Latest news with #Leow
The Star
6 days ago
- Entertainment
- The Star
Playtime meets nostalgia at 80th celebration
(From left) Leow, Ariksoy, Liau and Kung launching Mattel's 80th anniversary bash in Pavilion Bukit Jalil, featuring interactive experiences that showcase the brand's beloved toys. MATTEL'S 80th anniversary celebration, the 'All Play All Day' event is now lighting up Pavilion Bukit Jalil in Kuala Lumpur – just in time for the school holidays. In conjunction with the milestone, families are invited to step into a world built entirely on the joy and nostalgia of toys, with the event running until June 8. 'I immediately freed up my time to bring my daughter after finding out that this event would be held today. She has been smiling the whole time, enjoying the experience. 'As a mother, this is what I want her to feel,' said Zhao Danging, 37, a mother from Beijing who has lived in Bukit Jalil for the past 10 years. Zhao was among many parents who brought their children to explore the event's various interactive zones. The mall's space has been transformed into a vibrant toyland featuring themed zones for Barbie, Hot Wheels, Thomas & Friends, and Fisher-Price. The Hot Wheels toy area is popular among youths, with enthusiasts crowding this spot as soon as it opened. The event was launched by Pavilion REIT Management deputy chief executive officer Patrick Liau, Pavilion Kuala Lumpur marketing director Kung Suan Ai, Mattel South Asia manager Murat Ariksoy and Toys 'R' Us Malaysia sales and merchandising senior manager Leow Fei Na. Following the launch, they guided visitors through the themed zones, interacting with children and their families along the way. Each area offers a unique experience: a 360-degree photo booth and pink bubble pool in the Barbie Zone; die-cast cars racing through loops and tracks in the Hot Wheels Zone; and the T-Rex Smasher game, which tests speed and accuracy. In the Mattel All Games Zone, families can also enjoy oversized versions of Scrabble, UNO and Pictionary for a more relaxed gaming experience. Children received activity passports to collect stamps across five different zones. Those who completed the games and challenges were rewarded with small themed gifts. 'This is something special as today is the first Mattel celebration in Malaysia,' said Kung. 'With over 600 stores here, we are committed to creating great holiday experiences for not only children, but also for the entire family. 'Everyone is invited to join us here in Pavilion Bukit Jalil from 10am to 10pm daily,' she added. Shoppers who spend RM60 on Mattel items can redeem exclusive anniversary collectibles. Meanwhile, those spending RM150 mall-wide in a single receipt are entitled to a Barbie Surprise Lollipop or a Hot Wheels Blind Box, while stocks last.
Straits Times
09-05-2025
- Business
- Straits Times
Singapore Open golf tourney returns after three years with US$2 million prize purse
(From left) Cho Minn Thant, Asian Tour commissioner and chief executive; Huang Jie, Guizhou Moutai Chiew chairman; Singapore Golf Association president Tan Chong Huat; and SGA vice-president Ivan Chua at a signing ceremony for the event. PHOTO: ASIAN TOUR SINGAPORE – Golf's Singapore Open, the national men's professional competition, will return to the Republic when it tees off at the Singapore Island Country Club (SICC) from Nov 6 to 9. Last played in 2022, the Singapore Open will be sanctioned by the Singapore Golf Association (SGA) and Asian Tour, with Kweichow Moutai, a Chinese liquor company, coming on board as the new title sponsor in 2025. Staged at the SICC's New Course, the Moutai Singapore Open will offer a prize purse of US$2 million (S$2.59 million) – an increase from the US$1.25 million for the 2022 edition – as one of 10 events on the International Series. The International Series, which was launched in 2022, provides a pathway to the LIV Golf League. Singaporean professional golfer James Leow welcomed the return of the event, which the 28-year-old has watched as a spectator and played in four times. The 2019 SEA Games gold medallist said: 'It's nice to have the event back after three years – everyone is constantly asking about it and it's such a special event. 'It has a long history and has had many big golfing stars competing in it and winning it... It's also the part that it's a life-changing dream for all the professionals and aspiring professionals.' Inaugurated in 1961, the Singapore Open was part of Asia's very first professional golf circuit, which comprised a handful of tournaments in Hong Kong, the Philippines, Malaysia and Japan. It became a fixture on the Australasian Tour for three seasons from 1993, before it joined the Asian Tour in 1996. The event was co-sanctioned with the European Tour from 2009 to 2012, and later with the Japan Golf Tour from 2016 to 2022, which marked its most recent edition. Past champions of the tournament include Australia's former world No. 1 Adam Scott (2005, 2006, 2010) and 2017 Masters champion Sergio Garcia (2018) from Spain. With the tournament part of the International Series this year, Leow relishes testing himself against the best on the Asian Tour and LIV Golf League. 'With the International Series, which are the elevated events on the Asian Tour, there's more prize money, the winner gets more ranking points, and you're competing against a deeper field of players including the LIV guys,' said world No. 1,417 Leow, who currently has full status on China Tour and Asian Development Tour, and conditional status on the Asian Tour. 