A truly Asean culinary experience
Recommended: DOME Cafe's general manager Clive Howarth (second left), together with (from left) Melium Group's senior PR and advertising executive Denise Chin, Ferhat and marketing officer Sheryn Chin posing with some of the cafe's signature dishes.
WITH countless restaurants and eateries serving up cuisines from all corners of the world, Penang is undoubtedly a food haven.
But paradoxically enough, apart from coffeeshops or roadside stalls, there aren’t many alternatives if one seeks a more stylish and refined setting in which to indulge in local and regional fare.
The opening of Aseana CafeBar at Straits Quay changes all that.
With an elegant, chic indoor and alfresco setting complemented by a variety of scrumptious offerings close to home, the lifestyle cafe fills a niche in the market.
Melium Group’s PR, advertising and events manager Ferhat Nazri-Aziz said the picturesque, waterfront setting of Straits Quay couldn’t be more ideal for the brand’s second outlet, after the first at Suria KLCC.
“We wanted to bring back the local heritage and offer patrons a nice place with a truly Asean feel, where they can relax and take time to appreciate regional delicacies,” he said during a media food tasting session recently.
Earlier, pressmen also got to sample signature items from Melium’s other outlet at Straits Quay, DOME Cafe, located just across Aseana at the Main Lobby.
Done up in the familiar old-world European coffeehouse ambience, it was opened late last year.
It is the brand’s fifth outlet in Penang and 16th in the country.
~News courtesy of The Star~
‘Errant’ goat farm sealed
A goat farm in Air Itam, where some livestock have been confirmed to be carrying the infectious and dangerous ‘brucella melitensis’ bacteria, has been sealed.
State Health, Welfare, Caring Society and Environment Committee chairman Phee Boon Poh said the farm was sealed on Sunday in an operation involving the state Health Department, state Veterinary Services Department and the Penang Municipal Council (MPPP).
The farm owner had apparently not adhered to a quarantine instruction issued on April 18 to restrict the movements of livestock and to not sell its goats’ milk for four months, Phee said.
“The order to seal the farm is to prevent transmission of the contagious brucellosis disease,” said Phee.
The farm first came under the public health authorities’ radar two weeks ago after four persons became ill and checks by the health officers later revealed that the bacteria originated from the farm in Air Itam.
Phee said a notice had been put up at the farm to inform the public that it has been sealed.
He added that the infected goats would only be culled as a last resort.
“As of now, we believe that quarantine may yet solve the problem. The farm owner has also been instructed to clean up the farm and treat the goats with medication,” he said,
The three locals who contracted brucellosis after consuming contaminated goat’s milk are listed in stable condition, said Phee.
“Two are warded at the Penang Hospital while another is being treated at a private hospital where they will remain under observation until further notice,” he said.
A Singaporean who also contracted the disease, is receiving treatment back in his country.
According to the official web portal of the US-based Centre for Disease Control, humans become infected by coming in contact with animals or its products which are contaminated with the bacteria.
~News courtesy of The Star~
Guan Yin Ting （观音亭）- Georgetown heritage Chinese temple
Tourist: I feel unsafe on the ferry
AN Australian tourist has claimed that the ferry that departs from Penang to Langkawi is unsafe as there are no proper evacuation exits if accidents are to occur in the high seas.
Retired fisheries enforcement officer Peter Sullivan, 63, who took a trip from Penang to Langkawi, noticed that there was no briefing given to the passengers on how to wear life jackets and how to evacuate themselves in the event of an accident.
He said the passengers’ luggage were piled up beside the main entrance of the ferry.
“Another exit was blocked by a hawker who sold drinks and snacks at the ferry,” claimed Sullivan who is also a licensed lifesaving instructor in Melbourne.
“If an accident were to happen, passengers would (usually) panic and rush to take their luggage, money and passports.
“In their haste, they may block the exits or entrance,” he said.
“The crew members were also difficult to identify as they were not in uniform.
“They were only wearing T-shirts like any other passengers,” he added.
“Who are we going to ask for help if anything happened?” Sullivan asked.
He said his first time to Langkawi by ferry was three years ago and the condition was not as bad as now.
“This time, I somehow felt uncomfortable and unsafe in the ferry, even though I am a good swimmer,” he said.
He added that the ferries in Australia would not be allowed to depart without any briefing session to passengers.
When contacted, a ferry operator who declined to be named, said there was no standard practice for the crew to give briefing to passengers, as what cabin crew did in air-craft.
He said the ferry that Sullivan took on April 16, had seven television sets in total to play videos on how to wear life jackets, as per required by the Marine Department.
“All the six crew members in the ferry have lifesaving licences approved by the Marine Department.
“And there are posters and notices for passengers to read,” he said.
A Marine Department (northern region) spokesman said all ferries in the port would be inspected by one officer before departure.
“We would ensure that the operators show the videos as well as place posters of the evacuation plan in the ferries,” he said.
He added that it was not compulsory for ferry crew to be in uniform, as it was up to the operators to decide.
Commenting on the hawker, he said there were no rules and regulations prohibiting food from being sold inside the ferries, as long as they were kept clean.
He urged passengers to go to the Marine Department office at 1-A, Lebuh Light Street or call 04-6578494 to give feed- back or to lodge complaints about the service.
~News courtesy of The Star~
Ferries and terminals need makeover
THE Penang ferry terminals and the ferries need a facelift.
The trouble is those who can do something about this probably cross the channel in their cars and don’t see the ugly side of it. Those on the receiving end of the unpleasant sights and poor service are the foot passengers.
The Weld Quay overhead bridge, the taxi area, the ugly stalls and the walkways on both sides need a major makeover.
Perhaps, there is a need to install escalators on both sides of the ferry terminal.
The only escalator on the Butterworth side is always breaking down. The waiting areas at both sides also need better seats and fans.
The ferries also need to be clean. At times, the windows are smeared with bird droppings. I’ve noticed that the ferry sides, ceilings and seat areas are also dirty.
The Penang Hill railway and the ferry service are unique to Penang. They need to be properly maintained at all times. Please start now.
Sohan Singh
Tanjong Tokong
~News courtesy of The Star~
Homage to Sea Goddess Mazu
Street procession: Devotees carrying Mazu's statue on a sedan chair.
HUNDREDS of devotees gathered at the Sun and Moon Temple in Weld Quay, Penang, for a colourful and lively celebration to mark the 1,051st birthday of the Sea Goddess Mazu.
