Latest news with #Teochew
Bangkok Post
09-07-2025
- Business
- Bangkok Post
Epic Teochew Opera Celebrates 50 Years of Ties
Bangkok, 9 July 2025 - An Epic Operatic Extravaganza gets underway on July 10, 2025, when the superlative artistry of Shantou Teochew opera takes centre stage in celebrations marking the 50th anniversary of bilateral relations being established between Thailand and China. The weeklong series of performances is being proudly presented by Charoen Pokphand Group (CP Group) in collaboration with the Embassy of the People's Republic of China in the Kingdom of Thailand, and public–private partners which include the Federation of Thai Industries (FTI), the Thai Chamber of Commerce and Board of Trade of Thailand (TCC&BoT), the Thai-Chinese Chamber of Commerce (ThaiCC), the Teochew Association of Thailand, the China Cultural Centre in Bangkok, Thai Beverage (ThaiBev), Bangkok Bank, ICONSIAM, Huawei, ZTE, Midea and Tencent. This landmark event runs from 10 to 16 July, at True Icon Hall (7th floor, ICONSIAM) and sees Guangdong Teochew Theatre's Number One Troupe – featuring some of the most revered exponents of Teochew opera – taking the stage in 16 unique performances. Each draws from the repertory's most famous and admired operas to showcase the distinctive charm and beauty of this remarkable artform. With the benefit of subtitles in both Thai and Chinese, audiences are treated to a captivating display of visual and musical entertainment, all the while being part of a momentous cultural interface. In times to come, shared memories of this exchange adds to the affinity shared by these neighbouring countries and become a source of inspiration for the next generation. Mr Suphachai Chearavanont, CEO of CP Group, said, "Our identities are shaped by memories and I am proud to have been brought up as both Thai and Chinese, two cultures enriched by deeply spiritual traditions. Chinese opera can serve as a shortcut for the next generation, revealing the extent to which both cultures are founded on shared values of love, gratitude and loyalty. More than just a form of entertainment, it is a manifestation of just how closely connected the people of both nations truly are." ThaiBev CEO, Mr Thapana Sirivadhanabhakdi, said, 'I have felt a deep affection for opera ever since I was a child. I would regularly follow my mother and grandmother to go and see Chinese opera. Although at the time I didn't fully understand the storylines, the atmosphere was filled with wonderful music, elaborate performances and delicious snacks, all of which come back to me as warm and joyful childhood memories. Even though I don't remember all of the details, Chinese opera taught me about life through stories that were infused with cultural values. "I would urge everybody with an attachment to Chinese culture, as well as any young people for whom this is all completely new, to come and experience Teochew opera and get a sense of its beautiful roots and the virtues it has passed down through the generations.' FTI Chairman, Mr Kriengkrai Thiennukul, fondly recalled the formative days of his love of Teochew opera: "When I was a child, I heard all about it from my father, but I was never able to experience the real thing until later in life. My message to fellow members of the Thai Chinese community is that you should take every opportunity to experience opera first-hand, seeing it with your own eyes. Even though some might struggle with the Teochew dialect, modern technology has made it easier than ever to fully understand the stories and better appreciate it as a form of cultural expression." Dr Poj Aramwattananont, TCC&BoT Chairman, stated, 'The programme is a reflection of the deep, longstanding friendship existing between Thailand and China. To witness Shantou's premier operatic troupe perform in Thailand on the occasion of the 50th anniversary of diplomatic relations between the two countries is a special opportunity not to be missed. I'd like to encourage members of the public to experience this important Chinese artform for themselves, helping to establish it as a cultural bridge between our countries". Historical records of Teochew opera (also known as Chaozhou, Chiuchow, or Eastern opera) being performed stretch back 600 years, earning it recognition from UNESCO as a practice of 'Intangible Cultural Heritage'. It is characterised by the precise choreography of its dancers, acrobats and clowns; the ornate elegance of its costumes and make-up; its use of didactive narrative to address emotional and ethical themes; and its melodious folk music. The latter pairs traditional instrumentation performed at the highest level with operatic lyricism expressed through the lilting beauty of the Teochew dialect. The Epic Operatic Extravaganza has been performed by Guangdong Teochew Theatre's Number One Troupe throughout the region, reaching Hong Kong, Macau, Taiwan, Malaysia and Singapore, and it has even been enjoyed as far afield as Europe. It has garnered numerous international prizes, including the Yao Xuan Qiao Award for Outstanding Artist and the Plum Blossom Award from the China Theatre Association. The 16 operas being performed across the programme's seven evenings have been carefully selected from the classical repertory to reflect themes especially suited to the occasion, focussing on the importance of virtue, integrity and moral rectitude: 10 JULY 'Farewell to Her Husband (Si Yi Jiu's Battle)': Set in the final years of the Song Dynasty, Tang Piah Nia is the wife of a military officer in Teochew, whom she urges to join the forces tasked with repelling the advances of the Yuan army. Despite this resulting in his death at the hands of the victorious Yuan, the widow continues to stand firm, also fighting to the death in defence of her homeland, demonstrating the ultimate act of patriotism and sacrifice. 