Yat Hang Trading

“Red, yellow, and green longevity bowls. In the past, they are commonly seen in every household.” Mr Wong Gia Loke gives a run through as he walks among tall shelving units laden with ceramic ware. One must be extremely careful when navigating the narrow aisles, to prevent shattering piles of ceramic ware.” There are plenty of designs, that is a noir mille fleur, as well as landscape.” Famille rose ceramic ware have elaborate decorative patterns, which may look identical, yet each stroke is hand-painted by skilled craftsmen. What once was ordinary tableware back in the 1940’s-60’s, has now become highly sought-after collectibles, only available in century-old stores.

Yat Hang Trading, occupying a three-storey building on Jalan Tun H.S. Lee at Kuala Lumpur, has been in operation for more than 100 years. The building recessed beyond the five-foot walkway, giving it an unusual appearance compared with neighbouring double-storey shophouses. The extended space is utilised by employing mobile shelving units to display goods during business hours, while the vibrant graffiti walls on both sides add funky vibes. Fusion of old and new not only occurs on the shop exterior, but also the merchandise they stock: apart from traditional ceramic ware of all shapes and sizes, there are modern kitchen utensils, crockery, and cutlery.

Produced since the Eastern Han Dynasty, ceramic ware became widespread over the globe, generally used as food vessels, or appreciated as an art piece. The most in-demand being white ceramic bowls adorned with red rooster, banana leaves, and a pink peony, symbolizing diligence, success, and prosperity respectively. Rooster bowls gained popularity in Southeast Asia due to mass migration, where Singapore, Malaysia, and Thailand soon started local productions. Common sizes range from five inches to eight inches in diameter. 

The founders of Yat Hang Trading were three brothers hailing from Xinhui, Guangdong in China. In the early 20th century, they arrived in Kuala Lumpur carrying bamboo baskets full of ceramic ware. Pooling resources together with relatives and friends, Yat Hang was initially established in a small shoplot near today’s Kotaraya Complex. Having operated for over 80 years, as the partners gradually retired, the company was voluntarily wound up. The next generation, Mr Wong’s father decided to reinstate the family business, thus acquiring the current premises about 30 years ago. Mr Wong and his elder sisters would help out at the shop after school, hence developing a fervent interest in ceramic ware and the underlying cultural significance.

Taking over the reins upon completing studies till now, the three Wong siblings dedicated their youth to Yat Hang, working together in handling various duties from cleaning, customer service, to accounting. The sweet fruit of their success is the expansion from merely a retail shop to include a warehouse on the second storey and a showroom on the third storey of the same building. Apart from wholesaling, Yat Hang also caters for housewarming, weddings, and elderly birthday celebrations. A complete set of traditional Chinese diningware comprises 96 pieces decorated with the same motif, including bowls, plates, chopsticks, spoons, toothpick holder, and stew pot. Whereas a Chinese tea set is made up of teapot, teacups, and a tray.

Decal transfers gradually replaced hand-painted ceramic ware since the 80’s, reducing costs while enabling mass production, however the essence of handicraft is lost. The famille rose making technique in Guangdong, with a rich history of over 300 years, was listed as an intangible cultural heritage in 2008. Formerly exported in large quantities, famille rose ceramic ware is now highly sought-after by collectors. Each piece is one of its kind, nevertheless imitation pieces are manufactured in the retro style.

The key highlight of Yat Hang is not limited to trading, but also in spreading knowledge. The eldest, Miss Wong Pooi Man, learned on the job about how customers from different cultural backgrounds have varying requirements regarding diningware, as well as playing an active part in promoting Malaysia’s multiculturalism to foreigners. She shares recipes with customers while recommending cookware, and gives them tips on proper usage and maintenance of the products. Customers are happy to gain such information, some even bring their successful dishes to share with Miss Wong, which makes her feel glad.

Dining habits change with the times, traditional ceramic ware may cease in everyday use, the underlying cultural significance may gradually be forgotten. However, at a corner of Petaling Street, the three Wong siblings keep up the family legacy, continuing to pass on traditional Chinese dining culture through Yat Hang. 