The beating of drums and echoes of chanting filled the air as the devotees burned joss sticks and offered flowers and fruits to the deity.
Over at a jetty in Butterworth, a group of 120 devotees carried the statue of Mazu to cross the channel to Penang island in 21 speedboats and two fishing boats.
They stopped briefly at the base of the Penang Bridge for the deity to bless the island’s landmark structure.
The entourage then arrived at the Lim jetty temple where waiting devotees proceeded to pay homage to the patron goddess of seafarers, whose statue was recently brought here from a temple in Rawang, Selangor.
Some devotees were seen crawling under the table where Mazu’s statue was placed, in the belief that they would be showered with good luck and blessings.
Tourists and shutterbugs had a field day snapping photographs of the celebration that was replete with dragon dances, puppet shows and firecrackers.
Bigger than life: A character from the Goddess' heavenly retinue walking tall among other devotees during the celebration.
Irmela Bendt, 66, a doctor from Germany, expressed her admiration for the young people who were seen religiously taking part in the ceremony.
She had visited the temple the night before to witness the birthday preparation and found herself captivated by a man in a trance.
“I was impressed with how intense they were and how young people here are so religious,” she said, adding that she was there with her photographer husband.
After the festivities on the island, the statue made its journey back via the ferry to Butterworth on the same day.
Troupe members performing with colourful dragon heads.
It was placed at a makeshift shelter at the jetty and would return to Rawang in a few days’ time.
State executive councillor Lim Hock Seng, who was present at the event yesterday, said the boat procession was the second held since 2004.
He said the goddess’ birthday falls on the 23rd day of the third month according to the Chinese lunar calendar.
“This is a big occasion in Hong Kong and Taiwan but it is not so popular in Malaysia.
“Here, the Lim clan would only offer prayers on her birthday,” he said.
~News courtesy of The Star~
Hill hawker centre ready soon
THE Penang Municipal Council (MPPP) is calling for an open tender to manage the new hawker complex on Penang Hill.
Public Health Standing Committee alternate chairman Ong Ah Teong said those interested must come personally to attend a briefing at the site on May 3 at 10am.
“No representatives please. If you do not make it for the joint-briefing by the MPPP licensing and building departments and Penang Hill Corporation, you cannot purchase the tender forms for the project,” he said, adding that the closing date for the open tender was May 9.
It was earlier reported that the site was to have been handed over to the contractor by Nov 8 but commencement of work was delayed to January due to relocation problems.
Ong said the complex is scheduled for completion in one to two months’ time.
On a separate matter, Ong invited interested parties to attend an open interview for spots at its complexes, markets and temporary hawker sites on the island.
“We have 497 empty lots at eight MPPP complexes, 11 markets and five temporary hawker sites.
“Just bring your MyKad and relevant qualification certificates, if any.
“Our priority is to legalise illegal hawkers in the state,” Ong told a press conference in George Town yesterday.
The open interview will be held on Friday from 9am to 5pm at City Hall on Padang Kota Lama. Registration is from 8am to 11am.
~News courtesy of The Star~
Large menu, alfresco dining
AMONG the many Japanese restaurants in Penang, I’Shi Tei Japanese Garden Café stands out by offering diners a garden setting to savour an array of mouthwatering dishes.
Opened for business in July 2010, it comprises both an air-conditioned indoor and alfresco dining area complete with a mini-garden.
The outlet is located at the premises of the former Chin Kang Hu restaurant along Jalan Tanjung Bungah.
It is directly opposite Copthorne Orchid Penang and the Toy Museum, and is accessible both from the main road as well as from Jalan Oldham at the rear.
There’s a homely feel to the indoor dining area, while the alfresco section is very relaxing in the evening when the weather is cooler.
Heading the kitchen is Chef Alex Ong who was trained in Tokyo and has 25 years of experience working in five-star hotels before venturing out on his own.
His expertise is evident with the menu offering close to 200 items for diners to choose from. Though some dishes may not be listed on the menu, just mention your preference, and if the ingredients are available, he’ll whip it up.
The dishes offer great value for money. Among them are the Salmon Sushi and Tempura Set, Sashimi Moriawase Special, and the Unagi Roll and Chasoba Set.
I’Shi Tei specialises in air-flown items like snow crabs, hamachi and otoro, among others. Another special is the Gyuniku Enoki Roll, which is pan-fried beef wrapped around golden needle mushrooms.
There’s a comprehensive range of sushi, sashimi, ramen, donburi and teppanyaki dishes.
For something sweet, try the homemade macha ice cream or go for the peach, kiwi and cranberry sherbets.
A promotion for Bento Boxes priced from RM15.90+ onwards as well as 10% discount of ala carte (except promotional items) are being held until the end of May.
Those celebrating their birthdays also get 20% off ala carte items throughout their birthday month for unlimited visits.
Home delivery is available for Pulau Tikus, Tanjung Tokong, Tanjung Bungah and Batu Ferringhi areas on weekdays. For weekends, it’s subject to conditions. The cafe also does in-house and outdoor catering with prior notice.
For more information, look up their Facebook page by searching for I’Shi Tei. There will be updates on latest promotions.
Also keep an eye out for passwords which appear from time to time. Mention the password during your visit to the café and you’ll get free items or discounts.
The restaurant is open daily from 11.30am to 3pm, and 6pm to 10pm. For reservations, call 04-8902964.
~News courtesy of The Star~
Pathway to good Indian food
DESPITE rival claims to the contrary, there is only one Passage Thru’ India in Penang, and it is located smack in the heart of George Town at 11A Leith Street.
Having operated in Tanjung Tokong and Penang Road previously, it shifted to its present location two years ago, serving the same brand of authentic Indian food it has been famous for since its establishment at the turn of the millennium.
Over the years, it has garnered its fair share of best Indian restaurant awards from the Malaysian Ministry of Tourism and Hospitality Asia, among others.
According to director R. Vijaya Kumar, there had been instances of rival Indian restaurants claiming to be branches, or affiliated to, Passage Thru’ India.
Quick to point out that it was not the case, he stressed that his establishment was a singular entity in Penang with their other branches both located in Kuala Lumpur.
An arch greets patrons at the driveway, with several cabanas — ideal for those who enjoy alfresco dining — located within the compound. Step inside the heritage building itself, and one finds an elaborately decorated, air-conditioned dining area.
Most of the trinkets, collectively giving the place a rustic feel typical of an Indian home, were specially imported from India.
