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Malay Mail
3 days ago
- General
- Malay Mail
Beyond Hokkien: The lesser-known communities that shaped George Town
GEORGE TOWN, Aug 16 — Penang may be known for its Hokkien-speaking community, but in reality, only half of the ethnic Chinese here are Hokkiens. The rest come from a rich tapestry of backgrounds, including Cantonese, Hakka, Teochew, Hainanese, Hockchew, Shanghainese and Guangxi. As Chinese migrants arrived in Penang in the 18th century, they began to form enclaves of communities that spoke the same language, including forming provincial-based associations to assist fellow migrants from the same districts in China. Among the first Chinese migrants to come to Penang from the 18th to the early 19th century were the regionally-based Chinese merchants, including some Baba Nyonya from Melaka, a community of 500 people led by Koh Lay Huan from Kuala Muda, and indentured workers from Fujian and Guangdong who spoke Hokkien and Cantonese. The second wave of arrivals, from the early 19th to the early 20th century, were Chinese coolies from southern China, representing the main dialect groups of Hokkien, Cantonese, Teochew, Hakka, and Hainanese. The popular provinces that the Chinese migrants came from. — Map courtesy of Clement Liang According to Penang Heritage Trust (PHT) president Clement Liang, the main street for the early Chinese settlements was China Street, which was known as 'tua kay' (main road). He said the Goddess of Mercy Temple and the Chinese Chamber of Commerce were strategically located at the junction, facing the sea for good fengshui. The secondary axis for the Chinese settlements was King Street, where many of the clan temples and provincial associations were located. At that time, the Cantonese-speaking migrants lived around the Pitt Street, Bishop Street, Church Street, King Street, China Street and Penang Street enclave. Penang Street, where the Kwangtung and Tengchow Association was located, was also known locally as 'kwangtung kay' (Guangdong Street). Intersecting with the Cantonese enclave is the Hakka enclave, which spreads from Church Street to King Street, Queen Street and China Street. The Hokkien area covered a larger area as there were more Hokkien-speaking migrants at the time, and the community was largely spread out across the inner city. Interestingly, all three enclaves also intersected with Little India. Meanwhile, the Teochew enclave is located slightly further away nearer to Carnavon Street and Chulia Street. A map showing the different enclaves in George Town during the late 18th to 19th century. — Map Courtesy of Clement Liang. Liang said over the years, these communities shifted and slowly spread out all over the state, but there were still small pockets of the different communities in George Town. 'There were the dim sum shops by the Cantonese communities in Cintra Street and also the goldsmith shops along Campbell Street,' he said. The medicine halls and pawn shops around town were mostly owned by the Hakka people, while the Teochew were merchants and petty traders. 'The Hainanese arrived later than the other groups so they ended up mostly as cooks for European and wealthy Chinese households,' he said. He said at that time, the wealthy Chinese households were merchants, revenue farmers dealing in opium, gambling and alcohol, financiers of coolie labour recruitment, and traders who owned shops, shophouses, godowns and trading vessels. However, the majority of the Chinese migrants worked for wages. The Cantonese were commonly carpenters, farmers, goldsmiths and brick makers, while the Hokkiens were merchants, tailors, shopkeepers and coolies. As for the Hakkas, they were merchants, traders, farmers and fishermen. Liang noted that the numbers of the different dialect groups have dwindled over the years, due to relocation and lower birth rates. Fading dialects According to him, currently, 50 per cent of the population are Hokkien, 15 per cent are Cantonese, 10 per cent are Hakka, 15 per cent are Teochew, five per cent are Hainanese, and the remaining five per cent consist of Hockchew, Shanghainese, and Guangxi. 'Sadly, not many of them can speak their mother tongue due to the adoption of Mandarin as the main Chinese language in education since the 1970s,' he said. He added that very few can speak Hockchew, Shanghainese, Guangxi, and Hainanese now. 'Maybe only the older generation can speak it, but once they are gone, these languages will be forgotten,' he said. This isn't only happening in Penang. The original districts of these dialect groups in China are also losing touch with their languages due to the adoption of Mandarin. Realising the importance of keeping their mother tongue alive, Liang shared that local associations such as the Penang Hakka Association have started offering online Hakka classes to encourage the younger generation to learn the language. 'Some of the associations are trying to organise events where they use mainly their mother tongue,' he said. Even though Hokkien used to be the lingua franca in Penang—spoken even by other ethnic groups like the Malays and Indians—Liang said it is slowly dying too. The people of Guangdong and Tengchow Contrary to popular assumptions, the people who arrived from the Guangdong (also spelled Kwangtung) province in China were not all Cantonese-speaking. The Kwangtung and Tengchow Association along Penang Street. — Picture by Opalyn Mok President of the Kwangtung and Tengchow Association, Datuk Lio Chee Yeong, said the people from Guangdong, previously known as Canton, also spoke Hakka, Hainanese and Teochew. 'Most people assume that if you originated from Guangdong, you must be Cantonese but this is a misconception,' he said. He said the migrants from Guangdong who came to Penang were from different districts in the province and spoke different dialects. They eventually formed provincial-based associations according to the dialects they spoke and these associations are now under the Kwangtung and Tengchow Association as the umbrella body. 