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Sport Written on 19th May 2024 PKI AND E-SPORT ARENA ORGANISED KALAM E-ARENA AN ONLINE GAME COMPETITION Main Campus, 18th & 19th May 2024 - ‘Persatuan Kebudayaan India’ (PKI) and E-Sports Club, USM held Kalam E-Aena for two day,s 18th & 19th May 2024 a virtual fundraising event for an upcoming event Kalam 4.0. Kalam E-Arena is an online game competition with the main purpose of providing opportunities for USM citizens and the general public to understand and engage in the world of e-sports. The main motive of this competition is to improve the understanding of USM citizens and outsiders towards e-sports and give participants the opportunity to be directly involved in the world of e-sports, creating a platform for sharing knowledge and experience. ​ Other than that, this online game competition will be encouraging the development of creative and critical minds among USM citizens and outsiders through participation in e-sports activities as well as and also Encouraging strategic and analytical thinking in e-sports matches, contributing to the improvement of athletes' performance to be more competitive by complying with game ethics. Project director Harrish Arumugam, said the primary objectves of Kalam E-Arena are to create a competitive and exciting platform for Mobile Legends enthusiasts, to discover and nurture emerging esports talent and to promote the growth of the esports community. The platform gives players the chance to compete against elite players, show off their talents, and experience the thrill of esports competition by setting up leagues, tournaments, and events. “Our marketing strategies include leveraging social media platforms like Facebook, Instagram and Twitter to reach the getting community” said by Harrish. He also expressed his gratitude towards the event. “I felt so satisfied and grateful after this event. We aimed to provide an engaging environment where players can connect and celebrate their passion for Mobile Legends, and we did it” said Harrish. The main challenges that we faced is securing sufficient funding to cover prizes. Another challenge is ensuring robust technical infrastructure to support smooth gameplay and broadcasting, as well as maintaining high engagement levels in a competitive and rapidly evolving esports market explained by Harrish. “I didn’t expect the crew members can done the work very well. I appreaciate the crew members input’s and the efforts. This makes the event successful” said Harish “For me, the feedback from the participants is quite satisfactory and there may be many shortcomings in this kind of event because perhaps the participants want the best from the organizers and most of the participants are satisfied with this Kalam E-Arena’ said Vice Project Director, Syukri Asnawin. According to Syukri, the most challenging thing for this event is the lack of crew members when the competition is going on and most of the ajk are not available on that day. The second is the preparation of the match schedule and also there is a weakness in the registration because there are teams that cannot participate in this competition because they did not register the team's information. He mentioned that the way to overcome this problem is to choose a suitable date by choosing a date that is available for both parties between the organizers and the participants. Next, there is always communication with each other that is from both sides so that this event can run smoothly and well.. “In my opinion, the program went smoothly and received an incredible response from a reliable and well-known team. In addition, this competition successfully attracted the interest of other universities to participate in this program and I hope that programs like this can continue in the future,” said Syukri Crew members assembled at Cafe Indah Kembara to conduct the competition Photo by: Thanam A/P Parthiban Crew members guiding the participants throught the game Photo by: Thanam A/P Parthib Text: Thanam a/p Parthib/Photo: Thanam a/p Parthib