Vijaya gives the assurance that the tastes of the 100-over items in the menu were as original as could be, thanks to a team of chefs brought in from various parts of India.
In addition, there are also many unlisted items that the chefs can prepare upon request.
“We’re renowned for our quality of food, which we never compromise on.
“If it’s not up to par, it doesn’t leave the kitchen,” he said, adding that the ambience made it a complete dining experience.
The Chicken Pakora and Madras Bajji are great as starters, or as snacks to munch on over drinks like refreshing Banana and Mango Lassi.
If a heavier meal is desired, you can’t go wrong with gravy-based items like the Mutton Roghun Josh, Chicken Chetinad and Andhra Fish Curry, paired with Briyani rice.
Tandoori lovers would find the vast selection of crispy and thin Naan breads much to their liking, a perfect complement to delightfully baked Tandoori Chicken. As it’s only cooked upon order, the meat remains tender and juicy.
For desserts, there’s Kulfi, a rich, homemade ice cream flavoured with saffron and almonds.
The meats used by Passage Thru’ India are sourced from halal-certified suppliers.
On Mondays to Fridays between 11.30am and 3pm, the restaurant serves a quick and affordable Set Lunch priced at RM11 and RM13 nett. Students with valid ID only need to pay RM10.
Options include the Kashmiri Set, Dhum Briyani, Marina Meen, Tandoori Set and Persian Set, inclusive of drink. For every 10 pax, one gets to eat for free. There are also vegetarian sets available.
The restaurant, which seats up to 80 pax, also caters for in-house and outdoor functions. Takeaway is also available — simply place your order and pick it up 30 minutes later.
Opening hours are from 11.30am to 3pm, and 6.30pm to 11pm daily except for Sundays when they are only open for the evening.
For reservations, call 04-2624644 or visit www.passagethruindia.com for more information.
-News courtesy of The Star-
Python the star attraction at Snake Temple
A SEVEN-metre python in a snake farm within the Penang Snake Temple grounds has caused quite a stir of excitement when it laid a clutch of eggs.
The reticulated python, aptly named Big Momma, started its labour sometime around 6am or 7am yesterday, according to snake farm co-owner P.H. Chew.
By the time his wife and daughter opened the farm at 9.15am, Big Momma had already laid more than 10 eggs.
Treading cautiously: Snake farm assistant Teoh Lean Hong, 56, collecting the eggs laid by the 7m python named Big Momma at the farm within the Snake Temple grounds in Bayan Lepas, Penang
She continued to produce egg after egg, before the very eyes of stunned visitors to the farm and iconic temple, and by the time Big Momma was done at about 4pm, 21 eggs were collected.
Hidden beneath her heavy coil were probably more eggs uncollected at press time, but the farm owner was not prepared to push his luck by disturbing Big Momma just yet.
The eggs, soft to the touch, were about 10cm in length and 22cm in circumference.
Chew, who called The Star to highlight the good news, said reticulated pythons normally laid 40 to 50 eggs in a single clutch and did so once a year.
“It will take eight to 10 weeks for them to hatch. The survival rate is 70%,” he added.
He said Big Momma came from the wild and it was just three weeks ago when she was brought to the farm, all distended and heavy with eggs.
She was fed five to six chickens a day.
Chew, 52, believed that Big Momma was 20 to 30 years old judging from her size.
He has six reticulated pythons at the farm and Big Momma was the very first to have laid eggs there.
Visitors watching Big Momma lay her eggs
In total, the farm which opened in 2005, has more than 50 snakes from some 40 species.
British tourist Mary Langan was one of the visitors lucky to be there at the right time to witness a python egg-laying process.
“This is really interesting,” said Langan who asked Chew a barrage of questions about pythons and eggs.
Another temple visitor, Koh Lean Hua, enthused: “This is such a rare moment and a once-in-a-lifetime chance of seeing a python laying eggs. I feel so lucky and happy!”
Interestingly, the Snake Temple has a close association with eggs, chicken eggs that is, which are a main feature during the birthday of the temple’s resident deity, Chor Soo Kong, that falls on the sixth day of Chinese New Year.
On this occasion, the temple is inundated with thousands of chicken egg offerings by devotees.
The offering of eggs, supposedly for the venomous vipers which have made the temple their home, is a tradition peculiar to the temple.
The vipers are, however, fed a diet of white mice rather than eggs, so the chicken eggs have ended up being donated to orphanages or turned into cakes.
But Big Momma’s precious eggs will most certainly be accorded special care, by decree.
Chew said the reticulated python was a protected animal and the number of eggs laid and successfully hatched must be reported to the National Parks and Wildlife Department.
He said he might keep one or two of the python eggs for display at the farm.
Big Momma’s ‘real’ eggs are welcome news at a time when eggs have recently received bad press for being fake.
The Consumers Association of Penang had highlighted a housewife’s complaint about fake chicken eggs bought from a market in Pulau Tikus, but laboratory tests done by the authorities on several hundreds of seized eggs later proved them to be the real thing.
-News courtesy of The Star-
Forest parks for Penang Hill proposed
IF the proposal is accepted, Penang Hill could see two forest parks being developed in the near future.
Penang Hill Corporation (PHC) strategic development planning committee member Datuk Seri Dr Lim Chong Keat said forest eco-tourism was suitable for the hill which had the potential to be Malaysia’s eco-tourism gateway.
“As a preliminary idea, we would like to have an east and a west forest park.
“The east forest park would be akin to a hilly botanic garden focused on horticultural development of various interesting trees while the west forest park would comprise of three phases of spectacular forests catering to different groups of tourists.
“With the diversity of plants and trees, Penang Hill is the best introduction to Malaysian forests,” he, said adding that a discussion would be held with various stakeholders before a formal proposal was drafted.
Dr Lim was chairing the ‘Eco-tourism Potential of Penang Hill’ talk by one of the world’s treetop canopy walk pioneers, Dr Illar Muul, at the Socio-Economic and Environment Research Institute (Seri) recently.
Dr Lim said the idea was also to re-introduce native wildlife to the hill.
“There used to be slow lorises, pangolins and mousedeer on the hill. We would like to see these animals back in their natural habitat.
“Eco-tourism is a learning curve and the locals themselves must first and foremost be educated.
“To do this, we have to invite well-respected researchers to come here and share their knowledge,” he said.
In his talk, Dr Muul said the Tourism Ministry had done a good job promoting eco-tourism in the country.