11 JULY 'Empress Han Bung': Shortly after being reunited with him after 12 years apart, the Empress is faced with a terrible dilemma when her younger brother is tricked into murdering a government official and is sentenced to death. Forced to choose between love for her sibling and her duty to uphold the law, she ultimately puts the nation's interests ahead of her own so that justice is seen to prevail, even though this means she will suffer great personal loss. 12 JULY 'Filial Piety Overcomes Injustice': In a tale addressing themes of justice and female dignity, a young woman is falsely accused of murdering her mother-in-law. When the truth is eventually brought to light, a judge courageously pursues the conviction of a powerful nobleman's son. 13 JULY 'Maudgalyāyana Saves His Mother': Despite being aware of his mother's complicity in numerous criminal acts, the hero's filial piety leads him to risk his life by attempting to rescue her from hell. Such is his virtuousness that the lords of the underworld are moved to order her release so that he can redeem her from a life of sin. 14 JULY 'Princess Poi Po and General Tek Cheng': An upstanding young general steadfastly refuses to enter into marriage with the princess of another state. Mistrust and conflict ensue but resolution is brought about after mediation establishes mutual understanding, allowing for sacrifices to be made for the good of the country. 15 JULY Dramatic revue: A special performance of ten iconic scenes from Teochew opera sharing common themes: in the Capital: A story about the courage of two lovers as they strive to find fulfilment in each other after being separated by their disapproving families. of Love in the Flower Garden: A young couple exchange heartfelt promises of undying love in a beautiful flower garden. Bao's Apology: Justice Bao is committed to performing his duties with the utmost integrity. He never wavers even when he is dutybound to sentence his own relative to death, which exposes him to the dismay, indignation and resentment of the rest of his family. Inn at the Crossroads: A brave female innkeeper offers her assistance to a man wronged by a corrupt noble. A series of misunderstandings with a military officer result in a fierce battle before the truth is finally revealed, allowing them to reconvene to embark on a final decisive mission. v.A Ballad of Love: This tells of the painful separation between a young nobleman and the courtesan he has fallen in love with. Weeping Woman: A desperately poor peasant woman returns home to find that her son has fallen gravely ill. Faced with such adversity, her heart is filled with both hope and sorrow. That Bind: When a young man learns of the existence of his biological mother, his relationship with his foster mother is soured by distrust and conflict until mutual understanding guides them towards reconciliation. Golden Hairpin Confusion: A misunderstanding involving a golden hairpin casts suspicion over a dissolute nobleman, leading to humiliating punishment. Hero of Wang Chong Huang: Amid fears of an invasion by enemy forces, the emperor's suspicions fall on a loyal general, resulting in his imprisonment. x.A Reunion at the Jok Family Home: Former lovers previously separated by misfortunate are finally reunited, but they ultimately discover they are destined not to be together. 16 JULY 'The Embroidered Tiger': Addressing themes of human nature, mutual respect and the redeeming power of literature, this is a modern retelling of the classical tale of the poet, Cao Zhi from the Romance of the Three Kingdoms. After the death of his father, Cao finds himself mired in bitter family conflict, not least with his vengeful bother, Cao Pi. On being named Best Stage Play at the 35th Tian Han Awards in 2021, 'The Embroidered Tiger' became the first Teochew opera to be a recipient of China's highest honour for theatrical productions. All are welcome to come and experience Teochew opera's unique and timeless artistry. Audiences would certainly find themselves mesmerised by the fusion of heartrending vocal prowess, musical virtuosity, intricate choreography and exquisite costumes – produced with state-of-the-art sound and lighting effects – to tell powerful stories of love, virtue and courage so vividly and engagingly. With the provision of subtitles in Thai and Chinese helping to ensure complete comprehension, everyone in attendance would be captivated throughout.
