
Zoey Sham, married to M'sian tycoon, enjoys villa stay in China for RM6K a night
Since marrying Malaysian tycoon Dixon Chin in 2012, Hong Kong actress Zoey Sham has been enjoying a life of luxury.
Although the 38-year-old stepped away from the spotlight following her marriage, she continues to share glimpses of her opulent lifestyle on social media.
According to China Press , Sham recently went on a trip to Dunhuang, China, and the occasion was nothing short of lavish.
In a social media post, the former TVB star revealed that she stayed at a three-storey villa costing around HK$12,000 (RM6,448) per night.
The accommodation featured a private courtyard and swimming pool, all set against a scenic desert backdrop.
'The interior feels like you're walking into a gallery, with artworks displayed on the walls … The view of the desert from the rooftop is also beautiful,' she said in a video.
To commemorate the trip, Sham even hired a professional photographer to capture glamorous shots of her in the desert, which she later shared on Instagram.
Sham made headlines earlier in April after taking her husband and their two sons on a helicopter tour in Australia, which cost HK$10,000 (RM5,372) per person.
The actress kickstarted her entertainment career in 2006 and is best known for her role in the 2007 drama Best Selling Secrets .
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


The Star
2 hours ago
- The Star
Do you own a BAB? Big bags, big vibes, and even bigger fashion statement
If your bag isn't big enough to fit a book, a fan, and your entire day, is it even a BAB? Photo: Instagram/Anna Barger Anna Barger was walking down the streets of Paris this spring with the necessities of her day stuffed into an oversize bag when inspiration struck. 'All a girl really needs on a solo day in a city is a trusty BAB,' she says in a TikTok video. From that point on, BAB, an acronym for 'Big A** Bag', has become a staple of Barger's wardrobe and vocabulary. The 26-year-old content creator is one of many women on social media who are lugging large totes and purses over their shoulders this summer, in what appears to be an emerging trend. 'It feels like girlhood because we've all carried a big bag with a bunch of stuff in it, ' Barger said in an interview, later adding, 'We've all had that moment.' Read more: Still obsessed with Labubu? Sorry, fashion did the bag charm trend first In the television show Succession , the character Tom Wambsgans ridiculed the concept, calling a Burberry tote a 'ludicrously capacious bag'. But the proponents of the current trend rave about the functionality of a BAB, and how they fill it with all the items one may need on a lengthy outing, including – but not limited to – multiple shades of lip gloss, hand sanitiser, a miniature fan, a Kindle, a magazine, books, a computer, an iPad, a camera and Pilates socks. 'A girl with a BAB is a specific vibe,' Barger said. 'She's ready for the entire day.' Macy Hyman, a 24-year-old content creator in Boston, said the accessory was particularly helpful for people living in cities, because it could eliminate the need to return home between activities. 'I will leave super early in the morning and pack up my huge bag with me, with everything I'll possibly need, and just take it for the day,' Hyman said. A BAB can come in all shapes and sizes, and has no required designer pedigree. While Barger's latest BAB is a Miu Miu, the first tote she showcased came from Anthropologie. Others picked theirs up from flea markets and retail stores (several social media users said cross-body functionality, however, gave it bonus points). The ultimate BAB, of course, was the original Birkin from Hermes, which recently sold at auction for US$10mil (approximately RM42.3mil). That bag, a prototype for what has become among the most coveted accessories in fashion, was crafted for actress Jane Birkin so that she could hold all her essentials – diapers, cigarettes, notebooks and more – without spilling them. Maria Ochoa, a 19-year-old fashion student in New York City, said she was not aware that BAB was an 'actual' term that had been going around, because her penchant for carrying a large bag had already been a long-running joke among her and her friends. Read more: Jane Birkin's original Hermes bag sold for over RM42mil in an intense auction But she said she had seen its popularity grow over the past year. 'I think it's a really 'it' accessory right now,' Ochoa said. She carries everything she could need in her BAB, she said, including beauty products, a film camera and crystals 'for the good vibes'. – ©2025 The New York Times Company This article originally appeared in The New York Times.


