Seize free training opportunities via NTW 2025, Kuching MP urges S'wak youth
KUCHING (June 19): Bandar Kuching MP Dr Kelvin Yii has called on young Sarawakians to actively take part in National Training Week (NTW) 2025, describing it as a valuable opportunity to equip themselves with future-ready skills for the digital economy.
He noted that NTW 2025, recently launched by the Ministry of Human Resources at Bukit Jalil National Stadium in Kuala Lumpur, is free of charge and open to all Malaysians.
'The opportunities provided through this platform are highly relevant to the needs of our people, particularly in areas such as digital literacy and artificial intelligence (AI); entrepreneurship and financial planning; Technical and Vocational Education and Training (TVET) and technical skills; creativity, arts and innovation; as well as life skills and mental wellness,' he said in a statement.
'NTW 2025 provides a unique opportunity to gain practical, career-relevant knowledge through physical workshops, live online sessions, self-paced e-learning, and coaching programmes.'
According to Yii, NTW 2025 is organised by the Human Resource Development Corporation (HRD Corp) in conjunction with the Asean Year of Skills, under the theme 'Learning Beyond Borders.'
'This nationwide and regional initiative offers over 65,000 free training courses and 1,000 high-impact learning and development activities – all of which are accessible to all Malaysians and citizens across Asean,' he said.
'To date, NTW 2025 has recorded more than two million participants, surpassing its initial national target of one million. Of these, 40 per cent are enrolled in courses related to Industry 4.0, highlighting our nation's readiness to embrace future skills.'
Yii, who is also political secretary to the Human Resources Minister, added that one of the standout features of this year's NTW is the 'AI-4-Educators' programme, which is launched in partnership with the Ministry of Education.
'The programme has successfully trained over 395,000 educators from across the country between April 7 and June 12 this year, earning recognition from the Malaysia Book of Records for the largest AI training participation among educators.
'This initiative reflects a bold step towards building a digitally literate and future-ready generation,' he said.
Further information on NTW can be found at its website https://www.nationaltrainingweek.gov.my.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Star
32 minutes ago
- The Star
MyDigital ID rollout must prioritise trust over compulsion, says think tank
PETALING JAYA: The government must prioritise public trust and voluntary participation over compulsion in implementing the MyDigital ID platform, says a policy think tank amid growing national debate on the digital identity system. Social and Economic Research Initiative (Seri) chairman Dr Helmy Haja Mydin said while MyDigital ID can be transformative for service delivery and governance, rushing into legislation to mandate adoption could backfire before gaining public confidence. "We must never lose sight of the fact that the rakyat's trust is earned, not assumed. Digital identity systems can bring enormous benefits, but only if people believe they are safe, effective, and in their interest. "Compulsion before confidence risks undermining the very system we are trying to build," he said in a statement on Saturday (July 26). Helmy Haja's comments came after the Dewan Rakyat was informed that the government is considering new legislation to accelerate MyDigital ID uptake. Currently, only 2.8 million Malaysians are registered, which is modest relative to the population. He added that other countries have achieved high adoption without legal mandates, largely by offering clear, everyday benefits through user-friendly platforms. Helmy Haja cited India's Aadhaar system, which gained traction because key government services and financial aid were channelled through it, not because it was mandatory. He added that Estonia and Singapore show that with thoughtful implementation, digital ID systems can flourish without mandates, by making them secure, convenient, and visibly beneficial. "Let the rakyat see how MyDigital ID simplifies life, whether it is for accessing subsidies, paying taxes, or interacting with banks. "When digital identity is seen as helpful, people will come on board without being forced," he said. Helmy Haja suggested that to build trust, the platform's purpose must be better communicated, as many Malaysians still do not fully understand how MyDigital ID works or what it offers. He noted that although MyDigital ID has begun integration with certain platforms like MyJPJ and MyBorderPass, broader usage across the digital government ecosystem remains patchy. "For real momentum, MyDigital ID must become a seamless key to unlocking public services, whether it is applying for university admission, accessing financial assistance, or filing taxes," he added. Helmy Haja also said that poor execution could severely damage public trust. He cited the Padu (Pangkalan Data Utama) platform as a cautionary tale, noting that issues with data accuracy, system usability, and inter-agency coordination had hurt its credibility despite high initial expectations. "Every failed or rushed rollout comes at a cost, not just in terms of wasted resources, but in eroding the very trust we need for future reforms to succeed," he said. Helmy Haja added the Home Ministry, which already issues MyKad, could be empowered to oversee MyDigital ID given its central role in identity governance that could help improve security, coordination, and user confidence. He said as Malaysia moves towards a digital-first government, Seri stressed that the goal should not be mass enrolment "at all costs" but rather the creation of a system that people choose to use. Helmy Haja outlined seven key recommendations; avoid premature legislation mandating registration, invest in public awareness and education on the benefits and safeguards of MyDigital ID, ensure system reliability and resilience, integrate meaningful services such as healthcare, education, taxes, and financial aid, enhance inter-ministerial system interoperability, provide opt-outs for non-essential services, and collaborate with civil society and grassroots networks to improve digital literacy and inclusion. He added Malaysia has the opportunity to become a leader in responsible digital governance but reminded that it must be done with care.
