Guardiola composed about flying start |
- Guardiola composed about flying start
- Munich’s Oktoberfest opens amid tight security
- Ancelotti happy to win ugly after record start
- Mingle Kuala Lumpur: Reviving Chinatown’s lost heritage
- 10 things about: Catherine Churchman, polyglot
- Kenny Hills Bistro: Good food, nothing more… or less!
| Guardiola composed about flying start Posted: 17 Sep 2016 05:55 PM PDT
City's 4-0 demolition of Bournemouth took them five points clear at the top of the Premier League with a seventh successive victory in all competitions making it the club's best ever start to a season. But Guardiola believes there is still room for improvement in a team he has rejuvenated since arriving from Bayern Munich earlier this summer. "Numbers are numbers. One record will be for another person to beat," said Guardiola. "The important thing is we won a game after a Champions League game. We had three days to prepare and when you play in the Champions League those games are so demanding. "I am happy. We have won five games in the Premier League. "In our world with social media it's better to stay back and don't read and don't listen too much. "I know we are going to lose games and when that happens it's important to be stable like we are stable now. "When we win we are so happy, our training sessions are better and the people laugh more but we know that still we have a lot of things to get better." Guardiola said that the season had barely got underway and he had had enough warning prior to arriving at how tough a title it is to win. "We are in September. It's nothing. We have played absolutely nothing," said the 45-year-old Spaniard. "I have heard from a long time ago that the Premier League is the toughest ever so I'm not going to accept now it's so easy." City were inspired to their fifth successive league win by Kevin de Bruyne, who scored the opening goal from a free-kick and then had a hand in each of the next three from Kelechi Iheanacho, Raheem Sterling and Ilkay Gundogan on his first start for the club. Apart from Barcelona's Lionel Messi, Guardiola believes De Bruyne deserves to be rated as among the world's best players. "Maybe Messi can sit alone at the table. But that table aside, Kevin can stay there," said Guardiola, who enjoyed many memorable moments with Messi at Barcelona. "I think he's a special player — an outstanding player. He makes everything. "Without the ball he is the first fighter and with the ball he's clear. He sees absolutely everything. He decides what you have to do at the right moment every time. "Every time he makes the right decision. That's why he is a player at another level. "I am lucky and we are lucky to have him. "We will take care of him and I hope he will enjoy it with us to play his amazing football." Bournemouth's third league loss of the season made it a tough full debut for on-loan Arsenal midfielder Jack Wilshere. But manager Eddie Howe claimed it was an unfair performance by which to judge the England international. "It was difficult for Jack. We want to see Jack in the final third to use his best qualities," said Howe. "That was impossible today but when he can do that gets used to the way we play he will be a very good player for us. "It was a difficult day for us. Our plan wasn't to sit as deep in the first half but we ended up getting trapped. "They were better than us but I'm disappointed with our performance. You have to give them credit for the way they played but we can do better," added the 38-year-old Englishman. — Reuters   |
| Munich’s Oktoberfest opens amid tight security Posted: 17 Sep 2016 05:52 PM PDT
In the southern region of Bavaria, where Munich is located, two attacks by jihadists took place over the summer and another one committed by a migrant with psychiatric problems in which nine people died. Munich's mayor, Dieter Reiter, officially opened the festival's 183rd edition at noon (1000 GMT). For the first time, the Theresienwiese, the open space that hosts the Oktoberfest until October 3, is fenced off. Large bags are banned and 600 police officers are permanently on duty instead of the usual 500. Video surveillance has also been boosted. "We have already noticed that people's sense of security has deteriorated. So we want to show that with more officers we are ready," Munich's deputy police chief Werner Feiler said yesterday. Organisers are