peeled off, layer by layer, signifying having loose cash on hand, disentangle and relieve from worries, thoroughly eliminate unpleasantness.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim
Video Editor : Amelia Lim
Music : A Day To Remember from Bensound.com

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Hainanese Mutton Soup

Hainanese love to eat mutton, even more, the Hainanese like to drink herbal mutton soup for nourishment and to warm the body. This dish is a must-have during celebrations and festivals, it also symbolizes joy and happiness in Chinese New Year.

Mutton and Chinese medicinal herbs are the essence of the dish, the preparations are not to be treated lightly, with a wide range of ingredients required to make the dish. Special attention is given to the medicinal herbs used in this dish, so that the aroma of both the mutton and the herbs would achieve a perfect balance. The preparation process of this dish is time-consuming. First of all, trim off the fats and clean the mutton, then insert into boiling water to remove inorganic substances and blood. Once the mutton is drained, add in fermented soy bean curd and a pinch of seasoning ingredients, then mix evenly. After that, stir fry the mutton together with fragrant fried ginger slices and garlic. Subsequently, add in medicinal herbs, the soup from cooking the mutton bones, and the stir-fried mutton into the braising pot and continue to simmer. Finally, ingredients such as dried black fungus, dried bean curd strips, rice wine may be added according to personal preference, presenting variations in taste.

A pot of steaming hot mutton soup warms not only the body but also the heart. The unique taste beloved by Hainanese is to pair the soup with a homemade chilli dipping sauce.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Acoustic Breeze from Bensound.com

COPYRIGHTS 2018 ECHINOIDEA SDN BHD