“I think the authorities have done more here than in many other places in the world.
“When you talk about eco-tourism, what’s important is that it’s economically and ecologically sustainable,” he said, adding that much of what entertained tourists was educational.
Dr Muul said ironically, poachers made the best tour guides.
“I call them nature’s interpreters because they know so much about the forests and wildlife.
“Tourists don’t want to know about a whole bunch of scientific names — they want to hear interesting stories and poachers have some of the most interesting stories to tell.
“I know a few who have been recruited to become very good nature interpreters,” he said.
Dr Muul also said software development such as training of qualified guides and management staff was crucial.
He added that long-term planning and financial backing were also important.
“Around the world, I see a lot of failed (eco-tourism) projects because they just ran out of money.”
Dr Muul warned against killing the goose that lays the golden eggs.
“I visited Penang Hill many years ago and during a recent trip, found it to be still largely intact.
“There’s still much opportunity to study the flora and fauna on the different gradients and Penang Hill is so easily accessible.
“Remember, timber profits are meagre compared to how long it takes for a forest like this to grow.
“Anything you introduce into the forest does some damage so the less intrusive the development, the better when it comes to eco-tourism,” he said.
The two-hour talk was jointly-organised by PHC and Seri.
~News courtesy of The Star~
A halal BBQ and steamboat
DISCOVER a whole new spread of variety at Sunway Hotel Georgetown Penang’s Steamboat and Grill buffet dinner — with succulent meats and fresh catch laid out for an evening of indulgent feasting.
Above all, the buffet, available every Friday and Saturday from 7pm to 10.30pm at the Cafe Tropics, is halal. This is good news for Muslim patrons, as a halal steamboat and grill buffet of this kind is often hard to find.
There’s something innately pleasing about cooking your own food, especially in the company of friends or family, over a bubbling cauldron of chicken herb stock or tom yam.
Simply pick and choose the items you want — vegetables, noodles, meat or seafood — and place it in the steamboat. Seafood lovers in particular will find the selection to their delight, with fish fillet, mussel, prawn, squid and flower crab among the offerings.
The brief period it takes for the food to cook provides a good opportunity to engage in chatter and strengthen bonds.
Great choice: Pick from ikan kembong, squid, stingray, dory fish, prawns, chicken slices and sausages at the Grill Corner, to be expertly prepared by the hotel's chefs
For the barbecue, chefs will cook the meats for diners, so that they would not have to worry about smoke or oil splatter.
All one has to do is point to the desired items from a tray of marinated meats and seafood and in no time, they’re turned into delicious char-grilled morsels brimming with aroma.
Complementing the steamboat and barbecue are an array of appetisers and hot dishes. Start off with light bites like Spicy Mussel in Garlic Cilantro Sauce, Spicy Calamari with Lemon Grass Mint and Lime Sauce or Cilantro Minced Chicken with Cucumber Relish.
Next, raid the chafing dishes for mains like Crispy Fish Fillets with Chili Tamarind Sauce and Roasted Spicy Basil Chicken with Sweet Chili Sauce.
For desserts, one is confronted with an array of western sweet treats like jellies and French pastries, as well as Malay and Nyonya kuih for flavours closer to home. In addition, there’s Fruity Ice Kacang with one’s choice of condiments and four flavours of ice cream.
The buffet is priced at RM30 nett for adults and RM15 nett for children.
The Cafe Tropics also serves up Executive Set Lunch on Mondays to Fridays from noon to 2.30pm, priced at RM11.80 nett per set. It’s served in semi-buffet style, with a selection of salads, soups and bread rolls from the buffet counter while main courses are prepared ala-minute.
Diners may add on RM3 to enjoy unlimited servings of ice cream or a cup of coffee or tea. The cafe takes pride in its efficient and fast service, making it an ideal option for workers needing a quick midday meal.
There’s also the Weekend Buffet Hi Tea, available every Saturday and Sunday from 12.30pm to 3pm, priced at RM25 nett for adults and RM12.50 nett for children. It features a wide range of local delicacies.
Currently, there’s a 2+1 promotion for the Hi Tea, whereby every two paying adults means the third eats for free. The hotel also has special buffets lined up for Secretaries Week.
For inquiries or reservations, call 04-229 9988 ext 8034.
~News courtesy of The Star~
Inviting scent of spring
THE last rock has been laid on the Penang Botanic Gardens’ new double-storey pavilion — the final part of the sprawling gardens’ RM7mil expansion project.
Botanic Gardens chief controller Datuk Tengku Idaura Tengku Ibrahim said the control of the gardens was scheduled to be handed back to the administration at the end of the month.
“The project is practically finished. The contractor is doing final rectification works and after that, the keys will be handed to us.
“The state will then do the interior furnishings of the buildings,” Tengku Idaura told The Star.
The new double-storey pavilion houses a visitors' centre, administrative office and car park.
The pavilion, which is one of four packages in the gardens’ expansion project, is set to house a visitors’ centre, an administrative office and a car park.
Two other packages — an eco-stream walk and bambusetum — were completed in 2009.
The remaining package — the facade — originally had two towering arches outside the entrance but the structures were torn down last August following an outcry from non-governmental organisations which felt they were unsafe and tilting as well as unsuitable for the gardens.
Tengku Idaura said the facade, which now holds the ‘Dataran Teratai’ water garden, was becoming a topic of conversation as some of the Victoria amazonica water lilies in the ponds had started to bloom about a month ago.
Lush greenery: A Victoria amazonica with huge lily pads in one of the bigger ponds at Dataran Teratai.
“Dataran Teratai has seven ponds altogether and the Victoria amazonica lilies are planted in four of the larger ones.
“Their flowers are white at first, then change to pink,” she said.
Tengku Idaura added that Tourism Minister Datuk Seri Dr Ng Yen Yen had expressed her intention to officially open the RM1.5mil water garden in June.
“The leaves are now nearly 127cm wide now but they are expected to reach their maximum size of over 1.8m in June.
“Aside from these lilies, we also have quite a number of Typhonodorum lindleyanum (also described as a giant yam plant) from Magadascar, Sagittaria cordifolia (an aquatic plants species named after its arrow-shaped leaves) and a variety of Nymphaea (water lily) in several colours,” she said.
She added that the water garden would be opened to the public after the expansion project was officially completed.
Although the water garden was completed in January, the contractor had been requested to build a surrounding walkway around the ponds.
