UNINESS – Page 7 – Together we unfold Malaysian local cultures.

Cockles in Pasir Penambang

Cockles are indispensable in mouthwatering dishes like sour and spicy assam laksa, rich and redolent curry mee, as well as aromatic and delicious char kuey teow. Its tender flesh has the glowing scarlet of blood, tasty to eat whether simply being boiled or stir-fried in spicy sauce. However, cockle farming is an industry with high risk levels and dependent on ecological environment. Pasir Penambang, a century-old Chinese fishing village located at the western part of Selangor, was famous for cockle farming in the 1990’s, also renowned for its abundance of fresh seafood and marine products.

Pasir Penambang has natural advantages in soil characteristics, with muddy seabanks along the coast, brackish water which is a mixture of freshwater and seawater, as well as plentiful planktonic organisms for cockles to feed on, therefore an ideal breeding ground for juvenile cockles. In addition, diligent care by breeders helped ensure high survival rates as well as plumpness, the breeding scale and output is preceded only by “the capital of cockles” Kuala Sepetang in Perak. In contrast to Kuala Sepetang which mainly exports outstation and overseas, the cockles of Pasir Penambang only cater for local wet markets.

Having started out as a fisherman since 9 years old, then turned to cockle farming in 1989, Mr Kok Chong Beng (transliteration) is an authority figure in blood cockle farming techniques around Pasir Penambang and even within West Malaysia. Ten years after his retirement, Mr Kok still talks excitedly about blood cockles while sharing his experience in managing breeding sites throughout the years. From juvenile to adult, it takes 14 to 18 months for cockles to mature, in the meantime periodical checks are performed on their growth status, as well as dispersing clustered cockles.

The insightful Mr Kok acknowledged that in order to be profitable, the survival rates of cockles should be at a minimum of 30%. A fruitful harvest combining quantity and quality ensures impressive profitability. The pinnacle of Pasir Penambang cockle yield was 1995 with an annual supply of 40,000 tonnes, yet steeply declined to around 3,000 tonnes in 2015. Back in the glorious 90’s there were dozens of family-run cockle farms in Pasir Penambang, now only a handful remain.

In recent years, marine pollution such as plastic waste and chemical contamination caused severe harm to the survival of cockles, huge amounts of mud and debris from sea-based construction are washed into breeding sites causing cockles to die from suffocation. Climate changes also raise risks faced in cockle farming, for instance the tsunami which occurred towards the end of 2004 not only brought upon stormy waves but also seabed displacement and erosion, inducing mortality rates of cockles. Moreover, natural cockle spawn are getting increasingly difficult to come across, breeders are forced to import cockle spawn from neighbouring countries, resulting in mortality events due to inability to acclimatize hence unfortunate loss of capital.

As rising breeding costs induced soaring market price of blood cockles, profiteering occurred through illegal fishing and smuggling, dealing yet another heavy blow to cockle breeders. Suffering from dwindling supplies and severe losses, several cockle breeders across Malaysia chose to switch career paths or close down. Mr Low Kock Seong who continued to strive despite facing various challenges, had to do everything on his own in order to reduce operation costs. Being 42 years old, he is already the youngest cockle breeder in Pasir Penambang.

Once illustrious, cockle farming in Pasir Penambang met with inescapable complications, how would cockle breeders cope with unpredictable possibilities and threats? Dubious whether they could or not prevail, as cockles become increasingly rare, the future of the cockle farming industry is like a candle flickering in the wind, glimmering with uncertainty.

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 : Michael Lerk
Production Assistant : Michael Lerk
Music : For A Moment from YouTube

COPYRIGHTS 2020 ECHINOIDEA SDN BHD

Sang Lee Ironsmith

In the row of shops on the main street of Simpang Renggam, two ancient wooden shophouses stood out among numerous cement shophouses. Within the wooden shophouse on the left, charcoal ash could be seen floating in the air, alongside with the raucous ringing of hammering iron and sparks flying. Sometimes the ironsmith Mr Lee Sek Seng could be heard playing the erhu or singing folk songs. This is Sang Lee Ironsmith, ran by master Lee with about 60 years of experience, forging sharp and durable knives for the townspeople, as well as playing melodious music on the erhu. His shop name implies prosperity from making iron knives with unrivalled sharpness therefore being the king of shops, such is his expectations when setting up shop. The rustic original interior and furnishings are well maintained over the decades, the mottled plank walls bearing witness to master Lee’s toil in life.