Text: Daniel Lim & Pua Hui Wen

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

COPYRIGHTS 2021 ECHINOIDEA SDN BHD

Dexon Button Shop

Dexon Button Shop is located on the ground floor of an old shophouse in Jalan Petaling, Kuala Lumpur. Numerous stalls in front of the five-foot way formed a barrier in which the shop is tucked away. Going through the narrow passageway leading to Dexon Button Shop, the sunlight rays which fall on the front of the shop radiates a special charm. Another captivating sight is the neat and compact wooden cabinets and the dazzling array of buttons on display inside the shop. A myriad of metallic buttons, shell buttons, wooden buttons, plastic and increasingly rare fabric buttons are procured both locally and internationally.

Apart from offering a multitude of buttons, Dexon is also a haberdashery, selling zippers, needles and thread, scissors etc. At the same time, Dexon is one of the few shops in Petaling Street which is family-run by Chinese owners to date, a 40-year-old establishment still in business today. The signboard hanging above the shop entrance became faded over the years, contrasting with the semi-circular column aside which retains bright scarlet letters. The two antique machines——a manual riveting machine and a fabric button machine, are not commonly found among haberdasheries.

The founder of Dexon Button Shop, Mr Chai Chang Nam, hails from Kuala Kangsar, Perak. During his youth, he worked at a tailor shop in Kuala Lumpur. When the shop ceased operations, he started his own haberdashery business at a corner on Jalan Tun H.S. Lee. After a fire incident, Mr Chai shifted to a half shop at No.37 Petaling Street. Later on, the property owner sold the shoplot to a hotel operator, he had no choice but to relocate. Fortunately another shop is available a stone’s throw away, thus he occupied the current premises at No.45 Petaling Street in 1992. The grand reopening was a major event, congratulatory flower stands from his peers almost filled the entire five-foot way. Mr Chai’s second daughter Villy vividly recalls the shop was as if a florist, a fun and exciting childhood memory.

Now that Mr Chai is growing old, he considered retirement during the Movement Control Order (MCO). As Villy took over the reins, he assumed an advisory role. Villy has often helped out since a young age, and is familiar with the shop’s operation. With the help of staff who have up to twenty years’ experience, she has no trouble with the transition. Everybody perform their own duties, covering basic tailor services besides selling sewing supplies, such as stitching buttons, alterations, seaming and zipper repairs.

Chinese knotted buttons are staple goods of the shop, all handmade by Villy and her mother. Colourful fabric strips are weaved into floral patterns, holding the collar in place by a knot and a loop. Usually found on traditional garments such as cheongsam, knotted buttons date back many centuries, with rich cultural heritage. The skills are passed down from Villy’s grandmother to her mother, and then her as the third generation. As knotted buttons fell out of style, this traditional skill may soon be forgotten.

Petaling Street and its surrounding areas, including Jalan Tun H.S. Lee and Jalan Sultan, is the main Chinese settlement during the early days of Kuala Lumpur, with 140 years of history. During her childhood, Villy would be at the shop after school, waiting for her parents to go home together. The staff would let her play around, and witnessed her growing up. Petaling Street is a bustling and friendly neighbourhood to Villy. Almost all shops in the area were previously run by Chinese merchants, there were many textile and clothing shops, as well as traditional herbal shops, hardware shops and food stalls. Some shops ceased operations due to lack of successors, while others rented their premises to foreigners, hence the Chinese cultural features in Petaling Street dwindled. Last year, Villy returned to this intimate shop and community, embarking on a new journey after being laid off.

A button may be tiny, but it is practical in fastening garments or as an accessory. Even though Petaling Street may have altered from the past, Dexon Button Shop remains low-key, holding on thanks to regular customers and craft hobbyists, forming intricate bonds in the same way buttons hold clothes together.

Text: Daniel Lim & Pua Hui Wen

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

COPYRIGHTS 2021 ECHINOIDEA SDN BHD

Winson Burger

Around 7A.M., a figure could be seen riding an old motorcycle which bore a metal case, slowly heading towards the junction between Pudu Integrated Commercial Complex (ICC Pudu) and Pudu Plaza, the vehicle is then propped beside a lamppost. Uncle Chai Tsim Luk opens the metal case and starts prepping the fresh ingredients purchased daily from the market: cutting sheets of meat jerky into strips, and topping up the empty container with meat floss. The charcoal inside the portable stove is already ignited, all the necessary preparations have been made. At 8A.M., Uncle Chai starts selling charcoal-grilled meat jerky and floss buns, till noon or sold out. 

