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70-year-old photographer captures Malaysia's rock history

70-year-old photographer captures Malaysia's rock history

Mustaffa, who is popularly known as Tapa Otai among local musicians, has released a photobook, 'Stage 0.1 – Concert Photography'. (Bernama pic)
KUALA LUMPUR : Seventy-year-old Mustaffa Ahmad Hidzir was driven to become a freelance concert photographer more than two decades ago by his love for music and photography.
Known as Tapa Otai among local musicians, the former graphic designer works independently and has taken photos at hundreds of concerts, mostly rock performances, without the backing of media companies or official access.
'Taking pictures has always been my hobby, but I'm not an official photographer and I don't have a media pass. So, if I want to attend a concert, I have to find my own way in.
'Sometimes I ask friends, promoters or crew members for help … what's important is building contacts from there,' he told Bernama.
His transition to photography began in the early 2000s after he was diagnosed with high blood pressure and advised by doctors to adopt a healthier lifestyle. Mustaffa began walking around Kuala Lumpur for the exercise, armed with a digital camera.
'On the first day, I took the LRT from Petaling Jaya, got off at Kampung Baru and walked all the way to Bukit Bintang taking photos. That's when I began to feel the excitement.
'Later on, a friend invited me to a concert. I've always loved music, so I began taking pictures,' he said – and the rest is history.
'Not just entertainment'
Mustaffa revealed that his love for music began during his school days, when his uncle introduced him to records by The Beatles and The Rolling Stones.
But it was while watching the documentaries 'Woodstock' (1969) and 'The Concert for Bangladesh' (1971) that he began to appreciate the important role photographers play in capturing stage moments.
'Then, when Santana came to Malaysia to perform for the first time in July 1973, I hitched a ride alone from Taiping to KL just to watch the concert. That made me realise there were people who make a living photographing concerts – that for them, it wasn't just entertainment but an art form.'
The 240-page book features close to 300 black-and-white photos of local rock concerts. (Bernama pic)
His past work experience with record labels gave him an advantage in understanding the flow of live performances.
'Even if your camera is glued to your eye, you may not necessarily capture the right moments. You have to understand the tempo of the music, know when the guitar solo is coming, when the stage lights are going to change.
'If you're not immersed in the music, the photos will feel empty and soulless,' he said.
After over 20 years of photographing concerts, Mustaffa has compiled a portion of his work into a book titled 'Stage 0.1 – Concert Photography', published in collaboration with the National Art Gallery.
The 240-page publication, which features close to 300 black-and-white photos of local rock concerts, was conceptualised by film director U-Wei Haji Saari.
'I dedicate this book to musicians who rarely get the spotlight, like guitarists, drummers and keyboardists. Each photo comes with full details such as names of the musicians, concert dates and venues.
'Some of the concert locations have been demolished and rebuilt, so this book can serve as a reference. In fact, some of the musicians have passed away, and I included their photos as a tribute to them,' Mustaffa said.
He is now planning to publish 'Stage 0.2', which is expected to focus on alternative or traditional music.
Follow Mustaffa on Facebook. Get your copy of 'Stage 0.1 – Concert Photography' at the National Art Gallery bookshop or on Shopee.
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  • Malay Mail

TUMI Celebrates Grand Opening of First China Flagship Store at Shanghai Centre

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With a new heritage café in Petaling Street, here's how the duo behind Fluffed and Flurrē built their sweet dreams, one waffle at a time
With a new heritage café in Petaling Street, here's how the duo behind Fluffed and Flurrē built their sweet dreams, one waffle at a time

Malay Mail

time3 hours ago

  • Malay Mail

With a new heritage café in Petaling Street, here's how the duo behind Fluffed and Flurrē built their sweet dreams, one waffle at a time