The smithing process is tedious, involving hammering the iron into shape in front of a forge blazing at high temperatures, therefore the prerequisite of being an ironsmith is good physical strength. 75-year-old master Lee is as fit as a fiddle, conversing in a lively manner, playing the erhu or singing during his free time to relieve stress. Master Lee is born in China, following in his father’s footsteps to make a living at Malaysia in 1958, picking up the trade of ironsmithing together with his elder brother. After serving eight years of apprenticeship, he set up his own shop when he was 25 years old, having market foresight to settle down in Simpang Renggam where the fast-growing local agricultural sector brought upon demands for iron tools.

Common tools which master Lee forged include palm harvesting sickles and curved rubber tapping knives. Coincidental with the advance of pineapple plantation in Simpang Renggam, he tailor-made three types of special tools to suit workers’ requirements —— long knives for slashing the tapered pineapple tree leaves, short knives for harvesting pineapples, and bullet-shaped digging tools for planting pineapple shoots. According to the workers’ description and requirements, master Lee manufactured lightweight and suitable tools so that they could perform their duties with ease. These special tools attracted workers from neighbouring regions such as Pekan Nanas who purposely came to purchase.

Music is an inseparable part of master Lee’s life, be it erhu or singing, he never gave up pursuing his interests. He learnt the basics of erhu from his father, and actively joined the Chinese orchestra organized by Simpang Renggam Welfare and Sports Association. Even though the orchestra inevitably disbanded due to constant loss of members, master Lee keep on practicing. Concurrently he is one of the founders of the Simpang Renggam Song Club. Passionate about singing, he sings Hakka folk songs inspired by those sang by hometown neighbours during his childhood. Being without opportunity to receive professional guidance, he attempts his own adaptations, showing his passion.

Mastery in ironsmithing and music is not gained overnight, but through experience acquired over the years. Master Lee’s attitude towards life is full of enthusiasm and patience, consistently learning and improving himself. The clang of hammer striking iron, sentimental erhu melodies, and canorous folk songs harmonize together in the symphony of master Lee’s life.

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 : Moondrops

COPYRIGHTS 2020 ECHINOIDEA SDN BHD

Aw Pottery

Driving along Federal Route 1, the oldest highway in Peninsular Malaysia, while passing by Machap, an eye-catching colourful castle-like building stands at the roadside. Both its interior and exterior are ornamented with vibrant ceramic pieces arranged in floral designs, a gorgeous restroom offering convenience to travellers passing by on their long journeys. Established 70 years ago, Aw Pottery Studio occupies about an acre, ceramic products are sighted everywhere, in the garden, restroom, workshop, till the showroom, the entire site is full of artsy feel.

Mr Albert Aw is one of Aw Pottery Studio’s current proprietors, his father the late Mr Aw Eng Kwang being the founder. Born in a family of potters, the late Mr Aw mastered the family trade as well as the architecture of wood-fired kilns from a young age. As he migrated southwards from TeoChew to Malaya during World War II in search of a living wage, he chose to settle down in Machap which has rich clay soil. Utilizing the abundant natural resources and his own skills, he built a pottery kingdom alongside the spectacular restroom with brightly-hued ceramics.

The range of colours projected on ceramic pieces are not from the clay itself, but a vitreous substance applied on the surface of unburnt earthenware. The glaze is made up of various minerals mixed together at a certain ratio, and then brushed onto the semi-completed ceramic ware. After the kiln firing process, the glaze will be fused onto the ceramic. Glazing is crucial in adding colour as well as increasing density in order for the ceramic to be more durable and attractive. On the other hand, unglazed ceramics such as flowerpots are porous, allowing water and air movement through the sides of the pot. Initially, the glaze was made from wood or rice bran ashes, nowadays powdered feldspar, limestone or granite are used with the addition of chemicals to lower their melting point. The mixture of different minerals result in different colours after chemical reactions during kiln firing.