Meat jerky and floss bun was a creative approach by meat jerky stores to promote consumption of meat jerky besides being a festive food during Chinese New Year. Affordable and tasty, substantial and convenient, meat jerky and floss bun was the hype of the 1960s and 70s. Hawkers seized the business opportunity and sprung up everywhere, popularizing the meat jerky and floss bun which then became a classic breakfast fare. 

Firstly, slice the bun horizontally, spread with butter, and grill until crispy and aromatic. Uncle Chai carefully trims the burnt bits away, and spreads more butter before adding fillings. He piles up the meat floss and a few cucumber slices, add a strip of jerky, and then squeeze some chilli sauce or ketchup based on customer preference. 

Uncle Chai hailed from Sentul, a born-and-bred KL-ite. During his youth, he worked as a movie projectionist, a deliveryman and various other jobs. In his hectic lifestyle, he fell in love with the common and affordable meat jerky and floss bun. He happened to make an acquaintance with a hawker whom he frequented, and started selling meat jerky and floss buns in the morning, after he finished his night shift at the cinema. When the cinema ceased operations, he became an itinerant hawker, with flexible work hours and locations. He works if the weather permits, and rests when it rains. 

The eye-catching yellow signboard is handwritten by Uncle Chai himself, who acquired a bold calligraphy style from decades of writing movie flyers at the cinema. Since the British colonization era, Malaysians have started to adopt English names. Uncle Chai took a liking to the name ‘Winson’, transliterating it into ‘everlasting victory’ in Chinese, also containing good hopes for his enterprise. In his younger days, he went around crowded places, such as housing areas in Cheras, Bukit Bintang, and Chow Kit road. As he grew frailer with age, he chose to set up a stall in a fixed spot at Imbi wet market, now relocated to ICC Pudu. 

Uncle Chai believes that good grooming is courtesy to others, therefore he always keeps up a neat and clean appearance. Sporting a short-sleeved shirt, trousers, and black leather shoes, he appears to be full of spirit despite being over 80 years old. Uncle Chai thoroughly enjoys his job, as working hours are short, and no abusive scolding by superiors involved. Over the past 40 years, most of his fellow hawkers either changed jobs or switched to using gas stoves, yet he sticks to using a cumbersome charcoal stove to maintain the authentic flavour. Even though ingredient costs continue to hike, he only implemented slight price increases. Now that fellow hawkers are selling at RM4 to RM5 per piece, Uncle Chai sells at RM3.30, the portions remain generous. A single man, he only needs to generate sufficient income to sustain himself, without having to worry about feeding a family.

Pursuing his passion for a career, Uncle Chai retains an upbeat attitude and enjoys an ordinary life. An old motorcycle and a custom-made metal case keeps him company in making ends meet. He is satisfied with what he has, and is honest and kind, reaping a comfortable lifestyle. 

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
音乐 Music : 《Nature》

COPYRIGHTS 2021 ECHINOIDEA SDN BHD

Resilience During the Covid-19 Pandemic

More than a year passed since the outbreak of Covid-19 and implementation of Movement Control Order (MCO), a life-changing roller coaster ride for everyone. From worrying about getting infected, lack of income, to gradually returning to work, and getting used to the new normal standard operating procedures (SOP), our dear 10 uncles and aunties remain optimistic. Regardless of the situation, life goes on, they put on a brave face and take strong strides forward.

During the first phase of MCO, most economic sectors ceased operations temporarily. Uncles and aunties took this opportunity to have a good rest, bonding with family members while staying at home. Leisure time can also be spent in a productive way, such as trying out new things and learning new skills. They work on keeping the mind active in order to avoid laziness and procrastination.

As the numbers of confirmed Covid-19 cases are reined in, and MCO rules eased, certain economic sectors are allowed to reopen with SOP compliance. Despite footfall decline due to various travel restrictions, as well as difficulty in forecasting consumer spending habits, this decision sparked hopes as they could escape from boredom and income dilemma. Even as uncles and aunties return to work with anticipation and anxiety, suffering from revenue losses, they intend to work as long as they could, and to improve gradually.

The spike in cases nearing Chinese New Year resulted in tightened MCO restrictions, wanderers were unable to return home for family reunion. Fighting the Covid-19 pandemic remains the top priority, therefore uncles and aunties had to suppress their familial longings. Each celebrate Chinese New Year at their current place of residence, gathering via videocalls. Even though they were unable to visit each other, social distancing does not cut off family relationships. An occasional phone call, a greeting, brings along warm wishes.