“The contractor has planted turf grass (outside the entrance to the gardens) which may be spoilt if many people walk and stand around the ponds.
“The surrounding walkway is not in the original plans, but we hope that it can be added,” Tengku Idaura said.
She added that the gardens would also build a 274m-long handicap-friendly footpath from one end of the car park to the entrance gate.
The expansion project started in 2008 and is commissioned by the Tourism Ministry and implemented by the state Drainage and Irrigation Department.
~News courtesy of The Star~
Surf patrol set up for lifesaving duties at tourism belt
BEACH goers at the Batu Ferringhi tourism belt in Penang can now enjoy their activities with a peace of mind on Sundays following the setting up of a voluntary surf patrol by the Butterworth Life Saving Society (BLSS).
Its chairman Dr Ronald Lim said the patrol team would be assisted by Penang Rela, the Civil Defence Department and the Malaysian Red Crescent Society Penang branch.
Dramatic rescue: A lifesaving demonstration by the patrol volunteers during the launch
“The team currently consists of 20 volunteer guards. Five of them will work from 2pm to 6pm every Sunday, patrolling both the sea and the shore,” he said.
Lim said the 20 had received specialised training and certification by the International Life Saving Federation (ILS) in areas of water safety, drowning prevention, rescue, lifesaving and lifeguard duties.
“Ten more members are scheduled to join the patrol next month. Hopefully with sufficient manpower, we are able to provide this service daily,” said Dr Lim at the launch of the patrol at the Golden Sands Resort.
Saving lives: Volunteers demonstrating some lifesaving techniques at the Batu Ferringhi beach
It was officiated by the state Local Government and Traffic Management Committee chairman Chow Kon Yeow.
Chow described the patrol as yet another milestone in the state’s effort to restructure beach activities since April 2009.
“The Malaysian Association of Hotels (MAH) Penang chapter and Penang Municipal Council (MPPP) have previously received many complaints especially from foreigners over the lack of regulation and enforcement.
“Batu Ferringhi, being a famous tourist locality, must be well maintained to ensure that tourists have a good experience while they are here.
“They can then promote Penang by word of mouth.”
He added that plans were also afoot to encourage council staff to patrol the beach and for hotel security guards to sign up for lifeguard training courses.
“This will help to reduce the shortage of manpower for the patrol. Now, the patrol can only cover between 500m and 700m of the 3km long Batu Ferringhi strip.”
“BLSS has also agreed to train them for free,” said Chow, who also praised the volunteer lifeguards for offering their time and energy to serve.
He also thanked the resort for providing storage, shower facilities and meals to the volunteers.
During the launch, the volunteers held a water rescue demonstration.
Among them was 21-year-old Ooi Phey Chee, who completed her ILS certificate four months ago.
“I’ve never actually saved someone but I’m glad to have the opportunity to serve the community,” said Ooi, who is the only female member of the patrol.
Those interested to join the patrol can call BLSS at 04-539 4998 or 012-4663737 for more details.
～News courtesy of The Star～
Anniversary bash
SCREENING of short films in 3D, tra-ditional food, games, trishaw rides, planetarium shows, musical and artistic performances will all be part of the Penang State Museum and Art Gallery’s 46th anniversary celebration.
The celebration will be held at its premises at 57, Jalan Macalister from tomorrow to Sunday, with opening hours from 10am to 8pm.
Entrance to the museum during the celebration period is free.
The museum curator Haryany Moha- mad said a notable attraction would be a spectrohelioscope, a type of solar telescope that can be used to study the sun in monochromatic light or light with only a single wavelength.
The instrument is on loan from the state Metereological Department for the celebration.
Haryany said there would be competitions in teen graffiti, children’s art, storytelling, lorry designing, coconut bashing and sculpturing using recyclable items.
Visitors can also take part in history, arts and heritage quizzes, photography, and water rocket demonstration.
Haryany added that visitors would be able to sign up for the Friends of Penang State Museum and Art Gallery, which will offer members discounts on museum merchandise and other benefits such as free entrance to the museum.
State executive councillor Wong Hon Wai, who is also Penang State Museum Board chairman, said this was the first time the museum was celebrating its anniver- sary.
He said the dates were chosen as the museum was officially opened by the late Governor of Penang, Raja Tun Uda Al-Haj Bin Mohamad on April 14 in 1965.
“The anniversary celebration will be officiated by our present Governor, Yang di-Pertua Negri Tun Abdul Rahman Abbas,” said Wong.
For details, visit the museum’s Face- book page at www.facebook.com/penang- statemuseumandartgallery or call 04-2613 144.
~News courtesy of The Star~
Feting fashion in style
A GLITZY, star-studded fashion extravaganza will form part of the exciting array of cultural events that will be showcased during the month-long George Town Festival in July.
The ‘Peranakan Penang: The Gala Dinner’ would feature Malaysian-born and internationally acclaimed fashion designers such as Zang Toi and Yeohlee as well as international model Ling Tan.
Festival director Joe Sidek said the desig-ners would be crafting 13 pieces of garments each to highlight Peranakan jewellery.
“We have invited global jeweller Mouwad to be part of the international show, which would see the attendance of VVIPs, royalty, industrialists and local luminaries,” he said in an interview.
The fashion show will be among hundreds of programmes lined up to celebrate the third anniversary of George Town’s listing as a Unesco World Heritage Site.
The celebration is a joint effort by the state government, Penang Municipal Council, George Town World Heritage Incorporated, Penang Global Tourism and various communities.
There will also be a Peranakan Food Trail which would see the participation of local chefs, restaurants, hotels and the Peranakan community in a food fair, cooking competition, classes and demonstrations.
Joe added that a glamorous dinner party called ‘Dinner @ 8 - The Ultimate Dinner Party’ would be held at the E&O Hotel in conjunction with the George Town Festival.
“Eight international chefs would be cooking at this private event and it would be given an hour’s airtime on Astro’s Asian Food Channel, which has 40 million viewers and aired in nine million homes.
“It will be the grandest dinner party which will put Penang on the international food map,” he said.
He added that 100 foreign guests would be invited to the event.
He also called for the participation of 12 families living in the inner city of George Town to let their homes be turned into a living museum to showcase their family portraits during the festival.
“We will first look at their family pictures in their albums, then go on to print, frame and curate the pictures as well as assist the families in having an open house,” he said.