Feature Article Written on 31th May 2024 "I DESIGN WHAT I WEAR" BY AINIBAKKER “I Design What I Wear”, a tagline that AiniBakker goes by. A local fashion designer based in Penang island is no stranger to the fashion world. Hailing from the bustling town of Penang, Georgetown, this petite designer has been in the fashion line and industry for the past 30 years since 2010. Ranging from an African, funky and bohemian inspiration to her bold and edgy side of modest creations, Ainibakker is known for her signature pieces, such as the boot pants, toga, poncho and bold jackets which instantly became an interesting element to her identity. “My sense of style is often an interesting fusion of retro and bohemian along with vibrant colours, which undoubtedly brings out the confidence in me and women from all walks of life. My designs are inspired by the beauty of mother nature and the rich cultures from around the globe,” said Ainibakker. Ainibakker said that she compliments her pieces with chunky, metal, wooden beads and jewellery, bold sashes and belts which lend a groovy look along with her ingenious mix-and-match fabrics such as metal, synthetic leather, silk, satin or just about anything that produces authentic style. She added that she is never afraid or doubtful to unleash her flamboyant side, combining vogue, classy and comfortable outfits for daily wear and aligning with her tagline “I Design What I Wear”. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ Ainibakker’s interest in fashion dates way back to 1994 when her mother was her sole inspiration. “When I was young, my mother would design for me almost every week, so I have a new outfit to don. Ever since then, I enjoy dressing up and so is my passion for fashion that flourishes vigorously to this day,” said Ainibakker. During the 80s, she began to pursue this burning passion of hers at a young age by designing for her friends when she attended an all-girls secondary school. “I designed for my friends back in my high school years, which was in Convent Green Lane. It was not for monetary gains but rather to feast on my passion and help my friends who needed assistance,” said Ainibakker. “I remember designing for a good friend of mine who was going to attend a dinner, and she did not have the money to spend. So I volunteered to design for her,” Ainibakker added. She stated that her designs were stitched without any formal basic knowledge of tailoring and only with the guidance of her mother at the time. She added that although she did not get accepted into fashion school, her passion for fashion designing was spirited and vehement at its core as it is undeniably a natural talent of hers. According to her only daughter, Lisa Mahmoud, 25, her mother was diagnosed with cancer, which forced her to take a long break from the fashion world. “Somewhere in 2008, my mother was battling with cancer while raising me and my older brother, so she took a break from fashion. I know for a fact that my mother is strong regardless of any challenges that come her way. She comes with this energy that everything will be fine and she always advised me that she often finds herself calm in the toughest situation by leaving every decision she makes in the hands of Allah SWT,” said Lisa. Lisa said that her mother’s advice was right as she later got active in the fashion industry after her recovery in 2010. “She begins to flourish and bloom through her passion. My mother has always been talented and fashionable in her ways. The fashion shows she got into profoundly affected the people who saw and observed her designs from afar. They think her designs are just unique and I do too. She was just naturally unique in her way of expressing herself and her creativity. It’s like her designs speak her mind,” said Lisa. