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Aunty Mary

Posted by shaunhoon on October 24, 2011
Posted in: Cool People. 1 Comment

ANGEL

 

In the picture – Maki, Aunt Mary and Siena

______________________________________

Ever wondered what angels look like? You would probably have seen them without realizing it.

Deon and I had the good fortune of meeting one, actually, two angels when our baby, Siena was born. One of them was undisputably, Siena, to say the least. The other one came a few days after Deon was discharged from the hospital.

Her name was Aunt Mary.  She is a professional nanny – her job title is ‘confinement lady’ in this part of the world, whose sole duty is to take care of the much deserved needs of the new mother. (For 30 days, new mothers are ‘confined’ in a home where there’s no eating of junk food, no washing of hair, no sex – it’s been 63 ½ days, [not counting!])

The first couple of days as new parents were a testing period. We had to learn very quickly how to be a mum and dad;  breast-feeding, bottle-feeding, changing diapers and Siena’s 101 ever-changing patterns through trial and error. In the process, we also learned about ourselves.

Without a dash of exageration, we were in a complete mess.

Aunt Mary came 2 days later to restore our life into order. The first instruction she gave was for her to take over Siena during the night, so we could have a good night sleep. Many of you would think that leaving your baby to a complete stranger is a cruel thing to do. It was a rather painful decision at first but our fatigue gave us in to the irresistible proposition. That night, Deon and I had the best sleep we had in a long, long time.

The two weeks with Aunt Mary came as quickly as it ended. During then, she taught us many valuable lessons in parenting as well as in life. Aunt Mary laughed at even the most mediocre jokes on TV. Perhaps the secret to happiness in life is as simple as laughing without any restrains. Among all things, Maki’s mischiefs seemed to make Aunt Mary laugh the hardest.

For two weeks, our house was invigorated with the unending melody of Siena’s cries, Aunt Mary’ laughter and Maki’s pointless barks at the pigeon outside the window.

The way Aunt Mary spoke to Siena was as if she was absolutely convinced the baby truly understands. We would not have been surprised if Siena had answered her back in the conversation.

Aunt Mary’s positive energy and incredulous work ethic redefined for me, the true meaning of the word; professional – it has nothing to do with your job title at all. Aunt Mary would wake up as early as 5am after taking care of Siena through the night. By 8am, she would have done all the cleaning and put breakfast on the table for Deon and myself. At 55 years old, her energy level puts my stamina to shame. I am still drooling over the scrumptious pork chop and spring rolls that she meticulously prepared.

We believe the bible when it promised “not to give us more than we could handle”. Perhaps that was why God sent forward Aunt Mary to our rescue when we needed her most. Angels come in all shape and sizes. Have you seen yours lately?

To Peel or Not to Peel…

Posted by shaunhoon on October 24, 2011
Posted in: etc. Leave a comment

Theme: The Art of Appreciation

You cannot not totally immerge yourself into a culture until you show a genuine appreciation of the food, its origin and the art of eating it!

The real Hainan Kopi Tiam that I am accustomed to growing up, produces 3 kind of buns; Big Bao, Char Siew Ba & To Sa Bao (bean curd bun).

For your information:

  1. We, The Hainan dialect invented Kopi Tiam
  2. We, The Hainan invented Bao, not the Shanghainese.

In the spirit of focusing on the topic, I digress to discuss any further beyond this mention. Century old myth will now be confronted head on once and for all; To Peel or Not to Peel.

Why Peel? 

No, the Shifu who makes the bread do not use their saliva as part of the ingredient to make the skin of the bun. Even if saliva is part of the ingredient, peeling of the skin will not solve the problem. Not eating the bread entirely, does. Perhaps, that (the chef’s saliva) is what makes Pao tastier than the best McDonalds Burger any time of the day.

From a totally non bias point of view, the texture of the bao (skin off) do indeed taste a lot softer and delicate, taking the dining experience to a whole other level. Scientifically, the risk of having heartburn due to indigestion reduces significantly without the skin (just ask Dr. Alan!).

The reason why my view is non bias is that, 1/ it is my blog. 2/ I determine if my view point is bias or not.

Disclaimer #1: I have never eaten a Bao that is not peeled growing up, worrying there some element of spits on the skin. I wish I could I brainwash myself into being a non believer.

Why Not to Peel?

In all fairness towards this sacred topic, I can’t say for my fellow Asians who eat the bao skin on, because I’ve never tried it. The most ridiculous argument I came across on this topic is that, it is good for the environment that you do not waste the skin! Is that all you non peeler could come up with?

Perhaps you have a say to this…

End Notes:

  • For those who have no idea what I am ranting about, please come to Brunei! The legendary Hing Nam Foong, 60 years old Kopi Tiam in Kuala Belait (1hour from the Capital city, BSB), makes the best Bao! Mention my name, mention this blog, and get your Bao for free*.
  • If it doesn’t work, they do not accept credit card, but at B$0.80 per big Bao, B$0.60 Char Siew Bao and B$0.50 To Sa Bao, you wouldn’t hold my words accountable to this, or would you?

• Disclaimer #2 – Do not ask me how a To Sa Bao tastes. I’ve no idea. I’m a carnivorous. That means, if there’s no meat…. count me out.

• Is there any taker on turning the Bao into the next McDonald’s Dynasty? I’ve even thought of some cool business names:

  • Dragon Bao
  • Bao King
  • Bao Pah

• This article is NOT inspired by the following sorbent advert, despite of its striking similarlity in the genesis of the thought. I present to you one of my all time favourite ads in Asutralia: here

Oh My Card!

