Ancient Guanyin Temple in Kuala Kubu Bharu

Viewing from over the top, lush green grass and hills stretch and arch, a narrow riverside passage links from the main road to a tranquil place, which is the Ancient Guanyin Temple. Situated just a few kilometres outside of Kuala Kubu Bharu, the Ancient Guanyin Temple has been based here for over a century, went through transitions, and even once left to erode by weather. Presently, the temple is surrounded by lavish trees, on its right side is a pond and a footpath, a peaceful environment with antique buildings. 

Ancient Guanyin Temple of Kuala Kubu Bharu (formerly known as Yueshan Guanyin Temple) was built in the autumn of 1904. As the founder of Kek Lok Si Temple in Penang, when the venerable benevolence Beow Lean and his follower benevolence Sian Kheng, were making preparations to build the Kek Lok Si temple, Kuala Kubu Lama became a resting point during their frequent travels between Penang and Kuala Lumpur. As the opportunity arises, benevolence Sian Kheng decided to obtain a spot here to build a branch of Kek Lok Si. Due to the temple’s location in higher terrain surrounded by hills, it was named Yueshan Guanyin Temple, derived from the two words making up the word of Yue: Qiu, and Shan, meaning tall mountains. On a side note, Penang’s Kek Lok Si is located on a hill shaped like a flying crane, hence after building the temple it was named “Huock San”, both correlating to each other. 

Since the Ancient Guanyin Temple opened its doors a century ago, it has undergone various changes and suffered several alterations. In 1926 when Kuala Kubu Lama was flooded, almost the entire town was engulfed. Luckily the ancient temple was built on a high slope, and remained safe alongside another mosque. They were not affected by the calamity, thus the villagers sought shelter in the temple. Afterwards, the Japanese occupation brought upon bloodshed, the villagers temporarily lived at the temple to avoid the massacre. Post-war, political turmoil caused the British colonial government to declare a national state of emergency, the ancient temple and its surrounding areas were marked as restricted areas to prevent local inhabitants from reaching out to Malayan communists. Therefore, the villagers moved the Guanyin and Buddha statues into the new village, where they constructed another temple for worshipment. The ancient temple was left to ruin, and slowly forgotten.

Until the 1980’s, the villagers found what remained of the ancient temple amidst rubble, hence a committee was set up to rebuild and develop the temple together with Kek Lok Si in Penang. Repairs were twice carried out, in 1988 and 1994 respectively. In 1994, chief abbot of Kek Lok Si, the Venerable Da Neng took over as second abbot of the rebuilt Yueshan Guanyin temple, and renamed it to Ancient Guanyin Temple.

As the saying goes, things will get better over time, to date the Ancient Guanyin Temple still maintains its original ancient appearance and valuable relics such as an ancient mortar, a copper bell, the entrance etc. The lush greenery and rippling river surrounding the ancient temple generates a heavenly vibe. Crisp bell ringing pierce the hollow mortality, bringing people back to nature, to cleanse each heart from weariness and misadventure. 

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
Production Assistant : Michael Lerk
Video Editor : Michael Lerk
Music : Reflective Waters from Felt Music

COPYRIGHTS 2019 ECHINOIDEA SDN BHD

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Funeral Volunteer – Mr Tan Sew Sewan

Hainanese chicken chop, Hainanese stir-fried mee, Hainanese bread are served in turn, munching slowly to feel the new scene brought on by a clash of food and beverage cultures, as well as the inconspicuous efforts of the second generation owner in contributing to the local community, all at this well-known shop of ninety odd years in Kuala Kubu Bharu – Kedai Makanan Hailam Sun Sun Nam Cheong. 

Substituting grilling chicken chop with deep frying, replacing salad with peas and onion, the idea of starch sauce stemming from mushroom gravy, drenching the chicken chop, adding in a clump of familiar french fries, and ta-da! An exclusive western-Hainanese dish sure to win over taste buds is ready. This family recipe was improvised by the current owner (the second generation) Mr Tan’s father, who in the past had migrated overseas to Malaya with his fellow Hainanese friends. He used to be a chef for the British, and utilised his culinary talents to concoct the dish to suit the palate of locals, thus creating this Asian fusion chicken chop.