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ In 2010, Ainibakker returned to the fashion line by actively participating in fashion shows. “My very first show was Malaysia Bumiputra Designers Association (MBDA). It was an awesome experience as it was my first time joining other emerging designers and showcasing my creativity. During the show, I showcased my first-ever hand-drawn batik design which received a standing ovation. It was also my only batik piece on that stage and it was surreal,” said Ainibakker. She eventually enjoyed designing while travelling back and forth from Penang to Kuala Lumpur and even out of Malaysia. “I once travelled to Jakarta, Indonesia for the Muslim Fashion Festival (MUFFEST) in 2016. It showcases modern yet modest Islamic outfits. It was an exciting experience at that time as countries around Malaysia collaborated such as Singapore, Brunei and many more,” said Ainibakker. “Along the way, I participated in reputable events in the region such as Kuala Lumpur Fashion Week (KLFW), Islamic Fashion Festival (IFF), Malaysia Fashion Week (MFW), MIHAS, and Stylo Mercedes Fashion Week. Through these shows, I noticed a tremendous evolution in my designs, mostly influenced by nature-like patterns and cultures,” said Ainibakker. Ainibakker added that she has designed for prestigious brands such as Lima Langkawi, EQ, and PLUS with over a decade of experience in the fashion industry. A loyal friend and client of hers, Jamillah Ikhsan, 70, stated that Ainibakker has a very peculiar touch in her pieces that anyone could instantly recognise. “You will know it’s Ainibakker when you see and understand her range of designs, regardless if it is bold and edgy or funky and vibrant. It’s like she has two sides of her personality to her pieces,” said Jamillah. “I have been her regular and loyal customer for years since 1992 when I was lecturing at Universiti Sains Malaysia (USM). I would crave her designs almost every two weeks in a month. Her designs are just contemporary and timeless. I know her very well,” added Jamillah. Ainibakker is currently focusing on entrepreneurial work through her fashion pieces and is working on a “giveback” program. “A giveback program is designing for my previous and loyal clients as gratitude over the years of their never-ending support in my business. Without them and the love of my children, I would not have come this far,” said Ainibakker. Ainibakker has always been at the forefront of fashion, pushing the boundaries with her unique and daring designs that make a statement and her talents don't stop at fashion. She has also been actively involved in various entrepreneurial and lifestyle events since 2010, where her designs have wowed audiences and earned her a reputation as one of the most exciting designers in the industry. Her passion for creativity and innovation is infectious, and her work continues to inspire and captivate all who see it. With her incredible talent and boundless energy, there's no telling where her journey will take her next, but one thing is for sure – it will be nothing short of extraordinary. Ainibakker presented her collection on stage during Malaysia Fashion Week in 2014. (Source by Sumayya Fauzi) Ainibakker’s collection on stage during Kuala Lumpur Fashion Week in 2015. (Source by Helmi Fazalul) An interview held with Ainibakker, a local fashion designer from Georgetown, Penang. (Source by Sumayya Fauzi) Text: Sumayya Fauzi/ Photo: Sumayya Fauzi/Helmi Fazalul

Feature Article Written on 9th April 2024 DELICIOUS DELIGHTS FROM NIGHT OWL'S KITCHEN BY SHERILYN KANG Their cake stall at Hin Bus Depot Market. Picture by Adam Low Eight years ago, a small but delightful venture took flight in Penang, born from the passion of Sherilyn Kang and her son, Adam Low. Night Owl’s Kitchen, as it came to be known, started as a humble stall at Hin Bus Depot, offering delectable cakes every two weeks while also supplying cafes with their sweet creations. However, as their demand grew, they shifted focus to supplying, leading them to pause their stall operations for awhile. Sherilyn’s journey into the world of desserts was sparked by a friend’s homemade treats at work. With determination and a love for experimentation, she immersed herself into internet research and embarked on a trial-and-error process, infusing her unique methods into