Latest news with #RM388
The Sun
05-06-2025
- Business
- The Sun
Signature Alliance expects double-digit net profit growth in FY25
KUALA LUMPUR: Interior fitting-out specialist Signature Alliance Group Bhd expects double-digit net profit growth in financial year 2025 (FY25), driven by projects in the pipeline and market visibility following its debut on the ACE Market. Executive director/group CEO Darren Chang said the company is confident of securing 15% to 20% of its RM1.1 billion tender book by the end of 2025, supported by an unbilled order book of RM388 million. 'Because with the book order that we already have and with the first Q1 (results), I can say that compared to last year, this year should be a double-digit growth,' he told the media after the company's listing today. The tenders primarily comprise commercial and industrial property projects as at April 16. Chang said Signature Alliance currently holds only about 8% market share in Malaysia's interior fit-out sector which means room for expansion. 'We are not only focused in one sector like corporate offices or hotels. We are in all sectors. All sectors have the opportunity for us to work.' As at April 16, Signature Alliance had 69 ongoing projects with a total contract value of RM902.4 million, of which RM388.6 million unbilled. For the first quarter ended March 31, 2025 (Q1'25), Signature Alliance reported a net profit of RM15.8 million on the back of revenue of RM147.2 million. The performance was driven by interior fitting-out works for two major projects – a commercial office property in Bandar Baru Sri Petaling and a commercial hotel property in Tun Razak Exchange, accounting for 38.9% and 11.9% of the revenue respectively. For FY24, Signature Alliance's net profit surged 290.4% to RM40.6 million, from RM10.4 million in FY23. This was attributed to higher gross profit and net gain on impairment of financial assets and contract assets. Revenue for FY24 rose 122.6% to RM386.0 million, from RM173.4 million in FY23. Chang attributed the profit leap in recent years to support from parent company Signature International Bhd, which gave Signature Alliance better financial standing and bargaining power. 'Right after we joined Signature International Bhd, they gave us strong financial backing. With that support, we had better negotiating power with our vendors – allowing us to secure discounts by offering better payment terms, prompt payments, and so on.' 'Following this IPO, we'll continue applying the same strategy, and with our improved brand visibility, we expect more vendors to approach us. This gives us more options and more competitive pricing for our projects.' Signature Alliance made a firm debut on the ACE Market of Bursa Malaysia, opening at 68 sen, 6 sen or 9.7% above its initial public offering (IPO) price of 62 sen. The stock closed at 70 sen, an 8 sen or 12.9% premium over the IPO price, with 90.9 million shares traded. Signature Alliance's listing comes on the back of a fully subscribed IPO, with its public portion oversubscribed by 1.12 times. The offering raised RM161.2 million through the issuance of 260 million new shares at 62 sen apiece, giving the company a market capitalisation of RM620 million at listing. Of the proceeds, RM88 million (54.6%) will be used to establish a new corporate headquarters and centralised production facility in Selangor, RM30.1 million (18.7%) toward working capital, RM20 million (12.4%) to repay bank borrowings, RM12 million (7.4%) to set up branch offices in Penang and Johor, RM4 million (2.5%) for new machinery, and RM7.1 million (4.4%) to cover listing expenses. M&A Securities Sdn Bhd is the adviser, sponsor, managing underwriter, joint underwriter and joint placement agent while Affin Hwang Investment Bank Bhd is the joint underwriter and joint placement agent for Signature Alliance's IPO.