Barnama
3 hours ago
- Barnama
SERI Calls For Prioritising Public Trust And Awareness To Boost MyDigital ID Uptake
KUALA LUMPUR, July 26 (Bernama) -- The government should prioritise efforts to enhance public awareness and trust, while strengthening the reliability and resilience of the MyDigital ID system to encourage greater adoption among Malaysians. The Social and Economic Research Initiative (SERI), in a statement today, encouraged the government to avoid implementing mandatory registration for the digitalisation initiative at this stage. It emphasised the need to clearly communicate both the benefits and data protection measures of MyDigital ID to the public, while simultaneously integrating meaningful services such as financial aid, tax filing, university admissions and healthcare access to enhance the value of registration.
The Star
4 hours ago
- The Star
Gua group aims to bring legacy restaurants from small-towns in Malaysia to KL
It is 11am at Kedai Kopi Xiong Wor in Taman Tun Dr Ismail in Kuala Lumpur and tables are heaving with customers. By 12pm, every single available table is taken up and the eatery's signature curry noodles are precariously close to being sold out – as is often the case. What is interesting is that this scenario is a replication of what usually happens on a daily basis in the original outlet in Kuantan, named Teng Haw Coffee Shop (its name in Hainanese). Teng Haw was established in 1966 and is named after the patriarch of the family who first started it 59 years ago. For many Klang Valley denizens who call Kuantan their hometown, the curry noodles at Teng Haw are a must-have on a trip back home and consequently, one of the dishes they miss the most when they're back in Kuala Lumpur. Thankfully a few months ago, a fledgling restaurant group called Gua Group successfully convinced Jayden Ong, the fourth-generation owner of the restaurant, to bring the brand to Kuala Lumpur, where it now sits under the banner of Kedai Kopi Xiong Wor, its Cantonese name. What is even more interesting is that Gua Group's founders – Danial Yik, his sister Mimi Yik and brother-in-law Keanu Subba – are entirely focused on identifying and bringing heritage restaurants scattered throughout the country to the capital city. From left: Keanu, Mimi and Danial are on a mission to preserve heritage restaurants and recipes by providing an opportunity for younger-generation owners to open branches in KL. — SAMUEL ONG/The Star 'I had this thought of 'Isn't it a bit strange that you always have to tell your friend to go to Penang for the best char kuey teow or to Ipoh for chicken rice'? 'So the three of us had a discussion, and we thought, why don't we bring these heritage brands that are tried and tested and have a legacy to the Klang Valley? People love these foods, so why not have the same experience in KL?' says Danial. From those tenuous beginnings rose the kernel of an idea for Gua Group's core mission of building a repertoire of legacy restaurants in the Klang Valley. Driving tradition forward While Danial, Mimi and Keanu are relatively new to the F&B industry, they are not entirely untested, having established a healthy food eatery called Staple Eats just before the start of the Covid-19 pandemic. The three come from diverse backgrounds – Danial studied architecture at the University of Melbourne but left before completing his degree, while Mimi is a political science major. Her husband, Keanu, meanwhile, is a former champion Malaysian mixed martial artist. It was always Mimi's dream to open a restaurant, so Staple Eats became the family's first F&B venture. When the restaurant closed after the end of the Covid-19 pandemic, the trio realised that the dishes that resonated most with Malaysians were Malaysian food, especially traditional foods that are still made the old-fashioned way. 'A lot of these legacy foods are disappearing. We wanted to keep the legacy alive. I wouldn't say we are like custodians – I don't want to be too presumptuous but I would say that we want to have a hand in preserving local favourites that would be lost to time otherwise,' says Danial. Danial (right) says it was easy to convince Ong to come onboard, and the success of Xiong Wor has shown him that there is a gap in the market for heritage restaurants in KL. — SAMUEL ONG/The Star Part of this impetus was also prompted by the number of heritage restaurants dying out as younger generations are either not motivated to continue the business or have been encouraged by their parents to pursue other less physically laborious paths. 'There is a need for preservation of these dishes and there is a gap in the market to draw more of these heritage restaurants to KL and potentially expand their presence. Like with Jayden, for example, he was actually a mechanic before this as his family wasn't keen on him being in the business. 