Latest news with #ChooChoyMay
Daily Express
28-05-2025
- Business
- Daily Express
Two arrested by MACC over RM8.1 million fraud in machinery, waste disposal services
Published on: Wednesday, May 28, 2025 Published on: Wed, May 28, 2025 By: Malay Mail Text Size: MACC Special Operations Division Senior Director, Datuk Mohamad Zamri Zainul Abidin, when contacted, confirmed the arrests and stated that the case was being investigated under Section 18 of the MACC Act 2009. — Picture by Choo Choy May . PUTRAJAYA: Two individuals have been arrested by the Malaysian Anti-Corruption Commission (MACC) on suspicion of submitting false particulars amounting to approximately RM8.1 million, involving the provision of machinery rental services, facilities, and waste disposal. According to sources, a former company owner and a former Chief Financial Officer, both in their 40s to 50s, were arrested around 6.30 pm on Tuesday when they arrived to give their statements at the MACC Headquarters here. 'Both suspects are believed to be involved in corruption and money laundering for the provision of machinery and facility rental services between 2019 and 2021. 'Additionally, the investigation also focuses on claims for waste disposal services that occurred from January to October 2022, as well as the receipt of bribe money,' the source said. The source added that MACC's investigation is also identifying other criminal offences under the Penal Code and money laundering activities. Through 'Op Flora,' conducted by MACC's Special Operations Division (BOK) at 11 premises around the Klang Valley and Negeri Sembilan yesterday, MACC has frozen 76 bank accounts, comprising individual and company accounts, totaling approximately RM1.68 million. Advertisement The source informed that both individuals are currently remanded for one day after Magistrate Irza Zulaikha Rohanuddin allowed the MACC's application at the Putrajaya Magistrate's Court. Meanwhile, MACC Special Operations Division Senior Director, Datuk Mohamad Zamri Zainul Abidin, when contacted, confirmed the arrests and stated that the case was being investigated under Section 18 of the MACC Act 2009. * Follow us on our official WhatsApp channel and Telegram for breaking news alerts and key updates! * Do you have access to the Daily Express e-paper and online exclusive news? Check out subscription plans available. Stay up-to-date by following Daily Express's Telegram channel. Daily Express Malaysia
Malay Mail
20-05-2025
- General
- Malay Mail
A steaming cup of harmony: Celebrating International Tea Day — Safra Liyana Sukiman and Zulaikha Khairuddin
May 20 — Every year on May 21, the world pauses for a quiet, fragrant moment to honour a humble but mighty leaf—tea. Whether it is steeped in ancient tradition, poured ceremoniously, or sipped casually at a café, tea holds a sacred space in countless cultures. International Tea Day is more than a calendar nod to your favourite brew; it is a celebration of global unity, sustainability, and the shared joy of slowing down for a cup of hot drink. From ancient roots to modern rituals The tea's origin story is as rich and complex as its many blends. Legend whispers that in 2737 BC, Chinese Emperor Shen Nong discovered tea when leaves from a nearby bush drifted into his boiling water. That accidental infusion began a worldwide love affair, stretching from imperial courts to bustling bazaars, British drawing rooms to Moroccan souks. Today, tea is the second most consumed beverage in the world after water, binding people across continents. In China, tea ceremonies reflect harmony and respect. In India, steaming cups of masala chai are the heartbeat of morning commutes. Japan's matcha rituals are meditative masterpieces. Meanwhile, in England, 'a spot of tea' remains the cure for everything from rainy weather to heartbreak. Teh tarik is seen in a biryani shop in Brickfields May 6, 2016. — File picture by Choo Choy May A toast to the farmers behind the leaves Behind every cup of tea lies a story—not just of flavour, but of the people whose hands pluck, process, and package the leaves. International Tea Day, established by the United Nations, highlights the millions of small-scale farmers who form the backbone of the global tea industry. Many of them work in regions where climate change and economic hardship threaten their livelihoods. This day raises awareness of fair trade, ethical sourcing, and sustainable practices. It serves as a reminder that the tea industry, like any global network, is woven with lives and labour—and that your daily cup of tea can contribute to positive change. Brewing Bonds: Tea as a universal language There is magic in the way tea fosters connection. You might not speak the same language, follow the same traditions, or share the same beliefs, but offering someone tea dissolves barriers. It softens conversation and sparks smiles. In that moment, you are not merely drinking leaves steeped in water—you are taking part in an ancient, universal ritual of hospitality and peace. In a world often divided, the gentle steam rising from a teacup becomes a symbol of shared humanity. Celebrate your way So how should you honour International Tea Day? Brew your favourite blend—be it bold Assam, floral oolong, calming chamomile, or quirky bubble tea. Host a tea party, visit a local tea house, or explore a new variety. Share stories over a pot with your loved ones. And perhaps, spare a moment to appreciate the journey your tea took—from leaf to your cup. Because tea, after all, is not just a drink. It is a culture. A comfort. A conversation. A quiet revolution in a porcelain cup. Here's a toast to tea—steeped in history, sweetened with purpose, and always best when it's shared. * This is the personal opinion of the writer or publication and does not necessarily represent the views of Malay Mail.