AsiaOne
07-07-2025
- Politics
- AsiaOne
MPs lead Singaporeans on sold-out durian trips across Causeway: 'Maximise the favourable exchange rate', Singapore News
They lead our country in Parliament — and now they're also leading our people into Malaysia on delicious durian tours. Multiple Members of Parliament (MP) have invited residents in their respective constituencies to durian trips in Malaysia amid the durian season, many of which have quickly sold out. Last Saturday (July 5), Jalan Kayu SMC MP Ng Chee Meng led residents on a Musang King durian tour to Johor Bahru. To participate, residents had to pay $110 per person before gathering at Fernvale community centre at 5.30am. They were then brought via bus to various shopping stops in Malaysia, including YoYo, Toppen and Aeon Mall. Among other highlights, the key event was likely the free-flow Musang King buffet. Ng's residents were not the only group travelling to Malaysia for a durian escapade — Aljunied GRC MP Gerald Giam also took residents to Yong Peng for a durian trip that same Saturday. Priced at $95 per adult or $88 per child, tickets also come with the option for a $10 upgrade for their durian buffet which would provide them with Musang King durians instead. Opposition leader Pritam Singh was also present on the trip, explaining in a Facebook post on Sunday (July 6) that it was an annual trip that they would take. "It was, quite simply, another fantastic day in Malaysia made even more special by many dear Eunos residents, who over the years, have become dear friends," he said. "Great durians, good shopping and a great Teochew dinner to round off a great day!" Many users were supportive of the trip, with some even asking if they would be willing to facilitate residents from Tampines and other wards. "Sir, can I join you for next year's trip? 2026? Definitely fun with you around," a Facebook user commented. Singh replied: "Sounds like a plan buddy! Echo!" Not one to be left out, Sengkang GRC's Jamus Lim will also be heading to Johor's Yong Peng for a durian tour on July 26. Tickets for residents are priced at $110 for adults and $95 for children. Aside from the durian buffet lunch, residents will also be able to drop by Mid Valley Southkey Mall. "There'll be lots of other activities, including shopping, shopping, and (you guessed it) more shopping. All to help you maximise the favourable ringgit-dollar exchange rate," Lim wrote on a Facebook post on June 6. Workers' Party chair and Aljunied GRC MP Sylvia Lim as well as Jurong Central SMC MP Xie Yao Quan will also be leading their own durian tours on July 12. Jurong East-Bukit Batok GRC MP Grace Fu will be travelling to Malacca on July 26 for a two-day-one-night trip with a Musang King durian feast. She wrote in her post on June 1: "Limited seats available — sign up before they're all snapped up!" [[nid:719778]] khooyihang@
The Star
07-07-2025
- General
- The Star
Chosen by love, cherished for life
Unconditional love: Kent with dad Bobby and mum Cindy during Bobby's 67th birthday celebration at a nursing home in Ayer Keroh. — RSN MURALI/The Star MELAKA: They are the 'Papa' and 'Mama' he has known all his life. 'They adopted me when I was just a month old from my biological parents in Johor. From that moment on, they gave me their love and care,' said Kent Tan Chow Teng, 32. 'My parents love me a lot. 'Papa is not a millionaire but he gave me all that I needed and ensured that I could complete my tertiary education,' said Kent, who is a lawyer. Ever since he was young, his adoptive parents, Bobby Tan Say Kuan, 67, and Cindy Yeo Inn Inn, 63, had been forthcoming to him about the adoption. 'They told me that I became their own son through divine blessing,' he said. He added that since his adoption process was completed on Aug 10, 1993, he celebrates his birthday on that date every year. Kent, who is an only child, said his childhood was blessed beyond measure with a pair of guardian angels in his life. For the family, Bobby's birthday celebration last Saturday was a bittersweet occasion. A former businessman dealing in electrical components, Bobby was recently diagnosed with cirrhosis of the liver and is now wheelchair-bound. Kent said his father requires round-the-clock support and with his mother also preparing to undergo back surgery, the family had to arrange nursing care for him. As such, Bobby is currently staying at a nursing home in Ayer Keroh. 