Sinar Daily
3 hours ago
- Sinar Daily
Nearly 70, Captain A. Aziz still ‘jumps from the sky' with unwavering passion
One of the most unforgettable incidents was when he collided with the structural mast of the Kuala Lumpur Tower during a BASE jump in 2004. 26 Jul 2025 02:05pm Ababil Base Jump Club chairman Abdul Aziz Ahmad. Photo by Bernama PUCHONG - While many his age might prefer light exercises or quiet time with family, retired Captain A. Aziz Ahmad continues to embrace life the extreme way - this time by joining the Genting Highlands International Base Jump 2025, leaping from a height of 6,106 feet above sea level. The president of Kelab Ababil Base Jump said he wants to live courageously, believing that age is merely a number and that life should be fully enjoyed - even as he prepares to turn 70 on October 1. "I began jumping at 19 and previously served in the Air Force Ground Defence Unit (HANDAU), now known as the Special Air Service (PASKAU). "That's why I've logged over 3,500 jumps - though I stopped counting after that. Jumping makes me feel young again, and I've really looked forward to Genting Highlands because it's a challenge - jumping above the clouds,' he said at a press conference on the event here recently. Ababil Base Jump Club chairman Abdul Aziz Ahmad (centre), with Hoverland Sdn Bhd Executive Director Frank See (second from right) and Executive Vice President of Ion Majestic Hospitality, Tee Yih Fung (left), posing for a photo during the Ababil Base Jump Club press conference announcing the Genting Highland International Base Jump 2025 extreme sports event at NCT Tower. Photo by Bernama Recalling a harrowing moment in his jumping career, A. Aziz said one of the most unforgettable incidents was when he collided with the structural mast of the Kuala Lumpur Tower during a BASE jump in 2004, which left his left thigh severely fractured - now reinforced with permanent titanium implants. Despite several serious injuries, his spirit remains unshaken. "My thinking is - why should I stop? There are people who've climbed Everest with prosthetic legs. If we're fully able-bodied, why can't we do it?' said A. Aziz, who aims to make at least two jumps daily at the Genting Highlands event. Meanwhile, another Malaysian jumper, Shamsudin Mohamed Amin, who has 28 years of experience in the field, said feeling fear before a jump is a natural human instinct. However, he views that fear as a source of strength - one that sharpens focus, especially since jumping techniques remain consistent regardless of location. "For me, the Genting Highlands experience will be unique because of the mountainous terrain and elevation. Normally on the mainland, everything is level. "I'm targeting three jumps per day, but that depends on factors like how quickly I can pack my parachutes. I've got three parachutes of my own,' he said. The event at Genting Highlands is organised through a collaboration between Hoverland Sdn Bhd and Kelab Ababil Base Jump, and will gather over 50 professional jumpers from around the world from October 17-19 at the Wyndham Grand Ion Majestic Hotel, Genting Highlands. For safety assurance, trial runs involving eight professional jumpers were conducted on July 5-6. Other safety measures include the deployment of medical teams, ambulances, and official involvement from the Fire and Rescue Department of Malaysia, Royal Malaysia Police (PDRM), and the Civil Defence Force (APM). BASE jumping, an extreme sport, derives its name from the four launch categories - Buildings, Antennas, Spans (bridges), and Earth (natural high points). - BERNAMA More Like This


The Star
4 hours ago
- The Star
Gua group aims to bring legacy restaurants from small-towns in Malaysia to KL
It is 11am at Kedai Kopi Xiong Wor in Taman Tun Dr Ismail in Kuala Lumpur and tables are heaving with customers. By 12pm, every single available table is taken up and the eatery's signature curry noodles are precariously close to being sold out – as is often the case. What is interesting is that this scenario is a replication of what usually happens on a daily basis in the original outlet in Kuantan, named Teng Haw Coffee Shop (its name in Hainanese). Teng Haw was established in 1966 and is named after the patriarch of the family who first started it 59 years ago. For many Klang Valley denizens who call Kuantan their hometown, the curry noodles at Teng Haw are a must-have on a trip back home and consequently, one of the dishes they miss the most when they're back in Kuala Lumpur. Thankfully a few months ago, a fledgling restaurant group called Gua Group successfully convinced Jayden Ong, the fourth-generation owner of the restaurant, to bring the brand to Kuala Lumpur, where it now sits under the banner of Kedai Kopi Xiong Wor, its Cantonese name. What is even more interesting is that Gua Group's founders – Danial Yik, his sister Mimi Yik and brother-in-law Keanu Subba – are entirely focused on identifying and bringing heritage restaurants scattered throughout the country to the capital city. From left: Keanu, Mimi and Danial are on a mission to preserve heritage restaurants and recipes by providing an opportunity for younger-generation owners to open branches in KL. — SAMUEL ONG/The Star 'I had this thought of 'Isn't it a bit strange that you always have to tell your friend to go to Penang for the best char kuey teow or to Ipoh for chicken rice'? 'So the three of us had a discussion, and we thought, why don't we bring these heritage brands that are tried and tested and have a legacy to the Klang Valley? People love these foods, so why not have the same experience in KL?' says Danial. From those tenuous beginnings rose the kernel of an idea for Gua Group's core mission of building a repertoire of legacy restaurants in the Klang Valley. Driving tradition forward While Danial, Mimi and Keanu are relatively new to the F&B industry, they are not entirely untested, having established a healthy food eatery called Staple Eats just before the start of the Covid-19 pandemic. The three come from diverse backgrounds – Danial studied architecture at the University of Melbourne but left before completing his degree, while Mimi is a political science major. Her husband, Keanu, meanwhile, is a former champion Malaysian mixed martial artist. It was always Mimi's dream to open a restaurant, so Staple Eats became the family's first F&B venture. When the restaurant closed after the end of the Covid-19 pandemic, the trio realised that the dishes that resonated most with Malaysians were Malaysian food, especially traditional foods that are still made the old-fashioned way. 