'So if he decided that he didn't want to continue making the curry mee, we won't be able to enjoy it anymore – nearly 60 years of culinary legacy would end with him. And you find this more and more with like famous chicken rice shops in Ipoh suddenly closing because the owner's son or daughter went overseas,' says Danial. Maiden venture Having discovered their true calling, Gua Group's founders wasted little time in recruiting their first heritage restaurant, setting their sights on a hometown favourite that they grew up with. 'Kuantan is my father's hometown, so I've been going to Teng Haw since I was a toddler. Every trip to Kuantan, we always woke up early to go there. 'It was part of the experience, you know. It was not just about going and eating the food – you also had to wait in line and hope it wasn't sold out,' says Danial. Xiong Wor's curry mee boasts nearly 60 years of fine-tuning and is the key reason Gua Group wanted to bring the heritage restaurant to KL. The process of getting Ong on board was relatively simple and fuss-free. 'Our negotiation was very simple. I said, 'Do you want to open your shop in KL?' He said, 'Yes'.' Once Ong agreed, everything else fell into place relatively quickly. Danial's father believed in his children's vision and invested in the restaurant group and having learnt their lessons with their first F&B venture, it took Danial and his team only three months to put together Kedai Kopi Xiong Wor. 'We were working with Jayden, who is the same age as us and knows his job very well and we had operated kitchens before, so we were very quick to identify what we needed,' says Danial. But turning an age-old restaurant in Kuantan into a city staple was not without its challenges. Even though everything came together quickly, the hurdles and obstacles were presented in different packages. 'The translation from a kopitiam to a restaurant with a different set of cleanliness standards and preparation standards was one of the challenges we faced. 'We wanted to make the restaurant more modern but we also wanted it to be safe and clean, because we find that a lot of kopitiams have been operating for so long that they don't want to change. But luckily, Jayden has been very open to change,' says Danial. Since it opened a few months ago, the restaurant has been perpetually packed. — SAMUEL ONG/The Star Gua Group's business operates on a profit-sharing model. Danial and his team finance the expansion of heritage restaurants like Xiong Wor in KL as well as provide consultancy services. They don't own or buy the recipes from the owners, so the recipes remain with their rightful keepers. 'We don't buy their recipes – they still hold them. What we do is actually empower this new generation of restaurant owners and provide them with a platform or a way for them to see that they can continue with the next generation and preserve these dishes,' explains Danial. Eyes on the future Having established their first heritage restaurant in the Klang Valley, Danial now knows that this model is very viable. 'The success of Xiong Wor has enabled us to confidently continue with this mission because now we know that our model does work. And we can use the first restaurant to convince other businesses who want to continue their legacy and heritage that there is a way to make money and beyond that, to continue the traditional format in a sustainable way,' says Danial. Identifying new heritage restaurants to work with will depend on a few key factors: how good the food is, how passionate the owners are, and the most pertinent part of this equation – is there someone in the younger generation who is hungry for growth and an opportunity like this? Kaya toast is one of the old-school dishes at Kedai Kopi Xiong Wor. — SAMUEL ONG/The Star 'The next restaurants we are looking at are places in Ipoh and Penang. But for this to work, we need to see that the owners believe in the mission, which is to preserve the legacy and heritage. If they're running a family restaurant just for the sake of doing it, we probably wouldn't choose them. 'We're looking for people who inject love into their recipes and most importantly, we require someone from the restaurant to be very active in continuing the mission,' he says. To finance the expansion of these heritage Malaysian restaurants, Danial says Gua Group has to grow more organically. Next in their pipeline is a legacy international restaurant, which the group will be establishing in Kuala Lumpur. 'The international branding is more of an expansion effort. So we need to bring in a bit more income generation so that we can focus on financing our actual mission of bringing in more heritage Malaysian restaurants to KL,' says Danial. As Danial himself is Muslim (his father is Chinese and his mother is Malay), part of his core goal is also to introduce heritage restaurants that are more inclusive and cater to all Malaysians. 'We want to make these restaurants pork-free and alcohol- free because, from a business standpoint, we will miss out on a whole demographic of Malaysians if we don't do this. And the idea is to bring these heritage foods to a wider audience,' says Danial.
