Breeze #171 - The Culinary Issue

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Flash

FEBRUARY 2023

CITARASA IBIS STYLES

Kota Kinabalu, 5 February 2023 - ‘Citarasa ibis Styles’ Selera Kampung Buffet is one not to be missed this Ramadan. Ibis Styles Kota Kinabalu Inanam has teamed up with Adabi to bring to you a delectable array of dishes. Just to name a few like Chicken Shawarma and Grilled Seafood as well as, favourites like Rendang Daging, Aneka Cucur by Adabi and Grilled Satay. A delight for all sambal lovers, is a food station comprising of 10 different sambals. There is also a variety of drinks and desserts like traditional kueh and sweet treats like ice cream. This buffet spread was specially created to highlight our Malaysian heritage and preserve true local flavours. Another reason to attend is they will have a lucky draw every day. ‘Citarasa ibis Styles’ is happening from 25th March till 20th April 2023. Priced at only RM98 nett per adult and RM48 nett per child. Early bird purchases are available at RM78 nett.

INVITING INDONESIAN EXHIBITORS TO PARTAKE SABAH MACHINERY & CONSTRUCTION EXPO 2023

Kota Kinabalu, 9 February 2023 - The Sabah Construction and Machinery Expo 2023 (SCME2023) is coming back this year on 5-7 May 2023. It will be held at the state-of-the-art Sabah International Convention Centre - SICC in Kota Kinabalu. The SCME2023 Committee recently visited the Indonesian Consulate General Kota Kinabalu to promote the expo to Indonesian companies and organizations. The expo will highlight diverse sectors such as specialised contractors, suppliers, designers, solution providers, consultancies, professional services, property developer etc. with the theme ‘Green Technology, Industry 4.0’ and will feature many more enjoyable and stimulating programmes for the participants and visitors to join and explore. The SCME2023 is a jointly organised event by the Sabah Builders Association and Impact Zone Sdn Bhd. The event is supported by Jabatan Kerja Raya Sabah (JKR Sabah) and the Construction Industry Development Board (CIDB). The expo aims to provide platforms for the built environment industries policy makers, leaders, and players to showcase, teach and learn the latest innovations in building technologies, methodologies, products, and services. For more information call Mr. Benjamin Lo (+6012 - 827 3939) or Pn. Azlina (+6017 - 811 3539) or go to Impact Zone Sdn Bhd.

ChargeV is breaking through the Kota Kinabalu’s Electric Vehicle industry

Electric vehicle (EV) charging stations may be coming to Kota Kinabalu soon. ChargEV, Malaysia’s largest public charging network, was invited by FM by Falida to brief on the possibilities of establishing charging stations around Kota Kinabalu. The briefing was attended by local hotel and restaurant owners interested in the charging stations, along with local EV owners of Kota Kinabalu.

Shahab Paracha, chargEV Technical Lead and his team conducted the briefing and explained the benefits of said charging stations. chargEV has over 300 charging stations nationwide, however only one station is available in Kota Kinabalu, which is stationed at the Regas Premium BMW showroom.

Shahab mentioned the differences between DC (direct current) and AC (alternating current) stations. Depending on the wattage, DC stations can fully charge an EV to full power from less than 10 minutes up to 30 minutes. AC stations however, will take a few hours to do so. DC stations are usually established like current fuel stations and are suitable for EV owners to quickly recharge and continue their journey. EV owners who prefer to charge their cars while they shop or have a meal may opt for the AC stations. Hotels, restaurants, and malls can also take advantage of the technology by offering the service to their guests.

Certain issues such as tariffs, site benefits, and electrical management were brought up by the attendees. As for the stations, they will only be focused on urban areas for the time being as infrastructure for longer coast to coast and cross district

travels will need to be upgraded. The lack of EVs around Kota Kinabalu and Sabah in general is also a concern for potential charging station site owners. However, FM by Falida, who were the first to introduce Tesla models to Sabah are working hard to provide Sabahans with other more affordable EV brands.

by Noel Jinguli Image | Noel Jinguli

feature

hilton kota kinabalu presents “citarasa serantau”

The Ramadan season is coming soon and that means it’s a special time to gather around the dinner table where our hearts and heritage belong, and be thankful for the love and opportunities we share. Be it the Ramadan bazaars or buffets, many places are preparing to welcome everyone, especially our Muslim friends breaking fast at the end of the day. One of them is Hilton Kota Kinabalu, as they proudly present local favourites this Ramadan with an extensive celebratory menu featuring themed buffets at Urban Kitchen and more.

Hilton Kota Kinabalu’s buffet dinner is part of the nationwide ‘Citarasa Serantau’ campaign by Hilton hotels in Malaysia. Inspired by Malaysia’s unique cultural tapestry and culinary heritage, this year’s theme calls for all foodies to explore the iconic flavours of Malaysia and beyond. Citarasa Serantau which means flavours or taste from the region, not only highlights local favourites but also dishes from our neighbouring countries like Indonesia and Thailand. Malaysia stands out as the centre of diversity in Asia and Citarasa Serantau at Hilton, is a testament to that.

Urban Kitchen, one of Hilton Kota Kinabalu’s amazing dining outlets, will feature a variety of its signature dishes and action stalls that promises a feast for the senses. The buka puasa buffet menus are also kept on a weekly rotation to give diners a fresh experience every time. The outlet offers an enhanced dining experience for diners and features a wide array of premium signature dishes such as Kambing Golek Berempah, Ayam Perchik Santan, Mandy Lamb Shank, Gulai Kawah Burung Unta, Ikan Patin Masak Tempoyak, Rendang Minang Burung

These signature dishes are not only crowd favourites but have been put together carefully by Hilton Kota Kinabalu master chefs to bring unique dishes to diners as part of the dining experience at Urban Kitchen. Feel at home when you dine in Urban Kitchen’s calm and homely atmosphere, suitable for all groups of family and friends, both big and small. Additionally, the hotel will send exquisite door gifts for their valued guests as a sign of welcome upon their arrival.

“Our hotel is excited to be a part of your Ramadan and is pleased to offer a dining experience that embodies the spirit of this lovely season. The spread served at Hilton Kota Kinabalu is set to bring back fond memories from your Ramadan celebrated in your kampungs and are unquestionably delicious. Come join us as we celebrate and create new memories this Ramadan.” said Andrew Nisbet, General Manager of Hilton Kota Kinabalu.

