Latest news with #Hainanese
Eater
2 days ago
- Business
- Eater
Queens Thai Chicken-and-Rice Favorite Is Expanding to Manhattan
A Queens restaurant known for its Thai take on the Hainanese chicken and rice (khao man gai) is making its way into Manhattan. Eim Khao Mun Kai will be opening in the East Village on 129 Second Avenue, near St. Marks Place, as reported by EV Grieve. There doesn't seem to be an opening date yet; its Instagram notes that it'll keep expanding with 'more coming soon.' Eater has reached out for more information. Owner Krianganan Rawiophap opened the restaurant in Elmhurst in 2014. Chef Srivaset Sajchaacharamontri's khao man gai features chicken poached in a gingery broth and served with ginger rice and cucumbers. This impending Manhattan location took over the space formerly home to ramen restaurant Misoya, which closed in April. Hamptons lobster pops up in NYC Hamptons seafood restaurant Lunch Lobster Roll is in the middle of a summer pop-up at Tribeca steakhouse American Cut. The seasonal menu includes the happy hour special of two miniature lobster rolls, truffle fries or a Caesar salad, and a martini for $28, plus the regular lobster roll at dinnertime It'll run through the end of the summer. Fun cocktail pop-up alert Fresh off its S&P Luncheonette residency, exciting weekend cocktail event A Pop-Up Called Pancakes is venturing into Brooklyn for its next pop-up. Co-founders Izzy Tulloch and Danielle De Block will serve drinks, plus the Instagram post promises pancakes. It takes place on Sunday, June 8, at the Long Island Bar from 9 p.m. to midnight. It's a kick-off to the international drinks trade show Bar Convent Brooklyn, which takes place from Tuesday, June 10 to Wednesday, June 11. Sign up for our newsletter.
AsiaOne
2 days ago
- Entertainment
- AsiaOne
Him Law explains the 'enjoyment' of playing villainous characters, Entertainment News
While playing a hero can boost an actor's popularity and image on screen, Hong Kong TVB star Him Law likes playing villains. Speaking to AsiaOne last Saturday (May 31) at the newly opened StarHub flagship store in Paragon, the 40-year-old shared that it was actually "very enjoyable" to play these characters. He explained: "When playing a heroic character, there are a lot of times when their dialogue, actions and tone are limited by the viewers' expectations, because that's how a hero should be like. But it's different when playing a villain. "Their purpose is to do bad things and harm others. In the process, they can pretend to be the hero, and they can use any expression and intonation in their speech. The plot has already decided that they are going to do bad things, but there's a lot of space for creativity in the process." Him and TVB actress Katy Kung were in Singapore last weekend where they met and played games with fans at the StarHub flagship store in Paragon on May 31 and also performed outside Jurong Point the following day. View this post on Instagram A post shared by AsiaOne (@asiaonecom) Him last visited Singapore in 2023, where he attended a health fair. When asked how he felt about returning this time round, he shared that it had been a good experience so far. "I think there were a lot of changes. When I arrived at Changi Airport, it's very efficient, everything was automated. I think that's great. I also saw many friends that I haven't seen for a long time, and they are as enthusiastic as always," he said. He added he missed local food including Hainanese chicken rice, nasi lemak, laksa and fish head bee hoon, which he hadn't had the time to eat yet. He said he would be feasting on chili crab that evening, a dish he would always have when he visits because he loves spicy food. "I would also buy pandan cake before I return to Hong Kong. I remember over 10 years ago, when I was in Singapore for a StarHub awards event, fans gave each of the TVB actors some cakes. I remembered I received nine cakes which I brought back to Hong Kong. That's a lot, but I was also truly very happy," he added. [[nid:718658]] Him's fans can expect to see more of him on screen this year, as he talked to us about two of his upcoming dramas with the broadcaster — Golden Forest and I Only Live Twice. "These two characters would give viewers the impression that they are villains, but as the story progresses and how these characters develop... It's not convenient for me to say more at this point," he said coyly. Golden Forest centres around conglomerateur