'The Cantonese were from districts such as Nanhai, Chongqing, Samsui, Tong An, Xinhui, Soon Tuck, Phun Yue, Siew Heng Foo, Choong San and Toishan Ninyong,' he said. The Hakkas were from Fooi Chew, Taipu, Yong Ting, Tsen Lung, Kar Yin and Tengchow. 'Tengchow and Yong Ting were not from the Guangdong province but since they spoke Hakka, so they joined under our association as they can communicate with the other Hakka associations,' he said. The Teochew and Hainanese communities were small, so they each formed a single association, the Teochew Association and the Hainan Association, respectively, he added. Early schools With the formation of these different provincial associations, members also began setting up schools to provide education for their children. Education was important among the Chinese communities and at a time before Mandarin was popularised here, the schools they set up taught lessons in their own mother tongue, such as Hokkien, Cantonese, Hakka and Teochew. The Toishan Ninyang Wooi Kwon, who spoke Xinning (now known as Toishan), used to have a school at their association on King Street, but it was soon closed. Meanwhile, some of the other schools started by the various associations remain open to this day. The Hakka established Shih Chung School in 1908, and today, the main school has been converted into a special education primary school, with a branch also in Sungai Nibong. The Hainanese set up Aik Hua School on Muntri Street and recently, it was relocated to a new building outside the inner city, in Sungai Ara. The Ng Fook Thong Temple, built in 1898 on Chulia Street is recorded to have the first Cantonese school in Malaysia. The school has since moved and was renamed as SJKC Shang Wu in Air Itam. The Teochew Association, along with businessman Lim Lean Teng, founded Han Chiang School in 1919 and today, it has expanded to include a private secondary school and a university-college. All of the primary schools today are national-type schools under the Education Ministry and students are taught Mandarin, Malay and English.
The Sun
05-06-2025
- Business
- The Sun
Le Createur Design Wins Prestigious International Awards for Excellence in Interior Design
SINGAPORE - Media OutReach Newswire - 5 June 2025 - Le Createur, a Singapore-based interior design firm, has received international recognition at the 2024 London Design Awards and the 2024 K-Design Awards. These accolades acknowledge the firm's expertise in residential, commercial, and hospitality design, recognising its ability to integrate functionality, aesthetics, and cultural heritage into well-executed spaces. Recognition for Interior Design Excellence Le Createur received multiple awards across various categories: At the London Design Awards, the firm received: Gold Awards: • Baba Nyonya – Interior Design (Residential) • Teal & Gold – Interior Design (Beauty Salon) • Sandy Lust – Interior Design (Beauty Salon) • Tropicana Serenity – Interior Design (Spa / Fitness) Silver Awards: • Chilly House – Interior Design (Residential / Showroom / Exhibit) • Desert Dessert – Interior Design (Restaurants & Bars) Le Createur was also recognised at the K-Design Awards, receiving: • Winner – Interior Design (Residential): Singapore Condominium in Baba Nyonya Style • Winner – Interior Design (Residential): Singapore HDB in Mid-Century Modern Style This international recognition highlights the firm's ability to integrate cultural heritage with contemporary aesthetics in its interior designs, creating functional and visually refined spaces tailored to modern living. Industry Recognition and Market Impact Le Createur's recent awards provide third-party validation of its expertise, reinforcing its credibility and industry standing. These accolades distinguish the firm in a competitive market, recognising its approach to high-quality and innovative interior design. This international recognition for interior design strengthens client confidence and enhances brand visibility, creating opportunities for media coverage, industry acknowledgment, and collaborations. It also supports connections with industry leaders, suppliers, and designers, contributing to ongoing professional development and design innovation. Commitment to Design Excellence Le Createur applies a structured approach to balancing aesthetics and functionality, ensuring that interior spaces are visually refined and practical. Each project is designed with spatial efficiency, material selection, and usability in mind, creating cohesive and well-integrated environments. Le Createur's international recognition for interior design reflects its expertise as a retail space designer and a residential and commercial interiors specialist. The firm adapts to various design styles while maintaining a detail-oriented approach. Its portfolio includes modern minimalist homes, heritage-influenced interiors, and commercial spaces, demonstrating its ability to deliver customised and well-executed design solutions. 'Every project we undertake is driven by a focus on design that is both functional and aesthetically refined,' said Axvin, Lead Designer at Le Createur. 'This international recognition for our interior designs reaffirms our approach and motivates us to continue refining our design solutions.' Design Expertise and Project Execution Le Createur's portfolio spans modern home interiors, Muji-inspired BTO homes, and statement-making spaces. Its ability to adapt to varied client preferences, functional needs, and spatial requirements ensures that designs are cohesive and practical. The firm follows a structured and transparent process, keeping clients informed from consultation to project completion. A well-defined workflow facilitates efficient project execution, ensuring that design and implementation align with project requirements. Future-Focused Interior Solutions Le Createur continues to refine its approach by integrating sustainable materials, smart technology, and biophilic elements into its projects. This ensures that future designs remain adaptable, functional, and efficient, aligning with evolving industry standards.