Guests and diners can enjoy the ‘Citarasa Serantau’ Ramadan Buffet for RM160 nett per adult and RM80 nett per child (6 to 12 years old) and children below 5 years old eat for free. Diners can enjoy “buy four get one free” or “buy 10 get three free” deals between 23 March to 21 April 2023 when purchased through www.eatdrinkhilton.com. However, deposits are required for group bookings.

Puyuh, Opor Ayam Kampong, Masak Lemak Ikan Keli Salai, Gulai Kapitan Itik Salai, and Bubur Lambok Kampong Bharu. Guests will also enjoy special Ramadan desserts such as Ais Krim Goreng, Apam Balik, and Serawa Durian.

‘Citarasa Serantau’ Ramadan campaign will begin from 23 March to 21 April 2023. For reservations or more information, call +088-356 000, email BKIKK_FB@hilton. com or visit www.eatdrinkhilton.com.

SCREAM 6

Release Date: 9 March 2023

Genre: Horror, Thriller

Director: Matt Bettinelli-Olpin, Tyler Gillett

Cast: Melissa Barrera, Jasmin Savoy Brown, Jack Champion

Follow four survivors of the Ghostface killings as they leave Woodsboro behind and start a fresh chapter. When a new killer goes on a murderous rampage, however, they are forced into a desperate struggle for survival.

65

Release Date: 9 March 2023

Genre: Sci-fi, Thriller

Director: Scott Beck, Bryan Woods

Cast: Adam Driver, Ariana Greenblatt

A for-hire pilot from a distant world ends up stranded on an uncharted planet after his ship is hit by an unexpected asteroid storm. The planet turns out to be Earth, but 65 million years ago. He must find a way to survive on the planet and find a way back home.

SHAZAM! FURY OF THE GODS

Release Date: 16 March 2023

Genre: Action, Comedy Director: David F. Sandberg

Cast: Zachary Levi, Asher Angel, Jack Dylan Grazer

Billy Batson and his foster siblings, who transform into superheroes by saying “Shazam!”, are forced to get back into action and fight the Daughters of Atlas. They must stop them from using a weapon that could destroy the world.

JOHN WICK: CHAPTER 4

Release Date: 23 March 2023

Genre: Action, Thriller

Director: Chad Stahelski

Cast: Keanu Reeves, Donnie Yen, Bill Skarsgård, Laurence Fishburne

John Wick uncovers a path to defeating the High Table. But before he can earn his freedom, Wick must face off against a new enemy with powerful alliances across the globe and forces that turn old friends into foes.

Adi Farhan: A Decade of Musical Passion

music

Looking to the future, Adi Farhan plans to keep producing music and inspiring others with his work. He hopes to release more singles and even an album in the future. Adi’s music is available on Spotify and YouTube.

Adi is truly grateful for the opportunity to share his story and his message with Breeze readers. He also recommends contacting JuLion Entertainment for free consultations on creating unforgettable moments and great parties. With Adi’s passion for music and desire to inspire others, he is sure to continue making an impact in the music industry for years to come.

: Adi Farhan Yusof

: @givingdeed

: @OfficialAdiFarhan

: JuLion Entertainment (+60167115230)

Adi Farhan Yusof, better known by his stage name Adi Farhan, is a singer-songwriter who has been passionately entertaining and making the music he loves for a decade now. With an upcoming single to celebrate a decade in the music industry, get a glimpse of his journey in this month’s Music feature.

Born in November 1988, Adi grew up in Tuaran town where he had his first taste of music at the local tamu every Sunday. After completing his studies at the Sabah Institute of Art, Adi officially entered the music industry and worked as an admin for De Notes Sdn Bhd. He has since then worked with various agencies and now works with JuLion Entertainment. He’s also written songs for artists such as Aldo Majanil’s “Refresh your Mind and Soul”, which they wrote and recorded on a single foggy day.

Adi’s music is inspired by his experiences and is a form of expression. He plays multiple instruments, including the guitar, bass, and keyboard, but he prefers his acoustic guitar the most. Writing songs for himself and others can be challenging, but Adi believes that it’s important to stay inspired and positive throughout the process. His newest single, “After All”, is an anniversary release, marking a decade of him being a full-time musician. It’ll be released on 24 March 2023. “After All” is a remaster of Adi’s earliest demo from 2013, producing it to the highest quality track possible for his fans.

Image | Adi Farhan

tech

ChatGPT: Accessing Information Amid AI Language Model Risk

As an AI language model developed by OpenAI, ChatGPT has been trained on vast amounts of data to understand natural language and generate human-like responses. It can assist users with various tasks, from answering factual questions to offering suggestions and recommendations based on the context of the conversation.

ChatGPT is capable of adapting to different writing styles and preferences, making it a versatile tool for a wide range of users. Its ability to provide quick and accurate responses to complex queries has made it a valuable resource for individuals, businesses, and organizations.

As a machine learning model, ChatGPT lacks the emotional intelligence and empathy of a human, which can hinder its ability to fully understand and address certain situations. Additionally, there are potential risks associated with using ChatGPT, such as:

1. Inaccurate or biased responses: ChatGPT’s responses are based on the data it has been trained on, which may contain biases or inaccuracies. This can lead to ChatGPT generating responses that are inaccurate, incomplete, or biased in some way.

2. Security and privacy concerns: ChatGPT relies on data input from users, which can include sensitive information. There is always a risk of data breaches or hacking, which can compromise the security and privacy of users.

3. Dependence on technology: There is a risk of users becoming overly reliant on ChatGPT for information or decision-making, which can lead to a lack of critical thinking and independent decision-making skills.

4. Misuse of technology: ChatGPT can be used for malicious purposes, such as spreading misinformation or engaging in cyberbullying. This can have negative consequences for individuals or society as a whole.

5. Ethical concerns: The use of ChatGPT raises ethical questions around the role of artificial intelligence in society and the potential impact on human employment, social inequality, and other issues.

Despite these limitations and risks, ChatGPT continues to play a significant role in the development and advancement of artificial intelligence and natural language processing. Its ability to process and understand large amounts of data has paved the way for new applications and innovations in the field of AI, and it remains a powerful tool for individuals and organizations seeking information or assistance.

Breeze Note:

The above was produced or written by ChatGPT to demonstrate just how capable it is. The write up is a combination of two answers from prompts or questions we asked such as “explain what you are” and “what are the risks of using you?”. Like many things in life, it can be confidently incorrect with its answers. So take every response with a grain of salt and do your personal research as well.