Fang Yangtian (Roger Kwok) who gets in a car accident one day. When he recovers, he announces that he will marry Lin Cheng (Hera Chan) — a woman 30 years his junior — and set up a family trust that would be managed by the family's enemy, lawyer Gao Shen (Him). Yangtian has three sons, perceived by the public as kind and filial but when their father declares his inheritance plans, a bitter war ensues as they find ways to overturn it. In I Only Live Twice, luxury resort owner Wenmin (Anita Yuen) saves a young woman Jiaxin (Kelly Cheung) who is in grave danger after being thrown into the sea while investigating the truth behind her parents' deaths. When Jiaxin declares her desire to seek revenge, Wenmin reveals she is actually the leader of a commercial espionage group Eyes of Venus (EOV) and trains Jiaxin to become an industrial spy under her wing. Jiaxin undergoes transformative facial surgery and changes her name to Xu Yue. After six years of training, she joins Lun Zechen's (Him) company as an internationally renowned designer, with the intention of seeking revenge on him. In the process, she discovers that Wenmin is related to her father's death and all members of EOV, including herself, are just pawns in Wenmin's own revenge plan. Him told us both dramas were mostly filmed in China's Guangdong province and he had a good experience filming them. "I had the chance to work with many actors that I have never collaborated with before, such as in Golden Forest, I worked together with many young actors and I became their 'senior'. I also filmed with Roger Kwok, whom I haven't worked with for a long time, so the whole process was a happy one," he said. For 25 years, StarHub has been bringing viewers closer to the shows, stories, and stars they love. As the company celebrates this milestone, they're excited to bring back the good old days with TVB favourites. Viewers can catch TVB programmes on StarHub's TVBAnywhere+ Vod Zone or Cantonese Pack. View this post on Instagram A post shared by TVB JADE POWER (@tvbjadepower) Look out for our E-Junkies video interview with Him and Katy coming soon! [[nid:718570]] No part of this article can be reproduced without permission from AsiaOne.
The Star
26-05-2025
- General
- The Star
Bringing tide of revival to Selangor new villages
STEP into Bagan Hailam fishing village in North Port of Port Klang, Selangor, and you're transported to a bygone era. Its creaky wooden platforms bring a touch of rustic charm while the salty sea breeze evokes a sense of nostalgia. On a sunny morning, elderly residents sip tea on their porch, watching the world go by, a stark contrast to the village's bustling past between the 1940s and 1960s. 'Bagan Hailam had its peak population around that period, with about 2,000 villagers,' recalled village chief Loo Cheng Boon. 'Many here were fishermen, but now, only about 400 villagers remain.' Believed to have been established by Hainanese immigrants some 120 years ago, Bagan Hailam stretches 1.5km along Sungai Klang. Once accessible only by rowboat from the opposite riverbank where the Royal Selangor Yacht Club now stands, paved roads were built in the 1980s due to North Port's expansion. However, like many of Selangor's smaller rural communities, Bagan Hailam has seen a population decline. Younger generations, seeking better work opportunities, have moved away. Cheng Boon says most of the people in Bagan Hailam used to be fishermen but now, there are only about 400 residents. 'It used to be a thriving fishing hub,' Cheng Boon explained, 'but more villagers began fishing at Pulau Ketam, where yields are richer and which is closer to the mainland. 'They would work there and return to Bagan, but eventually many relocated permanently.' This exodus even led to the 2010 closure of SJK (C) Wu Teck, a primary school established in the 1980s, due to a lack of pupils. Cheng Boon remembers a time when the village used to be quite busy in the daytime. 'Fishing boats would dock at the jetty and fishermen would be busy unloading their sea bounty. 'Young kids would run around at the jetty or the wooden platform and get ready to head to the only primary school. 'Coffeeshops here would be abuzz with villagers enjoying their breakfast while chatting with each other. 'In the evening, the seafood restaurant by the sea also provides one of the best views of the sunset. 'The view is still good and a lot of locals and tourists still dine at the restaurant while enjoying the sunset,' he said. These days, Bagan Hailam only bursts into life during festive seasons. 