Other events would include a workshop and gala concert by Promusica, a monologue play starring actress Tan Kheng Hua (from Phua Chu Kang series), film screenings, exhibitions, display of photographic works, street celebrations, talks, a musical tribute to P. Ramlee and a closing concert.
Corporate partners, agencies, institutions, schools and performers are invited to take part in the festival to showcase the best of Penang to the world.
For details, call Joe at 04-2616308, email info@georgetownfestival.com or visit www.georgetownfestival.com.
~News courtesy of The Star~
Facelift for mobile food
Business on wheels is a unique and important element in Malaysian society. That has changed with the times because the younger generation sees the value in it.
The Rotiman network
The Federal Territory Bread Vendors’ Association has only 100 members now, compared with 400 in its heyday.
The bread vendors who are still servicing the hundreds of housing estates in the Klang Valley are mostly retirees, but they do not mind working from 4am to 11pm every day with only a few hours rest in between.
Amanula Sikander, 62, said he was used to the long hours and if he did not work, he would feel bored.
Closely-knit community: Abu Bakar (right) having a light moment with Mohd Arief.
“I will deliver the bread as long as I can work. My regular customers still like to see me,” said Amanula, who has been selling bread around Kepong for the past 30 years.
Badre Alam, 72, raised his eight children with the meagre income he earned as a bread delivery man plying Jalan Ipoh.
“It’s been 50 years and I feel healthy working,” said the bearded grandfather with a stick of beedi between his lips.
He said the job was the only choice because he was illiterate.
Badre, who came from India, was grinning from ear to ear when he talked about his many grandchildren, but brushed off the idea of retirement.
The rotiman community is continuing to shrink as the city’s high cost of living has turned many away.
The two old rotiman are among 20 bread vendors who visit an old bungalow in Jalan Ipoh twice daily to replenish stock.
They have to share the bungalow’s rental that has increased to RM4,000. They also have to worry about fuel and repair, which will cost about RM300 per month.
Quality control: Poon Tai Kong checking the Chee Cheung Fun items before the trucks embark on their rounds in Cheras, Serdang and Kajang.
Another vendor, Asokumaran Muniandy, 50, said they could make RM2,500 a month three years ago but now it is only RM1,500.
“People buy bread at hypermarkets now or near where they have dinner. Worse still, the commission is very little now,” Asokumaran said.
Without newcomers, even the association’s president Abu Bakar Abdul Samad felt that the rotiman business might soon die a natural death.
“It’s a tough job as they are exposed to the sun and rain every day earning only a pittance,” said Abu Bakar, who is now a bread factory’s distributor as 43 years of riding the bike under harsh weather had caused serious arthritis problems.
“I think the rotiman will just fade away when these seniors are gone,” he said.
Labour of love: The Poon family was serving sweet congee from a cart 50 years ago, today, they are dished out from three outlets with a fleet of five trucks still sending the delicacies to nearly one’s doorsteps.
From carts to vans
Poon Yuen Toong, 51, said his father sold tong sui (sweet congee) and chee cheung fun (rice noodle) from a cart in 1953 in Jalan Alor while he has been selling the same delicacies from a motorcycle in Cheras since 1982.
“Now my son has taken over the business, managing five vans,” he said.
Poon’s family business is a sweet story of how moving around brought them financial stability.
Even though the two Poon Kee Dessert outlets in Cheras and Puchong are enjoying brisk business and a new branch is opening in Kota Damansara, the family will not stop the mobile operation in Serdang, Kajang and Cheras, as it has a steady following.
“Customers enjoy sitting by the van to enjoy the snacks, others pack it to go,” said his son, Tai Kong, 26.
The family starts boiling nine cauldrons of sweet congee at 4am every day, but Tai Kong and his two brothers never complain as this means sharing the goodness of their family recipes.
They have not ventured into the city centre due to difficulty in obtaining business licence.
Anyway, there is no plan to expand the fleet yet due to manpower shortage.
An increasing number of food vans can be seen in recent years but they are tapping a different clientele. Besides pasar malam, food vans dishing out local delights such as lok-lok (now with the halal version), roasted sweet potatoes and fried noodles like to station themselves near pubs and cafes to catch the supper crowd.
Trucks selling cendol and rojak are still extremely popular.
One can often see a long line of cars parked along busy roads, just for that refreshing shaved ice and hot crispy fritters.
If the crowd does not come to you, it is never a bad idea to go to them.
Some restaurants send their vans to office areas dishing out hot food such as buns and cakes.
An executive in Petaling Jaya said he used to buy buns from a van in SS2.
“The buns are warm and fresh and I will buy something even if I was not very hungry,” he said.
Food in a truck
Even the younger group has seen the benefits of mobile business, among them is culinary graduate Rosman Hussin, 28, who serves Western food from a truck in Pusat Bandar Damansara.
“I was rather sceptical when my mother suggested the idea. I wanted my patrons to be able to sit down comfortably to enjoy my food,” he said.
Having sat on the idea for three months, he finally gave it a go but the truck took six months to be equipped with the cooking facilities he needed.
He named his business “The Humble Chef” and chose to station the truck at where he hanged out most, a ramp over the highway near Help College University.
One year on, his business that opens from 10pm is so popular that it has become the designated supper destination for students there. TV stations, newpapers and bloggers have featured him; even celebrities are willing to wait patiently for the pastas, pitas and sandwiches priced between RM2.50 and RM5.
“It’s challenging running a food business on wheels because you do not have full kitchen facility, running water and space,” he said, adding that they could only serve a maximum of 200 people daily.
“I spent about a year perfecting the interior of the truck,” he added.
But it is all worthwhile looking at the beeline of people waiting for their meals.
Rosman said the students wanted him to be there for them.
“When I run out of ingredients, some of them will even run to the convenience store to buy some eggs so that I can make them omelettes,” he said.
The chef has also inspired his juniors to venture into the mobile busines. He still yearns for a café and a central kitchen, so that he can franchise his business.
Even then, he will not stop using the truck, as no other means can offer such a nice ambience — dining under the stars, by the road, with traffic zooming past.
-News courtesy of The Star-
The Bengali bread legacy
Nothing beats the aroma of freshly baked bread, especially if it’s Penang’s famous Roti Bengali.
IN the heart of George Town’s heritage city, Maliia’s bakers scurry around the spacious colonial corner shop where the unmistakable whiff of freshly baked Bengali bread marks the start of a new day.
Those walking past the bakery’s loading area at the back can actually hear a crackling sound coming from the loaves (after sitting in an oven heated to 180°C for an hour, the bread is literally still baking when left on the racks to cool) and feel the warmth of its wholesome goodness.