Rest Well, Ken Block

Earlier this year, the automotive world lost one of the biggest names that ever graced our roads. “Ken Block” wasn’t a mere rally driver, he was also a visionary, a true motorhead if you will. Let’s look back at Ken Block’s life and the legacy he’ll leave in our hearts.

Ken Block began his rallying career in 2005 with the Vermont SportsCar team, driving a 2005 Subaru WRX STi, he ended up finishing 7th overall and fifth in the Group N class. At the end of his inaugural year of his rallying career, Ken Block won the Rally America Rookie of the Year award. From then on, he continued his career participating in the X Games, WRC, and even the gruelling Baja 1000 in a trophy truck. Ken Block was part of a few motorsport teams but he’s most famous with the Hoonigan Racing Division.

The same goes for the cars he drove. Although he was behind the wheel for a few car brands, he’s mostly known to drive the Ford Fiesta RS WRC and the famous Hoonicorn, a souped up 1965 Mustang specially built for Gymkhana. He also owned his dream Ford RS200, which is 1 of 200 homologation specials built to compete in Group B rally. After his partnership with Ford ended, he went back to driving Subarus. He also had a partnership with Audi for joint projects in the field of electric mobility. This project introduces the Hoonitron, an homage to the Audi Sport Quattro rally monster, which Ken Block also owns one of.

You might’ve noticed I said Gymkhana earlier. If you’re not familiar, Gymkhana events are time and speed events that feature obstacles. Drivers must manoeuvre through the “track” performing different driving techniques such as drifting and doing donuts. Ken Block is one of, if not, the pioneer of this driving event. Through his famous Gymkhana videos, he managed to catch the attention of millions of viewers and fans. If you recognise the name Ken Block, I’m sure you’ve basically heard it first from these videos.

Unfortunately on 2 January 2023, Ken Block was involved in a snowmobile accident and subsequently lost his life. His legacy, however, will surely live on through the memories of family, close friends, and the hearts of fans he’s touched throughout his life.

by Noel Jinguli Image | Various Sources

Living in a stressful world, we need a place to wash away our worries. Scientific studies show that being near water gives us a powerful mental health boost. How about water therapy at Taralamas River Canyon, a 15-million-year-old canyon that is hidden deep inside the rainforest of Sabah? Its unique geological feature is a wow factor to visitors.

Taralamas River Canyon, which was formed 15 million years ago (earlier than Mount Kinabalu), is a work of water erosion. Besides the interesting landscape, a trip to Taralamas allows you to enjoy various nature-based activities such as hiking, picnic and swimming that cover forest, river, waterfall and hill.

Most visitors prefer a day trip at Taralamas River Canyon. The following is the standard itinerary (shortest trail). Please note you need to book the tour in advance. Walk-in tourists may not be accepted.

Walking on the village road and jungle trail in Tiang Lama Village

• 5am: Depart from Kota Kinabalu City (KK)

• 8am: Arrive Tiang Lama Village (in Ranau) and start hiking (3 KM)

• 10am: Reach Taralamas River Canyon (Lunch and river canyon walk there)

• 12pm: Going back to the Starting Point

• 2pm: Return to KK

• 6pm: Arrive KK

The downside of a day trip is more than 7 hours of driving back and forth. You can consider spending a night in the homestay of Tiang Lama (walking distance to the starting point) for a more relaxing experience.

The trail to the canyon alone is within a rainforest filled with interesting flora and fauna. If you are lucky, you will see a flock of Rhinoceros hornbills or beautiful butterflies. You can also spot plants such as Alocasia cuprea (ornamental plant), bamboo groves, Begonia, mushroom, fungus, big fern tree, and many unknown flora.

The canyon itself is a sight to be seen with mesmerising rock layers and a wide open area with a sandy bank where you can stand with the afternoon sun on top brightening up the canyon. At times, the river canyon looks like a romantic paradise.

To visit Taralamas River Canyon, you can book the tour online with Noponu Adventure Center: noponu.com or Tolungan

Daralamas River Canyon: www.tolungandaralamas.com

More on Taralamas River Canyon at mysabah.com

by mySabah.com

Image | mySabah.com

Being eco-friendly can apply to everyone and everything around us. It doesn’t matter what you do for a living or what you do for fun, you too can apply some eco-friendly habits. Restaurants and hotels can, and have done, the same too. Yes, we’ve seen plastic straws slowly become irrelevant, but let’s take a look at some other practices eateries have implemented for a more eco-friendly experience.

In recent years, we’ve witnessed the rise of restaurants reusing items that are still usable as a more conscious way to spruce up their decoration. When done nicely, older and antique items bring an old-school vibe and atmosphere to a restaurant. Not only that, it effectively reduces the amount of waste going to landfills. Items such as tables, chairs, and even tiles can be reused. Granted, depending on the condition, a bit of elbow grease should make them look good as new.

Another method is to repurpose items into something new. Wooden pallets, for example, can be turned into tables and chairs. Light fixtures can be made from unused bottles, chains, metal buckets, pipes, the list just goes on! Some restaurants have also repurposed unused bottles, either using them as they are or crushing the glass bottles, as vases or pots for plants. Just looking at the things around us, we can simply find ways to repurpose them into something practical or aesthetically pleasing.

The previous examples mainly talked about inorganic items, what about organic things such as extra food? Sometimes, restaurants have extra food. Either they can’t serve them for health purposes or the food is just food waste from guests. Well, restaurants can recycle food waste into compost to grow food in an organic manner. Another thing restaurants can do is donate the leftovers to the people who are in need.

Many restaurants and hotels today are starting to think green and taking the initiative to be more eco-friendly. One of them is Hyatt Regency. They’re repurposing pallets into tables, chairs, and decorative items, crushing wine bottles into material for other items, and even sending their food waste to UMS (Universiti Malaysia Sabah) and local NGO, PACOS, for composting. Hyatt Regency has also established a team to monitor these efforts. Their “Green House” specifically for recycling older items is constantly managed while finding new methods to recycle certain items. With many more eateries in and around Kota Kinabalu doing the same, we’re sure to see a greener tomorrow sooner rather than later.