'Those who have moved away return to visit their families,' he added. 'When local temples celebrate deity birthdays, the village becomes livelier.' Bagan Hailam used to be a bustling fishing village. Today, only a handful of families still fish, while others run coffeeshops or enjoy retirement. The village is now particularly known for its fresh seafood, especially Hainanese-style grilled crabs. A shared decline Further north in Selangor, Kampung Baru Sri Berjuntai in Bestari Jaya tells a similar tale, albeit with a different landscape. This village has also witnessed a slow retreat of its once-thriving population. Village chief Chiang Yoke Leong remembers a vibrant past. Villager Amy Lew (left), who runs a mulberry farm in Kampung Baru Sri Berjuntai, and Chiang (third from right) showing the mulberry trees to residents from the nearby Malay village. — Filepic Between the 1960s and 1990s, the area was home to the world's largest dredger, thanks to a booming tin mining industry. 'Back then, we had around 7,000 to 10,000 Chinese residents,' he said. The industry's downturn in the 1980s led to a population drop, with many seeking work elsewhere. 'There are still a fair number of villagers working in agriculture, like oil palm,' Chiang noted. However, when major glove manufacturer Hartalega decommissioned its Bestari Jaya facility in 2023, the population dropped further to around 690 residents. 'Several houses in the village are either abandoned or vacant,' Chiang said. This decline has hit businesses along Jalan Besar, the main road, with many shops closing due to the dwindling number of customers. 'They relied on nearby villages for business, but if the drop in population continues, even more will shut down.' He also highlighted the social impact: some elderly villagers live alone as their children or relatives work in Kuala Lumpur or other cities. 'Many senior citizens continue to stay on here after retiring as this is where they grew up. 'Some of the villagers, who are grandparents, would have family members visiting occasionally, while others stay alone as relatives would visit only during festive season.' This has had some unfortunate consequences. 'There have been as many as five cases where villagers passed away without others realising,' he revealed. 'Their deaths were only discovered when a stench began to emerge from their homes. 'It is quite sad to see that these senior citizens have no one to rely on so we try to promote some community programmes to them so they can stay connected and engaged,' Chiang said. Community-led revival Despite facing a decline in population, community-driven initiatives are breathing new life into both Bagan Hailam and Kampung Baru Sri Berjuntai. Chiang initiated a mulberry tree planting project in Kampung Baru Sri Berjuntai to give elderly residents, particularly those living alone, a renewed sense of purpose. The main street in Kampung Baru Sri Berjuntai sees little traffic due to the decline in population and closure of shops. Collaborating with a local mulberry farmer, he has taught villagers how to grow the trees and distributed saplings. 'More villagers are interested in planting mulberries, and even neighbouring villages have asked for saplings,' he shared. 'The project has strengthened ties within the village and with nearby communities. 'If it continues to grow, it could become a tourism product, showcasing how mulberries are used in jams, teas and other food items.' Chiang believes the village's strategic location along the route from Kuala Lumpur to Kuala Selangor could attract tourists as a stopover for mulberry-based products. In Bagan Hailam, beautification efforts began around 2019 through a state government initiative called the 'Breathe New Life' project. Village secretary Vincent Loo explained that the project focused on removing rubbish, especially from beneath the stilt houses. 'We are at the lowest point of Sungai Klang, so rubbish tends to collect along the shore,' he noted. 'The project raised awareness among villagers and tourists about keeping the area clean. 'It also introduced recycling efforts, and we've seen gradual improvements since.' Thanks to this initiative, villagers have built a recycling centre and a mini-library, which now serve as a community space. Tourism as a lifeline Tourism Selangor chief executive officer Chua Yee Ling told StarMetro that the agency was actively promoting a New Village Cultural Tourism programme, set to launch in the final quarter of the year. 