New Paper
02-06-2025
- Entertainment
- New Paper
Penang crowns new char kway teow champion
It was a fiery showdown as 30 of Penang's top char kway teow traders competed over roaring flames for the coveted title of the state's best. The intense cook-off on June 1, aimed at uncovering the finest char kway teow and ultimate wok hei (breath of the wok), saw contestants battling it out with their own secret recipes. Held at the Toi Shan Ningyang Wui Kwon clan temple at King Street, a smoky aroma filled the air as an eager crowd gathered to see each contestant dish out their version of the popular street food. Contestants brought their own seasoned woks, cockles, lap cheong (Chinese sausage), sauces and cooking oil. Other ingredients including flat rice noodles or kuey teow, eggs, bean sprouts and white prawns, along with stoves and gas supply were provided by the organisers. It took less than two minutes for each contestant to dish out their plate of char kway teow, which was then judged by a panel of six for presentation, aroma and taste. Penang Koo Soo Kwong Choon Tong Restaurant and Tea Shop Association chairman Vinah Yee, who was on the panel of judges, said char kway teow with the most ingredients was not necessarily the best. "Each component should be balanced and complement the dish without overpowering the overall flavour. "One of the key criteria we looked for was the presence of wok hei, that distinct aroma and flavour created when food is stir-fried over intense heat in a seasoned wok. "If the strands of kuey teow stick together, they may not cook evenly, become gummy and lose that wok hei flavour. "High flames may look impressive, but if the heat is too strong, the noodles can become over-charred and have a burnt taste," said Ms Yee. After two hours of sizzling action and clanging woks, Ms Ong Siew Kean, 53, of Hean Char Koay Teow in Jalan Burma, Pulau Tikus, was crowned champion. "This is my first competition and I am grateful to be recognised. I never thought my char kuey teow was anything special but I'm glad my effort paid off. Ms Ong, who fries up about 200 plates of char kway teow on weekends, beat out 29 other competitors. PHOTO: THE STAR "Maybe it was my sauce blend that made the difference as soy sauce plays a crucial role in creating a flavourful dish," she said. Ms Ong, who is fondly known as Winny, said she began frying char kway teow in her 20s but took a break before returning to the trade about three years ago. "My brother-in-law taught me the basics and over time, I tweaked the recipe to suit my taste," she said. Ms Ong, who fries up about 200 plates of char kway teow on weekends, said she was looking forward to an influx of customers following her win. Second place went to Mr Chin Foh Shin, 51, of Hobe Kedai Makanan & Minuman, Butterworth, while third place was awarded to Mr Khoo Kay Keat, 47, of Kong Long Char Koay Teow in Beng Chin Garden, Air Itam. The three winners received RM388 (S$118), RM288 and RM188 respectively, presented by Penang Chief Minister Chow Kon Yeow. The competition was jointly organised by the Village Community Management Council of Padang Kota and Jalan Transfer/Jalan Argyll, along with Toi Shan Ningyang Association, and promoted by Kwangtung and Tengchow Association of Penang.
Straits Times
02-06-2025
- Entertainment
- Straits Times
Penang crowns new char kway teow champion
Visitors to the char kway teow competition on June 1 sampling some of the offerings. PHOTO: THE STAR GEORGE TOWN - It was a fiery showdown as 30 of Penang's top char kway teow traders competed over roaring flames for the coveted title of the state's best. The intense cook-off on June 1, aimed at uncovering the finest char kway teow and ultimate wok hei (breath of the wok), saw contestants battling it out with their own secret recipes. Held at the Toi Shan Ningyang Wui Kwon clan temple at King Street, a smoky aroma filled the air as an eager crowd gathered to see each contestant dish out their version of the popular street food. Contestants brought their own seasoned woks, cockles, lap cheong (Chinese sausage), sauces and cooking oil. Other ingredients including flat rice noodles or kuey teow, eggs, bean sprouts and white prawns, along with stoves and gas supply were provided by the organisers. It took less than two minutes for each contestant to dish out their plate of char kway teow, which was then judged by a panel of six for presentation, aroma and taste. Penang Koo Soo Kwong Choon Tong Restaurant and Tea Shop Association chairman Vinah Yee, who was on the panel of judges, said char kway teow with the most ingredients was not necessarily the best. 'Each component should be balanced and complement the dish without overpowering the overall flavour. 'One of the key criteria we looked for was the presence of wok hei, that distinct aroma and flavour created when food is stir-fried over intense heat in a seasoned wok. 'If the strands of kuey teow stick together, they may not cook evenly, become gummy and lose that wok hei flavour. 'High flames may look impressive, but if the heat is too strong, the noodles can become over-charred and have a burnt taste,' said Ms Yee. After two hours of sizzling action and clanging woks, Ms Ong Siew Kean, 53, of Hean Char Koay Teow in Jalan Burma, Pulau Tikus, was crowned champion. 'This is my first competition and I am grateful to be recognised. I never thought my char kuey teow was anything special but I'm glad my effort paid off. Ms Ong, who fries up about 200 plates of char kway teow on weekends, beat out 29 other competitors. PHOTO: THE STAR 'Maybe it was my sauce blend that made the difference as soy sauce plays a crucial role in creating a flavourful dish,' she said. Ms Ong, who is fondly known as Winny, said she began frying char kway teow in her 20s but took a break before returning to the trade about three years ago. 'My brother-in-law taught me the basics and over time, I tweaked the recipe to suit my taste,' she said. Ms Ong, who fries up about 200 plates of char kway teow on weekends, said she was looking forward to an influx of customers following her win. Second place went to Mr Chin Foh Shin, 51, of Hobe Kedai Makanan & Minuman, Butterworth, while third place was awarded to Mr Khoo Kay Keat, 47, of Kong Long Char Koay Teow in Beng Chin Garden, Air Itam. The three winners received RM388 (S$118), RM288 and RM188 respectively, presented by Penang Chief Minister Chow Kon Yeow. The competition was jointly organised by the Village Community Management Council of Padang Kota and Jalan Transfer/Jalan Argyll, along with Toi Shan Ningyang Association, and promoted by Kwangtung and Tengchow Association of Penang. THE STAR/ASIA NEWS NETWORK Join ST's Telegram channel and get the latest breaking news delivered to you.