Western dessert recipes. Together with Adam, they navigated the challenges of running a home bakery, especially during the Covid era where physical shops were limited and online orders became their lifeline. ​ Despite the lack of a physical storefront, Night Owl’s Kitchen continued to cater to celebrations, offering online orders for birthdays and special occasions. Their cakes, including the famed key lime pie, gained immense popularity among Penangites, even finding a place in cafes like Clicks & Brew in Georgetown. According to Adam, the name "Night Owl’s Kitchen" is inspired by Sherilyn Kang's habit of staying up late. She's a night owl, meaning she's most active and creative during nighttime hours. This name reflects the cozy and magical atmosphere of her bakery, where delicious treats are crafted with care during late-night hours. One of the key challenges they faced was managing the high demand with limited manpower. Additionally, the absence of a tasting option due to their online model posed another hurdle especially since many of their cakes featured alcohol, a unique specialty of Sherilyn. Key Lime Pie (Signature cake dessert and best seller). (Picture by Adam Low) Looking ahead, her son, Adam, hopes to expand Night Owl’s Kitchen’s reach, particularly targeting USM students and envisioning a booth at university events. With dedication and creativity, Night Owl’s Kitchen continues to sweeten the lives of Penangites. ​ Text: Muhammad Nizamuddin/ Photo: Muhammad Nizamuddin

Sport Written on 5th May 2024 DESASISWA TEKUN SMASH SUCCESS AND VICTORY ON VOLLEYBALL TOURNAMENT Volleyball team of Desasiswa Tekun getting ready for match. Photo by Alisa Adriana Mohamad Idris. Engineering Campus, 5th May 2024 - Desasiswa Tekun, a representative of Universiti Sains Malaysia (USM) main campus, has dominated the tournament as a champion in Sukan antara desasiwa (SUKAD). ​ Desasiswa Tekun, led by star opposite hitter Muhammad Hifzhan Mohd Azizi, dominated the court and won the championship title in a series of thrilling sets. Hifzhan revealed his viewpoint on the team's path to triumph. ​ "I found the most inspiring thing for me to play volleyball is to challenge myself to be a better volleyball player than the other and improve my skills", said Hifzhan, commenting on the team's desire for success. ​ Handling the game's mental and physical challenges, particularly in the scorching heat, was an immense test for Hifzhan and his teammates. However, their unwavering determination propelled them forward, ending in a well-deserved win. ​ "Success in sports is the culmination of collective efforts, developing the triumph of defeating opponents and securing the coveted gold medal", said Hifzhan. ​ Hifzhan's focus shifts from personal achievement to creating lasting memories on the court with his teammates, building ties based on friendship and shared successes. Hifzhan highlights the critical significance of mental courage in professional sports, focusing on the need of visualizing game scenarios and remaining calm in any situation, reflecting his unwavering drive to overcome problems both on and off the court. ​ Middle blocker Eizlan Ilham Bobi, a key member in the team's triumph, expressed his thoughts on the championship match in an exclusive interview. Navigating the pressure of facing formidable opponents was no easy feat, but Eizlan underlined the importance of staying focused and composed. He noted that their coach played a significant role in keeping the team motivated and focused, highlighting their resilience in the face of challenges. ​ "Our synergy was evident throughout the competition. Everyone did an excellent job, and we were there for each other at all times. We practiced hard, concentrating on skills, strategies, and fitness. Analyzing our opponents' strengths and weaknesses also allowed us to strategize better”, Eizlan added. ​ Desasiswa Tekun's victory in the SUKAD volleyball championship not only demonstrates their great talent, but also acts as an encouragement to ambitious players throughout USM. Strong triumph was built to cement their names in the annals of USM sports history, demonstrating that devotion and teamwork are the ultimate keys to success. Volleyball team of Desasiswa Tekun emotions on receiving gold medal. Photo by Alisa Adriana Mohamad Idris. Text: Alisa Adriana Mohamad Idris/Photo: Alisa Adriana Mohamad Idris

