Latest news with #WorldTourismDay2025
The Sun
06-07-2025
- Business
- The Sun
Malaysia to host World Tourism Day 2025 in Melaka, boosting tourism
MELAKA: Deputy Prime Minister Datuk Seri Dr Ahmad Zahid Hamidi highlighted the significance of Malaysia hosting World Tourism Day 2025 in Melaka, calling it a visionary move to position the country as a leader in global tourism. The event, scheduled for September 2025, will coincide with the World Tourism Conference 2025, reinforcing Melaka's status as a key cultural and heritage destination. Ahmad Zahid emphasised that the occasion presents an opportunity to inspire the world, showcasing Malaysia's readiness to lead in values-driven and meaningful travel. 'Let World Tourism Day in Melaka be the moment we inspire the world, showing that Malaysia is ready to lead, ready to welcome, and ready to shape the future of tourism,' he said. The announcement was made during the pre-launch event in Banda Hilir, which also marked the 17th anniversary of Melaka's recognition as a UNESCO World Heritage City. Tourism, Arts and Culture Minister Datuk Seri Tiong King Sing delivered the speech on behalf of Ahmad Zahid. Melaka's tourism sector has already demonstrated strong performance, welcoming 15 million visitors in 2023 under the Visit Melaka Year 2024 campaign, generating RM12.68 billion in revenue. Ahmad Zahid stressed that Visit Malaysia 2026 will further elevate the industry, making tourism a key driver of sustainability and inclusivity. Strategic collaborations with international partners are already underway. Ahmad Zahid noted recent discussions in London with trade leaders and airline representatives to boost UK tourist arrivals from 390,000 to 500,000. Last year, UK travellers contributed over RM2.5 billion, with potential to exceed RM3.3 billion with targeted efforts. Malaysia's reputation as a Muslim-friendly destination remains strong, ranking fifth globally and consistently performing well in the Global Islamic Economy Indicator. Ahmad Zahid called for continued public-private partnerships to strengthen Malaysia's position as an innovative and future-ready tourism hub. - Bernama
Barnama
05-07-2025
- Business
- Barnama
Malaysia To Showcase Tourism Strengths At World Tourism Day
MELAKA, July 5 (Bernama) -- Deputy Prime Minister Datuk Seri Dr Ahmad Zahid Hamidi said that hosting the upcoming World Tourism Day 2025 in Malaysia is not just timely, but visionary, offering the country a global platform to showcase what truly sets it apart. He was referring to World Tourism Day 2025 and World Tourism Conference 2025, both scheduled to be held in Melaka in September. 'Let World Tourism Day in Melaka be the moment we inspire the world, showing that Malaysia is ready to lead, ready to welcome, and ready to shape the future of values-driven, meaningful travel,' he said, adding that last year alone, Melaka welcomed 15 million visitors, generating RM12.68 billion in tourism revenue - a significant milestone under the Visit Melaka Year 2024 campaign. He said this in his speech at the pre-launch of World Tourism Day 2025, World Tourism Conference 2025, and the 17th Anniversary of Melaka's recognition as a United Nations Educational, Scientific and Cultural Organisation (UNESCO) World Heritage City, in Banda Hilir, here, tonight. The text of his speech was read out by Tourism, Arts and Culture Minister, Datuk Seri Tiong King Sing. Ahmad Zahid also said that Visit Malaysia 2026 will set a national direction, where tourism is no longer a backdrop, but a bold driver of sustainability, inclusivity and future readiness. To succeed, he stressed that Malaysia must move strategically and collaboratively, strengthening public-private partnerships, fostering a more inclusive and resilient tourism recovery, and positioning the country as a welcoming, innovative, and future-ready hub. 'During my recent visit to London, I engaged directly with trade leaders, media and airline partners, focused on building momentum towards Visit Malaysia 2026. 'Together, we launched a movement to grow United Kingdom (UK) arrivals from 390,000 to 500,000. Last year alone, those travellers contributed over RM2.5 billion, and with the right push, I'm confident we can go beyond RM3.3 billion,' he said, adding that Malaysia is ranked as the world's fifth most Muslim-friendly destination, and has consistently remained among the top countries in the Global Islamic Economy Indicator for the past ten years.
