Latest news with #GLENNGUAN
The Star
2 days ago
- Sport
- The Star
M'sia name big team but set modest SEA Games target in the pool
Someone to rely on: Khiew Hoe Yean has been in record-breaking form this season where he won silver at the World University Games in Berlin last month. — GLENN GUAN/The Star
The Star
3 days ago
- Sport
- The Star
Sabah, Kuala Lumpur tie in Super League opening match
Kuala Lumpur's forward Manuel Hidalgo (center) battles for the ball with Sabah's players during the Malaysia Super League match at the Cheras Football Stadium, August 13, 2025. — GLENN GUAN/The Star PETALING JAYA: Sabah salvaged a point in their opening Super League game after scoring a late equaliser against Kuala Lumpur in a 1-1 draw at the Cheras Stadium on Wednesday (Aug 13). The visitors from the east had given away a goal after New Zealand winger Dane Ingham gave an own goal in the 65th minute. But the Rhinos did not give up in their first league match. They pushed on and eventually managed to score an equaliser in injury time through Brazilian Gabriel Peres. The late goal had ruined Kuala Lumpur's night at home, as they looked to have started well by beating Immigration 3-0 last Saturday. Meanwhile, Melaka's opening game saw them come from behind to secure a 1-1 draw against Penang at the Hang Jebat Stadium. Australia's Dylan Wenzel-Halls had given the visitors the lead in the 29th minute, but Juan Douglas Teles da Silva leveled things up in the 69th minute. It was also a draw in Terengganu as they saw their match against Police end 2-2 at the Sultan Mizan Zainal Abidin Stadium. Police's Bernard Doumbia was on form as he scored both goals to give his side the lead in the 12th and 53rd minutes. But the Turtles answered through Azam Azmi in the 63rd minute, and Yann Mabella got a point for his side after converting a penalty in the final minutes.
The Star
30-07-2025
- Business
- The Star
Scrapping High-Value Goods Tax - the good and the bad
Photo: GLENN GUAN/The Star PETALING JAYA: The decision to scrap the High-Value Goods Tax (HVGT) has brought mixed reactions, highlighting the complexities of balancing tax policy with economic growth. While some see it as unfair to tax common folk while bringing relief to the rich, others feel it would help the economy and prevent cases of double taxation. This reflects a missed opportunity to address deeper questions of tax fairness and structural reform, the Federation of Malaysian Consumers Associations (Fomca) claimed. 'From a consumer perspective, the decision to cancel the luxury goods tax may come as a relief, especially after the recent SST (sales and service tax) hike,' said Fomca secretary-general Dr T. Saravanan. However, he added that the implication is significant from a structural point of view. 'A luxury tax, even if it only adds a small amount to national income, would help widen the government's sources of revenue and reduce reliance on taxes like the SST, which affects all Malaysians,' he said yesterday. 'By scrapping the luxury tax but still taxing basic goods, the government may seem unfair, with lower income people paying more tax compared to what they can afford,' he added. Similarly, Malaysian Consumer Friendly Organisation vice-president Azlin Othman said the decision raises questions as to why the wealthy are not taxed more, while lower- and middle-income groups still have to pay taxes on basic items. Azlin said cancelling the luxury tax would also reduce government income, which could have been used for public welfare or development. 'Even if the luxury tax doesn't bring in a lot, it's still a valid source of income from the top 20%,' she said. The HVGT was initially slated to commence on May 1, 2024, after it was tabled during Budget 2023. However, the government has revealed at the Dewan Rakyat that the plan had been scrapped. Economist Prof Dr Ida Yasin believes the tax on luxury items should be maintained with a refined mechanism. The tax could be targeted at tourists, she said. 'When tourists come to our country, besides sightseeing, they also shop,' she added. While the HVGT would target people with higher income, she said its effectiveness was still questionable. 'If the tax is introduced, it might lead to rich individuals buying luxury goods abroad,' she said. Tax expert Datuk Koong Lin Loong is one of those who welcomed the government's move, saying it would give a positive signal to the market on Malaysia's robust tax policies. He said it would be good for the economy as it would also remove the potential of multiple taxes. 'Removing HVGT can avoid double taxation on goods,' he said. It would also help the government save resources that could be used for other purposes. Another tax expert, Thenesh Kannaa, said the Malaysian tax system needs simplification, not the introduction of new ones. 'Intuitively, one may think the luxury goods tax is an effective way to tax the rich to meet the country's fiscal needs ... but it's not that simple. 'Imposition of a special tax on luxury watches sold in retail outlets here does not prevent Malaysians from buying the same item overseas,' he said, adding that this would only hurt the local industry. He believes the government's decision was made based on the costs and benefits for collective well-being.