worried that security concerns will mean fewer people will come to the festival this year. In 2015, when Bavaria received record numbers of migrants, some 5.9 million people came to the Oktoberfest, 400,000 fewer than in 2014. In July of this year, teenager David Ali Sonboly, a German-Iranian, shot dead nine people and injured 35 in a shopping centre before killing himself. Four days earlier, a 17-year-old asylum seeker went on a rampage with an axe and a knife on a train in Bavaria, injuring five people. He was believed to be a "lone wolf" Afghan or Pakistani inspired by the Islamic State group. Also in July, 15 people were wounded when a Syrian national who had been refused asylum in Germany blew himself up outside a music festival. — AFP  |
| Ancelotti happy to win ugly after record start Posted: 17 Sep 2016 05:49 PM PDT
Ancelotti replaced Pep Guardiola as Bayern's head coach at the start of the season and the Bavarians scored 20 goals without reply in winning their first five competitive games. Their 5-0 Champions League drubbing of Rostov on Tuesday meant Bayern enjoyed the best start to a season in the club's history — bettering the start to each of Guardiola's three seasons in Bavaria. But a stomach bug to defenders Philipp Lahm, David Alaba and forward Thomas Mueller forced Ancelotti into some last-minute changes against Ingolstadt on Saturday. The visitors took advantage of Bayern's misfortune in the Bavarian derby by becoming the first team to score against Ancelotti's team. Paraguay striker Dario Lezcano scored after just eight minutes to silence the 75,000-strong crowd in Munich. But a superb display from goalkeeper Manuel Neuer protected Bayern's lead after Robert Lewandowski, Xabi Alonso and Rafinha netted to keep Munich top in Germany. "Sometimes our defence shows that we have the best goalkeeper in the world. He was really good," said Ancelotti with a grin. "It was a difficult game, after the drop-outs I had to reorganise the back four," he added, having fielded a new-look defence of Rafinha, Germany's Joshua Kimmich, Javi Martinez and Juan Bernat. "Ingolstadt played well, they pressed us high up and played long balls in order to use their quality in the air. "It is not always possible to play well, but we showed character. "Then you have to show your other qualities, which is what the team did. "We only made things clear after the lovely goal from Rafinha, but sometimes football is like that." There was good news for Ancelotti as Germany defender Jerome Boateng made his first appearance this season, off the bench for the last ten minutes, after injury. "It is particularly important that he (Boateng) comes back in order to avoid the sort of problems we had today," said Bayern's Italian coach. Despite having enjoyed nearly 70 percent possession, Ingolstadt had the better goal chances, creating 13 to Bayern's ten. Australia forward Mathew Leckie was twice denied only by superb saves from Neuer. "I'm not saying that we were insecure, but our passing game from the back had a few mistakes. Ingolstadt made life hard for us," admitted Neuer. "There was a new formation (in defence) and you could see things weren't as 100 percent smooth as they should have been." Ingolstadt's captain, Cameroon international Marvin Matip, said his side had wasted a rare golden chance to win in Munich. "There aren't many days when you can beat Bayern at the Allianz Arena," said Matip. "At the back you could really see the quality of Bayern Munich," he added after Neuer's superb display. Bayern are now the only team in Germany's top flight with three wins from their opening three league games. Hertha Berlin — Bayern's next opponents in the Bundesliga on Wednesday — can join them with three wins from three if they beat Schalke in Germany's capital today. — AFP  |
| Mingle Kuala Lumpur: Reviving Chinatown’s lost heritage Posted: 17 Sep 2016 05:40 PM PDT
Abandoned but for the drug addicts who roamed its dark corners come nightfall, "heritage building" was the last thing you'd associate with the space. Yet fast-forward half a year and the formerly decrepit building is now bustling with more wholesome activity. Tourists and hipsters alike are dropping by for coffee and fusion fare at its ground floor café; backpackers are already making reservations for the homestay located upstairs. People are using the building again, breathing new life into it.
