Tanoto Foundation Presents Community-Led Early Childhood Parenting Models from Indonesia and China at ARNEC Regional Conference 2025
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Free Malaysia Today
13 hours ago
- Free Malaysia Today
SPAN to enforce ‘water safety passport' early 2026
SPAN said workers in the water services industry would be awarded the 'water safety passport' after completing training. PETALING JAYA : The 'water safety passport', which emphasises compliance with safety procedures and risk awareness among workers, is expected to be enforced by early 2026. In a statement, the National Water Services Commission (SPAN) said the programme is set to be implemented in stages, starting next month, with the development of training modules. A pilot run is scheduled for the end of the year, Bernama reported. 'Workers in the water services industry will be awarded the 'water safety passport' after completing the training. 'This will serve as proof of meeting basic safety qualifications. It is recognised by SPAN and the National Institute of Occupational Safety and Health (NIOSH).' Introduced by SPAN, the development of the 'water safety passport' module is the result of a collaboration between SPAN and NIOSH. It is supported by water supply and sewerage operators. According to SPAN, the initiative serves as a benchmark for joint efforts to enhance safety awareness and knowledge among workers. 'It will contribute to a safer, more efficient and resilient water service delivery,' the commission said.
Malay Mail
17 hours ago
- Malay Mail
Say ‘konnichiwa' to By age 18: All the way from Japan to Damansara Heights The Five, serving their gluten-free udon and plant-based menu
KUALA LUMPUR, Aug 8 — Meat-free. Gluten-free. These are words that will bring shivers down the spine of those who love their protein, prefer stronger flavours on their tongue or those who aren't gluten challenged. Don't feel intimidated by those labels though when you dine at By age 18, the latest Japanese export to our shores. Even though it serves 'borderless udon', the fat, white strands with a bounce are so familiar with the exception that it's crafted with rice flour, thus the gluten-free name. Yes, there's no meat here but with Japanese cuisine, an enormous amount of their food is plant-based, as meat and milk was used sparingly back in the old days. The classic Tempura Udon is perfectly executed here with cold bouncy gluten-free udon and light, crispy battered vegetables. — Picture by Lee Khang Yi The Japanese are also experts at creating rich, substantial and satisfying flavours without meat, using other ingredients to create umami. Tempura Udon (RM32) is the best way to enjoy vegetables deep-fried in batter, as you slurp down cold or hot udon. As the batter is gluten-free, a thinner layer hugs the vegetables, giving it a light, crispy crunch not dragged down by heaviness, which can also be experienced with the delicate Deep Fried Crispy Chinese Yam (RM16). The highlight of Kinchaku Kitsune Udon is that beancurd skin pouch with assorted greens, paired with udon. — Picture by Lee Khang Yi Japanese food is all about simplicity and clean flavours, as illustrated with the Kinchaku Kitsune Udon (RM32). Dominating the bowl is a pouch fashioned from beancurd skin, inviting you to break it open to discover treasures in the form of vegetables. In Japan, a crowd favourite is the Bukkake Udon (RM30) dominated by a camera worthy mix of good-for-you vegetables covering cold udon dressed with soy sauce. Beautifully fresh vegetables are the highlight of the cold Bukkake Udon. — Picture by Lee Khang Yi With the Curry Udon (RM32), the mellow spice from the curry makes it a perfect match with an assortment of vegetables and noodles. In Kuala Lumpur, By age 18's custodians are the team behind Towzen Vegan Ramen and Pure Heart Vegetarian, keeping that same Zen soul the Japanese outpost is famed for, while cleverly putting their own spin using familiar flavours like tomyam, mala and even basil pesto, to draw in locals. In my mind, the Sichuan classic mapo tofu only works with rice but this Mapo Tofu Udon (RM32) changed my perspective, as the udon is slick with the spicy sauce that tingles the tongue from the Sichuan peppercorns as you get the undertones of saltiness and a bit of sweetness from the fermented soybean paste. Mapo Tofu Udon combines a classic Chinese dish with its appetising spicy flavours and udon. — Picture by Lee Khang Yi The textures also blend together with the creamy beancurd, bouncy udon, crunch from the wood ear fungus and a crispy fried lotus root. With so many flavours, a refresher in the form of Pickled Cherry Tomatoes with Umeboshi (RM16) can be ordered. Each udon order is also served with two cherry