The Covid-19 pandemic brought upon changes in our daily lives, a constant battle is still being waged. Our ten dear uncles and aunties shift their life perspectives, accept responsibility in preventing the spread of Covid-19, and carry on with their various labours. Their perseverance in uncertain times is much admirable, patiently march towards the future with unwavering steps.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang / Michael Lerk
Video Editor : Evon Pang
Copywriter : Pua Hui Wen
Music : 《Romantic Piano》 / 《Beautiful Inspiring Piano With Strings》

COPYRIGHTS 2021 ECHINOIDEA SDN BHD

People’s Perspectives on Covid-19 and MCO

“I’m grateful for the continual support, otherwise my 40-year family legacy will end.”

Before successfully halting the spread of Covid-19 infections, Malaysia’s Movement Control Order (MCO) is continually being extended, albeit at different levels. It is unlikely the MCO will be fully lifted anytime soon, having a negative socioeconomic impact on the population. Over the past year, people struggled to make a living. Being involved in traditional trades, our 10 interviewees are disproportionately affected by the pandemic.

Be it decades-old family trades or entrepreneurship, our dear uncles and aunties formed strong social connections within their community. Some of them set up shop on the main street of their respective towns, their regular customers being familiar faces; some of them became time-honoured shops, attracting both local and foreign tourists. During MCO, formerly bustling streets emptied, footfall and traffic decreased. As restrictions eased, reopened businesses suffered huge decline in revenue; those still under extended temporary closure had no income at all.

The previously implemented vehicle passenger limit and interdistrict travel ban, alongside with roadblocks on major roads and highways, causing local residents to spend extra resources and time in commuting to work. Though effective in containing virus transmission across regions, the current interstate travel ban exerts substantial harm to various livelihoods of the populace. The lack of outstation tourists weakened economic activities of attraction towns, particularly local specialty foods and traditional handcrafts. In conjunction with festivals, those who work or study in other regions could not return to their hometown for family gatherings. Senior citizens who still dwell in rural places could only express their longing for family through phone calls.

The prevalence of smartphone use, as well as social media networks, has changed the way of human interaction and businesses. Products could be sold online without the necessity of a physical store. However, technological advancement has its shortcomings. There are a number of people who are technologically illiterate, online commerce is beyond their capabilities. Struggling to meet the dispatch time set by online selling platforms, and worrying about potential customers making enquiries in foreign languages, are challenges faced by one-person businesses. Moreover, most of the elderly are in semi-retirement, only working to pass time. They intend to work as long as they could, without expecting to make great profit.

Each community has a shared future, only by mutual help and care can we get rid of the dilemma caused by the pandemic. Dear uncles and aunties face setbacks with optimism, steadily march ahead while keeping hopes alive for a better tomorrow.

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 : 《Emotional Epic Movie 2》 / 《Simple Inspiring Piano》 / 《Piano》

COPYRIGHTS 2021 ECHINOIDEA SDN BHD

Well-being amid the Covid-19 Pandemic

“Since the implementation of MCO a year ago, times were somewhat hard. The most crucial thing now is being able to earn a living, and stay healthy.”

One year ago, the government declared a nationwide Movement Control Order (MCO) to curb the Covid-19 pandemic. Consequently, it aroused anxiety among common folks, as their daily toil either face strict restraints or temporary closure. Over the past year, the government tighten or loosen restrictions according to the rising or flattening of the infection curve. As the epidemic situations vary across all states, some people headed back to work under the new normal, while others are yet to resume their work.

10 interviewees, hailing from northern, central, and southern regions, each facing different challenges which we compiled into three short films. They work in different sectors, namely services, light manufacturing, and eateries, all being traditional trades severely affected by the pandemic. For instance, the ferry service between Negeri Sembilan and Selangor was suspended due to interstate travel ban, the ferryman felt helpless; others such as moisturising powder manufacturing, wooden clogs making, shoes repairing service, and eateries have a choice whether to operate or not, depending on the current regulations; whereas pineapple plantation, considered as basic needs, was least affected and operations were as usual.