The Star
02-06-2025
- General
- The Star
Trader sizzles her way to wok of fame
Search for the best: A cook (above) giving his all at the char kuey teow competition held at Toi Shan Ningyang Wui Kwon, a clan temple in King Street, George Town, as the crowd (below) gets to have a taste. — ZHAFARAN NASIB/The Star GEORGE TOWN: It was a fiery showdown as 30 of Penang's top char kuey teow traders competed over roaring flames for the coveted title of the state's best. The intense cook-off, aimed at uncovering the finest char kuey teow and ultimate wok hei (breath of the wok), saw contestants battling it out with their own secret recipes. Held at the Toi Shan Ningyang Wui Kwon clan temple in King Street, a smoky aroma filled the air as an eager crowd gathered to see each contestant dish out their version of the popular street food. Contestants brought their own seasoned woks, cockles, lap cheong (Chinese sausage), sauces and cooking oil. Other ingredients including flat rice noodles or kuey teow, eggs, bean sprouts and white prawns, along with stoves and gas supply were provided by the organisers. It took less than two minutes for each contestant to dish out their plate of char kuey teow, which was then judged by a panel of six for presentation, aroma and taste. Penang Koo Soo Kwong Choon Tong Restaurant and Tea Shop Association chairman Vinah Yee, who was on the panel of judges, said char kuey teow with the most ingredients was not necessarily the best. 'Each component should be balanced and complement the dish without overpowering the overall flavour. 'One of the key criteria we looked for was the presence of wok hei, that distinct aroma and flavour created when food is stir-fried over intense heat in a seasoned wok. 'If the strands of kuey teow stick together, they may not cook evenly, become gummy and lose that wok hei flavour. 'High flames may look impressive, but if the heat is too strong, the noodles can become over-charred and have a burnt taste,' said Yee. After two hours of sizzling action and clanging woks, Ong Siew Kean, 53, of Hean Char Koay Teow in Jalan Burma, Pulau Tikus, was crowned champion. 'This is my first competition and I am grateful to be recognised. I never thought my char kuey teow was anything special but I'm glad my effort paid off. 'Maybe it was my sauce blend that made the difference as soy sauce plays a crucial role in creating a flavourful dish,' she said. Ong, who is fondly known as Winny, said she began frying char kuey teow in her 20s but took a break before returning to the trade about three years ago. 'My brother-in-law taught me the basics and over time, I tweaked the recipe to suit my taste,' she said. Ong, who fries up about 200 plates of char kuey teow on weekends, said she was looking forward to an influx of customers following her win. Second place went to Chin Foh Shin, 51, of Hobe Kedai Makanan & Minuman, Butterworth, while third place was awarded to Khoo Kay Keat, 47, of Kong Long Char Koay Teow in Beng Chin Garden, Air Itam. The three winners received RM388, RM288 and RM188 respectively, presented by Chief Minister Chow Kon Yeow. The competition was jointly organised by the Village Community Management Council of Padang Kota and Jalan Transfer/Jalan Argyll, along with Toi Shan Ningyang Association, and promoted by Kwangtung and Tengchow Association of Penang.
The Star
30-05-2025
- Entertainment
- The Star
Eric Tsang, Chin Ka-lok & more to hold concert in Genting Highlands on July 19
Hong Kong actors Eric Tsang (left), Chin Ka-lok and more are set to perform in Genting Highlands on July 19. Photos: China Press, Chin Ka-lok/Instagram Hong Kong variety show Super Trio is celebrating its 30th anniversary with a special live concert on July 19 at the Arena of Stars, Resorts World Genting. Leading the milestone event is none other than the show's original host Eric Tsang, who will also be joined on stage by fellow actors Chin Ka-lok, Louis Yuen, Mayanne Mak and Kirby Lam. Fans can look forward to a night filled with laughter, nostalgia and surprises as the cast brings back some of the show's most memorable game segments, alongside exciting new ones. Attendees also stand a chance at receiving exclusive 30th anniversary memorabilia to commemorate the occasion. Since its debut in 1995, Super Trio quickly rose to become one of the most beloved variety programmes in both Malaysia and Hong Kong. The show initially ended its run with the airing of the final episode on Jan 12, 2014, but was revived eight years later in 2022 with the new series Super Trio Returns . Tickets for Wow! Super! Happy 30 Years, priced between RM388 and RM1,068, are now available for GRC Gold Members and above, as well as Visa cardholders. Public sale will be available via on from June 3, noon onwards.