In coincidence with the rubber industry spurt in Peninsular Malaya back in 1949-50, Aw Pottery Studio started out manufacturing ceramic latex cups. Ever since, the pottery studio developed into supplying multi-coloured ceramic ware to restaurants and hotels. At its prime between 1960-70, Aw Pottery Studio employed up to 200 employees, working together in an orderly manner. Having the upper hand, the late Mr Aw exported ceramic ware overseas, at the same time gradually shifting the main production line into China due to considerations in environment and other factors. Furthermore, the entire family emigrated to the United States in the 80’s.

Apart from his commitment in advancing the pottery industry, the late Mr Aw was also a talented sculptor, having joined and organized exhibitions in Singapore and Kuala Lumpur. His artworks are being exhibited in museums, among them his masterpiece, the bust of Tunku Abdul Rahman. In remembrance of the late Mr Aw, his daughter Miss Aw Lee Lang set up a museum in the studio grounds to showcase his remaining sculpture works, including a replica of his masterpiece.

At present the Machap studio is still in operation, however business is not as good as before, and even facing staff shortage, only a handful of senior staff remain on duty. A few years ago, Mr Albert’s youngest sister Miss Aw Lee Lang returned to Malaysia to restore and rebrand Aw Pottery Studio, promoting ceramic works as well as offering opportunities for the general public to experience hands-on pottery lessons where they may bring their handicraft home.

From utensils to artworks, Aw Pottery Studio’s journey of transformation depicts the innovative spirit across two generations in their pursuit of living culture and beauty. Through making pottery, one may slow down their hectic lifestyle to relax, finding pleasure in creating pretty and functional ceramic ware using their own hands. Succeeding their late father’s passion in pottery, the second generation of the Aw family revived Aw Pottery Studio to restore its former glory.

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 : Angels Dream

COPYRIGHTS 2020 ECHINOIDEA SDN BHD

Fang Hui Coffee Shop

Peninsular Plantation Pineapple Estate at Simpang Renggam was pioneered in 1954, by philanthropist Tan Sri Lee Kong Chian under Lee Rubber Co (Pte) Ltd (formerly known as Nam Aik), cultivating up to 400,000 pineapple plants on over 6,000 acres of land. Pineapple planting was among the main source of income for the population in the area, during the 60’s economic boom, hundreds of plantation workers were being employed, not only local villagers but also labourers brought in from neighbouring regions. At the crack of dawn, as workers make their way to work via the narrow mud road, they inhale rich coffee scent wafting from Fang Hui Coffee Shop located within the plantation.

Being the largest scaled pineapple estate of the nation, the owner of Peninsular Plantation took efforts to make sure that workers from outstation could live at ease in this remote land, hence allocating part of the plantation land for building hostels, a school, temples, and shops, shaping a small yet complete neighbourhood. With their welfare being well taken care of, most workers are willing to settle down and secure work in the plantation while living in a helpful and harmonious community.

Among the two rows of old shops in Peninsular Plantation, Fang Hui Coffee Shop has been in operation since the pioneering of the pineapple estate, managed by two generations of the Wong family for over half a century, without being sold. The shop name “Fang Hui” literally means coffee aroma wafting throughout the plantation. 61-year-old Wong Swee Wan is the second-generation heir, who grew up and spent the better part of his life in the coffee shop operated by his father, from being a student to getting married and having children, he relied on inherited coffee-making skills and the shop in raising his four children.

The smooth and rich Hainanese coffee is made using pure white coffee beans specially roasted by Uncle Wong’s friend, processed without the addition of condiments such as butter or sugar. The homemade kaya sandwiched between crispy charcoal-toasted bread is personally cooked with care by Uncle Wong on his weekly day off, promising the best taste and quality. Regular customers could order takeaway coffees in metal tins instead of common plastic bags, which is an amusing sight. Apart from that, Uncle Wong also sells fresh fruits such as pineapples and guavas in his coffee shop.