This time around, even though lacking the warmth of face-to-face communication, they are still keen on sharing. We reunite with dear uncles and aunties via video chat, and listen to their past year’s journey, of which they had a lot on their minds. Their routine of life being disrupted, boredom at home proved to be tough. Even after resuming business in compliance with standard operating procedures (SOP), the reduced crowd caused a drastic drop in business volume.

The Covid-19 virus poses an invisible threat to public health, especially the elderly and people with weak immune system are at higher risk. Our dear uncles and aunties are aware that good personal hygiene habit is innegligible, hence taking actions to prevent the spread of the virus: wear face masks, wash hands regularly, practice social distancing. It is important to fulfill civic responsibility, for the sakes of families and neighbourhoods, although adapting to the new normal SOP is troublesome, they try to minimise outings and gatherings.

Social distancing may limit human interactions, however solicitude is always present. The transition from face-to-face communication to video chat may sometimes be interrupted by technical problems such as network connection error, lagging image, phone battery low etc., adding a fun touch to their adjustment to a different communication style. Getting in touch with them again after a long period of separation, enquiring about each other’s well-being, reminiscing fond memories, and enjoying tender affections.

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 : 《Sentimental》 / 《Romantic Wedding》 / 《Emotional Cinematic Trailer》

COPYRIGHTS 2021 ECHINOIDEA SDN BHD

Brailler Repair Technician

There are six keys on a metal-clad Braille typewriter (Brailler), each corresponding to a Braille dot. When keys are pressed, the stylus within the embossing head makes neat indentations on the paper. Braille is formatted in two parallel vertical lines of three dots each, roughly the size of human fingertips. Different dot combinations represent each alphabet and number, as well as equivalents for music, mathematical, and scientific symbols. This internationally used tactile text format is developed by French educator —— Louis Braille, and gained international recognition in mid-19th century.

In the workshop, Mr Raj Kumar s/o Subramaniam is engaged in repairing 20 Braillers from a special school for the blind in Johor. As the second-generation Brailler technician, he took over duties previously carried out by his father, Mr Subramaniam a/l Sengamalai, at the very same workshop, and even the same workbench, located in Malaysian Association of the Blind (MAB) complex. This is the only place throughout Malaysia which offers Brailler repairs, as well as providing training in repairs.

MAB is a nonprofit organization founded in 1951. Its quarters are located in Brickfields, Kuala Lumpur. Also known as “Little India”, Brickfields houses the largest vision-impaired community in Malaysia, with thousands currently residing in the area. Therefore tactile paving sidewalks and acoustic traffic signals are among the accessible facilities on civic streets. MAB is the first-established blind associations among several in Brickfields. Over the past seven decades, it provides the blind with education programmes, vocational training, and career opportunities in order for them to be self-sufficient.

There are three visual classifications recognized internationally: B1 (total blindness), B2 (partial vision of shadows and movement), and B3 (severe low vision/tunnel vision). With the aid of magnifiers or telescopic devices, those with B3 are able to read and study just like normal people. However those with B1 and B2 rely on Braille to read and write using the sense of touch. The Perkins Brailler® is popular and commonly used worldwide. Invented in the 1950s by the Perkins school for the blind in the United States, it is a typewriting instrument with precise design, portability, and durability.

In the 1960s, MAB received authorization from Perkins for Brailler sales and repairs. Back then, Mr Maniam, who initially joined MAB as printer and binder, had the opportunity to attend a month-long repair training workshop conducted by Perkins personnel, and obtained a good Brailler technician qualification. Throughout the past 50 years, he diligently handled nationwide Brailler maintenance and repair works, amounting to over 10,000 machines. On the other hand, Mr Maniam was invited to conduct Braille repairing workshop both locally and internationally, having been to Pakistan, Bangkok, and Bangladesh.

The main layout of a Brailler are paper levers, paper rollers, a carriage which moves the embossing head, and nine keys which stand for six Braille dots, spacebar, line spacing, and backspace. There are several tiny components within the Brailler, which may be damaged by improper usage or a fall. The most common problems are wear and tear, minor incidents such as broken springs will require replacement; major incidents such as a cracked roller will require the Brailler to be dismantled in order to identify the problem and perform repairs. General maintenance help to keep the Brailler clean and prevent difficulties, just by taking out the cover, brush away dust and cobwebs, and then lubricate.

