Royal regalia reflect cultural legacy
In Malay royal traditions, regalia are not just ornaments but 'instruments of authority' and symbols that convey a Ruler's source of power and sovereign rule.
Johor Council of Royal Court president Datuk Dr Abdul Rahim Ramli said each Malay Ruler has his own set of regalia reflecting the customs of his state.
'Royal regalia are instruments of authority, meaning that they exhibit the source of power of the Ruler. Each state Ruler has his own regalia, including Sultan Ibrahim, as His Majesty is also the Johor Ruler.
'However, there are subtle differences between his state regalia and that of the federal throne as the Yang di-Pertuan Agong,' he told The Star in an interview.
As the King of Malaysia, Sultan Ibrahim's official ceremonial dress is known as the Muskat, complete with a royal headdress, buckle and short dagger, which are part of the royal regalia.
The Muskat is a long, black robe adorned with golden embroidery and its design is inspired by the traditional outfits of the people of Oman and Kedah's baju sikap – the official dress of the state officials.
His Majesty often dons the uniform of the Supreme Commander of the Malaysian Armed Forces at official events, reflecting his military background. — Photos from Sultan Ibrahim's official Facebook page
The King also wears a royal headdress known as Tengkolok Diraja, made of black songket embroidered with gold thread, complete with a royal buckle and keris.
Affixed at the front of the royal headdress is a platinum ornament in the shape of a crescent and a 14-pointed star with Malaysia's coat of arms in the centre.
Abdul Rahim pointed out that there are subtle contrasts between federal and Johorean royal traditions in attire.
'Although His Majesty's forefather Sultan Abu Bakar designed the baju Melayu teluk belanga, that attire is not used as the official ceremonial uniform.
'With Johor being a modern state, Sultan Ibrahim wears a tunic and military cap. His Majesty also carries a sword instead of a keris due to his military background,' he explained.
As the Supreme Commander of the Malaysian Armed Forces, Sultan Ibrahim is also often seen wearing a variation of ceremonial dress representing different branches of the army, police or the Johor Military Forces, complete with berets.
In terms of royal regalia, there are similarities and differences in the federal and state instruments.
The royal regalia of the Agong includes two royal sceptres known as Cogan Alam (Sceptre of the Universe) and Cogan Agama (Sceptre of Religion).
Cogan Alam, a silver mace measuring 162.66cm, is headed with an orb on which a crescent and a 11-pointed star made of gold are surmounted, symbolising Islam as the main religion of the country.
The orb is decorated with the crests of the 11 states in the peninsula. These are also made of gold and supported by four tigers symbolising national bravery. The shaft features six stalks of paddy carved in gold.
Meanwhile, the Cogan Agama is 155.04cm long and made of silver. The item consists of a large, conical head with a five-pointed star made of gold mounted on a long shaft. Quranic verses are embossed on the headshaft.
Abdul Rahim noted that Johor's royal regalia also includes the Sceptre of Universe, marked by a crescent and star symbolising Islam, while the Sceptre of Religion has a head shaped like a betel leaf with the names of Allah and Prophet Muhammad written in Jawi.
'One key distinction since Sultan Ibrahim ascended the federal throne is the use of royal umbrellas. Previously, the kings were shaded with a yellow umbrella during ceremonies and the inspection of guards.
'But since Tuanku became Agong, this practice has stopped. In Johor, royal umbrellas are always closed as His Majesty feels that an unfurled umbrella creates distance between the Ruler and the people. He wants the people to feel close to him, true to the saying of rakyat dan raja berpisah tiada (the people and the king are inseparable),' he added.
In another departure from conventional federal protocol, the practice of angkat sembah, where both palms are held together at the forehead to salute or greet the king, is no longer done.
'A simple bow is sufficient,' said Abdul Rahim, citing a long-standing Johor tradition that avoids hand clasping.
Other differences can be seen in the royal court music – Istana Negara uses nobat while Johor relies on its military brass band for ceremonies and royal functions, another reflection of its modern roots.
Even colour schemes at the federal palace have changed since Sultan Ibrahim's reign. Previously, yellow was the dominant colour at Istana Negara as it is traditionally linked to royalty.