Unlike most coffee shops in town, Fang Hui is situated within the plantation, not likely to be passed by unless going in or out of the pineapple estate. Initially the coffee shop catered for staff to have tea during their break time, familiar plantation supervisors show up daily regardless of the weather. Now that there are fewer Chinese workers and more foreign workers, other shops either close down or sell-off, however the coffee shop operation is not affected. To date, Fang Hui retains its simple and traditional style and features, for instance the original signboard with 60 years of history, as well as rarely seen classical heavy wooden plank shutters which Uncle Wong and his wife need to cooperate to move them aside one-by-one during opening, then place them back during closing.

Take a seat in the classical shop front, take a sip of the Hainanese coffee made by Uncle Wong, savour not only the rich aroma but also the unique sensation of life in the plantation.

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 : Michael Lerk
Production Assistant : Michael Lerk
Music : Happy Memories from FeltMusic

COPYRIGHTS 2020 ECHINOIDEA SDN BHD

Yuen Choon Rattan

Utilising raw materials available locally, amid semi-completed and woven rattan products, long, thin rattan strips are neatly arranged on the floor. In the workspace, 80-year-old Grandma Lai Ah Moi attentively weaves rattan products using both hands and feet. Chop Yen Choon in Simpang Renggam, Johor, is the originator of the local rattan industry, operated by Grandma Lai and her husband Mr Chua for decades while raising their children. The old Mr Chua passed away 3 years ago, his son Chua Boon Ho succeeded the rattan workshop, while large and complex items are crafted by an Indonesian lead worker with more than a decade of experience.

In the 1950’s, pineapple planting was initiated in Simpang Renggam, thus derivative industries blossomed, such as pineapple processing manufacturers, iron smiths, and rattan weaving. Due to strong demand of rattan baskets during harvest in the pineapple plantations, the local rattan industry developed rapidly. From hand-carried baskets in the earlier days to baskets being worn on the back nowadays, pineapple plantation owners order thousands of rattan baskets annually, being a long-term regular customer of Chop Yen Choon. The rattan industry in Simpang Renggam flourished in the 70’s to 80’s, woven rattan products were being widely used in all sorts of trades. For instance, the extensive usage of rattan dustpans besides being a daily necessity, breeders can use it to scoop chicken droppings, while construction site workers can use it to scoop sand and soil. Since rattan products were greatly sought after, local housewives weave rattan products during their free time for side income. Even though plastic products then gained popularity and gradually replaced rattan products, customers still prefer the better flexibility of rattan dustpans.

Grandma Lai and her husband took over the rattan workshop from their brother-in-law 40 years ago, she was also a rubber tapper therefore she weaved rattan in the afternoon upon returning home. Without receiving any proper training, she took apart rattan products woven by others in order to research and gain insight on how to weave, putting in painstaking attempts to acquire this self-taught skill. Initiating a business is always challenging, when Grandma Lai first started selling rattan products, she went door-to-door convincing others to purchase her rattan dustpans at RM1.50 and rattan baskets at RM6. The amount of efforts she put in were greater than revenue, it was difficult to make ends meet, however she did not ever think of giving up. She continued to strive, working hard together with her husband. Their business improved, employing dozens of workers during its peak.

Under the influence of his parents, Chua Boon Ho mastered the basics of the rattan industry from childhood. Afterwards, with familial support, Boon Ho and his brothers went outstation during their youth on a journey of learning and broadening horizons, venturing into different industries or even starting their own businesses. Thanks to the stable operation of their parents’ rattan workshop, the Chua siblings have sufficient time and space for progress beyond, therefore Boon Ho truly appreciated the solid endeavors of his parents. Due to their advancing age, Boon Ho decided to return and take up the family business. Demands for traditional rattan products dropped over changing times, declining business volume and lack of staff are among the dilemmas which Boon Ho overcame. In honour of relationships over decades since the previous generation, Boon Ho did not implement drastic price increments, he simply maintains breakeven without causing financial burdens to his clients. Being brought up by weaving and selling rattan products, the affection of familial bonds aspired Boon Ho to share and spread the precious experience and knowledge inherited from his parents, transforming rattan products from daily necessities into decorative items, so that younger generations still get to recognize and admire rattan products.