Upon Mr Maniam’s retirement eight years ago, Mr Raj decided to succeed him. Mr Raj often followed his father to work, and sparked an interest in mechanical repairs. He took over after having attended a two-week workshop organized by Perkins. Mr Raj enjoys overcoming the challenges encountered in Brailler repairs. Occasionally he helps to repair guiding sticks in his spare time. Besides that, he operates a thermoform machine to make tactile graphics for blind textbooks.

Both Mr Maniam and Mr Raj take pride in servicing the blind community, and the blinds are familiar with the corner workshop on the second floor of MAB complex. Braille opened the doors of knowledge to all those who cannot see. Even though advanced technology may offer convenience for the vision-impaired, Braille could not be replaced as the main channel of communication. The click-clack sound of Braillers will still resound in MAB.

Malaysian Association for the Blind
03-2272 2677
www.mab.org.my
www.facebook.com/mabmalaysia
www.facebook.com/mablind.page
www.instagram.com/malaysianassoc.fortheblind/

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 : 《Simple Melody Piano》

COPYRIGHTS 2021 ECHINOIDEA SDN BHD

Suriaku Children’s Protection Society – Lisa Hew

“I do not mind having to forego or give up anything, I just want the best for the children. That is the only thing I can do for them.”

Hundreds of colourful photographs lined the entire staircase, from the ground floor towards the first floor, exhibiting precious moments Lisa spent with her children over the past two decades. Now in her forties, Lisa has fostered and legally adopted 20 children, bringing them up alongside three of her own. She shouldered the huge responsibility of accompanying and supervising them, providing them with a beloved home and legal identity. 

Cheerful and outgoing Lisa gets along favourably with people of all ages, always regarded as a sister. Being born into a poor family, Lisa is more mature than her peers. Her father passed away when she was 13 years old, then she earned a living by tutoring kids in her neighbourhood. After graduating from high school, she worked while completing secretarial training. However, the dull work did not suit her lively personality, therefore she went to teach kindergarten, and obtained a childcare centre license through furthering her studies. In 2000, together with her 6-month-old son, Lisa rented a house to start her first childcare centre.

Apart from enterprise operations, Lisa is active in charity work. She volunteers for a number of charity homes, as well as the Social Welfare Department, where she assists children and the elderly in applications for aid. Lisa is also proactive in charity bazaars, managing and arranging donated materials for the needy, not to mention casket donation. Mocking herself as inquisitive and hyperactive, whenever Lisa comes across begging elderly or abandoned babies, she brings them to the police station to lodge reports. Then she brings them to the hospital for a health check, and gets the Social Welfare Department to make necessary follow-up arrangements. She firmly believes and hopes that children will grow up in a loving environment, with good upbringing and education, to be their own masters.

The first incidence of Lisa’s adopted children was 20 years ago, involving an in-home daycare child among others in her childcare centre, whose parents vanished months after entrusting their 1-month-old baby to the centre. Lisa lodged a police report, and decided to continue taking care of the child after lack of follow-up. She thought: since I run a childcare centre, it is only another mouth to feed, no big deal. She ended up legally adopting the child.

As children are continually being abandoned at her doorstep, some suffered domestic abuse while others have parents who could not provide for them, Lisa took them in with open arms. Gradually realizing that cruel reality results in such social issues, she opened a bank account dedicated to charity works, depositing her earnings and donations from her friends to help vulnerable children and elderly. She also helps stateless people and penniless families, so that they have means of surviving.

After toiling for 20 years, and most of her kids being grown up, Lisa decided to close all three of her childcare centres towards the end of 2019, retaining the site in Serdang as a warehouse to store donated materials pending transfer to wherever needed. Following several months of semi-retirement, with her son’s encouragement, her charity work over the years materialized into the founding of Suriaku Children’s Protection Society in April 2020. The concept being a temporary shelter for the needy in their period of transition, where they reintegrate into society after solving problems which they faced. Suriaku is an asylum, a donated goods hub, the outcome of Lisa’s 20 years of volunteering.

Lisa aspires to expand Suriaku across all Malaysian states, in order to benefit more needful folk. She shared her vision with the Social Welfare Department, hoping to attract more good Samaritans to join in the effort. Apart from that, Lisa intends to undertake law studies, after which she could provide direct assistance to the disadvantaged community, especially female victims of intimidation and domestic violence. Instead of superficial support which dissolved after a while, their concerns could be thoroughly addressed.