'I remain hopeful that Papa will recover soon and be able to return to our home in Merlimau,' said Kent. He added that the birthday celebration, which was also attended by Kota Melaka MP Khoo Poay Tiong, was the first ever party for his father. 'He's a simple and modest man who doesn't like any fuss,' he said. Kent, who is a social activist, said his parents had instilled in him the value of serving others. The bachelor, who is fluent in Hainanese, Hokkien, Cantonese, and Teochew, as well as Malay, English, and Mandarin, is the chairman of the Heng Leng Lion and Dragon Dance Association. He is also the legal adviser to about 20 temples and social clubs across the state. 'Papa taught me to help others, and Mama always reminds me to be kind and well-mannered. 'They've done so much for me. It's my turn now to do good,' he said.
Malay Mail
03-07-2025
- Malay Mail
For big, plump oysters tossed in luscious noodles or folded into hot plate omelettes, make a beeline for Eng Kee Oyster Mee in Melaka
MELAKA, July 3 — In a secluded corner of Taman Pertam Jaya, Melaka, there's a restaurant that has been run by a single family since 1981. Eng Kee Oyster Mee serves Teochew dai chow fare — no prizes for guessing their bestselling dish — but they are more than just their menu. Locals have known Eng Kee since they started at the bustling Jalan Bunga Raya's 'London Bridge' (where they stayed for almost 20 years) before settling down in their current premises — and even that, only after moving a few times. In fact, it was at their last location of Ujong Pasir, where my family lives, that we finally got to know this restaurant better (Jalan Bunga Raya was and remains a challenging place to get parking). Their present shop in Taman Pertam Jaya has been around since 2004, so there is a lived-in charm to the space. Round tables, stackable red plastic chairs, and regulars coming and going. This is a real neighbourhood eatery. Eng Kee is an old, family-run Teochew 'daichow' restaurant. — Picture by CK Lim Drinks are matter-of-fact here. Traditional Chinese herbal teas such as chrysanthemum and pat po liong cha are offered sweetened or not, depending on your preference. We ask for lightly sweetened chrysanthemum, with plenty of ice cubes — even in the evening, the weather remains far too warm nowadays. What truly matters is the food, and Eng Kee's two signature dishes both employ big, plump oysters — fresh and several sizes larger than what we've seen at other restaurants and dai chows. The star of the show is their trademark Oyster Mee, of course; it's in the name of the restaurant. A huge platter of noodles arrives cloaked in a deeply savoury sauce and speckled with nuggets of crisp pork lard. There's no need to hunt for oysters in this dish. Fat and impeccably fresh, they are everywhere, tucked beneath every sauce-slicked strand. Honestly, the noodles are merely the vehicle for these molluscs, these fabled aphrodisiacs. Oyster Omelette. — Picture by CK Lim Then there's the Oyster Omelette. Which is a far cry from the typical o chien you might be thinking of — and this is a good thing. Unlike its glutinous cousins found elsewhere, Eng Kee's version dispenses with starch entirely. What you get instead is an eggs and oysters only affair, soft and lightly charred from the sizzling hot plate. It looks rather ordinary, truth be told, until you taste it — and then you'd want seconds and more. Sweet and Sour Pork. — Picture by CK Lim Even the Sweet and Sour Pork — a dish that is a staple on so many Chinese menus to the point it is taken for granted — is executed with much skill here. The pork is lightly battered, fried till golden, and dressed in a sauce that is a perfect balance of sweet