The Star
14-05-2025
- Business
- The Star
Edible works of art on a plate
OPTIONAL Naotaka (right) crafting his signature Wagyu Beef and Foie Gras Charcoal Bread Sandwich at Iketeru. — GLENN GUAN/The Star WAGYU beef and foie gras in a sandwich is as decadent as it gets. As we took our seats at the marble countertop teppanyaki bar in Iketeru, Hilton Kuala Lumpur, a heady mix of anticipation and appetite hung in the air – all of it building towards that first bite of the Japanese sando. We knew what was coming wasn't just food – it was theatre, indulgence and craftsmanship layered between slices of charcoal bread. Watching the chefs move with quiet precision, knowing that soon, intensely marbled Wagyu beef and rich foie gras would meet in a lavish sandwich was a heady feeling. Showing his prowess was the new executive Japanese chef Naotaka Tokuhisa, who hails from Fukuoka in southern Japan. He took over from his predecessor Kunihiko Hamada. The sando was just the start of a preview of new dishes in Iketero's revamped menu. The Wagyu was seared to attain the Maillard reaction, that occurs when meat is cooked between 140°C and 165°C. Shrimp and Shiso with Bean Curd Sheet and Homemade Tomato Sauce (left) with Deep-Fried Soft Shell Crab. This added flavour and accentuated natural sugars in the meat. Deep, matte smoky grey charcoal bread was arranged neatly on the teppanyaki griddle, poised to cradle the richness of Wagyu and duck foie gras. The vessel, exuding an almost velvety darkness, was made with Taiwanese charcoal powder. Duck liver was used instead of goose liver. A technique employed to balance the richness of the foie gras was coating it with tempura flour. 'We use flour to sear the foie gras, giving it a nice crust to bring out its natural flavours. 'Even if the foie gras is resting, the tempura flour can retain its crispiness,' said Hilton Kuala Lumpur's executive chef Paul McLoughlin. To enhance the dish's luxury factor, a gold leaf was placed on the beef. A simple seasoning of natural Japanese sea salt, reminiscent of the ocean, was gently sprinkled over the dish that was delicately garnished with dehydrated carrots and sweet pea tendrils Monaka Ice Cream with Chestnut. 'Everything that goes in our dishes must have a purpose and accentuate each element's flavours,' added McLoughlin. The sizzle and clatter of the teppanyaki bar, a vibrant dance of flame and steel, gradually faded behind us as we transitioned into the dining room to savour the rest of Tokuhisa's exquisite offerings. A lush and serene Japanese garden was the backdrop for our meal. We savoured dishes like Shrimp and Shiso with Bean Curd Sheet and Homemade Tomato Sauce, accompanied with Deep-Fried Soft-Shell Crab. The bean curd and soft-shell crab dish was a complex combination of skill and clever ideation to elevate Japanese flavours. We also had Striped Jack fish with Orange Sauce. 'In Japan, we use basic ingredients like dashi, kombu and bonito and enhance these with French elements,' explained Tokuhisa. The Striped Jack fish was a treat for the eyes and taste buds. It was beautifully balanced with citrus flavours and delicate textures of coloured sesame seeds. As for the Grilled Chilean Sea Bass with Salt, Miso Sauce, Tokuhisa explained that the sea bass took the place of black cod that was typically served. O-Toro/Amber Jack/Sea Bream/Tuna Roll and Ebi Miso Soup. We found that the sweetness and umami flavours of the miso elevated the fish to a higher level. Finally, O-Toro/Amber Jack/Sea Bream/Tuna Rolls were accompanied by Ebi Miso Soup. The clean flavours of the assorted sushi were complemented by the flavourful prawn miso soup. On any day, a big bowl of this would be soothing for the soul. Monaka Ice Cream with Chestnut, served for dessert, was a painstaking work of art on a plate. Monaka is a Japanese sweet made with azuki bean paste sandwiched between two thin crisp wafers but instead of wafers, Tokuhisa made rice crackers from scratch to delicately carry the green tea ice-cream. IKETERU, Hilton Kuala Lumpur, Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2264 2264) Business hours: Noon-2.30pm, 6.30pm-10.30pm. This is the writer's personal observation and is not an endorsement by StarMetro.