Posted by shaunhoon on October 24, 2011
Posted in: Cool Ideas. Leave a comment

If OhMyCard can pull this off, by getting the support of more restaurants with truly exceptional  discounts; if OhMyCard can excite the market place, by giving enough reasons for the end customers to buy into the $48 yearly card subscription, this program may well be the answer to Brunei’s competitive and saturated food and beverage industry.

The concept of restaurant loyalty discount cards is not new in other countries. The Entertainment Book in the US and Australia represents a major stimulant to cafes’ and restaurants’ bottom lines. The idea is rather straightforward; the organiser approaches restaurants to request for fantastic discounts, compiles all the coupons into a book and sells the privileges to the customers. This strategy alone has helped restaurants in Australia in soliciting an average of 95% of first time visitors and rack in a 30% surge in revenue.*

We are truly excited about the prospect of OhMyCard because not only would we like to see more success stories out of the iCentre, but if done well, this can create a win-win situation for the restaurants, the customers and the economy as a whole. If your restaurant is not already on board with OhMyCard, the message is to check them out now (www.ohmyfood.com)!

Darussalam Holdings

Posted by shaunhoon on October 24, 2011
Posted in: Cool Companies. Leave a comment

Interview with Hj. Mahmud, MD, Darussalam Holdings

Congratulations on winning the New Millennium Award, a prestigious award presented at the 36th International Award for the Tourist, Hotel and Catering Industry in Madrid, Spain.What does the award signify?

The award signifies the recognition given by an international organization for the efforts made in promoting tourism by Darussalam Holdings Sendirian Berhad. It also reflects the hardwork and effort as well as dedication of everyone in Darussalam Holdings Sendirian Berhad.

According to your Vision statement, your company aims to become one of the leading HAJ and UMRAH service providers and TRAVEL and TOUR operators in the Asia Pacific Region in the next 5 years. Clearly, you have set your goal way beyond Brunei and the ASEAN region. Tell us about the potential of this market that you are exploring.

There is definitely a huge potential outside of Brunei, especially in the tourism industry. We cannot be complacent and be satisfied only with the market within Brunei especially when we know it is very small based on the country’s population and there are many travel agents out there fighting for the same pie.

As such, going beyond Brunei and the ASEAN region is the right path and an early step not only to compliment the ASEAN region but at the same time promote Brunei Darussalam as well, as a travel destination to the other countries, before venturing further to other countries beyond the region. This will in return not just benefit Darussalam Holdings but also the country as a whole, boosting the economy and not relying only on the country’s primary resources. This effort would only be possible with the support from all relevant agencies whether from the private or the government sector.

What are the business principles you operate on?

As highlighted in our motto, ”Sentiasa Berkhidmat Dengan Petunjuk Allah” or “continuously providing service with the guidance of Allah”. With that in mind, our principle would always be to conduct our business in accordance to the teachings of Islam which is then translated in the day to day management and operations of the business. Providing good service to our customers, ensuring that they get products with value for money. Making effort to ensure logistic arrangements for our Muslim customers are cared for when traveling to certain countries, such as preparing prayer time-tables, ensuring food provided is Halal, doing research on the nearest halal restaurants and mosques.

Tell us about your company culture. Being a relatively small company, we are all like a big family. Supporting each other and providing service in order to achieve the vision and mission of the company, practising a Top-Down and Bottom-Up management style.

However we always strive for work-life balance to ensure that the employees of the company can always perform at their best. Weekly sports and social activities are organized to foster the relationship of the employees.

What advice do you have for the entrepreneurs in Brunei?

I believe there are many entrepreneurs out there far more experienced and have been in the business longer than us. We would probably still have a lot more to learn and a lot more experience to gain before we could give advices. All I could say is never give up in whatever we do, to conduct our business with honesty and patience and of course lastly to always seek for guidance and blessings from Allah. I hope with this award, it would be a motivator and proof to other entrepreneurs out there that even a small company from a small island can do the country proud in the big world.

Nissan

Posted by shaunhoon on October 24, 2011
Posted in: Cool Companies. Leave a comment

Engineering Company Culture

While customer service is executed at the bottom level, it is really a top down discipline. First, the leaders need to identify the direction; then relentless dedication throughout the entire company has to follow. The model would never have worked, had it been from the bottom up, simply because there is not enough influence at the grass root level to carry the whole vision through.

Carlos Ghosn, the CEO of Nissan faced a dire task of resurrecting the company’s performance, when he was hired by the company to head the Japan operation in the early 2000s. I was privileged to attend the Asia’s Top CEO award presented to Ghosn by The International Herald Tribune in 2002, where he shared the secrets of turning Nissan around.

The Japanese are renowned for preserving their own culture, which is why it takes a very special outsider to exert his or her influences,let alone lead at the top.

Understanding the Japanese’ value for commitment, Ghosn made a public announcement on the first day of his engagement that he would step down from his position one year on, if he did not achieve the objectives set out by him. The Japanese people hold high value on the virtue of commitment; this act won an early con”dence vote from his followers.

Two, Ghosn outworked the Japanese people by being the first to be in the once, and last to leave. If you understand anything about the Japanese work ethic, you would know that the Japanese people are the hardest working people on the planet! Needless to say, Carlos Ghosn won over their support by not only talking the talk.

Three, Ghosn ensured that the vision and objectives set out are so clear, simple and short that people from the janitor to the vice president are able to understand and repeat them, no matter who is being asked.

One of the most admired brands in Asia demonstrated that getting a committed team and forming a company culture is about walking the walk, not just some feel good statements posted on the wall.

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