'It'll be a test to see where I'm at and as a competitor and athlete, we aim to win when we tee it up so that's the goal.' This year's edition will return to the venue where the tournament was first played in 1961 until 1987. The last edition of the event, which was won by Thailand's Sadom Kaewkanjana, took place at Sentosa Golf Club. It also adds to a vibrant golf calendar in Singapore this year, which includes the LIV Singapore in May and the World Amateur Team Championships that will take place in October. Singapore Golf Association (SGA) president Tan Chong Huat said: 'The Singapore Open is about to embark on an exciting new cycle and we are looking forward to working with our partners, the Asian Tour and Kweichow Moutai, to continue the legacy of our national open. 'Our National Open is one of Singapore's premier sporting events, and we are overjoyed it is returning to the calendar later this year with a dynamic new title sponsor at one of the country's most acclaimed golfing venues, Singapore Island Country Club.' The Singapore Open is part of the closing stretch of the 2025 Asian Tour season, which concludes with the Dec 10-13 Saudi Open. Cho Minn Thant, the Asian Tour's commissioner and chief executive, said: 'The Singapore Open is an integral part of Asian Tour history and one of our most-prized tournaments – so we are thrilled it is returning to our schedule later this year. 'The story of the Singapore Open runs in parallel with that of the Tour's and, in many respects, we have grown hand in hand… 'With it set to be staged during the all-important closing stretch of the season, our members and fans in the region can look forward to a memorable climax.' Kimberly Kwek joined The Straits Times in 2019 as a sports journalist and has since covered a wide array of sports, including golf and sailing. Join ST's Telegram channel and get the latest breaking news delivered to you.
New Straits Times
09-05-2025
- Entertainment
- New Straits Times
Ripening against the odds: The Black Thorn durian's battle with climate change
NIBONG TEBAL: Nestled in the heart of Sungai Baong, just outside the quiet village of Sungai Bakap, a hidden gem awaits durian lovers from across the region. The Black Thorn, or Or Chee, a variety known for its exceptional flavour, has gained an almost mythical status, attracting people from Vietnam, Thailand, China, and beyond. As climate change continues to disrupt traditional farming patterns, the rarity and quality of this prized fruit make it even more sought after. For 65-year-old Leow Cheok Kiang, the journey to cultivating this iconic durian was long and full of twists. His farm is a living testament to dedication and passion. Leow's family has been growing durians for generations, each passing down the skills and knowledge necessary to produce the finest fruits. And it is not just any durian that grows here — this is the home of the Black Thorn. Leow's first encounter with the Black Thorn was in 2013. Back then, he was not yet convinced that the fruit would live up to its potential, but after a few years of grafting and nurturing the trees, he began to see what all the fuss was about. In fact, the moment he entered the World Durian Championship with his Or Chee durians, everything changed. The variety won the hearts of judges, and Leow's farm gained popularity far beyond Malaysia's borders. The Black Thorn earned its rightful place in the elite world of durians after a series of victories, including a top win at the World Durian Championship 2022. Since then, the demand for these extraordinary fruits has skyrocketed, with lovers from across Asia eager to get a taste. But with fame comes rarity. The Black Thorn trees, some over 40 years old, can only produce a limited number of durians each year — making them a true delicacy. Unlike the popular Musang King, which is well-known and more widely available, the Black Thorn has a unique profile. Its flavour is a perfect blend of rich creaminess and a subtle, lingering bitterness, making it a prized possession for those with a discerning taste. According to Leow, the trees that produce the best fruits are the oldest ones — typically over 15 years old. "The older the tree, the more intense the flavour. Young trees simply can't compete. "The fruit must be carefully picked at just the right time to ensure the flesh is not too soft and the flavour is at its peak," he told the New Straits Times during a tour of his farm yesterday. Leow described his trees as his "children," and the care he pours into them is evident. Every harvest is a delicate process. With fewer than 20 workers tending to the orchard, each fruit is carefully picked at just the right time — never too early and never too late. The best fruits, weighing anywhere between two to more than five kilogrammes, can fetch up to RM70 per kilogramme on the market. These Black Thorns are even exported frozen, to as far as Hong Kong. It is not just about the Black Thorn. Leow's farm also grows other varieties like Musang King, Hor Lor, and even Chempedak — each with its own loyal following. But the Black Thorn is the crown jewel. And with each year that passes, the trees continue to grow stronger, producing even more fruit and deepening the legacy of this incredible durian. The waiting game is a long one. Durian enthusiasts know that the best time to indulge in these royal fruits is at the end of May and into mid-August. "Climate change and the unpredictable weather have delayed harvesting this time around. "We expect the first harvest to be in 20 days' time and the peak to only be in July," Leow added. For those lucky enough to get their hands on a Black Thorn, it is a taste that stays with you — a rare experience only available to those who are patient enough to wait. Leow is proud of what he has built. His farm in Sungai Baong is more than just a business — it is a passion that has been nurtured for over three decades. Besides the farm here, Leow and three other partners also manage seven other farms in the area and neighbouring Kedah, with over 4,000 Black Thorn trees.