In the historical trail of Simpang Renggam’s development, pineapple plantation and the rattan industry are closely interwoven into magnificence showered by laboring sweat. Sweet remembrance of his late father entwined like rattan vines, Boon Ho thankfully gives back to his parents’ nurturing grace, persevering to sustain the family-run rattan workshop.

Text: Daniel Lim & Pua Hui Wen

Cendol in Simpang Renggam

Within the row of shophouses beside Simpang Renggam main street, there is a Cendol stall popular with local residents —— Gerai Cendol Sathar. Under the blue canopy, stall owner Ahmad bin Sathar is busy making bowls of snowy fine shaved ice with the ice-shaving machine, topped with fresh green Cendol, brownish Gula Melaka sauce and rich Santan sauce. Among the colourful condiments are maroon candied red beans, pink Sago, golden corn in evaporated milk, as well as the option to add on glutinous rice according to personal preference. All ingredients are made in-house, prepared fresh daily, widely praised by customers and attracts people from near and far.

Sathar Cendol stall operates in the same spot since its establishment, never since relocated. The stall is set up between two shophouses, coincidentally an alley lies behind, therefore simple tables and chairs are placed in the vicinity for customers to be seated while waiting, as well as enjoying the exquisite sweet Cendol. Local residents and neighbouring shop owners achieve a tacit understanding not to drive or park their cars into the alley. A special sentiment flows through this alley, the rustic shaved ice containing fond memories of local residents who enjoy the delicacy since young.

Cendol is a type of jelly made from a mixture of extracted Pandan leaf juice and rice flour, naturally green in colour, originating from Java, Indonesia in the form of a beverage. Cendol has a mellow Pandan taste and a smooth texture, combined with shaved ice, Gula Melaka sauce and Santan sauce for a fresh and cool mouthfeel. In Malaysia’s perpetual summer, it is nice to be able to enjoy a bowl of icy Cendol anytime. Not only is Cendol popular throughout Malaysia, there are also a variety of condiments and eating methods, such as adding in peanuts, cashew nuts, attap fruit, jackfruit, ice-cream, or even durian.

Under the blazing sun, the heavily perspirating Ahmad bin Sathar is currently the fourth generation successor of this family business with over 60 years of history. Ahmad’s great-grandfather migrated to Penang from India during the olden days to seek employment, and learnt the trade from a Javanese. Back then he carried the equipment and condiments on a shoulder pole, selling door-to-door in the villages of Penang to Prai. Afterwards, Ahmad’s grandfather succeeded this trade and went selling Cendol in Teluk Intan, Perak. As he passed away, the third generation successor Sathar, who is Ahmad’s father, shifted southwards to settle down at Simpang Renggam in 1956, establishing his stall with the family trade by selling Cendol on a tricycle.

To make a living in a foreign place is not easy, however generations of Sathar’s family survived and provided for their family with the craft of making Cendol. Sathar perseveres in his only familiar skill, refusing to be underestimated due to being self-employed. Apart from raising ten children, he even managed to open his own Mamak store (Restoran Usaha Berkat). Reminiscing being questioned by government authorities whether he could afford the monthly loan repayment of RM2500, Sathar merely smiled, notwithstanding his bitter struggles where nobody bears witness to. As Sathar’s sons (Ahmad and his brother) succeeded his business, they retained the original stall name out of respect to their father.

The essence of grass-root spirit is tenacity and independence, like a blade of grass, rooted firmly and standing tall even though weather-beaten. Just like Sathar’s family, undeterred by difficulties, working hard to make a living by selling bowls of delicious Cendol.

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 : Twinkle In The Night

COPYRIGHTS 2019 ECHINOIDEA SDN BHD

Datuk Gong in Simpang Renggam

During desolate years, Chinese forefathers sailed over and settled down in Malaysia, shedding blood and sweat in cultivating their own success, safety and wellness are of immediate concern to them while working abroad. Be it in rural countrysides or on streets and alleys, business districts, residential areas, or industrial sites, a small red shrine could be observed outdoors, the flowing incense smoke an offering to the guardian god of common folk —— Datuk Gong.