Issue Written on 12th April 2024 “NIKOTIN PUNCA KETAGIHAN, TIADA UBATNYA MELAINKAN BERHENTI” – DR NUR AMANI Tangkap layar menunjukkan sebahagian siswa-siswi yang menyertai webinar “Be a quitter, not a vaper”. (Gambar oleh Nuril Izni Zakaria) KAMPUS INDUK, 12 April – Kelab Universiti Sains Malaysia (USM) Green Lung telah melancarkan webinar “Be a quitter, not a vaper” pada 12 April. Webinar ini mengambil masa dua jam iaitu dari pukul 8.00 malam sehingga 10.00 malam. ​ Pengarah Projek, Ng En Xin menyatakan bahawa tujuan utama beliau ingin menjalankan webinar ini kerana melihat golongan belia yang salah faham dengan istilah “berhenti merokok”. Beliau yakin bahawa ramai anak muda sekarang lebih tertarik dengan rokok elektronik atau lebih dikenali sebagai vape. ​ “Hal ini tidak boleh dinafikan kerana umum mengetahui bahawa rokok elektronik amat terkenal dan dijual di mana-mana sahaja. Malahan, kita boleh melihat ramai golongan belia mengatakan bahawa mereka telah berhenti merokok namun tetap menggantung rokok elektronik di leher mereka”, tambah beliau lagi. ​ Beliau turut mengatakan bahawa beliau dan rakan yang lain berharap agar masyarakat kini diberikan pendedahan dan kesedaran yang secukupnya tentang bahaya rokok elektronik melalui webinar ini. ​ Antara paparan yang menunjukkan bagaimana kesan nikotin bertindak ke atas otak dan mempengaruhinya. (Gambar oleh Nuril Izni Zakaria) Penceramah bagi webinar ini ialah Prof. Madya Dr Nur Amani, pensyarah dari Fakulti Perubatan Universiti Malaya (UM) menyatakan bahawa masyarakat seringkali salah anggap terhadap rokok dan rokok elektronik. Beliau mengatakan bahawa rata-rata masyarakat beranggapan bahawa rokok elektronik lebih baik berbanding rokok biasa. ​ “Tidak kiralah rokok biasa atau rokok elektronik, kedua-duanya mempunyai kandungan nikotin pada paras yang tinggi. Masyarakat mengatakan bahawa dengan merokok mampu menenangkan fikiran dan stress, walhal mereka sebenarnya telah berada di tahap ketagihan. Nikotin adalah punca ketagihan, tiada ubatnya melainkan berhenti”, katanya lagi. ​ Beliau turut membuka tentang kisah tiga orang gadis yang menjadi mangsa rogol bergilir-gilir setelah mencuba perisa baru rokok elektronik di Kota Kinabalu, Sabah pada 26 April 2023. Kisah ini dijadikan contoh bahayanya pengaruh rokok elektronik kepada masyarakat. Dr Nur Amani memaparkan keratan akhbar tentang kes jenayah rogol yang berpunca daripada rokok elektronik. (Gambar oleh Nuril Izni Zakaria) Menurut Lee Ai Yu, Ilmu Kemanusiaan 2, menyatakan bahawa beliau yakin bahawa ramai orang di luar sana mempunyai pengetahuan tentang kemudaratan yang dibawa oleh rokok biasa mahupun rokok elektronik, namun tidak ramai orang yang mempunyai kesedaran untuk menghentikan penggunaan kedua-duanya. ​ “Jadi, bagi saya pentingnya webinar ini untuk siswa-siswi di USM kerana penceramah webinar ini bukan sahaja menceritakan keburukan rokok elektronik, namun turut menerangkan bagaimana bahan-bahan kimia yang terdapat dalam rokok tersebut diproses dan berfungsi kepada badan kita”, jelasnya lagi. ​ Seramai 223 orang termasuk penganjur menyertai webinar “Be a quitter, not a vaper”. Webinar ini bukan sahaja terbuka kepada siswa-siswi USM malahan untuk orang luar juga. ​ Teks: Nuril Izni Zakaria/Gambar: Nuril Izni Zakaria Dikeluarkan pada 12 April 2024 ​