'In Johor, blue is associated with the royal family as it reflects the colours of the state flag. Now, the carpets at the palace in the capital city have been changed to blue in a firm nod to Johor's identity,' he said.
As someone who has served five generations of the Johor royal family – from Sultan Ismail to the present Raja Muda of Johor Tunku Iskandar (first son of Johor Regent Tunku Ismail) – Abdul Rahim said Sultan Ibrahim ensures Johor's traits are maintained even when His Majesty is the King.
'These are subtle but meaningful differences,' he added.
While the regalia and royal customs may differ between federal and state, what remains constant is His Majesty's love for Johor and commitment to serving the people, both as their state Ruler and as King of Malaysia.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Star
10 hours ago
- The Star
Penang Bird Park wants you to help name its feathered friends
Ornithophiles aka bird lovers are going to soar high with this one. If you're one such enthusiast for birds, you will love the 'What's My Name' campaign by Penang Bird Park. The park in Seberang Jaya, Penang is turning 37 this year – on Aug 8, specifically – and it is celebrating by giving Malaysians the chance to name eight species currently residing in the park. 'These animals have so much personality, it's high time they are bestowed names that resonate with their biggest fans!' park founder Dr Gino Ooi says in a press statement. So, here's your chance to let all your 'pun-ny' bird name ideas take flight. You just have to join the contest that will run in two phases. Phase 1 (Aug 1-14) is the Naming Suggestion Phase, while Phase 2 (Aug 15-28) is the Public Voting Phase. You'll want to be fast – if multiple participants submit the same name, only the earliest entry (based on timestamp) will be eligible for the prize and naming credits. The park encourages participants to suggest name ideas based on the featured animals' photos and quirky personalities. While avians make up a large part of the list, there are a couple of primates and a reptile sprinkled in there too. There are marmosets waiting for you to name them too! Here are the animals to be named: a rhinoceros hornbill, a sulphur-crested cockatoo, an albino crow, a family of four baby emus, a Malay eagle-owl, a cassowary, twin baby marmosets and an estuarine crocodile. Submit your name suggestions here: Public voting during Phase 2 will be done via the park's Instagram (@penangbirdpark). The winners will be announced on Aug 31. If your suggested name wins, you'll receive two complimentary admission tickets and be credited on the animal's enclosure signage! Now that's good motivation for you to pay a visit to Penang Bird Park every now and again to check in on the animal you've helped name.
The Star
14 hours ago
- The Star
Cafe Bistrot David's chef cooks what he likes – his own 'boundary-less' cuisine
AT 2.30pm on a random Thursday afternoon, Cafe Bistrot David in Kuala Lumpur's Taman Tun Dr Ismail is swollen with diners. The eatery is meant to close for a break at 4pm and yet by 3.59pm, people were still there. No one seems to want to leave and it is clear that chef-owner David Chin has conjured up a little slice of magic with this eatery. But then again, Chin himself is no ordinary culinary wannabe. His Midas touch stretches all the way back to his eponymous Dave's Deli – a Klang Valley household name – and the roast chicken that was his claim to fame way back in 1989. When he was in his late 50s – with his children Darren (now a Michelin-starred chef) and Brian (who runs Dave's Deli and Cafe Bistrot David) firmly established in the restaurant industry – Chin decided to hang up his apron and retire. It was a well-deserved retirement. Except it didn't last very long. At 73, Chin says he now cooks whatever he feels like and calls his cuisine 'boundary-less'. — Cafe Bistrot David 'I retired and I wanted to travel the world. And I did all that, as well as opened a kopitiam in Kuala Kubu Baru that was only open on Sundays. 'And then I got bored ... totally bored. I had done whatever I wanted to do and I was spending my days watching TV. And I remember my son Darren telling me, 'Get off your butt and do something'. He said he would help me,' recalls Chin. He and Darren opened Cafe Bistrot David one month before the advent of the Covid-19 pandemic. Thankfully, the restaurant proved popular from its opening day and even through those turbulent times, Chin and his team emerged unscathed. David Chin and his son Darren opened Cafe Bistrot David one month before the advent of the Covid-19 pandemic. — Cafe Bistrot David These days, with the restaurant firmly entrenched as a popular dining spot, Chin, now 73, says he cooks much better than he ever did before because he simply doesn't need anyone's validation. 