The Star
22-05-2025
- Entertainment
- The Star
Spotlight on Peranakan cuisine
Nyonya 'popiah' is more complex to make because of its delicate wrapper, rich filling and signature 'sambal'. — Photos: Bernama Association showcases Baba Nyonya classics made from time-honoured recipes WHILE the Peranakan delicacy Nyonya popiah may resemble the spring rolls sold at street stalls or night markets, its wrapper, richer filling, signature sambal and sweet sauce tell a story rooted in cultural heritage. Peranakan Baba Nyonya Kuala Lumpur and Selangor Association's (PPBNKLS) cultural and social committee member Jennifer Lee Choo Neo told Bernama that the delicate wrapper and rich filling reflected the culinary traditions handed down generations by the Peranakan Chinese or Baba Nyonya community. 'Nyonya popiah is more complex to prepare. The wrapper is made from wheat flour, tapioca flour, eggs, warm water and salt. 'The batter is rested for 30 to 60 minutes for a softer, more flavourful texture – unlike regular spring roll wrappers which use only flour and water. 'To create the wrapper, the batter is gently spread in a thin layer over a flat pan,' she said during a Peranakan Chinese cooking demonstration in Shah Alam for the media. Lee said the filling was made from fresh ingredients such as jicama (sengkuang), cucumber, bean sprouts, omelette, fried tofu and prawns, combined with sautéed fermented soybean paste (taucu) and garlic, resulting in a complex blend of sweet, spicy and aromatic flavours. She explained that the sambal was made using either fresh or dried chillies, garlic, toasted wheat flour and palm sugar (gula melaka), while the sweet sauce was made from a mixture of palm sugar, flour and a bit of soy sauce. Lee (left) demonstrating the way to assemble the 'popiah'. 'Although slightly tedious to prepare, this delicacy is often a special choice for various events, including birthday celebrations or weddings,' said Lee, who is a third-generation Nyonya. Nyonya popiah is one of 15 traditional Peranakan Chinese dishes featured at the 'Baba Nyonya Heritage' promotion at The Saujana Hotel Kuala Lumpur in Shah Alam, Selangor, throughout this month. The hotel's general manager Jasmine Ong Li said the campaign was not only aimed at promoting Baba Nyonya cuisine but also served as an important platform to revive time-honoured recipes that were rich in stories and cultural values. Other featured dishes included buah keluak, lobak masak lemak (braised radish in coconut gravy), nasi kemuli, pai tee, stuffed cencaru (fish), ee pioh soup, pajeri eggplant, Nyonya sambal belacan, fried tamarind prawns and various traditional kuih. Ong said each dish was curated to ensure authenticity in terms of its use of cooking techniques, secret ingredients, and traditional preparation methods inherited from the Baba Nyonya community's ancestors. PPBNKLS president Vivienne Lee @ Lianah Abdullah said that to support the initiative, the association had provided intensive training to the hotel's culinary team, covering the ingredients and preparation methods. 'Our collaboration is grounded in a shared goal – to preserve and elevate Peranakan heritage for future generations. 'To us, this partnership is about safeguarding and reintroducing Peranakan heritage, because each dish carries meaning, not just flavour,' she said.