'These new villages and fishing villages have their own charm. An elderly woman at her home in Bagan Hailam. Most of the children and relatives of senior citizens here only return to the village for major Chinese festivities. 'We aim to highlight their unique local products and turn them into 'Fiesta Kampung Baru' experiences.' Chua says Tourism Selangor is planning to launch tourism programmes involving new villages, which should appeal to many. The goal is to offer tourists a taste of each village's unique food and culture, promoting them across Selangor. 'While discussions involving all 77 villages in Selangor are ongoing, we expect to finalise plans by the end of this month.' Chua believes the nostalgic atmosphere of these villages would appeal to many, reminding them of their childhood. 'These villages are perfect for weekend getaways and are ideal for small groups,' she said. 'Even many Selangor residents have never visited these new villages. 'With 'Surprising Selangor' as this year's Visit Selangor Year theme, these hidden gems will offer a memorable experience.' Selangor State Economic Planning Unit (Upen) village liaison officer Tony Cheong categorises the state's villages into new villages, fishing villages, and organically formed settlements. A quaint coffeeshop in the Bagan Hailam fishing village is one of the few businesses still in operation. New Villages, he explained, were established during the Malayan Emergency (1948–1960) as part of a resettlement programme, while Bagan villages grew from fishing activities. Cheong: We cannot stop changes that come with time but we can work with residents to preserve and promote these villages. Cheong acknowledges that halting population decline is a challenge. 'Some villages do better than others, such as Serdang New Village, which benefits from its proximity to the city,' he observed. 'We cannot stop the changes that come with time, but we can work with residents to preserve and promote what makes these villages unique.' When asked about the possibility of entire villages being abandoned, Cheong believes such a scenario is unlikely within the next 50 years. 'If that were to happen, the state might plan new developments for the site,' he added.
USA Today
23-05-2025
- Health
- USA Today
Rise and shine! 10 iconic breakfasts from around the world
Breakfast may be the most important meal of the day, but what that looks like varies wildly depending on where you are. From Malaysia's rich, fragrant rice dishes to a full Turkish spread, morning meals offer a delicious glimpse into local culture. These 10 breakfasts from around the world tell stories far beyond the plate. Turkey: Simit Simit is part of a full Turkish spread at breakfast – Photo courtesy of GoTürkiye Kahvalti is the name of a full Turkish breakfast, an assortment of breads, cheeses, meats, jams, spreads, olives, sliced tomato and cucumbers, and egg dishes. It also includes simit, a ring-shaped bread covered with sesame seeds with a chewy texture and crunchy exterior. Simit also is a common street food in Istanbul and is often sold at snack bars on ferries. Switzerland: Muesli Muesli is one of the most well-known breakfasts around the world – Photo courtesy of Jucker Farm AG A Swiss breakfast encompasses yogurt, cheese, meats, boiled eggs, braided bread called zopf, and a buttery crescent-shaped gipfeli pastry. Another standard offering is muesli, a cold dish of soaked rolled oats, nuts, seeds, and dried fruits. Advertisement Muesli was created around 1900 by Swiss physician Dr. Maximilian Bircher-Benner for patients at his Zurich-based sanatorium, promoting it as a meal to support overall wellness and natural healing. The dish grew in popularity beyond the clinic, and over the decades, variations with fresh fruit, yogurt, and seeds evolved. Singapore: Kaya toast Kaya toast is often served with eggs and coffee in Singapore – Photo courtesy of Singapore Tourism Board In Singapore, kaya toast is a breakfast specialty and an afternoon snack. It's made with two slices of toasted bread filled with butter and kaya, a sweet coconut jam, and often served with coffee and soft-boiled eggs. It's believed that Hainanese immigrants created the dish, adapting British-style toast with local ingredients, while working on colonial ships during the Straits Settlements era. After settling