In the dense Chinese cultural history, there is a deeply-rooted belief in regional Land Gods. Upon settling in Malaysian lands, co-existing with compatriots from other races, praying together to be safe and sound, hence fusing the perception of regional Land God with pre-Islamic Malay Datuk Keramat spirit belief, resulting in a local God well-known across the country. The common representation of Datuk Gong is an elderly person wearing traditional Malay clothing, otherwise having numerous natural presence such as massive termite nests, towering ancient trees, or sacred stones. Datuk Gong accepts offerings from all races but not consuming pork, usually contributions are made according to Datuk Gong’s preference, including curry, turmeric rice, cigar etc.

Peninsula Plantation located in Simpang Renggam, formerly known as South Malaya Pineapple Plantation, is the largest pineapple plantation in Malaysia. The plantation was developed in 1954 on a large scale, covering an area of over 6,000 acres, with up to 400,000 pineapple trees planted. Back then there were hundreds of staff working in the plantation, including both local residents and labourers from neighbouring areas, made up of the three major races. This Datuk Gong shrine is located inside the plantation, its original site was a pile of stones near its current site, no matter supervisors, lorry drivers, or staff who plant and harvest pineapples, all of them will pay their respects on the way to and off work.

During the earlier days, there was no mosque near Peninsula Plantation, therefore it did not seem odd that compatriots from other races also prayed to Datuk Gong. In 1965, after the durian trees planted beside the rocks were struck by lightning, staff from the three major races joined efforts to build a temple as a place of shelter for Datuk Gong, which is today’s Ling Sian temple. The plaque recording donations made fades gradually, however the ink is still legible, a witness to the multicultural Malaysian community living together in harmony.

On 18th November, the annual celebration of Datuk Gong’s birthday, the plantation staff will worship with curry rice prepared by Malays. Back then it was extremely busy during the festive celebration, besides Chinese opera shows, there are also wayang kulit and movie showcases to cater for compatriots from other races, both held together at the empty space in front of the temple. People of three major races gather for the auspicious event, enjoying in harmony. Now it is different, Malays strictly adhere to Islamic practices, whereas Datuk Gong is continually worshipped by the local Chinese devotees, who set up a committee. Apart from upholding the reverence of Ling Sian Temple, they also organize a series of activities such as the annual Datuk Gong birthday celebration, donation to the needy and eldery, as well as Chinese New Year Spring Lantern Festival Dinner.

The Datuk Gong inside the plantation of Simpang Renggam pours out blessings to the locals in their work and lives, becoming their belief and spiritual sustenance. From a small shrine to the construction of Ling Sian Temple, step by step, the historical imprints show that the worshipping of Datuk Gong is not considered as religious, but a sense of respect for Mother Nature and the land we live on. Only by maintaining a heart filled with awe, there will be a smooth and safe life journey.

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 : Michael Lerk
Production Assistant : Michael Lerk
Music : Dyathon – With You from YouTube

COPYRIGHTS 2019 ECHINOIDEA SDN BHD

Liong Yu Barber Shop

Along with the snipping sounds of scissors, cascades of hair fall onto the ground, the barber deftly maneuvers a pair of small scissors, cleanly clipping from beside the ears, in front of the forehead, and the back of the head. In a row of half-century old shops situated near Simpang Renggam Wet Market, spot Kedai Gunting Liong Yu with clear glass panes on its wooden walls and door. The interior of the shop is simple and inelaborate, consisting of two barber chairs which are over 50 years old and all sorts of barber tools, among these a wooden plank used for elevating children on the seat, unchanged since the opening of the shop. However the traditional manual hand cutting method using scissors is replaced by electrical shears.