Image | Noel Jinguli

Table/chairs repurposed from pallets

Hyatt Regency’s “Green House”

Repurposed decorations

Crushed glass

Breaking Barriers Through UiTM Sabah BHEP’s Innovative Programmes

In any educational institution, the Student Affairs Department (Bahagian Hal Ehwal Pelajar - BHEP) plays an important role in ensuring that students have a fulfilling and supportive university experience. The Student Affairs Department at a branch campus organisation is no exception. BHEP UiTM Sabah Branch, currently headed by Datin Dr. Rafidah Binti Datuk Hj. Salleh, is committed to providing a high-quality education and supportive learning environment for its students. BHEP is also responsible for providing a wide range of services including counselling, academic support, health services and extracurricular activities to help students develop their leadership skills, as well as to ensure that they have access to a safe and conducive learning environment.

BHEP is accountable for providing various programmes and services that foster the development of students in different areas such as leadership, personal growth, and community engagement. These programmes include orientation initiatives, student organisations, volunteer opportunities, and leadership development schemes. Furthermore, the student affairs department delivers counselling services to support students in managing personal, academic, and emotional obstacles. These services comprise individual therapy, group counselling, and workshops on subjects such as stress management and mental health awareness. BHEP also enforces university policies and regulations that pertain to student behaviour and conduct, and is involved in investigating and resolving disciplinary cases, supervising student organisations, and promoting a safe and respectful campus atmosphere. Moreover, the department helps students prepare for their future careers by providing career counselling, job placement assistance, and opportunities for professional growth, for instance, resume workshops, networking events, and job fairs. For students residing on campus, the student affairs department is responsible for managing housing and residence life programmes, ensuring that they have a secure and supportive living environment.

UiTM Sabah branch has taken proactive steps to address the challenges posed by the COVID-19 pandemic through the Resident Studio (RS) Innovation Project. This project is a campus digital culture initiative aimed at promoting campus sustainability and improving the delivery of knowledge and student development activities through an innovative information delivery platform. With physical distancing measures in place, it was difficult for students to receive timely and accurate information about campus activities and events. The Resident Studio provided an efficient and effective solution to this problem. By creating the Resident Studio, the staff residence was able to centralise the dissemination of information to students.

This allowed students to receive the latest updates on campus activities, safety protocols, and other essential information related to their studies and campus life. It also provided an opportunity for students to engage with each other, share ideas, and collaborate on projects. The creation of the Resident Studio by the staff residence was a strategic move to enhance the student experience at the campus during the pandemic. By providing a platform for disseminating information and facilitating student engagement, the Resident Studio helped to build a stronger sense of community and support among students living on campus. The staff residence at UiTM Sabah branch conducts several segments live via Facebook to engage with students and provide them with information and entertainment. These segments are designed to cater

to different interests and needs of students living on campus. Here are the segments by RS studio: ‘Radio Online: Santai Malam with DJ Roy’, ‘Mari Mengaji’ with Ustaz Fazri , ‘Info Kampus’ with Azry John & guest speakers, ‘Soal Jawab Agama with Ustaz Asley/Ustazah Majidah, ‘students’ activities , ‘Selami Jiwa’ with Norayati Nordin, Entrepreneurship segment with Encik Surail Abd Kahar and ‘Sharing is Caring’ with Puan Nurul.

BHEP at UiTM sabah also recognizes the importance of supporting students from low socioeconomic backgrounds, many of whom have limited access to learning tools such as laptops, tablets, and smartphones. To address this issue, the organisation has been collecting donations and distributing these devices to students. The rector, Datuk Associate Professor Dr Hj. Abdul Kadir Hj. Rosline, distributed Tablets and Smartphones 1.0 under the Peranti Siswa Programme by The Ministry Communication and Digital to students on campus in early 2022, and BHEP staff have extended these efforts to other areas in Sabah. These initiatives are expected to have a positive impact on the learning outcomes of underprivileged students at the university.

hungry while attending college. In addition to providing immediate relief from hunger, the in-campus food banks also provide non-perishable food items and personal items to needy students. The concept is like a one-stop centre where students can collect food and other items every Monday and Thursday. To ensure that resources are systematically distributed and to prevent shortages of supplies, inventory of food items are made and details of students receiving the items are recorded. So far, the food bank programme has been a big success and has significantly helped address the problem of food insecurity among UiTM Sabah students. Since its inception, it is estimated that 800 students have benefited from this noble cause. This would not have been possible without the contributions of UiTM Sabah’s strategic partners and supporters which include government agencies, private corporations, UiTM Sabah alumni and NGOs. For university students, who often face high costs associated with their studies, this food bank initiative is a godsend.

Post pandemic, the issue of food insecurity among college students has become a growing concern. Many students struggle to afford regular and nutritious meals, which can impact their academic performance and overall well-being. HEP at a branch campus organisation plays a crucial role in easing students’ basic needs for food. UiTM Sabah Food Bank programme which was introduced in 2019 to help students from the low-income (B40) group or poor families to have access to food continued its noble purpose. The programme, managed by the BHEP helps to ensure that no student goes

In addition to the Food Bank Programme, BHEP’s most notable contribution is the innovative program called Dapur HEP or HEP Kitchen, which was pioneered by UiTM Sabah. It was launched during the Movement Control Order (MCO) to provide rice and other food provisions to stranded staff and students on campus. Today, it serves all students, especially those from B40 backgrounds, by collecting rice and cooking apparatus donations and distributing them to the residential college kitchens. Dapur HEP was the idea of Datin Dr. Rafidah, who was empathetic to the plight of students. In March 2022, the Vice Chancellor of UiTM, YBhg. Datuk Prof. Ts. Dr. Roziah Mohd Janor, acknowledged and officiated Dapur HEP. Dapur HEP staff, who are college residents, are responsible for managing and operating it. They oversee the cooking and serving of rice to the students, as well as maintenance tasks. At each of the three residential colleges (Mabul, Mantanani & Manukan colleges), three kitchen staff run the Dapur HEP. In the beginning, Dapur HEP relied on the generosity of alumni donors, who provided donations of rice. The kitchen started with only three rice cookers, but has since received various donations, including microwaves, snacks, and more rice, from individuals, organisations, and agencies like Yayasan Sabah Group, Qhazanah Sabah Berhad, Sahabat Bank Rakyat, Fizrix System Sdn. Bhd. and PuncakMas Resources. The kitchen was not just a noble idea during the pandemic, it has also expanded its purpose to provide rice twice a day to students from B40 families. Besides, non-resident students are also welcome to receive a daily allowance of rice. Donations still continue to pour in to support the welfare of students. If you are interested to contribute, kindly contact Mr. Luqman Abdul Shukor at +6013-4697372 or +088513890. BHEP is open to receiving additional contributions to support the welfare of its students.

by Jenny Mosikon and Dr. Alice Wong Su Chu

SHANMUGANATHAN, QAYYUM AND DANNEVIEN: THE CHEFS BEHIND THE HILTON MAGIC personality

Hilton Kota Kinabalu isn’t only known for the hospitality and great atmosphere they provide for their guests, they’re also known for the wonderful dining experience. Part of that experience is of course accentuated by the amazing food prepared by their master chefs. With years of experience under their belts, these chefs work hard to provide unique and amazing flavours to the table. Read on and learn about chefs Shanmuganathan, Qayyum and Dannevien and their journeys to become important figures in Hilton Kota Kinabalu’s dining experience.