in Singapore, many Hainanese opened kopitiams — coffee shops that began flourishing after World War II — where kaya toast became a signature offering. Advertisement United States: Eggs Benedict Eggs Benedict is a breakfast and brunch staple – Photo courtesy of Waldorf Astoria New York Found on many hotel and restaurant menus across America, this classic dish consists of two halves of an English muffin topped with Canadian bacon or sliced ham, a poached egg, and hollandaise sauce. This dish has two origin stories, both beginning in New York City. Storied steakhouse Delmonico's lays claim to creating the dish in 1894, when Delmonico's chef Charles Ranhofer named the dish after Mrs. LeGrand Benedict, a longtime customer who once asked the kitchen to make her something new. Another story involves stockbroker Lemuel Benedict, who claimed it was invented for him at the original Waldorf Astoria in 1894. Being hungover, Benedict ordered eggs, bacon, buttered toast, and a pitcher of hollandaise sauce. Wherever it came from, it's still one of the most essential breakfast and brunch staples today. Scotland: Haggis A typical Scottish breakfast often includes haggis – Photo courtesy of VisitScotland A proper Scottish breakfast contains similar foods served in Great Britain and Ireland, but includes specialties such as Lorne sausage, Tattie scones, and black pudding. Then there's haggis, a savory pudding made by blending sheep's heart, lungs, and liver with a medley of grains and spices, then stuffed into the sheep's stomach to be cooked. Today, it's mostly cooked in a synthetic sausage casing. However, its origins in Scotland go back to ancient times. Advertisement Malaysia: Nasi lemak Malaysians kick of their day with this coconut and pandan-flavored rice – Photo courtesy of Tourism Malaysia / Los Angeles A typical Malaysian breakfast includes nasi lemak, rice cooked in coconut milk and pandan, making it richly flavorful and fragrant. It comes with a spicy chili condiment, sambal belachan, and other accompaniments like roasted nuts, a wedge of a hard-boiled egg, dried and salted anchovies, and sliced cucumbers. Peru: Pan con chicharrón Pan con chicharrón fuels many weekend mornings in Peru – Photo courtesy of PROMPERÚ A beloved sandwich and a traditional weekend breakfast item in Peru, the pan con chicharrón features marinated and crispy pork belly accompanied by slices of fried sweet potato known as camote. It's topped with zarza criolla — a refreshing salsa made with red onions, lime juice, cilantro, and a touch of rocoto chili. Served on crusty bread, it's often paired with coffee or fresh juice. While the exact origins of pan con chicharrón in Peru remain uncertain, it's believed to have become popular during the colonial era, influenced by Spanish culinary traditions that favored pork. Regional variations of pan con chicharrón reflect Peru's diverse geography and cultural traditions. Jamaica: Ackee and saltfish Ackee and saltfish, a breakfast favorite, is Jamaica's national dish – Photo courtesy of The Jamaica Pegasus Hotel This traditional meal combines salted codfish with ackee and is considered Jamaica's national dish. When cooked, ackee, a creamy yellow fruit, resembles scrambled eggs in texture. Advertisement It's typically sautéed with onions, bell peppers, tomatoes, garlic, and Scotch bonnet peppers, creating a savory and slightly spicy flavor profile. Ackee and saltfish usually comes with sides such as festival (a traditional type of fried dough), boiled green bananas, or breadfruit. Saltfish is also part of signature meals in other Caribbean destinations, including Saint Lucia's green figs (green bananas) and saltfish. Costa Rica and Nicaragua: Gallo pinto Gallo pinto, a savory rice and beans dish, is the star player in Costa Rican breakfasts – Photo courtesy of Hotel Three Sixty Consumed mainly in Costa Rica and Nicaragua, this nourishing breakfast dish involves a mix of rice, beans (commonly black in Costa Rica and red in Nicaragua), and chopped up bits of onion and bell peppers. Enhanced with garlic and cilantro, this mixture gets plated with fried and scrambled eggs or avocado. In Costa Rica, it comes with a popular bottled condiment called Lizano Salsa Sauce, whose taste is similar to Worcestershire sauce. Advertisement Mexico: Chilaquiles Red or green chilaquiles is a staple breakfast dish in Mexico – Photo courtesy of bonchan / iStock Via Getty Images
Borneo Post
16-05-2025
- Borneo Post