Feature Article Written on 31th May 2024 IMPIAN MENJADI KENYATAAN: KEUSAHAWANAN PATRICK TANG Patrick sedang membancuh kopi kepada pelanggan. (Gambar oleh Chen Ke En) Dalam masyarakat modern yang serbacepat ini, banyak orang kehilangan keberanian untuk mengejar impian mereka di tengah-tengah rutin harian yang sibuk. Namun, masih ada seorang individu yang melalui ketekunan dan upaya sendiri berani mengambil risiko membuka perniagaan sendiri. Individu ini adalah Patrick Tang Chow Hee, seorang pekerja biasa yang kini telah memiliki empat kedai makanan yang berjaya. Kisahnya sarat dengan kesulitan, perjuangan, serta harapan dan pencerahan. ​ Patrick Tang Chow Hee, 54 tahun, seorang lelaki yang berasal dari Ipoh, Perak. Mula-mulanya, beliau telah memulakan perniagaan dalam sektor hortikultur dan membuka sebuah kedai bunga yang bernama “ASOW Craft & Landscaping”. ​ Pada tahun 2018, beliau telah memulakan perniagaan makanan pertamanya yang bernama “ASOW Eatery Station” yang terletak di sebelah kedai bunga. Idea perniagaan makanan ini tercetus bahawa pelanggan yang biasanya melawat ke kedai bunga bukannya semua ahli keluarga yang berminat. Oleh itu, mereka dapat menghabiskan masa di restoran sementara menunggu ahli keluarga yang berurusan di kedai bunga. ​ Menurut Encik Patrick, ‘ASOW’ telah dipilih sebagai nama perniagaan kerana mengandungi unsur yang mesra dan erat antara ketiga- tiga kaum utama di Malaysia iaitu bahasa tidak formal yang bermakna wanita yang setengah baya. ​ Sebelum Encik Patrick membuka kedai makanan pertama iaitu ASOW Eatery Station, beliau telah bertindak untuk belajar teknik- teknik membancuh kopi dari guru yang profesional supaya mampu memberi pilihan yang lebih banyak kepada pelanggan. Selain itu, beliau juga ingin memasukkan pilihan produk yang unik ke dalam menu berbanding restoran lain yang juga terbabit dalam sektor makanan dan minuman supaya perniagaannya mempunyai daya saing dengan pesaing. Hasilnya, kopi telah menjadi salah satu produk unik restoran yang amat disukai oleh pelanggannya. ​ Encik Seng Chee Weng, adalah seorang pencinta kopi yang mempunyai harapan standard yang tinggi terhadap kualiti kopi. Seng menyatakan bahawa, “ kedai makanan Patrick sangat teliti dalam pemilihan biji kopi dan proses pembuatan kopi. Setiap kali datang ke sini, saya dapat menikmati pelbagai jenis kopi berkualiti tinggi, ia benar-benar satu kenikmatan." ​ Sebelum menjalankan perniagaan makanan, Encik Patrick telah mencari seorang tukang masak yang profesional iaitu Wilson Soo sebagai rakan kongsi untuk bekerjasama menguruskan perniagaan tersebut. Tugasan masing-masing telah diagihkan dengan jelas iaitu Encik Patrick yang bertanggungjawab dalam pengurusan seperti merekrut pekerja, manarik minat pelanggan dan mencari pembekal bahan makanan manakala Wilson Soo bertanggungjawab dalam masakan. Pengetahuan dan pengalaman masing- masing telah memberi impak positif kepada perniagaan dengan mengembang secara lancar dan menuju ke arah kejayaan. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ Salah satu yang amat keunikan dalam kedai makanan Encik Patrick adalah menanam pelbagai jenis tumbuh- tumbuhan yang hidup. Walaupun terdapat kedai makanan lain yang mengamalkan idea ini pada masa serentak, beliau yakin bahawa rekaan ini akan menarik pengaliran pelanggan yang tidak akan putus ke kedai sendiri. Hal ini kerana pemeliharaan tanaman dalam bilik memerlukan perbelanjaan yang besar, kemahiran serta pengetahuan tertentu untuk menjaga dengan baik. ​ Kebanyakan restoran yang menggunakan perekaan ini telah berputus asa dan mengambil alihkan tanaman hidup dengan tanaman plastik. Sebaliknya, Encik Patrick yang mempunyai pengetahuan dan pengalaman dalam bidang hortikultur mampu mengekalkan kecantikan dan kelestarian tanaman dalam kedainya. Rekaan ini berjaya menjadi keunikan utama restoran dan mendapat kepujian yang tinggi daripada ramai pelanggan. ​ Encik Patrick merupakan seorang usahawan yang berorientasikan matlamat. Sebelum memulakan perniagaannya, beliau telah menetapkan matlamat yang mendorongnya untuk fokus kepada perkembangan dan kejayaan perniagaannya. ​ “Saya menetapkan matlamat perniagaan adalah membuka cawangan di lokasi yang berbeza berdasarkan permintaan pelanggan,” kata Patrick. Tujuan utama membuka cawangan adalah untuk memenuhi cita rasa pelanggan yang berubah- ubah dan meluaskan pasaran. Sepanjang tiga tahun menguruskan perniagaannya, beliau telah berjaya membuka dua buah cawangan iaitu “ASOW Eatery Canteen” dan “Coffee Breaks” yang masing- masing