The Star
21-05-2025
- Entertainment
- The Star
Fresh twist to spice up Nyonya classics
SOMETIMES, it takes only a simple twist to elevate the charm of traditional dishes. This was seen in the 'Peranakan On Plate' Baba Nyonya buffet dinner by Pullman KLCC Hotels & Residences, Kuala Lumpur in a collaborative effort with Melaka-born cook Teoh Luan Neo. The 75-year-old Peranakan cook, who has a platform on YouTube called 'Nyonya Melaka Flavours', is sharing popular heritage dishes including Ayam Pongteh with Lotus Leaf Bun, Nyonya Steamed Fish with Buah Keluak and Pang Susi (Eurasian sweet potato buns with spiced meat filing) at Sedap Restaurant. For her ayam pongteh, Teoh leveraged on the taste and texture of white mantou (Chinese steamed bun) to enhance the overall presentation. Ayam pongteh with mantou. The pillowy soft mantou stuffed with shiitake mushroom, lettuce and tender chicken pieces make for an appetising treat. A bite into the savoury chicken gives a hint of gula melaka. Teoh said gula melaka is an ingredient crucial to 'make ayam pongteh taste like ayam pongteh'. Besides the signature dishes, diners can savour other Nyonya dishes, from Teoh's recipe book, which are part of the buffet. Two particularly noteworthy dishes are E Pian Fish with Nyonya Chilli Sauce and Ngo Hiang (chicken lobak). E Pian Fish with Nyonya Chilli Sauce. Both of these umami-rich dishes are a testament to Teoh's cooking skills. Wrapped within a thin layer of beancurd sheets are chicken pieces and diced carrots sprinkled with five-spice powder for a savoury and tasty deep-fried lobak. Diners can cruise through a sensory experience of flavours when savouring the Nyonya Asam Prawn. The initial salty, sour flavours followed by satisfying sweetness come together beautifully when tasting this pleasing prawn dish. Tamarind is the star here, without which the asam prawn loses its appeal. This popular ingredient brings tangy notes to awaken the palate, giving the asam prawn its bold, briny taste. Crunchy pai tee. Then there's pai tee – thin, crispy pastry shells stuffed with vegetables. It is not only eye-catching but also a signature Nyonya dish that is hard to refuse. The natural sweetness of cooked jicama encased in crunchy pastry shells and served with chilli sauce make for an unforgettable bite. In the Chap Chai Goreng (stir-fried mixed vegetables), the mixture of cabbage, dried beancurd stick, shrimps, vermicelli and black fungus offer much texture and taste. With their softness and melt-in-the-mouth silkiness, the vermicelli and black fungus stand out among the various ingredients. As a passionate home cook, Teoh dedicates time to finding ways to make traditional dishes taste better. 'I inherited most of the recipes from my mother. By adding in my own twist to these dishes, I am able to make them tastier and more presentable,' she said. Besides Nyonya dishes, the buffet at Sedap also has various other cuisines. From the Western corner is the Roasted Lamb with Black Pepper Sauce which is a must-try dish. The tender lamb with a delicate balance of fat and lean meat is lovely with mild spiciness of black pepper sauce. The Malaysian favourite of chicken and beef satay is on the menu too, served with nutty, savoury, sweet peanut sauce. Cendol Pulut Tai-tai and ABC. For desserts, Cendol Pulut Tai-Tai and ABC are among the must-haves. On top of the basic combination of shaved ice, red bean and cendol, there are other condiments such as cincau, longan, lychee and shredded peanuts. The aromatic and chewy pulut tai-tai (pressed glutinous rice) is a kuih that I enjoy very much. Here, diners can immerse the pulut tai-tai in a mixture of coconut milk and gula melaka, and discover delicate sweetness and refreshing coolness all at once. Look out for the dessert corner where there are various other local kuih. Onde-onde with gula melaka packed within little light green spheres is always eye-catching and tempting. When bitten into, this particular kuih spills out silky caramelised palm sugar that delights with its toffee-like flavour. Deep-fried chicken lobak. There's also Pandan Coconut Tart topped with a small slice of pineapple. The 'Peranakan On Plate' buffet is served until June 1. It is available every Thursday, Friday and Saturday, from 6.30pm to 10pm. It is priced at RM158 per adult while children aged six to 12 years old will be charged RM79 per person. Children below six years old dine for free. SEDAP Restaurant, Pullman KLCC Hotel and Residences, 4, Jalan Conlay, Kuala Lumpur, Kuala Lumpur. (Tel: 03-2170 8888). Business hours: 6.30am to 10pm, daily. This is the writer's personal observation and is not an endorsement by StarMetro.