SHANMUGANATHAN SONGAPPEN (EXECUTIVE CHEF)

Chef Shan has an impressive resume: 30 years of culinary experience – including 12 as an executive chef – are feats most chefs would strive to achieve. But this remarkable journey started off at age ten, as helping his mother to chop veggies around the kitchen ignited an interest that manifested itself into a vocation. After completing his culinary training in Penang, he spent the next few years working in both standing restaurants and hotels, which he describes as “two different ball games”

While working in Hong Kong, he became close with Rolf Jaeggi, the Group Executive Chef for Marco Polo Hotel. He describes their close friendship being a result of chef Jaeggi’s approachability, which differed from other chef’s more stern and firm attitudes.

After spending half of his career in KL, he arrived in KK in 2012 and has been working with Hilton Hotel for over four years, where his job now consists mostly of managing, planning, and delegating, as each outlet under him has a chef. He enjoys the mentor-like aspect that comes with it, citing the most satisfying part of his job as changing the lives of young chefs by training them up to reach their career potential. However, his high position inevitably signifies less time in the kitchen than when he was a full-time cook, something he does miss. When he is able to get back in the groove every once in a while, his speciality dishes are Italian, Mediterranean, and Indian, which he loves more than anything else.

The grey to this seemingly blue sky? Having to make tough decisions. He explains that food is a very highrisk industry, with dire consequences if hygiene and safety procedures are not followed by the book. A client getting food poisoning, for example, would greatly tarnish the Hilton’s high F&B reputation and result in a loss of trust from the public. For this reason, he must be assertive with his subordinates and reprimand them when needed.

Outside of his busy schedule, he travels the world over for training and promotion purposes, taking inspiration from Vietnam and Thailand, whose spiced cuisine he adores. But much of his downtime is spent with his wife and two sons, where the family enjoys going fishing together.

QAYYUM RASHID (EXECUTIVE SOUS CHEF)

When asked when his love of cooking began, Hilton KK’s Executive Sous Chef Qayyum Rashid recalls his 9-year-old self going to his grandma’s house during the school holidays to help her sell nasi lemak, a practice his maternal family was well-known for in KL. Having not attended culinary school or completed any kind of food-related diploma, he considers his biggest teacher to have been his many travels, with his strongest influences initiating from the Middle East. He proudly and rightfully states that Malaysian chefs have an innate diversity in their skill because of the multicultural nature of their country. Indonesian, Indian, Thai are just three of the many ethnic cuisines found in East Asia. His favourite aspect and yet biggest challenge of working in the Middle East was managing people of varying cultures and mentalities. In his department alone were 132 members of staff comprising of 19 nationalities! Through those experiences, he learned to deal with different types of people, which proved valuable throughout his career.

In 2009, he met the man who would go on to become his career idol, chef Yoam Bernert in Morocco, who worked in the highest ranked hotel in the world. He speaks highly of his former mentor, who “brought [him] up, polished [him] up, trained and taught [him] life as a chef.” Their journey together influenced his attitude and character and in 2016, after seven years traveling, learning, and mastering his craft alongside chef Bernert, the two parted ways for chef Rashid to form his own path and build his own career, something he describes as both heart wrenching and necessary.

Today, with 19 years of experience under his belt, chef Rashid has brought his expertise to the Hilton KK, where he has been working as the Executive Sous Chef for eight months. He has always preferred hotels over restaurants as they do not limit chefs and instead offer them the opportunity to be more diverse in the types of dishes, they expose the clientele to: there is the hot kitchen, the cold kitchen, the butchery, the pastry section… It is also a good forum for chefs to discover where their passion lies. Not shockingly, chef Rashid states that his is everywhere. He also enjoys the hospitality and social aspect of working in a hotel, where he can form connections with clients and make them feel comfortable, an intimacy not as readily available in traditional restaurants.

His time outside of the kitchen is dedicated to reading about, tasting, or researching food, constantly updating, and perfecting his knowledge, coming up with new dish ideas, seeing what hotels from other countries are doing and how the Hilton could implement it. A truly passionate professional, which is one of the three – the other two being consistency and quality – assets he considers are most crucial for a chef to possess.

A testament to his talent, some of his best meals have been improvised, or are fusion of different original recipes. To him, being a chef is all about feeling an emotion and then having the imagination to translate it into a dish.

After all, he says it best: “Food is our soul.”

DANNEVIEN CASIMIR (PASTRY CHEF)

What seems to be an underrated position in the kitchen, pastry chefs are what help make a meal complete. Think about it, without dessert, is your hunger really satisfied? Well, meet Dannevien Casimir, Hilton Kota Kinabalu’s (KK) pastry chef who keeps everything in line when it comes to their pastries.

Hailing from Penampang, Chef Dannevien has been around the world in his career. Although he recently started at Hilton KK, he has over 15 years of experience working in Abu Dhabi, Macau, South Korea, and Singapore. During this time, he’s met with mentors who’ve taught him a lot. He believes that everyone should do their best, and it translates in his pastries. Chef Dannavien tries his best to produce pastries with the best ingredients, no matter how challenging it is.

Chef Dannevien starts his day at Hilton KK by checking the buffet, making sure the quality of the pastries are up to par. He will then proceed to look into the daily operations and preparations for any events happening in the hotel. He likes to experiment and create new desserts. Implementing his past experiences from abroad, Chef Dannevien brings his knowledge back to KK and tests to see if his creations can be offered to the KK market.

During his free time, Chef Dannevien prefers to spend it with his family, since he has spent a lot of the past 15 years overseas. For him, it’s a good time to catch up and be with his family more. He is also an avid photographer, particularly in street and food photography. With each pastry he makes, he just loves to take some time to appreciate them and take some photos. As a street photographer, one of the best spots he’s ever had the honour of shooting was Jeju Island. He notes the similarities with KK, with nature and urban life coexisting in a calm and not so busy life.