Sinar Daily
05-07-2025
- Sinar Daily
Rediscovering historic snack: The inang-inang rice cracker
MELAKA - In a state steeped in history lies a nearly forgotten snack called inang-inang, a round, crispy cracker that boasts historical significance and holds a wealth of memories. Made from rice - usually the glutinous variety - which is compressed, sun-dried and fried, this rustic village delicacy is the "invention' of mothers of a bygone generation who cleverly repurposed leftover rice, creating a snack that their families could enjoy whilst relaxing on the verandahs of their homes. However, the rise of modern, more readily available commercial snacks has pushed the humble inang-inang to the sidelines. Traditionally prepared in red, green, orange and yellow hues, this once favourite treat of the locals is now unfamiliar to many young people. In a state steeped in history lies a nearly forgotten snack called inang-inang, a round, crispy cracker that boasts historical significance and holds a wealth of memories. Photo by Bernama Fortunately, inang-inang seems to be getting a new lease on life through events such as Visit Melaka Year 2024, World Tourism Day 2025 and Visit Malaysia Year 2026, which are bringing the snack back into the spotlight - not merely as a treat but as a part of Melaka's heritage that deserves to be remembered. LEGACY Inang-inang producer and distributor Siti Aisha Ismail, 46, who operates her business in Kampung Kandang in Alai here, admits that without these tourism campaigns, the traditional snack might have been lost to time, even though it is still widely sold at tourist hotspots here such as Banda Hilir and in handicraft markets around Ayer Keroh, as well as in Simpang Ampat in Alor Gajah. In a state steeped in history lies a nearly forgotten snack called inang-inang, a round, crispy cracker that boasts historical significance and holds a wealth of memories. Photo by Bernama Twenty-five years ago, she took over the family-run business from her mother and grandmother, who started it on a small scale. "Without efforts to preserve and reintroduce inang-inang, it might have ended up as nothing more than a footnote in food history, even though it was once a favourite among the people of Melaka,' she said when met by Bernama recently. Sharing how inang-inang is prepared, she said the cracker is made from a mixture of glutinous rice, salt and a bit of colouring. "The rice is soaked overnight, then steamed for half an hour before the colouring is added. Once cooled, the rice is shaped into circles using a special mould. During my mother and grandmother's time, it was done by hand,' she said, adding the mould was created 15 years ago to speed up the shaping process. "It's not that we don't want to use machines (to make inang-inang)… we've done experiments and research but there's no machine suitable for this due to the sticky nature of glutinous rice.' According to Siti Aisha, the most challenging part of making inang-inang is the drying process as weather conditions play a crucial role in ensuring the rice crackers dry properly without breaking or cracking. "The crackers need to be sun-dried for three days in an open area so that sunlight and wind can reach the drying racks without obstruction. If it rains, we use a drying room with heaters but it's very risky because the inang-inang might become brittle, develop mould or smell bad if the temperature is not well controlled. "I once tried putting up insulation nets (around the drying racks) to prevent rain from splashing but the crackers ended up becoming mouldy because airflow to the racks was blocked, making the crackers damp,' she explained. LOCAL, INTERNATIONAL MARKETS Siti Aisha added that although inang-inang is becoming less known among the younger generation, she still receives demand for it, especially to be given away as a door gift at events like weddings, together with other "souvenirs' such as dodol (a traditional sweet treat made from glutinous rice flour, palm sugar and coconut milk) and belacan (pungent shrimp paste) that are synonymous with Melaka. Currently, she uses at least four tonnes of glutinous rice to meet her production needs for 30 days. However, during the Visit Melaka Year 2024 celebrations, she used four times that amount to meet the surge in demand. Her company produces three variations of the product: inang pulut, inang pulut hitam and inang sagu. "Each pack of inang pulut and pulut hitam contains 18 standard-sized pieces, while a pack of inang sagu contains 26 pieces. "We also produce a mini version about