Yahoo
15-05-2025
- Entertainment
- Yahoo
Feed your hunger for Japanese soul food at PJ Section 17's Torinana, where ‘tori paitan ramen', ‘hambagu', Japanese claypot rice and more are served
PETALING JAYA, May 15 — Nestled in Happy Mansion, Section 17 is Torinana which offers a variety of Japanese eats, ideal for those seeking diversity. The pork-free restaurant uses chicken, beef and seafood in their ramen, mazesoba, rice bowls, hotpot, gyoza, kamataki gohan and yoshoku offerings. Slurp on a bowl of ramen here, with choices of different soup bases. The signature bowl is the Tori Paitan Ramen (RM19.90), where a chicken broth made by slowly simmering whole chicken carcasses, skin and whole chicken for a whopping 12 hours! A creamy chicken broth made from chicken carcasses, skin and whole chicken, slowly simmered for 12 hours is what makes this Tori Paitan Ramen special. — Picture by Choo Choy May The creamy white broth brimming with good-for-you collagen is served with ramen and topped with ajitama or marinated egg, menma, corn niblets, seaweed and a slice of chicken chashu, fashioned from a roulade of chicken, cooked in a sauce using shoyu and garlic. Variations of this chicken broth include a spicy version and another served with clams. Adventurous diners can try the fiery Mala Ramen with Beef (RM29.90), where creamy chicken broth is spiked with numbing mala. Shoyu and miso broths plus curry versions are also available here. Pair your noodles with their house-made Gyoza (five pieces for RM13.90) made with chicken. There's also a prawn variant. The absolute best pairing for your ramen will be these house-made plump and juicy gyoza filled with chicken and cabbage. — Picture by Choo Choy May There's so much to love about these plump parcels of dough with a crispy bottom, stuffed generously with juicy chicken and cabbage fillings. One gyoza is not enough so you'll be forgiven if you end up eating all five. For those who cannot live without rice, try their Kamataki Gohan, where rice and your choice of ingredients are cooked in a traditional style iron pot known as kama. It's the ultimate one-pot meal where rice can be combined with a choice of protein, like salmon or beef, and a super orange coloured Kodawari egg yolk, rich with antioxidants. Once it's ready, just mix it up like claypot rice. Kamataki Gohan is similar to claypot rice except it's cooked in an iron pot, where rice is cooked with beef slices and a bright orange Kodawari egg yolk. — Picture by Choo Choy May The Salmon Kamataki is RM25.90, with a choice of teriyaki or plain grilled with salt or shioyaki, while the Gyuniku Kamataki is RM29.90, where it's served with Argentina sliced beef. As the Kamataki Gohan is prepared only upon order, it takes 20 minutes to cook. For those who prefer not to wait too long, there are various other rice bowls too, like the Hambagu Classic (RM21.90 for the beef). It also comes in a chicken version. Hambagu Classic is a trendy rice bowl topped with juicy meat patty, egg yolk, bonito flakes and grated radish. — Picture by Choo Choy May These meat patties with a soft, juicy texture are currently in-trend, popping up everywhere in town. At Torinana, their version sits on a bowl of seaweed rice with the patty crowned with raw egg yolk, bonito flakes and grated radish. There's also their Ten Don (RM23.90) or assorted tempura with rice and sauce, letting you enjoy the crunchy texture of freshly fried vegetables and prawns. Toriniku Omelette (RM12.90) is testament to how the Japanese can cook up simple yet appealing dishes. Sukiyaki Nabe (left) with its sweet soy broth and beef striploin slices while Ten Don (right) is a rice bowl with crunchy textures and the Toriniku Omelette offers an ideal side dish with the omelette wrap topped with bonito flakes and seaweed. — Picture by Choo Choy May It's a bountiful bite where a thin rolled omelette is doused with mayonnaise, bonito flakes, seaweed, which hides a generous mountain of chicken. When night falls, it's time for Sukiyaki Nabe (RM29.90) cooked at the table. It's the perfect pick-me-up after a weary day in the office: bubbling hot sweet soy broth mingling with vegetables, tofu and mushrooms with tender premium Argentinian beef striploin slices gently swished to cook. Dip the beef slices in the beaten egg like it's a sauce, transforming it into a velvety bite. Find the restaurant nestled inside Section 17's Happy Mansion. — Picture by Choo Choy May Torinana, AG-04, Happy Mansion, Block A, Jalan 17/13, Section 17, Petaling Jaya. Open daily: 11am to 10pm. Tel: 018-2711120. Instagram: * Follow us on Instagram for more food gems. View this post on Instagram A post shared by EatdrinkMM (@eatdrinkmm)