Memories of Santubong during its heyday
A postcard view of Santubong village from the river, shown in this image taken in the 1960s. ONCE upon a time, in the 1950s, only those who owned their own boats or were senior government servants could dream of travelling to Santubong for holiday. The civil servants could book in advance the rental of a government launch, which was very luxurious and could take up to 20 passengers, depending on the size. Up till 1987 when the Santubong Bridge was opened to the public, this was the only way to get there. For the first two years after the Holiday Inn Damai Beach opened in 1985, there were only ferry services from Kuching. These took almost an hour and one must disembark at a jetty and be transported by road to the resort. The state government had built some 'junior bungalows' and a 'senior bungalow' on undulating hillocks facing the mouth of where the Sarawak River meets the South China Sea. These were extremely popular and always fully booked months in advance for school breaks and public holidays. A view of the government bungalows on the hill in this 1963 photo, courtesy of Brian Houldershaw. Kampung Santubong is rich with history. According to the 2020 census, its population was 117,751—82 per cent comprising the Malays, 10 per cent Dayaks, and 8 per cent Chinese. It is only about 35km from Kuching, taking about a 35-minute drive on a good day. I have many fond memories of my many holidays spent in Santubong. In the early to mid-1960s, we would lodge at the government bungalows, having travelled there by boat (private speedboats or government launches). After 1987, we would stay at the Damai Beach Resort, under its various managements—first the Holiday Inn, then Sheraton, now the SEDC Group. In the 1960s during school holidays, our entire family would book one whole bungalow and sometimes, even invited friends to stay with us. There was no limit to the number of guests allowed in these lodges. I remember the old shophouses situated at the foothill of the bungalow's compound, a short walking distance and it also served as the gateway to the entrance of the rustic and beautiful Malay 'kampung' (village). The houses on wooden stilts and the sandy walkways under the swaying coconut trees are all still there. A view in this photo of Kampung Santubong, taken in 1963 by Brian Houldershaw, shows the cows roaming freely at the Malay village. There used to be five shophouse units in the old days. The most popular and well-stocked back then was called 'Soon Hong' (in Hokkien, this phrase means 'smooth wind' or a common greeting meaning 'bon voyage'). It was owned and operated by Chang Kuo Hong (also known as 'Ah Kun'), a Hainanese from China. His daughter Annie, and son-in-law Eric Yap have kindly provided me with some photos and information, which I share here. I remember we used to buy our provisions and had eaten there many times. It was always very busy and the very genial pleasant old man also served the best Hainanese chicken rice, 'char kuih tiaw' and 'mee goreng'. Chang would work 364 days a year and opened his shop daily from 7am till 10pm. He retired each night after tucking in a bottle of Guinness stout! He only took one day off every year, and that was for Chinese New Year. Chang had started his business in 1937 and retired in 2008 when his children took over. He passed away in November 2010, at age 84, and left the shop to his five children. The property, 'Soon Hong' shop at Kampung Santubong, certainly deserves recognition for restoration as a Sarawak Heritage Site, for all its history and major significance to the region. Chang's daughter Annie and her husband recalled the days before the bridge was completed in 1987, when they had to make daily trips from Kuching to help out in the shop. A family photo taken during dinner at Soon Hong in 1980s, with Tan Sri William Tan, a close family friend (seated, third right) and Chang (seated, second left) seen at this gathering. A normal day would start very early, around 5am or 6am, when they went to the poultry market and the 'Cheko' wet market at Gambier Street in Kuching, to buy chicken, vegetables and freshly-made noodles to bring down to the shop. Only seafood was freshly available at Santubong. They would then use the Chinese cargo motor-launch parked at the Old Ban Hock Wharf. This journey took between two and three hours depending on the tide and weather. If they missed the 8am launch, they would then have to drive