'I think it's been good for me in the sense that at this age, rather than just concentrating on a cuisine, I prefer to be more open-minded and cook whatever I fancy. 'And I keep telling people I really don't care any more. I only care to cook to satisfy my guests, so I am constantly on the lookout for their reactions,' he says. Chin recently introduced new additions to the menu, following a trip to Europe with Darren, where his culinary curiosity was inspired by a number of things that he ate. The Cantabrian anchovies on brioche toast make for an excellent start to a meal here. — Photos: ABIRAMI DURAI/The Star Begin your meal with a new starter in the form of Cantabrian Anchovies on Toast (RM22 for two). Here, white Cantabrian pickled anchovies are layered over toasted brioche slices with a smattering of mustard cream sandwiched in between. This is a light, layered offering that hinges on multiple textural and flavour compositions, from the crunchiness of the bread to the aquatic depths of the anchovies and the astringency of the mustard. It all comes together beautifully on the palate, like a symphonic orchestra with different instruments colluding to make sensational music. The Spanish tuna belly with tomatoes was inspired by a dish that David enjoyed in Spain. Then there is the Spanish Yellow Fin Tuna Belly & Tomatoes (RM68) which is based on a dish Chin ate in Spain that left him very impressed. His version features Spanish tuna belly, Australian olive oil, local tomatoes and pickled Spanish chillies called piparasa. This fresh, fishy concoction is light and rides on sea-faring waters while still being harboured to land, courtesy of the tomatoes in this configuration. It's an interesting and ultimately delicious exploration of how disparity can sometimes yield unity and in this case, result in a sunny dish bathed in a Mediterranean glow. Char-grilled baby squid and squid ink rice will take diners on a wondrous underwater odyssey. Another new item is the Local Baby Squid Charcoal Grilled with Black Rice (RM68). Here, local baby squid is grilled over charcoal and topped with glugs of olive oil, some potatoes and a touch of balsamic vinegar. As Chin already has a squid ink paella on the menu, he decided to do a variation of this, by adding a squid ink rice cooked in seafood stock. The squid is the undisputed heavyweight of this equation and as cephalopods go, this one is a dream. Lightly charred on the surface while still retaining bounce, pliancy and a decided spring in its step, the oceanic flavours of this sea creature bloom with each mouthful. Lest you think the rice is an ancillary character designed to seek comfort in the shadows, let it be known that this is a dish that could hog the limelight – if it wanted to. Each spoonful of rice reveals grains soaked in rich aquatic flavours and rounded off with an utterly addictive crispy crust. The souffle cheese omelette is a slow burner whose charms creep up on you. — Cafe Bistrot David If you're after something off-the-beaten track, try the Souffle Cheese Omelette with Smoked Kurau Fish (RM78). The dish has its roots in The Savoy London's historic twice-baked cheese souffle with smoked haddock created for early 20th century British writer Arnold Bennett. In Chin's incarnation, a layer of egg is half-cooked on the stove and finished off in the oven, then topped with smoked local kurau fish, parmesan cheese, a layer of batter and egg white and Gruyere cheese – all of which are popped in the oven till the souffle rises. This is then topped with a pure butter emulsion. The result is less decadent than the original which is a creamy, dreamy vixen. Here, temptation lurks more subtly, offering a fluffy egginess interspersed between fishy nuances and cheesy redolence. It's not the kind of thing you might think you'll like, but like a sly, beguiling mistress with charm flowing out of her pores, you'll find yourself first entranced and subsequently converted nevertheless. David's roast chicken boasts a lovely golden brown skin that then segues into juicy flesh within. — Cafe Bistrot David End the savoury part of your meal with a nod to nostalgia and a return to familiarity with Chin's Roast Chicken with Tarragon Sauce (RM88). The chicken here is a free-range bird