Many of the historical buildings in Chinatown are dilapidated and cost a lot of time and money to restore, hence few owners are willing to undertake such a mammoth project. Truly, as civilisations and empires rise and fall, so do buildings. The more fortunate landmarks have a shot of being resurrected. Enter Mingle, a group of heritage enthusiasts that has undertaken the task of restoring 53 Jalan Sultan. Mingle is founded by engineer Ng Sin Leong, accountant Ng Siew Khim, marketing man Ferenc Ip and two other partners based in Singapore. Leong, who is also an enthusiastic property investor, has experience in refurbishing old buildings while his cousin Khim's talent lies in managing the group's finances. Ferenc is the outreach guy, networking not only with other heritage building operators in the neighbourhood but also the local arts community and NGOs such as Rakan KL.
Khim recalls her student days spent in Chinatown, when the area was livelier. She says, "Growing up, I've always found Chinatown to be full of character. Over time though, I noticed that it has lost much of its identity. Many heritage buildings are not taken care of. Their original beauty is still there, beneath the surface, but the lack of care has taken its toll." 53 Jalan Sultan was built in the early 1900s by Cheong Yoke Choy, who co-founded Kwong Yik Bank, Malaya's first local bank. Originally a mess hall, it later became the site for Kwong Yik Finance. Over the years, many tenants passed through — from a pharmacy to a Chinese lantern maker. Ferenc shares, "In its heyday, this was where Cheong Yoke Choy used to entertain his business partners and affluent tin miners. In the past decade, the area has become very run down. The verandah outside isn't a sidewalk, really, but part of the house; when we first viewed this place, though, there were drug addicts sleeping along the verandah."
Khim says, "This has been truly a meaningful journey for all of us. We learned so much along the way: what we could do and what we couldn't. For example, due to DBKL regulations, we were unable to keep the original staircase in the middle of the building but had to move it so that it opened out directly to the front." According to Ferenc, this was to ensure it wouldn't be a fire hazard. He explains, "Similarly we made sure we fireproofed the building, it being so ancient. Moving the staircase was a good learning lesson; we managed to preserve most of the wooden steps. It's not easy but good work never is. It's better than taking the easy way out and just demolishing it outright, and losing such a precious piece of the past in the process."
More than half a century later, the old literature room now has been rejuvenated as a book lounge. Ferenc says, "In addition to books we're personally adding to the lounge library, we discovered a few old books in the ceiling during the renovation. Some even had Chinese writing — very beautiful brushstrokes you hardly see these days. What a treasure trove!" The team has envisioned the refurbished building as a mixed-function complex. The ground floor houses a café called Leaf & Co. (perhaps a nod to Khim's effort to bring Nature indoors). The upper floor has been converted into a two-level homestay with a mix of private and shared rooms; the latter targeting budget-conscious backpackers who enjoy experiencing Chinatown's raucous ambience first-hand. The rooftop is still a work-in-progress and may feature a bar in the future. "The view from the roof is quite spectacular," says Khim. "From the leafy branches of the tree behind, in Lorong Sultan, to the other old buildings in Chinatown — there aren't many places like this. It's about breathing life back to this building. We want people to use it and not for it to be a lifeless landmark." The central airwell has become a miniature garden infused with the subtle fragrance of herbs such as basil, pandan and lemongrass. A solitary golden rain tree reaches dramatically for the skylight. Other changes include installing a concrete floor for the second storey and corresponding columns to reinforce it.
There is a flow throughout the spaces that is maintained even with the necessary changes to comply with safety regulations. The atmosphere remains authentic: a nod to nostalgia rather than a 100 per cent recreation that would not be sustainable; the building has to pay for itself, after all, hence the café and the homestay. Ferenc believes Chinatown should be heralded as an iconic area for Malaysia. He says, "I wonder, however, what tourists think when they come here and see how it has changed. We need to work harder at promoting local arts and crafts here, the artisans who used to be part of this neighbourhood." The team hopes to be a catalyst for change. Khim says, "It's a very long and expensive process. We can't do it alone. The small steps we take do count, however. Through our networking and use of social media, we reach out and do as much as we can. Restoring a heritage building is not merely about having a dream but taking action too. We welcome the local arts communities, for example, to come to this space, for events, to showcase their works and wares."