tomatoes, giving relief to the tongue overwhelmed by the flavours. Refresh the palate with these Pickled Cherry Tomatoes with Umeboshi that can be ordered to share, which is also served with every order of udon too. — Picture by Lee Khang Yi Avocado Tartare on Seaweed Crisp (Three pieces for RM22) also makes a great first bite to start the meal, as crunchy seaweed layered over a puffy rice cracker acts like an edible bowl for the meltingly soft avocado. Rice is not forgotten here with fried rice, truffled or spiced up with tomyam. Various rice bowls come paired with Spicy Yuzu Lion's Mane Mushrooms or Teriyaki Lion's Mane Mushroom (RM20 as a small bite), The large-sized mushrooms are sliced to form flatter pieces to mimic a meat-like bite, coated with a sticky, sweet sauce. The same sauce coats the Teriyaki Pumpkin (RM16) but here, the texture of the sweet Japanese pumpkin is softer. Avocado Tartare on Seaweed Crisps (front) starts a meal with an appetising crunch while the Teriyaki Lion's Mane Mushroom (back) offers a hearty bite. — Picture by Lee Khang Yi Desserts are a must too, particularly the smooth Matcha Pudding (RM16) mixed with kuromitsu and sprinkled with kinako. Handmade gelato and sorbet feature too, with our top pick being the Pistachio Gelato (RM26), a creamy confection sprinkled with chopped pistachios. Chocolate lovers may need to manage their expectations as the Brownies with Passionfruit & Gac Sorbet (RM28) and Chocolate Mousse Cake (RM16) may exude a richer chocolate flavour but a denser texture. The sleeper hit is their oat milk matcha latte, finding favour as a cold treat-on-the-go. With three distinct layers — matcha, oat milk and freshly blitzed fruits — it also feeds your social media. Favourites so far include the Iced Strawberry Matcha Latte and Iced Mango Matcha Latte. The chocolate version is rich but tends to dominate the matcha more. The drinks are RM20 each. Dessert can be a simple Matcha Pudding topped with 'kuromitsu' and 'kinako'. — Picture by Lee Khang Yi By age 18 A-1-01, First Floor, Block A, The Five@KPD 49, Jalan Dungun, Damansara Heights, Kuala Lumpur. Tel:03-20112362 Instagram: @byage18_kl * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
The Sun
a day ago
- The Sun
Unity in Diversity: A Celebration of Malaysian Identity at Wesley Methodist School Kuala Lumpur (International)
KUALA LUMPUR, MALAYSIA - Media OutReach Newswire - 7 August 2025 - At Wesley Methodist School Kuala Lumpur (International) (WMSKLI), Unity Day is not just a celebration, it is a bold reflection of what the school truly stands for: unity, respect, and a deep-rooted pride in Malaysia's heritage. This year's Unity Day was a vibrant showcase of Malaysia's multicultural richness, brought to life through traditional attire, cultural performances, interactive booths, and nostalgic games. Students, teachers, and guests from all walks of life came together, not just to enjoy the celebration, but to honour what it means to be Malaysian. While WMSKLI delivers the globally recognised Cambridge IGCSE curriculum, the school remains intentionally grounded in Malaysian values. What makes WMSKLI unique is its deliberate commitment to instil national pride, even among students pursuing international education. In a purposeful initiative, WMSKLI encourages its Year 11 students to take the SPM Bahasa Malaysia and Sejarah (History) papers. This effort is not merely academic and preparing them to be highly employable in Malaysia, but it is also about giving students a deeper understanding of their cultural roots, national language, and the historical journey that shaped the modern Malaysia. Unity Day is more than a day of celebration. It is a mirror of WMSKLI's intentional fostering of unity amidst diversity. Through shared experiences: be it food, dance, language, or heritage, students are taught to celebrate differences and find strength in common ground. From the chants of dikir barat to the beat of kompang, from colourful baju kurung to traditional Indian dances, Unity Day served as a powerful reminder: while our cultures may differ, the spirit of unity binds us all. In today's fast-paced global landscape, WMSKLI stands out as a school that educates not only for success, but for significance. Here, students are nurtured to lead with empathy, grounded in their heritage, and respectful of others. Unity Day beautifully captured this vision. It reminded everyone that being truly international does not mean leaving behind one's roots. At WMSKLI, it means embracing them and using them to shape a more connected, compassionate world. Students & teachers took to the stage to deliver a moving poetry recital—honouring Malaysia's journey and reminding us all of the power of words to inspire unity.