Traditional barber shops are commonly found in small towns, with an economical modest price, offering honest service ranging from half an hour to one whole hour. It is entirely different from 15-minute speed haircut shops found in shopping malls which offer convenient and fast service for city folk leading a hectic lifestyle. In recent years, branded hair salon chains blossomed, with ornate interior furnishing and advanced equipment, hair stylists on duty all graduated from vocational colleges. Besides hair wash, cut and blow dry, they also offer services such as dyeing, perm, hairstyle design, and even hair treatment and nail decoration, at a startling exorbitant price. In comparison, customers of traditional barber shops enjoy a more substantial service, not only obtaining a neat and clean hairstyle, there are also additional options such as facial hair removing, beard trimming, as well as earwax removal, an exceptional service rarely seen in barber shops.

83-year-old Master Yu Yee Kong still has eyes like a hawk, carefully performing earwax removal by the dim lighting of a yellow light bulb, with antiseptic liquid and a set of tools made of silver consisting of an ear pick, extraction forceps, and ear rake. In the case of accidental injuries, silver tools would not cause infection. Mr Yu has been performing haircuts on up to four generations of local residents, he is especially eloquent when talking about the barbering industry and the treasurable tools used. Among his regular customers, there are some whose father brought them for a haircut since childhood, till now they work overseas and still visit his barber shop whenever back in their hometown. At present, the main customers of Mr Yu are local Malays and Chinese, mostly of the older generation, just a handful of children.

Reminiscing his life as an apprentice at Singapore in his teenage years, Mr Yu endured financial hardships with his constant persistence, working hard throughout his 18-month apprenticeship. In the earlier days where there was a lack of job openings, by picking up a skill Mr Yu mastered a trade which enabled him to work independently and support himself financially. Back then barbering was one of those rare jobs which does not require hard labour, no exposure to extreme weather conditions, able to generate a stable income and address essential needs. Often moving around since he started working, Mr Yu came across an opportunity to establish his own shop in his hometown. The original price list during setting up shop in 1968, a piece of calligraphy by Mr Yu’s friend, is well kept until the present, memorabilia of his challenging journey of being a barber, as well as a witness to the changes in the barbering industry.

With the passage of time, humane touch and warm memories fill the old shop front. From the ever-competitive past of traditional barber shops, to the decline in market demand causing barbers to relocate or switch careers, till now barbers within the same generation as Mr Yu eventually retire or pass away. Although the operating days are getting shorter, the relationship with customers become longer.

Text: Daniel Lim & Pua Hui Wen

Lady Worker in Pineapple Plantation

At 6A.M. before dawn, Aunty Liew Chiew Moy is well prepared, carefully riding her motorcycle from her house towards the pineapple plantation in Simpang Renggam. Rows of pineapple trees forming a vast, boundless sea of pineapples welcome her. Aunty Liew proceeded slowly but steadily on the yellow mud road until the center of the plantation, gathering with her colleagues. Before starting the day’s work, they prepare their tools and protective equipment, for instance sharpening knives, wearing gloves and sunhat, get ready before starting to harvest pineapples. Not only is Aunty Liew the most senior worker in the plantation, she is also the only remaining Chinese lady worker.

Simpang Renggam is located in the mid section of Johor, close to the North-South Expressway, where the largest pineapple plantation in Malaysia is. The soil in the region is peat, formed from decomposed organic mass, having the advantages of being loose and good air circulation. Moreover, plentiful rainfall makes it an ideal place for planting pineapples. Pineapple plantation industry in Simpang Renggam started from the 50’s, achieving its peak in the 60’s to 70’s, becoming the main economic activity of the local population. Among them, Peninsula Plantation Sdn Bhd where Aunty Liew is attached, is the largest plantation in the vicinity, its surface area over 6,000 acres, with up to 400,000 pineapple trees.

Since a teenager, Aunty Liew has been working with pineapples for over half a century. Under the influence of her parents, she started working at 15 years old, having experience in grass-cutting, sowing pineapple seedlings, until focusing on harvesting pineapples as of now. At the age of 68 years old, she is still as fit as a fiddle, carrying a 50 kilograms basket on her back without any problem. Aunty Liew gets along well with her colleagues, always greeting each other warmly and showing concern for each other’s well being. They work diligently together as a team for three to four hours a day. Back then during peak seasons, they sometimes work for 8 to 9 hours per day. Even though the weather is extremely hot, they could still be seen harvesting pineapples from the low pineapple trees.