The best path — to painstakingly restore them, not entirely to their former glory but into an icon of the past that has use in the present — is far from the easiest. The good folks behind Mingle remind us that we have the strength and the passion to choose this path less taken. Mingle Kuala Lumpur 53 Jalan Sultan, Kuala Lumpur Tel: 03-2000 8888 Leaf & Co. (café): Open daily 11:30am-9:30pm  |
| 10 things about: Catherine Churchman, polyglot Posted: 17 Sep 2016 05:40 PM PDT
Today, Dr Catherine Churchman is a polyglot who teaches in the Asian Studies Programme in the School of Languages and Cultures at Victoria University of Wellington in New Zealand. She studied Chinese and Dutch Studies as an undergraduate in New Zealand and Taiwan before receiving her doctorate in Asian History from the Australian National University in 2012. Her fascination with the Journey to the West show was what piqued her interest in the Chinese language; she learned it to read the original book of the supernatural tale. Today, the Kiwi speaks fluent Penang Hokkien and is also working on a Hokkien-English dictionary as part of her efforts to document a language that she believes is dying. Churchman was recently in Penang to deliver a Penang Story lecture on "Penang Hokkien as a Diaspora Language and Regional Lingua Franca." She spoke to Malay Mail Online on her passion for Penang Hokkien. In her own words: I started learning Taiwanese style Hokkien in 2002 but I wasn't very good at it. When I went back in 2005 for a research trip, I spoke Hokkien the whole time to see how far I could go and I found out a lot of people couldn't reply to me. Back then, I was 30, and in Taiwan, people my age couldn't speak to me, people younger than me and children couldn't speak it. Generally, children in the city spoke Mandarin to each other. So I went looking for people my age who could speak this language. I remember I met Penang people before and I knew they spoke Hokkien and I found this Penang Hokkien podcast by John Ong. I've been listening to it for 10 years. Lots of people will say their Hokkien isn't very good but actually it is very good but because they don't speak Mandarin, quite often, the people who can't read Mandarin, they speak wonderful Penang Hokkien. So my fascination with the Hokkien here, what makes it interesting, it reflects the history of people who lived here, in a very special way that, sometimes, people don't even notice. People tend to notice only the obvious things like Malay loan words like "tapi" and everyone likes to ask me about "sabun", the loan word for soap or "batu" and "tuala." "Tuala" is not originally a Malay word, it's English to Malay to Hokkien, it originated from the word towel. I guess Hokkien is like the bazaar language, where you may speak Cantonese at home but you speak Hokkien to interact in the street, so it's like a street language. You may speak Cantonese or English or Malay or Hakka at home but this lasted till about the 1990s. The Chinese people tend to speak Hokkien outside the home, then Mandarin education and English education started to have its effect. People started to speak Mandarin or English, then there's a lot of pressure on people in school not to speak their mother tongue at school and that affected the way Chinese interact with each other. Sometimes what happens is, you don't even speak Hokkien at home anymore, your parents speak Mandarin, that's really unusual, it's a change from 30 to 40 years before. I think it's because the parents can speak in Mandarin, but in the past when people could speak Mandarin, they spoke their home language at home but that's shifting very rapidly. My prediction is that Penang Hokkien here will be dead within 40 years. Have you seen a child speak Hokkien? They do still exist but it's quite rare and it's used within the family, rather than on the streets. So all that history of the different migration groups, I guess it won't be a living tradition anymore. They say it's because China is big and successful and you want to learn Mandarin to be in the Chinese market, that's what some people believe. China and Taiwan said in the 1920s that Mandarin is the unifying factor for all Chinese. In Malaysia, they could have things that are completely different, like in Indonesia, they completely banned Chinese up till 1999, that made lots of Chinese switch to Indonesian but still you get towns like Medan where they still speak Hokkien and the young people still know it, even though they might start to learn Mandarin a bit more now. In Penang, Mandarin wasn't the unifying language. Hokkien was the unifying language for all Chinese up to the 1990s. Hokkien in its present form in Penang has only been around for 150 years, the way it's spoken and before that, it was different. So all these languages do shift and change, even the Mandarin that the people speak here and the English that people speak here, there's like a ghost of Hokkien underneath it, like "tomorrow also got" that's ma chai ka uu or "this one got already" that's for uu liao. There's room for Hokkien to survive if people start thinking of it as a marker of local identity. People have ideas about teaching it in school for an hour but it's more effective if you speak it to children so that they learn it. If you don't teach it to children, when they grow up, they will then find partners who don't speak it and then they will have children who won't speak it. You don't have to give up Hokkien to learn Mandarin, you don't have to give up Hokkien to learn English. In fact, if you give up Hokkien, it's harder to learn English because the pronunciation in Mandarin is very different.  |
| Kenny Hills Bistro: Good food, nothing more… or less! Posted: 17 Sep 2016 05:34 PM PDT
The place was set up by film-maker Au Tai Hon who also owns Kenny Hills Bakers, a few doors away. The bakery and bistro is testament to all things loved by Au such as good food and coffee.