Business Times
08-05-2025
- Entertainment
- Business Times
Food review: Belimbing by The Coconut Club - where hawker food gets a mod-Sin interpretation by chef Marcus Leow
NEW RESTAURANT Belimbing 269A Beach Road Singapore 199546 Tel: 8869-7243 Open for lunch and dinner Tue to Sun: 12 to 3.30 pm; 6 to 10.30 pm. [SINGAPORE] Nasi lemak on the ground floor. Artfully poised, street food-inspired fine dining on the upper level. Want to see how far Singapore cuisine has come? Head to Belimbing, where an evolution by staircase takes place in real time at The Coconut Club's two-storey flagship outlet in Beach Road. The transition starts at the latter, which successfully gentrified humble local fare with pricey nasi lemak served in trendy premises. Except that now, it shows signs of slipping back into its hawker centre roots. The street-level dining area looks worn and unkempt – like your neighbourhood zi char, but with better dressed customers. Noisy, cramped and messy, it extends to the restroom, which may not have had its toilet paper replenished since Covid. Its overflowing (yet large) trash bin is a sign that the person most qualified to empty it must have quit that morning, if not the week before. We pity the bottle of Aesop handwash, releasing soap bubbles like morse code for: 'Help me – take me to a nicer bathroom, pleeease…' We can't wait to get back to our comfortable, cleaner perch upstairs where chef Marcus Leow takes the essence of The Coconut Club's Singapore comfort food – the sambals, rojak, satay and curries – and reinvents them completely. For those who remember Leow from his fledgling days at Magic Square, followed by Naked Finn and the short-lived Focal, the young man with a penchant for juggling local ingredients and recipes with a genre-bending mindset is back – with a new place to (almost) call his own. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up As The Coconut Club's offspring, Belimbing inherits the second floor of the conservation shophouse, serving a very reasonable, S$88 four course menu. If you pay S$21 for nasi lemak downstairs and top up with starters and other sharing plates, it could easily come close to that amount. Most of the dishes are new to us, but some are familiar from Leow's time in Focal, where the food was promising but raw, with good ideas that needed a few more rounds of research and development to perfect. No problem with that now, because Belimbing's dishes are mostly sharper, with a clearer storyline. It's not so easy to spot the local connection, though, given their distinctive, modern European appearance. But unlike an immigration official who will detain you if your post-surgery face doesn't match that in your passport, we know it when we taste it. The fleeting pungence of rojak's hei-ko prawn paste; fermented pineapple in a peanut sauce; the tartness of belimbing, the fruit that the restaurant is named after; and the fragrance of nasi ulam. Leow shows restraint by not making his food all about his heritage, but using heritage as the link to his thought process. A pre-meal bite has chopped raw shrimp and 'gong gong' sea snails stuffed into a crunchy charcoal-hued kueh pie tee shell, topped with belimbing kosho (instead of yuzu) and fried leeks. It's a bit spicy, a touch sour, and a very good start. Aged kanpachi in a cold coconut cream sauce. PHOTO: BELIMBING Fleshy slices of aged kanpachi swim in a pleasing cold coconut cream sauce tinged with the fruity tanginess of pickled pink guava. Slightly funky mussels distract a little. But what seals the deal is the 'firefly' squid 'rojak' – grilled local baby squid in an unlikely toss-up involving fried kailan, jambu, torch ginger and homemade hei-ko. Fruity, sweet and strong in the best way, it gets an extra push of umami from the squishy squid innards. Grilled 'firefly' squid 'rojak'. PHOTO: BELIMBING A combo platter of mee suah kueh, otak paste, fermented tau cheo dip and salad appears, with instructions to eat them in any combination we like. That's like sticking four anti-social people together at a dinner party and expecting them to have a heartfelt conversation. Mee suah kueh, otak paste and salad in peanut dressing. PHOTO: JAIME EE, BT They're good in their separate ways. The salad tossed in a peanut dressing with fermented pineapple sauce on the side has lovely satay implications. The mee suah – pressed into carrot cake rectangles – is a plausible match with the Thai-Teochew dip, but is too independent to submit to the assertive otak spread. Toasted French loaf would be welcome here. Clam chawanmushi laced with assam pedas and white pepper sauce. PHOTO: BELIMBING There's also clam broth chawanmushi with extra kick from assam pedas and white pepper sauce, which we prefer to Leow's take on Taiwanese beef noodle soup – braised beef in broth arranged on potato espuma with chunks of green tomato. Fried chicken in yellow curry with coconut rice. PHOTO: BELIMBING The refreshing novelty does fizzle out a bit with the rice-based mains. A deep-fried