During that era, the veteran Chinese immigrants led a hard life in Malaya, struggling in every stage. The senior Mr Tan, who was from Wenchang Province in Hainan Island, never neglect to show brotherly affection and care towards his fellow hometowners, by receiving them in Kedai Makanan Hailam Nam Cheong (the predecessor of Sun Sun Nam Cheong), his shop in Kuala Kubu Lama. He even taught them the skills of making coffee and cooking, so that they have sufficient skills to make a living. After almost a century, Mr Tan still lives up to his father’s benevolent spirit, as he has close rapport with the local jurisdiction, he employs ex-convicts from time to time, shredding their stereotypical impressions, thus allowing them an opportunity to rehabilitate and integrate into society.

The walls of Sun Sun Nam Cheong are full with both commendation and appreciation certificates, issued by units of authority such as the police, the fire and rescue department, old folks home, and shelter homes etc. These are a token of gratefulness towards Mr Tan Sew Sewan on his good Samaritan acts, including volunteering to bury the dead. During thirty odd years, Mr Tan and a few other volunteers buried hundreds of the deceased, mostly lonely old folk, disabled persons, and the mentally ill from shelter homes.

Within the period Mr Tan worked as a volunteer, he noticed some difficulties in handling the corpses from shelter homes and old folks homes, as they were neglected by the society. They had no family or relatives to claim their remains, and it is inadvisable to store them long-term in the mortuary. In the end, these dead bodies were not properly dealt with, causing mass burial incidents and soil erosion in the graveyard after raining, which attracted wild animals, an extremely shocking situation to behold.

From the initial dread upon entering the autopsy ward, to striving for land to construct a burial ground, within the past thirty years, Mr Tan discreetly persisted to lay the departed to rest, amidst the vicissitudes as well as sentiments of life. In his possession are numerous logbooks bearing explicit records of funerals held for dead bodies, such as name, death date, location of the grave, and some photos. Sometimes he also receives enquiries from families trying to trace their long-lost relatives. Between heaven and earth, perhaps there were invisible dots subconsciously connecting yearning minds.

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 : Arms of Heaven

COPYRIGHTS 2019 ECHINOIDEA SDN BHD

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Teng Wun Bakery & Confectionery

The outmoded layout of the shop, with classical glass displays on either side, coral colours contrasting the white walls, highlighting the shop’s vintage appearance. Apart from two coral red shutters, there were no conventional doors, exposing full view of the shop’s unsophiscated style. Freshly out of the oven, the kaya puffs emit wafts of aroma. For donkey’s years, relentlessly making fresh kaya puffs in-house from scratch on a daily basis, with no additional preservatives, this is what makes Teng Wun Bakery and Confectionery popular with locals and a must-try for tourists.

Forty years ago (in 1979), Hoo Jee Suan and his wife leased the shop lot and partitioned the shop front into two: on the right is a female salon managed by Mrs Hoo, whereas on the left Mr Hoo bakes pastries and cakes to sell. Husband and wife worked hard together to make a living, as life is not easy back then. In the early days of the startup, he only baked cakes and bread. The favourable kaya puffs was afterwards learned from his father-in-law who runs a Hainanese coffee shop, as a result of several improvisations, the current version of crispy and fragrant kaya puff was introduced.

In the small town of Kuala Kubu Bharu where Hakkanese made up the majority, Mr Hoo was a true-bred Hainanese who migrated southwards to Malaya when he was 12 years old, and adopted his foster family’s surname “Hoo” instead of his birth family name “Yun”. Mr Hoo was born in Kuala Selangor, but spent most of his childhood years in Hainan, China. When the liberation war broke out on Hainan Island, civilants fell into poverty, rice and cassava were their only food. As the health of Mr Hoo’s birth parents deteriorated, they entrusted his elder sister who got married in Malaysia to bring him out of Hainan Island. That was in the second year of Malaysia’s gaining independence.

Under his sister’s arrangements, Mr Hoo embarked on a vessel setting sail to Malaysia. It was perilous to travel by sea in those days, as it took about one week to disembark at Singapore, and continue the journey northwards to Kuala Kubu Bharu. Having endured hardships, he understood that survival is undoubtedly difficult, the only way to face the ups and downs of life is by being practical and self-sufficient.

The meaning behind the brand “the rising sun a scarlet spot among the clouds” not only illustrates the beauty of dawn, it also aptly describes Mr Hoo and his past 73 years.

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 : Tenderness from Bensound

COPYRIGHTS 2019 ECHINOIDEA SDN BHD

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