Hilton KK sure does have a very passionate and dedicated pastry chef in Chef Dannevien. He strives to give his best every day, hoping to meet the expectation of every Hilton KK guest as business starts picking up and more events are coming up.

Image | Ivan Valeris

fitness

exercise effects between women and men

In conjunction with International Women’s Day on March 8th, today we’re going to be discussing the naturally occurring differences in exercise effects between women and men.

There are a variety of physiological and social differences between women and men that can affect how they approach training and exercise, as well as the training outcomes. Everyone can and will benefit from physical activity, but the way in which they train may differ due to factors such as hormonal differences, body composition, and social expectations.

One of the most significant differences between men and women when it comes to training is their hormonal makeup. Men genetically have higher levels of testosterone, which builds muscle and is better suited for strength tasks. However, women have higher levels of estrogen, which can increase recovery capabilities and is beneficial for endurance tasks. This means that women may excel in training at higher volumes over longer durations with fewer rest periods. Does this mean women should avoid heavy strength sets? Absolutely not! It just means that progress will come at a different pace for women and men and a trainer may have to consider different types of programming to help arrive at similar goals.

Another factor that can impact training is body composition. Men tend to have greater amounts of muscle mass starting out, while women naturally have more body fat. This means that men may be able to lift heavier weights and perform more explosive movements. While women may be at a lower starting point, most research do suggest men and women to have similar levels of potential in building muscle and strength.

Social expectations can also play a role in how men and women approach training. Historically, there has been a stereotype that women should focus on cardio and light weights in order to look “toned”, while men should prioritize heavy lifting and building muscle mass. However, this stereotype is changing, and more women are embracing strength training and other traditionally “masculine” forms of exercise.

In terms of training strategies, most general principles apply to both men and women. Both genders can benefit from a combination of strength training, cardiovascular exercise, and flexibility work. However, the specific exercises and intensity levels may need to be adjusted based on individual goals and physical abilities.

In conclusion, while there are some minor differences in how men and women approach training, there is no one-size-fitsall approach. Both genders can benefit from physical activity, and the key is to find a training regimen that is safe, effective, and enjoyable. By focusing on individual goals and preferences, anyone can create a workout routine that helps them reach their full potential.

Reach us on our Instagram if you think we can help you with anything at all. Personal Training, Group Classes and Nutrition Coaching available in Hustle Fitness!

by Joshua Tsen Image | Unsplash

Soul searching with cooking

When a person talks about cooking, the immediate thing that comes to mind is food and eating. However, some believe that cooking can be a very therapeutic activity. For some, it helps calm the mind and removes them from the stresses of their surroundings. While for others, it’s a way to improve one’s self, not only in terms of skill but also with self confidence. Let’s see why cooking is good for the soul and how you can implement it in your life.

Healthy eating has been researched and linked to many shortterm and long-term health benefits. One way of adopting healthier eating habits is through home cooking. Prepping your meals and ingredients in advance helps contribute to an overall more nutritionally balanced diet while reducing stress as we avoid last minute decisions on what to eat and rushed preparations.

Patience is a virtue and cooking can help instil that in our daily lives. Cooking requires patience through multiple steps in order to achieve success. Taking the time to mince garlic, ginger, and onions for the best flavours or waiting for your cookies to cool before taking a bite can be good practice for improving our patience.

Cooking for ourselves or other people means we’re setting an achievable goal to attain. Fitting within a therapy known as “behavioural activation”, it focuses on increasing contact with sources of reward. It’s usually used to treat depression and

anxiety. Apart from that, it can help combat procrastination with positive, goal-oriented behaviour. Successfully cooking a meal is a positive outcome and can help raise your self-esteem.

The easiest way to start cooking is to make it simple. If you’ve never cooked before, successfully cooking a simple dish will help build that confidence to try out more dishes in the future. Doing it mindfully can help too. Thinking about what you want to cook, the ingredients you need to prepare, and steps you can take can make for a calmer and more mindful cooking experience. Lastly, making it a social experience can also boost your enjoyment. Not only in terms of cooking with others, but just having others taste the dish you cooked can be a great bonding activity. Happiness is great food and great company.

At the end of the day, we all need to take care of our mental health, so why not try out cooking for a change. It can’t hurt to try, right? If it doesn’t feed your soul, at least it feeds your stomach.

by Noel Jinguli Image | Unsplash

DENTAL

Getting used to dentures

Dentures are a part of life for some people. Whether it’s through old age or other circumstances, wearing dentures is something normal. Normalising the use of dentures, however, does take time and effort on the wearer’s part. Together with Dr. Sylvia Lim of Phi Dental, let’s learn more about dentures and what challenges come with wearing them.

Conventional dentures are removable prosthetics designed to replace missing teeth. Usually, people with two or more missing teeth are advised to get a form of denture so that they will not put undue stress on the rest of their teeth. Continuous dependance on the teeth left in our mouths, we have a higher risk of losing more teeth! Even knowing this, some people still refuse to wear dentures because of the challenges of getting used to them. It takes about 4-8 weeks to get completely accustomed to the feeling of wearing dentures. They may seem bulky and feel like they are pushing your lips out but this feeling will subside over time.

First-timers need to avoid hard, chewy, crunchy, sticky, and even spicy foods initially. Alcohol is also a big no while the mouth is still sore and healing. To get used to dentures, also avoid rushing with your meals. Take the time to pay attention and be mindful of the eating process to avoid any accidents. Take small bites or cut your food into bite-sized pieces so less chewing is needed.

Another issue for most people is the cleaning. Just like our teeth, dentures can and will get stained based on the food and drinks we put into our mouths. So using soft brushes and non-abrasive cleansers, soaking and cleaning dentures once a day is the least we can do. Completely remove adhesives, if the denture uses adhesives, the food, plaque and any deposits. If dentures aren’t cleaned, they will cause bad breath. Other issues with using dentures are chewing and speaking difficulty, excessive saliva production, denture fitting problems, gum and mouth pain, jaw disorders, and even strange facial expressions.

Regular dental visits are important to maintain oral health, especially with dentures. If you have any discomforts with the dentures, you should always consult your dentist. Dentures also don’t last forever. Even high quality ones need to be replaced every 7-10 years.