Here, “the best thing since Bengali bread” is an idiom more appropriate than the unadulterated version where sliced bread is hailed as the benchmark of great ideas.
After all, this is the state that lays claim to the famous Roti Bengali although the recipe is believed to have originated from North India.
Ismalia Bakery, the famous Roti Benggali shop established in 1928, closed down several years ago but the tradition of making Penang’s best-loved bread in Maliia Bakery’s double-storey building along Transfer Road, lives on.
In 2005, Maliia Bakery moved into the building and brought with it a rich history of bread-making.
Here, Roti Bengali specialists work at rapid speed. Within a minute, dough is taken out from the mixer, kneaded, weighed and put on a tray ready for the oven.
The Bengali bread left on trays for the dough-rising process to begin before it goes into the oven.
Maliia Bakery (M) Sdn Bhd CEO M. Kumaresan Mariadas explains: “Maliia is not a new kid on the block. Maliia was formerly Victor Rhemas Bakery which was set up by a shareholder of Victor Bakery – a very popular bakery operating more than four decades ago but has since closed shop. While Ismalia catered more to the consumers, Victor focused on mass distribution to agents and the ‘roti man’ on their motorcycles and bicycles.”
Director Siti Suhailla Mohd Yusoff says the new moniker was a combination of her name and her mother, Mariam’s.
“We were very close family friends with the owners of Ismalia. It seemed like such a waste if we did not take over the premises when they moved out because this place is famous for Bengali bread and is strategically located in the heart of the heritage city.”
Just three years ago, Penang had been close to losing one of her oldest bakeries and most famous Roti Benggali shops when a neighbouring building was razed by a pre-dawn fire.
The bread machines were not damaged and it was, thankfully, business as usual.
A worker getting the Bengali bread dough out of the mixer.
Many bakeries that made Bengali bread more than four decades ago have since closed shop or moved on to making other more profitable treats.
Kumaresan reckons there are only three, including Maliia, that still sell Roti Bengali.
He welcomes more bakeries getting in on the act as he says Maliia cannot cater to the growing demand alone.
“It’s not very profitable but we continue making Bengali bread because it’s a tradition and an important part of our culture,” he says, explaining that buns only take about 10 minutes to make compared to four hours for the Bengali bread.
“Our coconut and sweet buns are very popular so imagine how many we can make in the time it takes to bake the Bengali bread. Sandwich bread takes about two hours only but the Bengali bread needs much longer because of its thickness.”
Kumaresan says mixing the Bengali bread dough involves skill and precision, and that even making sure the oven temperature is just right can be quite tricky.
“Right now, there is no machine that can create the Bengali bread shape we are accustomed to.
“The machine only churns out thin sandwich bread slices so even if we use the Bengali bread recipe, I doubt customers would like it. The thick brown crust and fluffiness would be lost. That’s why everything is still done manually.”
They are also staying true to the way Bengali bread was made back in the good old days, he adds. “The only difference is we don’t use a wood oven anymore.”
Indeed, the crispy crust is the most relished part of the bread, which is baked as a “patta” of eight mini-loaves – two rows of four mini loaves with a dark-brown crispy crust.
In the 1980s, four slices, or a mini loaf, was 50 sen. These days, it’s 90 sen.
“You can’t increase the price too much as you risk losing customers,” he says.
Kumaresan, who has ambitious plans for the bakery, jokingly quips that one can’t get rich by selling Bengali bread alone. The entrepreneur hopes to turn Maliia into a franchise by 2014 to cater to outstation Bengali bread lovers.
On the cards are outlets in Kuala Lumpur and mainland Penang.
He shares that customers from Kuala Lumpur often buy loaves of the bread and store them in the freezer, where they will keep for weeks. “Just steam or toast it when you are ready to eat and it will still taste fresh,” he says, adding that their style of Bengali bread is not available in any other state.
Kumaresan, however, says there is no plan to sell the Bengali bread in hypermarkets because the quality would be compromised.
“Once you put the bread in plastic packaging, the crispiness of the thick, brown crust is lost. Besides, customers want to see their Roti Bengali being sliced in front of their eyes otherwise they won’t think it’s fresh,” he says.
Siti Suhailla says Bengali bread is healthier than most breads because it has no preservatives, hence its Malay name – Roti Tawar (bland bread).
“Bengali bread is never eaten on its own but it’s delicious toasted and spread with butter, kaya, sambal, honey or dipped in soups and curry,” she says, adding that Maliia also has a wholemeal version of the bread.
The bakery serves some 100 varieties of breads, buns, cakes, pastries and pizza dough base (which, apparently, is extremely popular), but the Bengali bread makes up 40% of sales.
An astounding 1,000 loaves of Bengali bread comes out of Maliia every day.
Everything is baked fresh daily from 3am to 3pm and supplied to six major distributors, international restaurant chains, local cafés, roadside stalls and over 40 agents and the “roti man”.
Kumaresan is now toying with the idea of introducing cup cakes, but assures that they will never stop making Bengali bread.
“We welcome students and kids to our bakery to let them see how a slice of history is made, and Maliia is always looking for new ways to expand our business,” he says.
~News courtesy of The Star~
Seized eggs are genuine
A test conducted by the state Veterinary Department on 270 eggs seized from the Pulau Tikus market has found them to be genuine.
State Health, Welfare, Caring Society and Environment Committee chairman Phee Boon Poh said, however, he was still waiting for a second opinion from the Health Ministry.
“The ministry, which seized another 108 eggs from the market, is expected to reveal its findings.
“Minister Datuk Seri Liow Tiong Lai is expected to hold a press conference on Monday,” he said here yesterday.
The eggs, which were carted away by the authorities on Thursday, were sent for analysis at the state Veterinary Department and the ministry’s Chemistry Department in Petaling Jaya.
The eggs were seized following complaints by a housewife and the Consumers Association of Penang (CAP) that fake eggs were being sold at the market.
Thanking CAP for highlighting the issue, Phee said the Penang Consumer Watch Group in all the 40 state constituencies were also on the lookout for fake eggs.
“They will alert us if they come across anything suspicious. The public can also lodge an official complaint with us so that we can take action,” he said.
In Ipoh, Deputy Domestic Trade, Co-operatives and Consumerism Minister Datuk Tan Lian Hoe said those who suspected that they had bought fake eggs should immediately notify the ministry for it to investigate.