KUALA LUMPUR, Aug 5 — Step through the doors of this restored shophouse in Petaling Street, and you'll find the unmistakable scent of toasted coconut, tea leaves and fresh waffles wafting from the counter. This is the latest outpost of Fluffed Café & Dessert Bar, a brand that has quietly grown into a beloved fixture of the Klang Valley dessert scene. Here heritage meets modernity as they pay homage to Malaysia's kopitiam culture with creations like the Roti Baker Waffle, just in time for Merdeka celebrations. Picture burnt coconut butter, pandan crémeux and salted coconut cream. Topped with Hailam Tea ice cream and crisp coconut flakes, the confection reimagines our local breakfast staple with a playful, modern twist. Interior of the new Petaling street outlet (left). 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'That was the moment I realised I couldn't keep pushing my passion aside,' Choong says. 'A few weeks later, I bought an oven.' Customers at Fluffed Sunway Mentari; there currently are four Fluffed outlets. — Picture courtesy of Fluffed Café & Dessert Bar Fong had already been baking custom cakes for events, often designing them with the same artistic flair he applied to interior spaces. Choong, on the other hand, was drawn to flavour pairing and food textures, developing his own style through experimentation and instinct. 'We weren't trained chefs, but we cared deeply about how things tasted,' Fong explains. 'And we shared this stubborn desire to do everything properly — no shortcuts.' Their first café opened in 2015 in Taman Paramount, back when the area was far quieter. With no investors or viral campaigns behind them, they built everything from the ground up: ice creams, sauces, waffles, cakes — all handcrafted in-house. Choong recalls their humble start: 'There were days we barely had enough orders to get through the week. But we just kept going, recipe by recipe.' Rose Lychee Cloudcake (left). Snoopy & Peanut Waffle (right). — Picture courtesy of Fluffed Café & Dessert Bar Among their early hits was the Rose Lychee Cloudcake, a light sponge layered with floral cream — a nod to Choong's early experiments in home baking. Then came the now-iconic Snoopy & Peanut Waffle, slathered with thick roasted peanut sauce made entirely from scratch. Fong says, 'We grew up eating peanut snacks from kedai runcit. This was our version of that memory, only toasted, plated, and drizzled just right.' Over time, their waffles became a customer favourite, despite starting out as a supporting menu item. 'We didn't expect it to be the thing we were known for,' Choong admits. 'But people kept coming back for them — so we listened.' Today, Fluffed has four outlets; besides the original Taman Paramount shop and their latest in Petaling Street, they also have branches in Sunway Mentari and Desa Parkcity. Flurrē by Fluffed is dedicated to 'bingsu' (Korean shaved ice) such as their viral sensation, the Salmon Sashimi Don. — Picture courtesy of Fluffed Café & Dessert Bar If Fluffed is the comforting embrace of warm desserts, Flurrē by Fluffed is its cooler, cheekier cousin — dedicated to bingsu (Korean shaved ice). Located in Taman Universiti, PJ, it serves as a playground for the duo's more whimsical ideas. Choong says, 'Shaved ice gave us the space to experiment with colour, texture, and presentation. It's dessert with a bit more mischief.' One of Flurrē's creations — the Salmon Sashimi Don bingsu made from jelly, not fish — went unexpectedly viral online. Though it began as a joke item, customers latched onto its playful presentation. Still, the team stands firm in their commitment to quality, even for their more light-hearted desserts. Consider their whimsical CheeseCubes — literally cubes of cheesecake (strawberry, yuzu lemon or 72 per cent dark chocolate) layered with baked hanjuku cheese and sponge cake. CheeseCubes — strawberry, yuzu lemon and 72 per cent dark chocolate (left) — and Ruby-chan, a Watermelon Strawberry Bingsu (right) at Flurrē. — Picture courtesy of Fluffed Café & Dessert Bar Or given that it's sweltering summertime now, cool off with Ruby-chan, Flurrē's new watermelon strawberry bingsu crowned with strawberry ice cream, juicy watermelon balls and fluffy watermelon roll cake. So refreshing! 'Every syrup, every topping is made in-house,' Fong says. 'We treat it with the same seriousness as any cake or waffle.' While other cafés chase trends or rapid growth, Fong and Choong have chosen a more deliberate path. 'We don't build menus based on what's trending — we trust our taste buds and our instincts,' says Fong. 'If it doesn't taste good to us, we won't serve it.' This admirable philosophy doesn't preclude the duo from keeping the brand's top of mind recall with seasonal waffles — such as the Martabak Cheese Waffle during Ramadan and Hari Raya, or their Nian Gao Waffle for Chinese New Year — as well as new merchandising such as T-shirts, tumblers and tote bags. Seasonal waffles such as the Martabak Cheese Waffle during Ramadan and Hari Raya (left) as well as new merchandising (right) keep the brand's top of mind recall. — Picture courtesy of Fluffed Café & Dessert Bar Their focus on people over profits has also shifted towards their team — many of whom have grown alongside the brand since its earliest days. Regular training and team building outings exemplify this commitment. 'We want to open new outlets not just to grow the business, but to create better roles for our staff,' Choong shares. 'Some of them started as part-timers, and now they're team leads. That's what keeps us going.' After nearly a decade in business, Fong and Choong don't speak in terms of KPIs or virality. Instead, their pride is in the quiet moments: a regular customer bringing their grown-up children to share a favourite waffle; a staff member mastering a new recipe. Fong says, 'Some families have brought their kids here since they were toddlers. Now those same kids order waffles for themselves.' Fluffed's team building outings exemplifies the owners' focus on people over profits. — Picture courtesy of Fluffed Café & Dessert Bar Their success may not have come in a flash — but it came honestly, and with flavour. 'We're still here because we never rushed it,' Choong reflects. 'And because we still care — about every plate, every customer, every detail.' Fluffed Café & Dessert Bar Petaling Street: 14, Jalan Sultan, KL (open 11am-10:30pm) Taman Paramount: 55, Jalan 20/7, Taman Paramount, PJ (open daily 12:30pm-10:30pm) Sunway Mentari: 28, Jalan PJS 8/4, PJS 8, PJ (open daily 12:30pm-10:30pm) Desa Parkcity: FF-08, Waterfront, Desa Parkcity, KL (open daily 11am-10pm) IG: Flurrē by Fluffed 19, Jalan SS 3/37, Taman Universiti, PJ (open daily 11am-11pm) IG:

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