the size of a 50-sen coin, which is popular as wedding door gifts and also sold in supermarkets,' said Siti Aisha, who has eight full-time workers, all housewives or single mothers, to assist her. What makes the venture even more rewarding is that Siti Aisha and her husband Mazreen Berahim have successfully penetrated the Singaporean market. She believes that with continued promotion - whether through social media or by showcasing and selling the product at booths during official events and programmes - this traditional snack can reclaim its place alongside the state's iconic dodol and belacan. ENJOYED BY ROYALTY Meanwhile, Melaka National Department for Culture and Arts director Ezlina Elias said while there is no clear documentation on the origins of inang-inang, the word itself refers to a royal court attendant, specifically, a companion or caretaker to the children of royalty or nobility. "There may be a connection between (the royal court) and inang-inang as it was long consumed by the common people before eventually becoming a light snack enjoyed by royalty and nobility. "This assumption is based on how it is made… using simple, natural ingredients that are easily found in every household kitchen. The snack was likely first created by local farmers, then later popularised, reinvented or perhaps introduced to palace cooks who made it into a leisure-time snack,' she said. She added that to ensure this heritage product continues to hold a place in the modern snack market, commercial touches such as innovative packaging, diverse flavours that appeal to the younger generation and large-scale marketing efforts involving various agencies are necessary. NOT MUCH EXPOSURE Several youths Bernama spoke to acknowledged they have come across inang-inang at handicraft stalls or received it as a door gift but were unaware of its heritage value. Nur Khadeja Nazim, 23, said she once received the rice crackers, packaged alongside dodol and belacan, as a door gift but never knew its name or how it is prepared. "I was never exposed to this food growing up,' the Kuala Lumpur resident said, adding, "Even though my father's kampung is in Melaka, we've never eaten inang-inang. Once, I received it as a souvenir but gave it to a colleague because I didn't know how to eat it. "Maybe it's true that many in my generation aren't familiar with this snack even though we often see it sold at food stalls serving traditional food in Melaka.' For Ikmal Zahrin Arshad, 34, the colourful rice crackers were something he enjoyed eating during his childhood as back then, his grandmother, who used to live in Merlimau here, used to prepare the snack whenever they returned to their kampung. "But now that she's gone, no one really makes it. Maybe just my aunt in Ayer Keroh, and even that is very rare,' he said, adding that he himself had forgotten the name of the snack. "When I see it hanging at stalls (in Melaka), I know it's a traditional Melaka food… that's all.' He believes traditional foods like inang-inang deserve to be elevated to their rightful place and not just be visible at craft stalls or given as a token at functions. "To expose the younger generation to inang-inang, it should be better promoted, like being served as a must-have snack at events,' he added. "This way, people can also taste it straight away. Once people are familiar with it and have tried it, I believe more will start looking for the product, which will, in turn, boost demand for Melaka's traditional foods." -BERNAMA
The Star
03-07-2025
- The Star
Crispy snack makes a comeback
MELAKA: In a state steeped in history lies a nearly forgotten snack called inang-inang – a round, crispy cracker that boasts historical significance. Made from rice – usually the glutinous variety – which is compressed, sun-dried and fried, this village delicacy was 'invented' by mothers of a bygone generation who cleverly repurposed leftover rice, creating a snack that their families could enjoy. Traditionally prepared in red, green, orange and yellow hues, this once-favourite treat of the locals is now unfamiliar to many young people. Fortunately, inang-inang seemed to have been given a new lease on life through events such as Visit Melaka 2024, World Tourism Day 2025 and Visit Malaysia 2026, which are bringing the snack back into the spotlight – not merely as a treat but as part of Melaka's heritage that deserves to be remembered. Inang-inang producer and distributor Siti Aisha Ismail, 46, admits that without these tourism campaigns, the traditional snack might have been lost to time, even though it is widely sold at tourist hotspots here, such as Banda Hilir and in handicraft markets around Ayer Keroh, as well as in Simpang Ampat in Alor Gajah. Twenty-five years ago, Siti Aisha took over the family- run business from her mother and grandmother. The snack comes in red, green, orange and yellow hues. — Bernama 'The rice is soaked overnight, then steamed for half an hour before food colouring is added. Once cooled, the rice is shaped into circles using a special mould. 