Some even shared recipes, like the Angus beef rendang which is from the cookbook Nik's Kitchen. Written by Puan Sri Nik Esah, the recipe was passed down to her from her grandmother.
The menu has an all-day section featuring appetisers, salads, pastas, and mains like the burgers, chicken and mushroom pie, fish and chips and their spiced lamb shank biryani rice.
For dinner, the specialties served include their Angus beef brisket rendang with organic red rice lemang and a comforting sup buntut that uses a 24-hour bone broth. It's still a work in progress menu, as Au has yet to unveil his prime beef pho made with organic brown rice beehoon due to the lack of space. The bistro also has their own small selection of daily desserts. If you prefer, you can also order the desserts from Kenny Hills Bakers.
So you have Hong Kong-born Chef Chan, their master roaster, who specialises in their roast duck and chicken, another chef doing the Malay food and a group of Western chefs making the pasta dishes and burgers. Another key to their success is their vow to recapture those good old days where food is prepared using the freshest, most natural ingredients free from preservatives and additives.
When you dine at Kenny Hills Bistro, the must-eat is the superb roast duck which is prepared by Chef Chan who has been in the F&B industry for 30 years. He cut his teeth in a Hong Kong restaurant known as Man Hoi.
Bite into their roast duck and you will find that the meat is tender and juicy topped with a not overly crispy skin. Most importantly, the taste of the duck is not gamey and the meat has a finer texture, making each bite truly wonderful.
There are two ways to enjoy the roast duck; a healthier salad paired with greens or with the traditional rice and soup. On the side you will be served three sauces; duck broth, soy sauce and the addictive chilli sauce.
The bistro can roughly fit about 30 to 40 people with its indoor and outdoor seating areas. You can also book up the entire space for private events with a minimum cost of RM6,000 to RM8,000. In the future, Au also hopes to host special guest chefs for one night only theme dinners.
Choices include the classic Margherita, The Sicilian, Al Funghi, Beef Pepperoni and Hawaiian. "If you are looking for real pizza, this is the place," said Johnny Kyaw who makes the sourdough pizzas.
You will be surprised to hear that pizza master Johnny Kyaw learnt how to make pizza originally from an Italian man in KL. It's now been tweaked to a sourdough base, after he picked up the skills to make sourdough bread at Craft Bakers, before he joined Kenny Hills Bakers.
Johnny said that they use a higher temperature to bake the pizza to give it a crispy exterior. Another important factor is they painstakingly hand stretch the dough. Most places tend to use a roller that presses out the carbon dioxide that has developed during fermentation. This results in a harder, denser texture for your pizza. As Johnny gently hand stretches the dough, he creates air pockets within that will expand during the baking process to create a light airy crust.
New additions include a refreshing coconut pudding — a light refreshing combination of light fluffy sponge layered with coconut jelly and covered with frosting smothered with Hawaiian coconut flakes.
Kenny Hills Bistro Kenny Hills Bakers  |
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