down to Pasir Pandak Beach to take a fishing boat across the rivermouth to Santubong, which would be more costly, and also more dangerous subject to bad weather conditions. They both reminisced that during the colonial days and the early years of Malaysia, up till the late 1980s, those were the heydays of Santubong. Business was booming, and the village and its populace had prospered with the big influx of tourists from Kuching and elsewhere. Weekends usually witnessed traffic congestion along the routes into the village, and the shops did a roaring business. During my youthful holidays spent at the bungalows on the hills at Santubong, there were school excursions. We had our 'summer holidays' with classmates when we would all be up to our naughty teenage jinks and jaunts. We did not mind that we had to walk more than a mile to get to the water as the beach at low tide would recede very far. The beach itself was nothing much to speak of: the sand was brown and sticky, neither golden nor fluffy as the nicer ones at Pandan, Pugu or the other newer beaches now reachable by road since the 2000s. We would bring our own food and provisions, and do our own cooking. We would play cards, sometimes 'mahjong' till the early hours—many did not even get to sleep! For some of us, we had our very first alcoholic drink—a beer, a stout, or even a brandy or a ginger ale. In those days, whisky, gin and wine were hard to come by. If memory serves me well, I also recall that one or two of us had also 'courted' future wives during such overnighter picnics! In the latter years after the Damai Beach Resort became the hottest beach spot in town, and during my working years, we would often spend weekends with friends and their family members by booking entire chalets next to each other. Faces and ages would have changed by the 1980s, but what was de rigueur in the 1960s were repeated—the fun-making, the cooking, the gambling, and of course, the drinking! Times may have changed, but human behaviours have stayed the same. Chang donning his straw sunhat—a portrait taken by KF Wong in the 1980s. In 1987, I had brought film director John Milius, and Oscar-winning production designer Gil Parrondo, twice to scout Santubong and its jungles for scenes suitable for 'Farewell to the King'. They had both loved what I showed them, but we had insurmountable logistical issues to overcome as the bridge would not open till after our planned film shoot. So instead of building a number of film sets and bringing the major part of the shooting to Santubong, we had opted for Matang instead. However the filmmakers were so enchanted by Santubong that they did shoot one vital scene there—among the mangroves along the side-road leading to where The Village by Singgahsana is sited today. Nick Nolte and our film crew spent an entire day covered in mud and slime inside the large monsoon drains lined with mangrove palms and roots shooting a sequence, which eventually ended up for less than a minute of screen time in the final cut. Nolte was virtually crawling among the mangroves and we had to throw a few sucking leeches at him to make it look authentic. Santubong had its heydays in the 1950s-1990s period, during which time it was 'the picnic spot for the rich and famous' and later, the late night disco joint when Shamsir Askor was the general manager of the then-Holiday Inn Damai Beach Resort. A very recent photo of the shophouse block at Santubong bazaar, taken by Eric Yap. Soon Hong is at the left-end corner. Today, Santubong has matured and mellowed out as a destination for many to take leisurely weekend drives; a stop-by for those going to Kampung Buntal for seafood; and famous now for its annual Rainforest World Music Festival held at the Sarawak Cultural Village. Its hotels no longer attract the crème-de-la-crème of the tourists' crowd. Frankly, their reputation took a beating from decades of neglect and non-maintenance, and even though renovated and spruced up and aiming for the 'high end' with four-figure room rates—well, sorry, it is too little too late, folks! Today, the local, younger generation flock to so many other more attractive picnic spots, from Lundu, Sematan, Pugu to Matang and Serian homestays and countless other places. The memories of the golden days of Santubong will always remain for many of us, but only as that—memories. * The opinions expressed in this article are the columnist's own and do not reflect the view of the newspaper.