chicken chop is weighed down by a heavy and one-note yellow curry, and the same for the green curry paired with otherwise tender grilled short rib and satay on the side. Nasi ulam is a refined update of Focal's donabe, where the wok-fried herbal rice is sealed in banana leaf and served with pomfret fillet on the side. The banchan-like condiments are a nice touch. Wok-fried nasi ulam served in banana leaf. PHOTO: BELIMBING Desserts (priced separately) are unchanged from Focal: a buckwheat min jiang kueh (S$12) that's drier than we remembered, filled with cempedak cream and peanuts; and the perennial favourite corn salat (S$14), this time served with corn husk tea. Perennial favourite corn salat served with corn husk tea. PHOTO: BELIMBING Belimbing's unrenovated, botanical-themed dining room feels at odds with Leow's modernist aesthetic. Maybe it's a low-risk test bed to see how his concept flies in this market. But they needn't worry. Leow is on the right track with food that is clever but not conceited. Even so, there's still that tendency to overthink, plus a need to fine-tune sauces, textures and combinations. But when it comes to playing it safe downstairs or stretching our horizons, we vote up. Rating: 7
Yahoo
09-03-2025
- Business
- Yahoo
Peaks to Prairie collaboration showcases Montana in new beer
Mar. 9—A beer that takes advantage of the agricultural abundance and creativity of breweries in Montana is on tap around the state. The beer Peaks to Prairie, spearheaded by the Montana Brewer's Association, is being served locally at Sacred Waters Brewing Co. in Kalispell. The annual collaboration brings together Montana brewers, hop growers and maltsters. Each brewery has the creative ability to brew their own style of beer, made with Montana products, under the Peaks to Prairie name. "One of the great things about the Montana craft beer scene, not only do we have great local beer, but we also have great local products," said Matt Leow, executive director of the statewide association. Breweries purchase discounted ingredients from Montana agricultural suppliers to create their unique brew. Some of the proceeds from the sale of each Peak to Prairie beer will go back to the Montana Brewers Association. The association is using some of the funds to support a scholarship for students at Montana State University's Barley, Malt and Brewing Lab. By utilizing elements from Montana's peaks and prairies, the beer is a fusion of the state's natural beauty and agricultural abundance, according to the brewing association. Sacred Waters has participated in the collaboration all five years that it's been available. Seth Orr, the head brewer at the local brewery, said it is a fun chance to be creative with local ingredients. This year, the brewery made 24 kegs of a double IPA for its Peak to Prairie showcase. With hops from the Flathead Valley and other local providers, the beer is reflective of Montana, which was the Montana Brewing Association's goal. "It's just connected us a little bit more. I think it's really important to support local farms, orchards. It connects us more. That's incredibly important," Orr said. Scared Waters describes its version of the beer as tropical with an explosion of citrus, tropical and dank flavors. What started during the pandemic five years ago, Leow said, continues today as a way to support the association and Montana producers. At the recent Montana Beer Awards, the Peak to Prairie beer had its own category. This year's winners included Katabatic Brewing in Livingston, Highlander Beer in Missoula and MAP Brewing Co. in Bozeman. Sacred Waters is the only brewery in the Flathead Valley to have the special edition beer. Ronan Cooperative Brewery in Ronan is also participating. "Montana brewers and craft beer lovers are in the fortunate and unique position of living and brewing in this state," Orr said. "This is a great opportunity to showcase Montana grown ingredients." Flathead Valley Hops and Glacier Hops Ranch were both participating producers. Flathead Valley, Leow said, is a "hotspot" for hops growing. In the last few years, Orr said it's been great to watch the hops industry grow. More support came from Bell Crossing Farms, Crooked Yard Hops, Gallatin Valley Malt and more, which all offered ingredients at a reduced rate for the creation of the Peak to Prairie beer. It is up to the brewers to decide how much of the beer to make, and participating breweries will serve the beer while supplies last, either through one limited-edition barrel or a whole host of barrels. While the beer was launched this month, Leow invites other breweries to inquire about joining in on this year's state beer. "Being as flexible as possible gives the opportunity to the brewers to be creative," Leow said. For more information about the Montana Brewers Association or joining this year's brew event, visit or email membership@ Visit Sacred Waters Brewing Company at 3250 U.S. 2 E. in Kalispell. Reporter Kate Heston may be reached at 758-4459 or kheston@