Even though no longer having to rush around her childcare centres, her children, and various government offices, Lisa retains her passion towards life and its surroundings. Her kind acts and attentions lessened the burdens of the disadvantaged community. Lisa shines like a blazing flame, lighting the path for the needful, providing them a shelter full of love and warmth.

Suriaku Children’s Protection Society
Persatuan Perlindungan Kanak-Kanak Suriaku Selangor
No. 1633, Jalan SK 11/3,
43300, Seri Kembangan,
Selangor

Suriaku Children’s Protection Society Facebook:
https://www.facebook.com/lisahewcharitywork

Lisa Hew Facebook:
https://www.facebook.com/TaskaSuriaku

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Drone : Daniel Lim
Video Editor : Amelia Lim
Production Assistant : Michael Lerk
Music : 《Romantic Piano》

COPYRIGHTS 2021 ECHINOIDEA SDN BHD

Southern Bakery

A golden cylinder with circular coil-shaped curves similar to a helical spring, “spring bread” is thus nicknamed. After cutting into ½inch-thick slices, its fluffy white texture is revealed, along with mouthwatering aroma. The mouthfeel of “spring bread” is cotton-soft, delicious just on its own or paired with fillings such as butter and kaya, eggs, ice-cream, or even made into hamburgers.

Located at Jalan Pudu in Kuala Lumpur, Southern Bakery is established for over 60 years, the only long-standing bakery in Pudu area, containing many locals’ unforgettable memories linked to childhood favourite foods. While baking, the bread aroma flows throughout the shop, attracting the attention of passer-bys. Regular customers would linger around the shop in advance, so that they could purchase the bread freshly out of the oven. As “spring bread” is rarely seen nowadays, most customers forgotten about its existence. Some customers come across it by chance and bought a few due to indulging in reminiscence.

The unique appearance of “spring bread” brought upon various nicknames: pillow bread, lantern bread, or bamboo-shaped bread, thanks to the customized cast-iron tins. The tins were purchased during the British colonization era by the founder Mr Han Chok Toon, extremely durable considering their daily usage for decades. The shaped bread dough is inserted into the two-cavity bread tin, then covered and bolted to bake. After that, the tin is unbolted and gently tapped on the workbench to release the bread. The handful of such tins in Southern Bakery are rare and precious, bearing witness to the past while continuing the legacy of “spring bread”.

The current second-generation owner Auntie Han Jee Nee is born into a family of bakers. Her grandfather ran a bakery in Singapore, and her parents used to help in the family business until mid-1950’s, when they moved to Pudu and founded Southern Bakery at Jalan Pasar together with two partners. Apart from “spring bread” made in cast-iron tins, the bakery also offers down-to-earth Hainanese bread, fist-sized plain buns, and French baguette etc. Their widely popular signature coconut bun is filled with freshly desiccated coconut, without any trace of palm sugar, a secret recipe passed on by Auntie Han’s mother.

In the earlier days, due to the bakery’s close proximity to Star cinema, Metropole cinema, and Majestic cinema, when movie showtimes are over, the bakery was crowded by people buying bread for their next day’s breakfast. At its prime during the 1960’s-70’s, there were 12 staff rotating through morning and night shifts to produce freshly made bread, which were not only sold in the bakery, but also through food trucks and hawkers, and supply to hotels and restaurants. In 1993, Auntie Han and her husband Uncle Law Hong Cheng took over the reins from her ageing father, who passed away the following year.

As more chain bakeries entered the scene in Kuala Lumpur, customers are attracted by fancy gimmicks, packaging and designs. Even so, Auntie Han and Uncle Law did not choose to take a radical approach. Instead, they focus on maintaining the quality of their breads, persisting in producing true authentic flavours. Initially the bakery only offers a few types of bread, until the addition of red bean buns, butter buns, chicken floss buns, and peanut buns in recent years due to customer demands. Currently they work on a small scale, only baking once per day, therefore the quantity of bread produced is very limited, especially “spring bread”.

Auntie Han and Uncle Law took scrupulous care of Southern Bakery for decades, although their business model is getting outdated, they remain calm despite the challenges. Business expansion is not easy, requiring experience, labour, and sufficient capital. Taking things easy, they keep their selling prices low and affordable, hence customers in the neighbourhood continually support them. When they relocated from Jalan Pasar to Jalan Pudu in 2015 due to rental issues, regular customers have no trouble tracing their whereabouts.