'During my mother and grandmother's time, it was done by hand,' she said, adding the mould was created 15 years ago to speed up the shaping process. 'It's not that we don't want to use machines (to make inang-inang), we've done experiments and research, but there's no machine suitable for this due to the sticky nature of glutinous rice,' she told Bernama. According to Siti Aisha, the most challenging part of making inang-inang is the drying process, as weather conditions play a crucial role in ensuring the rice crackers dry properly without breaking or cracking. 'The crackers need to be sun-dried for three days in an open area so that sunlight and wind can reach the drying racks without obstruction. 'If it rains, we use a drying room with heaters but it's very risky because the inang-inang might become brittle, develop mould or smell bad if the temperature is not well controlled.' Siti Aisha added that although inang-inang is becoming less known among the younger generation, there is still demand for it, especially to be given away as a door gift at events like weddings. She uses at least four tonnes of glutinous rice to meet her production needs for 30 days. Her company produces three variations of the product: inang pulut, inang pulut hitam and inang sagu. Melaka Culture and Arts Department director Ezlina Elias said while there is no clear documentation on the origins of inang-inang, the word itself refers to a royal court attendant, specifically, a companion or caretaker to the children of royalty or nobility. There may be a connection between the royal court and inang-inang as it was long consumed by the common folk before eventually becoming a light snack enjoyed by royalty and nobility. 'This assumption is based on how it is made – using simple, natural ingredients that are easily found in every household kitchen. The snack was likely first created by local farmers then later popularised, reinvented or perhaps introduced to palace cooks who made it into a leisure- time snack,' she said. Several youths said they have come across inang-inang at handicraft stalls or received it as a door gift, but were unaware of its heritage. Nur Khadeja Nazim, 23, said she once received the rice crackers, packaged alongside dodol and belacan, as a door gift, but didn't know its name or how it is prepared. 'I was never exposed to this food growing up,' she said. 'Even though my father's kampung is in Melaka, we've never eaten inang-inang. I received it as a souvenir once but gave it to a colleague because I didn't know how to eat it.'
The Star
01-07-2025
- Business
- The Star
Whether old or new, these hotels bring something fresh to the table
Set in the heart of the Unesco World Heritage City of Melaka is Malaysia's first ever Dusit International hotel. Dusit Princess Melaka, a 5-star property, opened on May 29. It boasts of the state's deepest swimming pool, and has a few dining venues such as Long Feng Chinese Restaurant and Zest Restaurant. Offering Thai-inspired hospitality in an upscale setting that blends modern elegance with historical charm, the hotel is well-positioned to welcome the influx of travellers expected in the state throughout 2025-2026. Melaka will not only be hosting World Tourism Day 2025 on Sept 27, but it has also extended its Visit Melaka Year campaign through 2026. And of course, Melaka is gearing up to welcome more visitors during Visit Malaysia 2026. In Kuala Lumpur, Malaysia's first Park Hyatt property is set to open its doors in August. The hotel will occupy the top floors of the iconic Merdeka 118, the second-tallest skyscraper in the world. The hotel is already taking advance bookings on its official website. In the future Malaysia will be home to a lot more high-end accommodations within the next couple of years. RJJ Hotels has recently partnered with Jin Jiang Hotels China Region, which is part of the second largest hotel group in the world, Jin Jiang International Group. The partnership, marking Jin Jiang Hotels' first large-scale international expansion, grants RJJ Hotels licensing rights to manage