“There are millions of eggs in the market and it is impossible for us to seize them all,” she told reporters after a dialogue with the Perak Sundry Shops Guild.
She said ministry enforcement officers had been directed to monitor all those selling eggs.
In Kota Kinabalu, state Community Development and Consumer Affairs Minister Datuk Azizah Mohd Dun said the state was keeping a close watch on the possibility of fake eggs surfacing in the local market.
~News courtesy of The Star~
Egg-streme deception
FAKE eggs, which are allegedly full of chemicals, have been found in Penang.
A housewife who bought a tray of 30 eggs for RM11 in a market has complained to the Consumers Association of Penang (CAP) that they were fake.
CAP president S.M. Mohamed Idris said the housewife brought the eggs to the association’s office on Jalan Mesjid Negeri yesterday morning after finding something fishy about them when she tried to cook them.
“She said the eggs did not smell like real eggs and were tasteless.
“They had unusual shapes and were larger than real eggs. The fake egg also had a rougher surface than the genuine one.
“When broken, there were no signs of the chalazae which is the opaque ropes of egg white that hold the egg yolk in the centre of the egg. The fake egg white and egg yolk quickly mixed together unlike those of genuine eggs,” Idris told a press conference yesterday.
The fake egg yolk is of a darker yellowish hue.
He said they found that the yolk of the fake egg was more yellowish than the real one when they cooked one of the fake eggs to find out the difference.
Idris said an e-mail circulated in the Internet had stated that fake eggs were common in China and were full of chemicals.
“According to the e-mail, the shell is made of calcium carbonate while the yolk and egg white are made of sodium alginate, alum, gelatin, benzoic acid and calcium chloride besides water and food colouring.
“Calcium chloride may cause liver diseases while benzoic acid can be harmful to the brain and nerve cells,” he said.
Asked how consumers can differentiate fake eggs from genuine ones, Idris said it would be very hard to do so as they looked almost the same.
“Try to look out for the weird shapes,” he said, adding that CAP staff went to buy eggs from the shop where the woman had bought the fake ones and the staff found the eggs were indeed fake.
He said CAP would write complaint letters to the Domestic Trade, Cooperatives and Consumerism Ministry and the Federal Agriculture Marketing Authority to urge them to carry out investigations.
The ministry’s Penang enforcement division head M. Guna Selan said his office had not received any complaints of fake eggs so far.
“I will check with CAP first on the details of the complaint before deciding on the next course of action,” he said.
The content of the circulated e-mail was found through a Google search.
It stated that various ingredients, including an unknown powder and alum, are mixed together to make the egg white.
For egg yolk, some lemon- yellow colouring powder is mixed to a liquid and stirred.
The liquid is then poured into a round-shaped plastic mould and mixed with so-called ‘magic water’, which contains calcium chloride.
Hardy shells are formed by pouring paraffin wax and a liquid onto the concoction which are then left to dry.
-News courtesy of The Star-
Counter Phone No.
Kuantan 09 - 515 6002
Pekan 09 - 422 8694
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Youth festival
The Galaxie & Youth Carnival 2011 will be held at Penang Times Square on Saturday and Sunday. The festival is packed with exciting activities like talent search, George Town Amazing Race, X-Games, a street dance competition, shoe painting, paintball target shooting and cosplay. Entry forms are available at The Star offices in Bayan Lepas, Jalan Masjid Kapitan Keling and Pusat Bandar Seberang Jaya (Bandar Sunway).
For details, call Timothy Lim (012-4100418), Ema (012-4107303), CK Soon (016-4105521) or Voon (012-5851612).
-Info courtesy of The Star-
Tiger Airways Discount Promo
(April 2011)
Aussies love laksa
MALAYSIAN cuisine such as laksa and curry are popular with Australians, according to Sydney tourism public relations officer Georgia Ditton.
She said Malaysian food was attractive enough to whet the appetite of everyone.
Ditton said Australians were getting more familiar with Malaysian cuisine as many outlets and restaurants had been opened following her tourism agency’s close collaboration with the Malaysia External Trade Development Corporation (Matrade) to introduce the country’s food.
“As for me, I love rendang very much,” she said, adding that she had been attending cooking classes in Kuala Lumpur and Langkawi over the past few days.
Delicious soup: Japanese tourist Yukari Burgess (left) cooking laksa at E&O Hotel together with other tourists.
Together with four other Australian journalists and public relations personnel, they arrived in Penang on Tuesday as part of a six-day trip organised by Matrade to promote the country’s culinary delights.
The group members, who had earlier visited Kuala Lumpur and Langkawi, will write about their experiences for their respective publications upon their return to Australia.
Ditton, who is visiting Malaysia for the first time, said she had her first-hand experience in cooking a local delight — laksa.
“Food is an important part to learn about a particular culture, and I think that foreign tourists enjoy discovering Malaysia by eating the local food,” she said during a cooking class at Eastern and Oriental (E&O) Hotel on Wednesday.
Choices aplenty: Marina Hogan (right) and Sally Webb shopping for laksa ingredients at the Chowrasta Market for the cooking class.
Guided by a chef, the visitors were seen cooking soup, making chilly paste, removing fish scales, cutting pineapples and peeling cucumber in trying to make laksa as close as possible to the local taste.
Besides the Australians, the cooking class was also joined by several other tourists from Canada, Macau and Japan.
An Australian magazine’s sub-editor, Alexandra O’Brien, also from Sydney, said the trip had provided her with a better insight into Malaysian food and its multi-cultural society.
“I used to be confused about Malaysian cuisine as it is a fusion of Chinese, Indian and Thai varieties.
“But I think the trip has taught me to learn more about the country’s multi-ethnic society rather than to distinguish its type of food,” she said.
Hands-on experience: (From left) Australian journalists and public relation personnel, Heather Mollins, Marina Hogan, Sally Webb, Alexandra and Ditton comparing notes during the laksa cooking class.
Perth travel writer Marina Hogan said she enjoyed buying laksa ingredients together with the other participants at Chowrasta Market in the morning.
“It is interesting to learn about the local community by exploring the markets.
“The things sold there always reflect the real lives of the people,” she added.
-News courtesy of The Star-
Recommended: DOME Cafe's general manager Clive Howarth (second left), together with (from left) Melium Group's senior PR and advertising executive Denise Chin, Ferhat and marketing officer Sheryn Chin posing with some of the cafe's signature dishes.