These are just a few things to keep in mind before you get dentures. Phi Dental is now offering dentures with suction cups for a more secure and comfortable fit in the mouth.

by Noel Jinguli Image | Unsplash

SUCTION EFFECTIVE DENTURES

Do you find yourself consistently readjusting your dentures? Well, your problems are solved as Phi Dental are now offering “SUCTION EFFECTIVE DENTURES” to help your teeth stay put and ready to accommodate your dental needs. Make your appointment today through the details below.

VISIT US NOW!

MONDAY - SUNDAY (10AM TO 9PM)

013-410 3103 (SURIA SABAH)

014-300 0139 (PLAZA 333)

PHIDENTAL13@GMAIL.COM

WWW.PHIDENTAL.COM

RANTS & RAVES

Restaurants, get your act together

These days, eateries appear and disappear in the blink of an eye. What’s the deal? I wanna know why. I have many ideas but here are a few I think definitely need to be addressed.

Honestly, I’m tired of there not being much variety in Kota Kinabalu. When one forward thinking person brought in boba tea… everyone wanted to open up a boba tea place. When croissants became a hot item, everyone wanted to do croissants. Sheep… I tell you, sheep. Be innovative.

To put it bluntly, I still haven’t found a great nasi lemak in Kota Kinabalu that rivals the stalls in Kuala Lumpur. Everyone has the staple dishes like spaghetti bolognese and fried rice and that’s fine. Just give it a twist, make it different from the average, make it taste good!

Restaurant owners, make sure your chefs know their dishes well or do some research. One incident that still upsets me to this day is a restaurant in the city centre advertised they had Philly Steak sandwiches. I was overjoyed as I had been missing this from my years in the U.S. When the sandwich was placed in front of me, I looked at it in disbelief. It barely resembled a steak sandwich but I proceeded to eat it in hopes that the flavors would win me over. I was utterly disappointed and frankly, quite mad by the time my family & I walked out. I will never go there again cause

they false advertised. By the way, the rest of the food we ordered was average. Don’t make dishes you have no business making... just don’t.

Quality control barely exists in this town even when it comes to drinks! Why?

Recipes change depending on who’s cooking or mixing your drink. Sure, in a pinch you gotta use an alternative product and that’s fine but don’t you taste it or check to see if it’s still fit for consumption? Side question, do chefs and cooks lose some of the sensory cells on their taste buds after tasting and burning their tongues? I mean that has to be the reason. I once tried out a Ramadan buffet at a hotel that served sweet potatoes that had gone bad. Unacceptable.

Lastly, be consistent with “EVERYTHING”. From operating hours to customer service to taste, have standards and elevate yourself.

by Noor F.Z. Ali Image | Unsplash

You’ve heard of the World Cup and the Olympics. Well, have you ever heard of the Super Bowl? This huge American gridiron football event garners millions of fans from around the world, especially from the United States. While most fans tune in to watch the action on the field, many are also eagerly waiting for the halftime show and weirdly the commercials. Well, you’re in for a treat as you find out about what’s special with Super Bowl Sunday.

The Super Bowl is a championship game of the National Football League (NFL) played between the winners of the leagues American Football Conference and the National Football Conference. It’s played in January or February, and hosted by a different city each year. Then called the AFL-NFL World Championship Game, the first ever game was played on January 5, 1965 at the Los Angeles Memorial Coliseum. The first winner were the Green Bay Packers, defeating the Kansas City Chiefs with a score of 35-10. The first use of the Super Bowl term and the use of the Roman numerals were in 1969. This year, the Kansas City Chiefs became Super Bowl LVII champions after overcoming the Philadelphia Eagles.

It unofficially became the biggest American holiday, with 100 million viewers tuning in from the United States alone. With that many fans tuning in, it’s no wonder the Super Bowl can generate billions in revenue. TV rights to air the big game have reached tens of billion dollars while ad spots can cost up to $7 million per spot. This doesn’t include the sale of tickets and copyright costs to promote the game yet. Companies have always been

aware from the amount of people watching the game, that’s why they pay a lot of money to feature their ads during commercial breaks. Some fans also tune in to specifically watch these ads, expecting something iconic, silly, or a combination of both.

These commercials aren’t the only non-football entertainment viewers yearn for, as the halftime show is an event on its own. This year, we saw Rihanna strutting her baby bump and singing her biggest hits on “floating” platforms. However, since viewer expectations keep growing on how the halftime show will be topped each year, it’s no stranger to criticism and controversy. One of the biggest incidents involved Justin Timberlake and Janet Jackson in 2004. Other times, it’s left people with enough content to produce memes, such as the “Left Shark” meme from Katy Perry’s performance in 2015.

You see, even if the Super Bowl is mainly an American event, we can’t deny the impact it’s made on people around the world. Either you’re a fan of sports, entertainment, or generally surf the web often, you’re bound to see something from the Super Bowl when the game comes around each year.

by Noel Jinguli Image | Various Sources

“I do something that makes me happy everyday – be it eating my most favorite meal or watching my favorite series on Netflix.”

- Cheryl Jo-Anne

THAI GREEN CURRY Food

INGREDIENTS

• chicken or fish

• 200 grams green chili

• 1 shallot

• 1 ginger

• 4 lime juice

• chili (optional)

• salt to taste

• 3 tablespoon oil

• 1 cup of water

METHOD

1. Blend green chili, shallot and ginger with lime juice.

2. In a hot pan, add oil into the pan and stir in all blended items. Mix to combine.

3. Add chicken/fish, stir a bit and add a cup of water.

4. Close the lid until the sauce is thicken and for the chicken to be cook. Then, add salt for the taste.

5. Garnish with cilantro and it’s ready to be served.

by Beverly Chow www.quicktakesorder.blogspot.com Image | Beverly Chow

Ramen Kumo’s authentic ramen is back with a new branch that just opened at Likas Square, offering the same amazing taste of Japan as with all their branches. The cosy space in Likas Square is perfect for friends and family. What’s cool about this new space is the open kitchen, where you’ll be able to see your bowl of ramen being prepared by their ramen master.

Regulars to Ramen Kumo need not worry about any significant changes to the menu. Their signature Kumo Ramen, which features a thick and rich seafood and pork stock soup offers a savoury taste you could only find here. If you’re looking for a lighter broth that still tastes amazing, the Traditional Soy Sauce Ramen is a must try. All their ramen are served with huge pieces of sliced pork, mushroom strips, and a soft boiled egg.