five of Jin Jiang Hotels' brands across South-East Asia. The first of these brands to enter the region will be Metropolo Jinjiang Hotels. Properties under the brand comprise upscale 4- and 5-star city hotels. Luang Prabang in Laos will be the location of the region's first Metropolo hotel, as per the recently signed Hotel Management Agreement (HMA) with Sanher Investment & Development, who will be developing the hotel. Aside from Metropolo, the four other brands that will be introduced in South-East Asia are luxury 5-star resort Ginco Hotel; upscale 5-star resort Renjoy Hotel; midscale business hotel Lavande; and premium economy hotel Jinjiang Inn. Within the next five years, RJJ aims to sign around 200 HMAs and operate over 100 hotels across Malaysia, Indonesia, Vietnam, the Philippines, Cambodia, and Laos. Over in China, Jin Jiang International Group, together with French hospitality company Accor, will be transforming Shanghai's renowned Fairmont Peace Hotel into Raffles Peace Hotel Shanghai. The hotel will remain open throughout the transformation, and will be making its debut as a Raffles property in 2027. Melia Chiang Mai's executive chef Suksant (Billy) Chutinthratip ensures the hotel's restaurants operate on a green concept. — Handout In other news, Hilton recently signed two landmark properties at GMR Aerocity, India's first global business district located in New Delhi. In partnership with the GMR Group-led Delhi International Airport Limited (Dial), this expansion includes the debut of both Waldorf Astoria and Hilton Hotels & Resorts in the Indian capital. Both hotels will anchor GMR Aerocity; the Waldorf Astoria will feature 150 rooms and suites, while the bigger Hilton will have 350 room. India's first Waldorf Astoria will actually be in Jaipur, and is set to open sometime in 2027. Culture and nature Thailand currently holds the largest Hilton portfolio in South-East Asia, as it has 30 properties by the global hospitality company, with 11 more in development. One of the company's upcoming brands in Thailand is its award-winning Hampton By Hilton, set to begin operations in 2026. Aside from being the brand's introduction to the region, it also marks Hilton's ninth brand operating in South-East Asia. Hampton By Hilton is opening a new location in Thailand next year. — Hilton website Hampton By Hilton Phuket Town, as its name indicates, will be set in the capital of the Phuket province. This strategic location will allow patrons to easily explore and discover the town's many charms, such as its Sino-Portuguese architecture, Peranakan culture, and Phuket's largest temple, Wat Chalong. Meanwhile, Krabi, another famous coastal destination in Thailand, is beckoning visitors to step into a dinosaur-themed world. Thanks to its lush jungle, rugged limestone cliffs and emerald waters, Krabi was chosen as a primary filming location for the upcoming Hollywood movie Jurassic World: Rebirth. In conjunction with the movie's release on July 2, Avani is offering a four-night 'Stay in Jurassic Paradise' package at both its Krabi locations. For details on this, check out the official Avani website. Melia Chiang Mai, a 5-star hotel in another Thai province, recently received recognition for its sustainability efforts. Two of the hotel's restaurants, Laan Na Kitchen and Mai Restaurant and Bar, were each presented with the Golden Star Award. This was due to the respective restaurants earning the Chiang Mai Green Kitchen Award for three successive years. Green Kitchen, launched in 2019, is a sustainability project supported by Tourism Authority Of Thailand and the Thai Health Promotion Foundation. This year, 44 restaurants and hotels in Chiang Mai participated in the project to promote organic and sustainable food concepts. Melia Chiang Mai emphasises sustainability through its '360° Cuisine' programme. Introduced in 2022, the programme includes efforts like sourcing farm-to-table produce from local farmers and returning plate-to-farm waste to the farms to be used as fertilisers. Treehouse Hotel Silicon Valley in the US is full of whimsy. — ERIN KUNKEL On the other side of the world, the opening of Treehouse Hotel Silicon Valley last month in Sunnyvale, California gives travellers space to be one with nature – in a carefree way. The first Treehouse Hotels property in the United States is set on a former orchard now dotted with newly planted native trees and preserved oaks. It brings with it the signature whimsy that the playful lifestyle brand is known for, inviting patrons to take a different approach to things.