Nestled in a busy city, fast-paced lifestyle and immense social pressure did not cause negative impact to Southern Bakery. Auntie Han and Uncle Law tranquilly enjoy a slow-paced lifestyle, and keep on producing simple handmade traditional breads. Focus on the good, and stay happy.

Southern Bakery
03-9221 5781
No. 393, Jalan Pudu, 55200 Kuala Lumpur

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 : Atmospheric Inspiring Piano

COPYRIGHTS 2020 ECHINOIDEA SDN BHD

Hainanese Boiled Duck

In a corner of the light and bright kitchen, red-hot charcoal burning in the cement stove turns into gray ash. A free-range duck, cleaned thoroughly, with its feathers all plucked and entails removed, is trussed and ready to be cooked. As the water in the cast iron wok boils, an hour-long hot bath awaits the duck, after which the Hainanese boiled duck is born.

Pang Yok Sin, one of the school directors of Port Dickson Chung Hua High School, is sweating profusely while cooking, busy controlling the temperature of the charcoal stove and the doneness of the food, with assistance from his wife. After soaking the duck in boiling water, rotating it at intervals while pouring boiling water over its flesh to ensure even heating and doneness, the cooked duck is removed from heat to cool before being cut up and served. The remaining soup stock is the essence of the duck, and can be used to cook fragrance duck rice, blanch vegetables, make essential condiments, or even cook zucchini soup. Uncle Pang and wife conjure up a tableful of authentic Hainanese dishes while demonstrating the virtue of thrift.

The specialty of Hainanese dishes focus on fresh ingredients and their original tastes. The four classic dishes being: WénChāng chicken, JiāJī duck, DōngShān mutton, and HéLè crab; all were named after their cities of origin. Among them, the traditional way of preparing WénChāng chicken and JiāJī duck is by boiling, to preserve the tender meat texture of poultry. During the global mass migration in the 20th century, many Hainanese forefathers settled down in Malaysia, simple Hainanese dishes such as boiled chicken and chicken rice became popular. However, authentic Hainanese boiled duck and duck rice balls are rarely found in local restaurants. Uncle Pang is only able to savour these upon visiting his eldest brother or paying respects to his ancestors in QióngHǎi city.

Boiled duck is easy to cook, the challenge lies in seeking a suitable duck. JiāJī duck, commonly known as “foreign” or mule duck, is a hybrid of muscovy and common duck, and the breed was said to be brought in from Malaysia to JiāJī town in QióngHǎi city some 300 years ago. The features of mule ducks are a stout body and shanks, with white and black feathers which are extra long at the wings and tail. Mule ducks are allowed free range for two months, and then force-fed for a month. Therefore the duck has thin skin and soft bones, its meat high in protein but low in fat, best boiled to showcase the tender texture. The Malaysian government discourages home poultry breeding due to hygiene reasons, yet the duck available in supermarkets are unpalatable, so mule ducks are hard to come by.

With great difficulty to secure a suitable duck, Uncle Pang endeavoured to retain the natural taste of the duck. Firstly, clean the duck of feathers and entrails, rub it over with salt and flour, then blanch it. Prior to boiling, the duck is stuffed with equal portions of ginger, garlic, and shallots mixed with salt. It is then trussed to ease rotating. Controlling the charcoal stove temperature at a simmer requires patience and skills, so that the duck is cooked evenly. The remaining ginger, garlic, and shallots are then stir-fried, drizzled with the rich duck stock, enhancing flavours by adding lime, vinegar, or chilli. Such is the preparation of condiments to complement the dish.

Even though it has been decades since Uncle Pang last cooked this traditional dish, the steps are deeply ingrained in his mind, particularly the charcoal stove brought back fond childhood memories of cooking together with his parents and siblings. The open kitchen doubles as a dining hall where the entire family gather happily. Zucchini is planted in the backyard, easily available to be plucked and cooked into soup whenever the family is having boiled duck, the succulent zucchini is packed with yummy duck aroma.

The simple yet delicious boiled duck and various derivative dishes reflect the strong emotional bonds in Hainanese dishes. The elder generations taste familial attachment, while the younger generations chew upon cultural heritage. Uncle Pang who is of advanced age, not only took pleasure in cooking, but also proactively promotes traditional native cuisine.

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 : The Romantic

COPYRIGHTS 2020 ECHINOIDEA SDN BHD