Saturday, May 25, 2019

Tattoo artist Ernesto helps Iban culture to ‘bejalai’ around the world

Kenyalang Portraits By Wilfred Pilo THE modern spirit of ‘bejalai’, an Iban term meaning “to walk” or “to go on a journey”, is not...

Pinggai Cafe — a modern take on Dayak cuisine

By Wilfred Pilo PINGGAI CAFE, located at China Street in Kuching, offers a variety of delicacies for the universal taste but subtly influenced by Dayak...

Young Muay Thai champion fears getting knocked out by lack of sponsors

Kenyalang Portraits By Wilfred Pilo KUCHING, Jan 15: Muay Thai boxer Kabilan Jelevan Thiagarajan may only be 19-years-old, but he already has a world title to...

Bee Tai, a clothing store with a colourful past

Kenyalang Portraits By Wilfred Pilo KUCHING, March 17: Bee Tai is no ordinary clothing store. This ‘The Fashion Place’ in India Street was once a shoppers’...

Intriguing tale of James Brooke and boy deity Kong Teck Choong Ong

By Wilfred Pilo ONE of the routes that Rajah James Brooke often took on his horse after meeting his local subjects in Kuching was at...

Sweet success for pineapple farmers in Bario

By Nancy Nais BARIO, Feb 5: “If fear is keeping you from taking your business to the next level, then you are allowing fear to...

Bandar Riyal Market — Kota Samarahan’s hidden gem

Kenyalang Portraits By Lian Cheng and Wilfred Pilo LOCATED about 20km away from the Kuching city centre, situated along Jalan Datuk Mohammad Musa, is Bandar Riyal...

Electric bus marks new milestone in Sarawak transportation history

By Wilfred Pilo and Karen Bong KUCHING’S first electric bus service made its debut today (March 1), marking one step closer to Sarawak’s vision of...

Sape master still going strong

Kenyalang Portraits By Wilfred Pilo Mathew Ngau Jau is a world renowned Sape maestro and Malaysian National Living Heritage. He is widely considered to be a recognised...

Midin — more than a wild fern

Kenyalang Portraits By Wilfred Pilo KOTA SAMARAHAN, March 24: Foraging for fresh local ferns (‘midin’) from the wild and turning them into delightful dishes is always...
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