logo
Ipoh International Art Fest explores the healing power of art

Ipoh International Art Fest explores the healing power of art

The Star11-07-2025
Perak-born Zulkefli Jais, winner of the Bakat Muda Sezaman 2023 award, returns to his home state to take part in the Ipoh International Art Festival. He will be showcasing 'Please, Look Up!', a new installation work. Photo: Surekha Revindran
The PINCER (Perak Innovation & Creative Resource Centre) studio building in Bandar Meru Raya, Ipoh, will host the fourth edition of the Ipoh International Art Festival (IIAF) from July 19 to August 3, deepening the festival's mission to embed the arts within the cultural fabric of the Perak state capital and beyond.
Themed "Gema – Art, Healing And The Future", the festival features a range of highlights that resonate with Ipoh's status as a Unesco Creative City, celebrating how the arts can reflect, restore, and reimagine the future.
An international exhibition featuring nearly 40 artists will be the centrepiece of the festival. Showcasing both established and emerging names – including Jalaini Abu Hassan, Nadiah Bamadhaj, Samsudin Wahab, Faizal Suhif and Zulkefli Jais – the exhibition also welcomes artists from the United States, Japan, France, the Netherlands, Thailand, and Singapore, reflecting IIAF's growing global reach.
The "After Monsoon Project", which brings together art and research, will feature Haris Abadi and Hawari Berahim. Also featured is the Malaysian Artists' Intention Experiment (MAIX), an installation project featuring acclaimed artist Shooshie Sulaiman, rounding out the festival's visual art programme.
Veteran artist Jalaini Abu Hassan is also participating in the festival's main exhibition for the first time. Photo: The Star/Art Chen
This also marks IIAF's first collaboration with the venue, signalling a shift towards more integrated and interdisciplinary programming. The festival will utilise PINCER's versatile spaces – including its main stage, green screen room, and dedicated suites – to present a diverse range of exhibitions, workshops, music performances, performance art, forums, and experimental sessions, encouraging meaningful engagement between artists and the local community.
The 16-day festival's opening weekend kicks off with IIAF Culture Night on July 19 at the PINCER main stage. The following day, July 20, features a line-up of performances: Rahmat Haron presents "Stitching Dark And Light", a performing arts showcase, while experimental artist/composer Kamal Sabran hosts his immersive "Kelas Tidur" session.
Capping off the evening, a special concert at PINCER will spotlight local talents Noh Salleh, Naki, Teman Lelaki, and Lunar.
IIAF, organised by PORT (People Of Remarkable Talents), a Perak state creative agency, is also a free-admission festival. This year's edition also incorporates the Kem Belia Kreatif series, further expanding its focus on youth engagement and creative development.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Cafe Bistrot David's chef cooks what he likes – his own 'boundary-less' cuisine
Cafe Bistrot David's chef cooks what he likes – his own 'boundary-less' cuisine

The Star

timea day 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

Exhibit ‘paints' a picture of identity
Exhibit ‘paints' a picture of identity

The Star

timea day 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.

Modern refresh for Cantonese classics
Modern refresh for Cantonese classics

The Star

timea day ago

  • The Star

Modern refresh for Cantonese classics

Szechuan Style Sliced Seabass Fish offers a satisfying crunch and fragrant spicy sauce. — Photos: ONG SOON HIN/The Star Updated menu at KL restaurant offers mix of familiar favourites alongside novel creations TRADITIONAL Cantonese cooking gets a fresh take at this stylish city spot where authentic flavours are preserved, but presented with a lighter, more contemporary touch. YEN, the Chinese restaurant in W Kuala Lumpur, has recently updated both its menu and decor to better reflect this philosophy. The dining space is now open and filled with natural light, designed to make the most of the Kuala Lumpur skyline. The airy layout is complemented by sleek private dining rooms and a dramatic banquet table, adaptable for everything from quiet gatherings to special celebrations. Executive Chinese chef Tan Kim Weng has curated the menu to reflect a balance of tradition and innovation. Drawing inspiration from Cantonese cuisine, he brings in refined techniques and ingredients to elevate familiar dishes while also introducing new creations that align with evolving diner preferences. Tan has curated the refreshed menu to reflect a balance of tradition and innovation. 'The refreshed menu offers a mix of familiar favourites alongside a selection of new dishes. 'Many diners today are looking for more than just a good meal,' he said. 'They want an experience and that is what we have tried to deliver through our presentation and flavours.' One of the notable additions is the Szechuan Style Sliced Seabass Fish, a flavourful appetiser that comes highly recommended. Tan said the fish was air-dried for 48 hours before being deep-fried with spices and coated in a mildly spicy sesame sauce. The result is a dish that is crisp, aromatic and nicely balanced. The Shunde Spring Onion Pancakes are surprisingly moreish as they are crispy on the outside with a soft, almost bread-like interior. Despite being deep-fried, they are light and not at all greasy. Double-Boiled Chicken Soup and Shunde Spring Onion Pancakes (below). The spring onions give a gentle, herby flavour, while the sweet and tangy chilli dip ties everything together. Served on a metal rack, the presentation adds a fun, playful touch to the table. The YEN Golden Duck is a signature dish that puts a spin on the classic Peking duck. Roasted until the skin is beautifully crisp and golden, it is paired with a thin bean curd sheet for an extra layer of crunch. Served with hoisin and sesame paste, fresh cucumber and soft mantou buns, each bite offers a nice balance of textures and flavours. Finished with a touch of caviar and served tableside, the dish has a subtle hint of luxury without feeling overdone. Available in full or half portions (requiring 48 hours' notice), the duck is also reinterpreted into a second dish of Wok Fried Diced Duck Meat with Dioscorea Yam, Black Fungus and Truffle Sauce. Here, earthy tones and textures mingle with crunch from snap peas and a hint of umami-rich truffle. The soup course is given a theatrical touch with the Double-Boiled Chicken Soup, served in a teapot. Despite the playful presentation, the flavours are grounded; hearty yet clean, enriched with fresh ginseng and liver-nourishing herbs, plus a hint of scallop sweetness. Rounding off the experience is a luxe take on comfort food: Wok Fried Rice with Diced Miyazaki A5 Wagyu Beef. Tossed with spring onions and a rich XO chilli sauce, this dish delivers just a touch of heat and a satisfying wok hei that speaks of skillful hands at the stove. We also sampled a few dim sum offerings, with the Fish-Shaped Prawn Dumpling being the stand out. Served in a savoury pumpkin sauce, the dish is colourful and playful in presentation. The prawn filling is fresh and tender, while the creamy sauce leans more savoury than sweet in a subtle twist that works well with the dumpling. YEN, W Kuala Lumpur, Jalan Ampang, Kuala Lumpur. (Tel: 012-347 9088) Business hours: noon to 2.30pm (weekdays), 11.30am to 3pm (weekends); 6pm to 10pm daily. This is the writer's personal observation and is not an endorsement by StarMetro.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store