Biscuit Shop in Kajang

More than fifty huge glass jars with red lids, and metal tins neatly arranged on metal shelves, from low to high, layer by layer, containing a wide variety of traditional biscuits and snacks, in a dazzling array of nearly a hundred flavours. Kwong Sang Woh, located in Kajang’s old town, has been in business since 1907, staying in the same address for over a century, retaining the brick arcade architecture. 87-year-old Siew Pak Chong is the second generation owner, still quick-witted and alert despite his old age. He is a fixture at the shop counter, where he collects payments or chit-chat with his friends. 

Originally a grocery store, Kwong Sang Woh mainly sells daily supplies, and also a few biscuits. Since his son Siew Zi Kin (transliteration) and daughter-in-law Tan Bee Kien took over the reins, the shop gradually underwent a series of changes to specialize in selling traditional biscuits, their means of surviving business hardships faced by traditional grocery stores. Their customer base has also expanded outside ethnic Chinese to include other races such as Malays and Indians, and they are always busy. 

The golden era of grocery stores dated back in the 1950’s and 60’s, where you could find one almost everywhere, be it hustling streets or remote villages. Besides providing day-to-day goods, grocery stores also function as a uniting spot for the community to exchange information and build relationships.

With the rapid economic growth and changes in the consumer market, dawns the elimination of traditional grocery stores. Chain hypermarkets, supermarkets, and mini marts spring up in residential neighbourhoods like mushrooms after the rain, dealing a heavy blow to traditional grocery stores. How would traditional grocery stores stand against pressure from the market segment, internet, monopolization, and operation difficulties, would be a topic worth exploring.

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 : Aardvark Sunrise from Felt Music

COPYRIGHTS 2019 ECHINOIDEA SDN BHD

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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

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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

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