Malay Mail
15-05-2025
- Entertainment
- Malay Mail
Feed your hunger for Japanese soul food at PJ Section 17's Torinana, where ‘tori paitan ramen', ‘hambagu', Japanese claypot rice and more are served
PETALING JAYA, May 15 — Nestled in Happy Mansion, Section 17 is Torinana which offers a variety of Japanese eats, ideal for those seeking diversity. The pork-free restaurant uses chicken, beef and seafood in their ramen, mazesoba, rice bowls, hotpot, gyoza, kamataki gohan and yoshoku offerings. Slurp on a bowl of ramen here, with choices of different soup bases. The signature bowl is the Tori Paitan Ramen (RM19.90), where a chicken broth made by slowly simmering whole chicken carcasses, skin and whole chicken for a whopping 12 hours! A creamy chicken broth made from chicken carcasses, skin and whole chicken, slowly simmered for 12 hours is what makes this Tori Paitan Ramen special. — Picture by Choo Choy May The creamy white broth brimming with good-for-you collagen is served with ramen and topped with ajitama or marinated egg, menma, corn niblets, seaweed and a slice of chicken chashu, fashioned from a roulade of chicken, cooked in a sauce using shoyu and garlic. Variations of this chicken broth include a spicy version and another served with clams. Adventurous diners can try the fiery Mala Ramen with Beef (RM29.90), where creamy chicken broth is spiked with numbing mala. Shoyu and miso broths plus curry versions are also available here. Pair your noodles with their house-made Gyoza (five pieces for RM13.90) made with chicken. There's also a prawn variant. The absolute best pairing for your ramen will be these house-made plump and juicy gyoza filled with chicken and cabbage. — Picture by Choo Choy May There's so much to love about these plump parcels of dough with a crispy bottom, stuffed generously with juicy chicken and cabbage fillings. One gyoza is not enough so you'll be forgiven if you end up eating all five. For those who cannot live without rice, try their Kamataki Gohan, where rice and your choice of ingredients are cooked in a traditional style iron pot known as kama. It's the ultimate one-pot meal where rice can be combined with a choice of protein, like salmon or beef, and a super orange coloured Kodawari egg yolk, rich with antioxidants. Once it's ready, just mix it up like claypot rice. Kamataki Gohan is similar to claypot rice except it's cooked in an iron pot, where rice is cooked with beef slices and a bright orange Kodawari egg yolk. — Picture by Choo Choy May The Salmon Kamataki is RM25.90, with a choice of teriyaki or plain grilled with salt or shioyaki, while the Gyuniku Kamataki is RM29.90, where it's served with Argentina sliced beef. As the Kamataki Gohan is prepared only upon order, it takes 20 minutes to cook. For those who prefer not to wait too long, there are various other rice bowls too, like the Hambagu Classic (RM21.90 for the beef). It also comes in a chicken version. Hambagu Classic is a trendy rice bowl topped with juicy meat patty, egg yolk, bonito flakes and grated radish. — Picture by Choo Choy May These meat patties with a soft, juicy texture are currently in-trend, popping up everywhere in town. At Torinana, their version sits on a bowl of seaweed rice with the patty crowned with raw egg yolk, bonito flakes and grated radish. There's also their Ten Don (RM23.90) or assorted tempura with rice and sauce, letting you enjoy the crunchy texture of freshly fried vegetables and prawns. Toriniku Omelette (RM12.90) is testament to how the Japanese can cook up simple yet appealing dishes. Sukiyaki Nabe (left) with its sweet soy broth and beef striploin slices while Ten Don (right) is a rice bowl with crunchy textures and the Toriniku Omelette offers an ideal side dish with the omelette wrap topped with bonito flakes and seaweed. — Picture by Choo Choy May It's a bountiful bite where a thin rolled omelette is doused with mayonnaise, bonito flakes, seaweed, which hides a generous mountain of chicken. When night falls, it's time for Sukiyaki Nabe (RM29.90) cooked at the table. It's the perfect pick-me-up after a weary day in the office: bubbling hot sweet soy broth mingling with vegetables, tofu and mushrooms with tender premium Argentinian beef striploin slices gently swished to cook. Dip the beef slices in the beaten egg like it's a sauce, transforming it into a velvety bite. Find the restaurant nestled inside Section 17's Happy Mansion. — Picture by Choo Choy May Torinana, AG-04, Happy Mansion, Block A, Jalan 17/13, Section 17, Petaling Jaya. Open daily: 11am to 10pm. Tel: 018-2711120. Instagram: @ * Follow us on Instagram @eatdrinkmm for more food gems.