from Bukit Mertajam, Penang, that has simply been seasoned with salt and pepper and served with a tarragon and Dijon mustard sauce. The chicken itself is a burnished beauty with golden-brown skin that succumbs to juicy meat within. The flesh is slightly tough because it's kampung chicken but the natural flavours of the meat really come through and this is accentuated by the tarragon sauce, which adds acidity to the overall dish. If you'd like to enhance your roast, look at pimping it up with a host of sides in the form of Chitose Cherry Tomatoes (RM18) or Piquillos (RM28). The former is Cameron Highland tomatoes that have been cured in a Korean plum extract and grilled. The result is sweet, sweet tomatoes with jammy, plummy notes running through its core infrastructure. The piquillos meanwhile are marinated Spanish red peppers that are very luscious and glide through the palate like silk. End your meal with the eatery's bewitching sticky date pudding. Don't leave without sampling the Sticky Date Pudding (RM38), which is based on Chin's 20- year-old recipe and features a warm, molten pudding drizzled with a rich butter-based sauce and topped with whipped cream. The pudding is sweet with a caramel undertone and has a hedonistic indulgent quality – you'll find it hard to stop eating. Although he should realistically contemplate retiring soon, Chin is not keen to start resting yet. In fact, he will soon be opening a ramen shop in KL with his younger son, Brian. 'That's going to be another exciting project for this 73-year-old man. But honestly, all of this just keeps me going – that's one of the reasons why I came out of retirement,' he says, laughing. Address: 135, Jalan Aminuddin Baki, Taman Tun Dr Ismail, 60000 Kuala Lumpur Open Wednesday to Monday: noon to 4pm; 6pm to 10pm
The Star
20 hours ago
- The Star
Exhibit ‘paints' a picture of identity
Heritage on display: Visitors examining a piece during the media preview of 'Negaraku II' at the Hin Bus Depot in George Town, Penang. — LIM BENG TATT/The Star GEORGE TOWN: As National Day approaches, a question often arises, particularly among the younger generations: what does it mean to be a Malaysian? A month-long art exhibition in Penang, titled 'Negaraku II' and held in Hin Bus Depot along Jalan Gurdwara, invites everyone to ponder that notion on a deeper level. Curated by Ivan Gabriel, it features 35 works from the private collections of Bingley Sim and Ima Norbinsha, two passionate champions of socially conscious Malaysian contemporary art. The show builds on the success of the first 'Negaraku' exhibition at the same venue last August, which sparked discussions about nationhood, growth and direction. This time, it shifts the focus to identity and belonging, widening its lens to include the diverse voices of citizens, migrants and everyone in between. Klang Valley-based Sim said they wanted to highlight how Malaysia's identity can be a constantly evolving mosaic of cultures and experiences. 'We wanted to create space for often-overlooked narratives and remind people that our national story is far from one-dimensional,' he shared in a media preview last Friday. This is reflected in the diverse selection of works, which range from paintings to sculptures, photography, mixed media, woodcut prints and fabric pieces. Ivan said they avoided using just portraits as representations of identity and instead chose to articulate it through stories about culture, pride, migration, food and shared aspirations. As such, the exhibition and its accompanying book were organised into thematic chapters, allowing visitors to gain a multi-layered view while deriving their own meaning from the journey. 'Negaraku II is a call to re-examine what it means to belong. It's about honouring every face and every untold story that breathes life into this land,' he said. Sim believes visitors will find glimpses of harmony in every piece – be it a neighbour's kindness, memories of a shared meal or the resilience of those who came from elsewhere and now call this land home. Among the featured artists are Edroger Rosili, Mat Ali Mat Som, Nur Ameerah Nabihah, Pangrok Sulap, Ahman Fuad Osman, Safar Zin, Gan Tze Hooi and Ho Mei Kei. 'What's important is that history is not forgotten. I would rather not collect art just for profit but to preserve pertinent narratives of our country,' he added. The exhibition is free to the public and is open until Aug 31. Viewing hours are noon to 7pm on weekdays and 11am to 7pm on weekends. It will have its opening reception on Aug 9 at 8pm.