'A lot of these legacy foods are disappearing. We wanted to keep the legacy alive. I wouldn't say we are like custodians – I don't want to be too presumptuous but I would say that we want to have a hand in preserving local favourites that would be lost to time otherwise,' says Danial. Danial (right) says it was easy to convince Ong to come onboard, and the success of Xiong Wor has shown him that there is a gap in the market for heritage restaurants in KL. — SAMUEL ONG/The Star Part of this impetus was also prompted by the number of heritage restaurants dying out as younger generations are either not motivated to continue the business or have been encouraged by their parents to pursue other less physically laborious paths. 'There is a need for preservation of these dishes and there is a gap in the market to draw more of these heritage restaurants to KL and potentially expand their presence. Like with Jayden, for example, he was actually a mechanic before this as his family wasn't keen on him being in the business. 'So if he decided that he didn't want to continue making the curry mee, we won't be able to enjoy it anymore – nearly 60 years of culinary legacy would end with him. And you find this more and more with like famous chicken rice shops in Ipoh suddenly closing because the owner's son or daughter went overseas,' says Danial. Maiden venture Having discovered their true calling, Gua Group's founders wasted little time in recruiting their first heritage restaurant, setting their sights on a hometown favourite that they grew up with. 'Kuantan is my father's hometown, so I've been going to Teng Haw since I was a toddler. Every trip to Kuantan, we always woke up early to go there. 'It was part of the experience, you know. It was not just about going and eating the food – you also had to wait in line and hope it wasn't sold out,' says Danial. Xiong Wor's curry mee boasts nearly 60 years of fine-tuning and is the key reason Gua Group wanted to bring the heritage restaurant to KL. The process of getting Ong on board was relatively simple and fuss-free. 'Our negotiation was very simple. I said, 'Do you want to open your shop in KL?' He said, 'Yes'.' Once Ong agreed, everything else fell into place relatively quickly. Danial's father believed in his children's vision and invested in the restaurant group and having learnt their lessons with their first F&B venture, it took Danial and his team only three months to put together Kedai Kopi Xiong Wor. 'We were working with Jayden, who is the same age as us and knows his job very well and we had operated kitchens before, so we were very quick to identify what we needed,' says Danial. But turning an age-old restaurant in Kuantan into a city staple was not without its challenges. Even though everything came together quickly, the hurdles and obstacles were presented in different packages. 'The translation from a kopitiam to a restaurant with a different set of cleanliness standards and preparation standards was one of the challenges we faced. 'We wanted to make the restaurant more modern but we also wanted it to be safe and clean, because we find that a lot of kopitiams have been operating for so long that they don't want to change. But luckily, Jayden has been very open to change,' says Danial. Since it opened a few months ago, the restaurant has been perpetually packed. — SAMUEL ONG/The Star Gua Group's business operates on a profit-sharing model. Danial and his team finance the expansion of heritage restaurants like Xiong Wor in KL as well as provide consultancy services. They don't own or buy the recipes from the owners, so the recipes remain with their rightful keepers. 'We don't buy their recipes – they still hold them. What we do is actually empower this new generation of restaurant owners and provide them with a platform or a way for them to see that they can continue with the next generation and preserve these dishes,' explains Danial. Eyes on the future Having established their first heritage restaurant in the Klang Valley, Danial now knows that this model is very viable. 'The success of Xiong Wor has enabled us to confidently continue with this mission because now we know that our model does work. And we can use the first restaurant to convince other businesses who want to continue their legacy and heritage that there is a way to make money and beyond that, to continue the traditional format in a sustainable way,' says Danial. Identifying new heritage restaurants to work with will depend on a few key factors: how good the food is, how passionate the owners are, and the most pertinent part of this equation – is there someone in the younger generation who is hungry for growth and an opportunity like this? Kaya toast is one of the old-school dishes at Kedai Kopi Xiong Wor. — SAMUEL ONG/The Star 'The next restaurants we are looking at are places in Ipoh and Penang. But for this to work, we need to see that the owners believe in the mission, which is to preserve the legacy and heritage. If they're running a family restaurant just for the sake of doing it, we probably wouldn't choose them. 'We're looking for people who inject love into their recipes and most importantly, we require someone from the restaurant to be very active in continuing the mission,' he says. To finance the expansion of these heritage Malaysian restaurants, Danial says Gua Group has to grow more organically. Next in their pipeline is a legacy international restaurant, which the group will be establishing in Kuala Lumpur. 'The international branding is more of an expansion effort. So we need to bring in a bit more income generation so that we can focus on financing our actual mission of bringing in more heritage Malaysian restaurants to KL,' says Danial. As Danial himself is Muslim (his father is Chinese and his mother is Malay), part of his core goal is also to introduce heritage restaurants that are more inclusive and cater to all Malaysians. 'We want to make these restaurants pork-free and alcohol- free because, from a business standpoint, we will miss out on a whole demographic of Malaysians if we don't do this. And the idea is to bring these heritage foods to a wider audience,' says Danial.