Pineapples grow in different positions on the tree, therefore the job of harvesting is difficult to replace by machinery, having to rely on traditional manpower. Aunty Liew grabs hold of the golden yellow fruit, with a swing of the knife, the fruit is separated from its stem, she then throws the harvested pineapple into the rattan basket on her back, developing deft “back air shot” skills over the years. Although the job itself is not difficult, there are several risks, including stumbling upon low leaves, which may have to be pared off on the way into the plantation to ensure a smooth journey. In the earlier days the plantation is adjacent to forests, bumping into pythons and wild hogs from time to time is a scary experience. Aunty Liew still trembles when reminiscing that she once accidentally cut a beehive, luckily her colleagues alerted each other to run for their lives, no harm was done.

Aunty Liew has been through the rise and fall of the pineapple plantation industry, witnessing on her own the plantation staff changed from a majority of Chinese to now mostly Malays and foreign labourers. As her friends eventually retired, she became the last Chinese lady worker in the plantation. Defending her duty for the most of her life, yet still passionate about her job, Aunty Liew’s dedication is much admirable.

Text: Daniel Lim & Pua Hui Wen

The old streets of Chuah

On the main road which connects Bukit Pelanduk to Tanah Merah Site C, cars and motorcycles go to and fro, the road which is about 15 kilometres in length joined several surrounding Chinese villages, and linking many Malay villages as well as an Indian village, being the traffic lifeline of residents in the vicinity, and the main transportation route for stockbreeding, farms and plantations nearby, especially this area used to be the largest swine farm in the country: Chuah.

Chuah belongs to Jimah town of Port Dickson, Negeri Sembilan, consisting of several Chinese villages which used to be major swine farms: Bukit Pelanduk, Sungai Nipah, Chuah, Tanah Merah Site A and Site C. At the peak of swine farming, there were up to millions of pigs, as well as numerous big and small swine huts and feed mills. When swine farming was flourishing, there was good market demand and great prices, the villagers led a comfortable life. However, a merciless disaster 20 years ago rewrote everything. What remained of the town which used to be busy are two rows of 70-year-old wooden shophouses, no more crowds, only a handful of shops and few customers. The brilliant past of the Chuah region may have faded, however it is unable to shield the vitality of forefathers who worked hard to make a living.

Among them is former school principal Mr See Chung Hee (transliteration), who is 91 years old. In 1949, Mr See (transliteration) sailed southwards to Malaysia from Fú Zhōu, landing in Sungai Pelek, and settled with his family in Bukit Pelanduk. The admirable Mr See (transliteration) has served as vice principal at both SJK (C) Yik Chiao (15 years) and SJK (C) Port Dickson (5 years), working as an educator for over 26 years. In the earlier days, the poor soil condition of Chuah region was unsuitable for farming, only drought tolerant cassava and sweet potatoes could be planted. The diligent FúZhōunese and locals utilise all the resources they could find, using mangrove tree branches and attap leaves to build simple swine huts, and feeding the pigs with cassava leaves leftover from the harvest, raising pigs as an additional source of income.

Stockbreeding has a high industrial output value, as well as extending to other industry chains, therefore swine farming in Chuah region grows rapidly, swine huts and feed mills spring up all over the place, each household raises pigs, from a minimum of dozens up to thousands. Back then, breeders lacked hygiene awareness and proper sewage systems, causing the air in the region to be polluted with livestock excrement and feed, as well as the environmental problem of severe river pollution. At the same time, swine farming promoted economic activity in the region of Chuah, the shops and tea rooms are crowded, the town is full of bustle. Swine farmers would settle their affairs in the morning, gathering for chit-chat in the tea rooms at noon, with luxurious cars parked outside the shops, people have ample life essentials, living comfortably.

Circumstances change as times pass, the remaining wooden buildings on the old streets of Chuah overseen three generations, bearing witness to dramatic changes.

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 : Michael Lerk
Production Assistant : Michael Lerk
Music : The Leaves Fall from Felt Music

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