and tangy. Vegetables, often an afterthought in many dai chow restaurants, are prepared with the same care as the meat dishes. Our favourite — Stir-fried Sweet Potato Leaves with Garlic and Pork Lard — benefits from just enough time in the wok (and not a minute more), so the juicy greens retain much of their natural flavour. Stir-fried Sweet Potato Leaves with Garlic and Pork Lard. — Picture by CK Lim On previous visits, another popular dish was their Claypot Ginger Wine Chicken. As their broth is built on glutinous rice wine, and not the sharper varieties used elsewhere, Eng Kee's version is more delicate and quietly warming rather than an overwhelming, in-your-face heat. A good dish to order on rainy evenings. There are many more dishes, and hopefully many more visits by my loved ones and me. Eng Kee might not announce itself with much fanfare but it's what we crave for a simple family meal. Judging by the number of families who return each week, we aren't the only ones who feel this way. A simple family meal. — Picture by CK Lim Eng Kee Oyster Mee 永記蠔麵 78, Jalan PJ 18, Taman Pertam Jaya, Melaka Open Wed-Mon 11am-9pm; Tue closed Phone: 06-281 7164 * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
Tatler Asia
27-06-2025
- Tatler Asia
11 award-winning restaurants in Asia that built an empire around one dish
2. Tsuta (Japan, around Asia) Star dish: Truffle Shoyu Ramen Tsuta made headlines as the first ramen shop in the world to earn a Michelin star in 2015. Chef Yuki Onishi's (who sadly passed away in 2022, but his legacy lives on) signature truffle oil-laced shoyu ramen is a sophisticated take on comfort food, featuring dashi made from carefully selected ingredients, house-made noodles and delicate layers of umami. He refined one bowl into something so sought after that reservations were often booked months in advance. But the waitlist is all part of the magic. Even after its initial international recognition, Tsuta has managed to maintain its standard. 3. Sanguansri (Thailand) Star dish: Khao Chae Sanguansri has quietly operated since 1970, offering a small rotating menu. However, during the hot season (typically March to May), it's known almost exclusively for one dish: khao chae. It is essentially jasmine rice soaked in cool, floral-scented water (often infused with jasmine, ylang-ylang and other traditional Thai aromatics), then served with intricate, flavour-packed side bites like stuffed shallots, sweetened shredded pork, green chilli and fried egg. It's a legacy dish of the Thai royal court and a true seasonal delicacy that showcases remarkable culinary precision. 4. Song Fa Bak Kut Teh (Singapore) Star dish: Teochew-style Bak Kut Teh What began as a single roadside stall in 1969 is now a well-oiled empire recognised by numerous award-giving bodies. The peppery, clear broth filled with tender pork ribs (often refilled upon request) is all about balance: every bite is earthy, sharp, aromatic, with a distinct garlic kick. Song Fa didn't reinvent bak kut teh, but it perfected the Teochew style, which makes it distinct from the herbal Hokkien variety. In doing so, this beloved eatery made a strong case for heritage food in the global spotlight, expanding successfully within Singapore and internationally. Read more: Blood, sweat and tears: Young hawkers preserving Singapore's food heritage and legacy 5. Fei Qian Wu (Taiwan) Star dish: Unagi Don (grilled eel rice) Fei Qian Wu is legendary in Taipei for its incredibly popular and relatively affordable unagi don (grilled eel rice). While Taipei is a city with excellent food at every turn, this restaurant stands out for its consistent quality and value in serving tender, perfectly grilled eel glazed with a sweet-savoury sauce over rice. It's so popular that long queues are common, and it's a staple recommendation for visitors looking for authentic and delicious Japanese-style eel in Taiwan. The emphasis is on a no-frills, efficient dining experience focused entirely on their signature unagi. 