Kedai kupi of the month

RAMEN KUMO LIKAS SQUARE BRANCH

Their side dishes also satisfy appetites big and small. The Gyoza, which is a dumpling type dish, is plump with filling that’s crispy on the outside and delicate on the inside. Karaage, a deep fried chicken side dish, also has the same great texture as the Gyoza. Drizzle it with some lemon and you’ll get a balance of savoury and sour flavours that compliment each other very well.

Address: Ramen KUMO @Likas Square

Opening Hours: 5PM-8.30PM daily

(Closes on Wednesday)

Insta: @ramenkumo

restaurant review

penyat place is the Place!

Located on the ground floor of Oceanus Waterfront Mall, with a great view of the sea and islands, is a new restaurant serving Indonesian food. Smashed chicken or better known as ayam penyet is a dish served with rice, sambal, sliced cucumber, fried tofu and tempeh.

Penyet Place was inspired by Warung Makcik Kiah, an Indonesian mother who operated an eatery in the 70s in Pahang. Her establishment was known for its good food and her sambal (chili paste). The owners of Penyet Place wanted to bring Warung Makcik Kiah to KK and introduce you to the delicious comfort food.

Penyet Place is the collaboration between TGF Food Solutions Sdn. Bhd. and DB FOOD Delivery Service. They believe in 3 very important concepts: authenticity, no preservatives and no direct MSG in their food. They look for the freshest ingredients, locally sourced vegetables and place an importance in preparing the highest quality dishes.

Penyet Place most definitely serves chicken but that’s not all. Their favourite sets consist of puyuh (quail), daging empal (fried sliced beef), udang (prawns), ikan kriuk (crispy fried fish) and two vegetarian versions as well. We were lucky enough to try 3 sets.You also have a choice of sambal penyet, sambal hijau and sambal balado. All three vary in spiciness, so you will definitely find something to your liking.

During this restaurant review I also learnt that asam pedas (sour and spicy stew) and masak lemak (turmeric seasoned milky curry) are actually Indonesian dishes. Penyet Place has them too, served claypot style, you can choose from 3 different proteins. They

have ala carte items and combos perfect for a certain number of people which include a fish soup and drinks.

But there’s more, Penyet Place serves Western breakfast items such as boiled eggs and toast with toppings. Tea time delights like pisang goreng cheese (cheese banana fritters) and keropok lekor (fish crackers) are also available. Their drink menu is quite extensive, ranging from hot drinks to local icy drinks and frappes to fresh juices as well as desserts like Es Teler (Indonesian fruit cocktail).

During this review, we were lucky enough to sample their highlighted menu for the month of Ramadan. We were presented with the ideal drink to quench our thirst. Es Timun Serut is a shredded cucumber drink combined with basil seeds and lime complemented with preserved plum. Truly refreshing on a hot day.

The Penyet sets we sampled were the lightly seasoned, crispy and moist chicken, the fresh and slightly sweet fish, fried to crispy perfection and lastly, the large slices of fried beef that were

tender and flavourful. Then arrived the claypot chicken masak lemak, slightly creamy and spicy, it had ample sized chicken and potatoes.

Next was Pecel, a vegetarian dish consisting of kangkung (water spinach), taugeh (bean sprouts), boiled green beans smothered in a slightly sweet peanut sauce, quarters of boiled egg, fried tofu and tempeh completed the dish.

I will definitely return to Penyet Place for the next two dishes we were served. Tahu Gejrot which is a fried tofu drizzled with a mildly tangy sweet sauce. Thanks to the frying, the tofu has hollow pockets which absorb the sauce, surprising you with mini explosions of flavour. I loved it. Then, there was the Bakwan Udang, crispy fritters with chunks of prawns nestled between the vegetables and served with a sweet chilli sauce. Although, I recommend dipping it into the sambal of your choice. Delicious. Do not fret my friends, if you are not into prawns, there is a vegetarian version just as tasty.

If the spiciness has put your mouth into overdrive, calm it down with Puding Rajah. A warm dessert of cooked bananas and a creamy pudding, sprinkled with cashew nuts, raisins and candied cherries. A dessert fit for a king or queen. Penyet Place has outdoor seating allowing you to enjoy your tea time with an amazing view, otherwise choose from the 24 tables they have in their air conditioned indoor space. The restaurant is available for your events too, so don’t hesitate to call them.

Now if you enjoyed their Makcik Kiah sambals, you can buy your favourites and take them home for RM16 a jar or get all three for only RM45. If you can’t get enough of the Penyet Place and want to share the food with others, you can franchise your own Penyet Place kiosk and be your own boss. So, head over to Penyet Place to sample the cuisine, buy a few jars of sambal and get more information.

They are open all week long from 10am to 10pm.

Location: G37, Ground floor, Oceanus

Waterfront Mall, KK City

Call/WhatsApp: +013 4300 233

Instagram: @penyetplace

Facebook: Penyet Place

Tik Tok: Penyet Place KK

Bakwan Udang Claypot Chicken Masak Lemak

Puding Rajah Es Timun Serut

Nasi Daging Penyet Pecel

Tahu Gejrot

Sambal Balado

Nasi Ayam Penyet

Nasi Ikan Penyet

by Noor F.Z. Ali Image | Ivan Valeris

‘KITA - SABAH CELEBRATING DIVERSITY’ PREMIERE | 11 FEBRUARY 2023 | CITY CINEPLEX

The documentary film ‘KITA- Sabah Celebrating Diversity’ was premiered at City Cineplex, City Mall on this day. Deputy Minister in the Chief Minister’s Department, Datuk Abidin Madingkir attended on behalf of Chief Minister Datuk Seri Panglima Hj. Hajiji Hj. Noor. KITA Premiere was also graced with the attendance of Kota Kinabalu Mayor Datuk Noorliza Awang Alip.

KITA is a 1 hour 45 minutes documentary consisting of 3 separate but yet inter-related sections, following the real life stories of 10 ordinary Sabahans and through their lenses we experience the “strength”, “beauty” and “deliciousness” of our diverse society. It projects the realities, values and aspirations of our people in embracing, celebrating and preserving cultural diversity in Sabah. The entire production took nearly two years to complete, including 10 months of shooting throughout 15 locations in Sabah and Kuala Lumpur. The film is produced entirely by local crews in collaboration with SUIDCP and funded by FINAS.

Find out more at web.facebook.com/kitathefilm