6. Tai Hwa Pork Noodle (Singapore) Star dish: Bak Chor Mee (minced pork noodles) Another hawker-turned-award darling, Hill Street Tai Hwa Pork Noodle earned a Michelin star in 2016, alongside Hawker Chan. Its version of bak chor mee (minced pork noodles) is a complex dance of vinegar, soy, chilli and pork lard. Each bowl is custom-assembled by hand with springy noodles, thinly sliced pork, pork liver, meatballs and, sometimes, a dumpling. Queues form before the stall opens, and the wait is famously long (often one to two hours). But once you taste it, you get what all the fuss is about. This isn't just noodles. It's craftsmanship and a perfectly balanced symphony of textures and tastes. 7. Yu Zhi Lan (China) Above Yu Zhi Lan's iconic noodles (Photo: Instagram / @yuzhilan_shanghai) Star dish: Dan Dan Noodles Chef Lan Guijun, a highly respected figure in Sichuan cuisine and formerly of the Sichuan culinary school, runs what many consider one of the most refined and high-end restaurants focused on Sichuan small eats and noodles. While his tasting menu (which requires reservations well in advance) does feature other exquisite dishes, dan dan noodles are always a highlight and a representation of the soul of the experience. His rendition elevates this classic street snack with meticulously handmade noodles, nuanced sauces and impeccable seasoning, showcasing how a humble dish can ascend to art. 8. Lan Fong Yuen (Hong Kong) Star dish: Hong Kong-style Milk Tea with Crispy Bun Though technically a cha chaan teng (a Hong Kong-style diner offering a diverse menu), Lan Fong Yuen's legendary status—and the reason locals and tourists queue in Central and other branches—is undeniably its iconic "sock-pulled" milk tea. This method of straining tea through a cloth bag (resembling a silk stocking) creates an incredibly smooth, strong and creamy beverage. It's paired with the crispy bun slathered in condensed milk or butter. This little ritual is so deeply woven into Hong Kong life that it's less a meal, more a cultural event and a definitive taste of the city. 9. Nasi Ayam Hainan Chee Meng (Malaysia) Star dish: Hainanese Chicken Rice This family-run Malaysian institution has been serving its iconic chicken rice for decades. Each plate arrives with poached chicken so tender it practically melts, incredibly fragrant rice cooked in rich chicken broth and a selection of dipping sauces, most notably the fiery ginger-chilli sauce. The restaurant's singular devotion to perfecting this classic earned numerous critical nods, proving that simplicity executed with exactness can indeed be sublime. It's a beloved spot for both locals and visitors. 10. Tim Ho Wan (Hong Kong) Star dish: Char Siu Bao (Baked BBQ Pork Buns) While Tim Ho Wan offers a full dim sum menu, it exploded in popularity—and earned its initial fame as the world's least expensive Michelin-starred restaurant—largely thanks to its famed baked char siu bao. Unlike the traditional steamed version, theirs features a unique, crumbly, and slightly sweet top (reminiscent of a pineapple bun) that contrasts wonderfully with the savoury-sweet BBQ pork filling inside. It became an instant global cult item and directly led to its rapid expansion across continents. While its other dim sum is good, these buns are undeniably the main draw and the reason for its acclaim. 11. A-Chung Flour-Rice Noodle (Taiwan) Star dish: Oyster and Pig Intestine Vermicelli A-Chung Flour-Rice Noodle, affectionately known as A-Chung Mian Xian, is a legendary street food institution in Taipei. While it doesn't hold any stars, its fame and consistent long lines speak volumes about its legend. Its signature dish is a thick, gooey vermicelli soup loaded with tender, flavourful braised pig intestines and plump, fresh oysters. Diners stand around the stall, often eating from bowls held in hand, adding their desired amount of vinegar, garlic and chilli sauce from communal dispensers. The rich, savoury broth, contrasting textures, intestines and oysters come together for the ultimate sensorial orchestra. This one dish is the ultimate argument for a single item creating a legacy.