terletak di Ipoh dan Cameron. ​ Sebagai pemimpin organisasi, Encik Patrick mempraktikkan kemahiran antara perorangan dengan ampuh terhadap semua ahli organisasi dan bekerja secara efektif dengan semua pihak. Sebagai contoh, beliau melayani pekerja seperti kawan yang berhubungan erat dan mematuhi sebarang pendapat yang diberikan oleh pekerja. Tujuan ini adalah untuk membolehkan pekerja dapat bekerja di sisinya tanpa tekanan. ​ Ngan Chun Hang, pekerja berada di kedai makanan Patrick selama dua tahun. Dia mengatakan bahawa Encik Patrick adalah seorang pemimpin yang sangat memahami dan penyayang. ​ “Apabila saya mempunyai masalah, saya akan berkongsi dengan beliau kerana saya tahu dia akan mendengar dengan teliti dan memberi cadangan yang sesuai kepada saya,” kata Ngan. ​ Encik Patrick merancang untuk mengembangkan restorannya ke bandar lain. Beliau berharap agar melalui kaedah francais, lebih ramai orang dapat menikmati kopi dan makanan yang dibuat olehnya. Beliau juga berharap setiap orang boleh berani mengejar impian mereka sendiri dan tidak membiarkan diri mereka hidup dalam penyesalan. Ini adalah kedai makanan Patrick yang pertama terletak di Ipoh. (Gambar oleh Chen Ke En) Text: Chen Ke En/ Photo: Chen Ke En

Sport Written on 6th April 2024 WORLD CUP OF CHINESE DEBATE CONDUCTED IN USM Representatives from each university are striving to showcase their best performances in the competition. (Picture by Chen Ke En) Main Campus, 6th April - Today, a contest of intellect commenced at Universiti Sains Malaysia (USM). Elite students from various universities gathered and launched a grand debate competition. The topics of this debate include politics, economy, culture, and current issues. Contestants showcased their wit and courage on stage, engaging in dialectical discourse to eloquently articulate their viewpoints. ​ At the opening ceremony, the organizer's representative Mr. Ting Heng Nguan from Dr Campus delivered an enthusiastic speech, encouraging the participants to embody the spirit of debate and forge ahead with courage. At the same time, he expressed sincere gratitude to the organizers and participants of this competition. ​ The hall's atmosphere was lively, and the audience cheered for the contestants they supported and looked forward to seeing an outstanding debate performance. This debate competition is not only an academic exchange but also a collision of wisdom, which will indeed stimulate the most intense ideological sparks of the contestants and become a beautiful landscape on the campus. ​ The debate competition will last for several days, featuring intense matchups between universities each day. It will be divided into preliminary rounds, semi-finals, and finals. During the preliminary rounds, all participating teams will compete in elimination matches. The teams that advance will then proceed to the semi-finals, and ultimately, the top teams will join for the championship in the finals. The winning team will be able to represent Malaysia in the World Cup Debate Competition held in China. Mr. Ting Heng Nguan presided over the opening ceremony of the debate competition. (Picture by Chen Ke En) "In this competition, I would like to thank my organizing committee members, sponsors and all the students for their incredible support, which has been key to the success of this competition. I hope that this competition has provided the best stage and equipment for the participants so that the debaters can show their efforts well. I also hope that the final winners that get the tickets for the World Cup Competition in China can carry on smoothly in the future competitions and get good results to bringing honour to Malaysia," said the president, Wong Jing Ming. ​ This debate competition will focus on the debate skills of the debaters, logical thinking, and in-depth analysis of the current social hot issues. The audience is looking forward to seeing the contestants' wonderful performances on stage and their unique opinions and perspectives on complex issues. Meanwhile, the judges will judge the performance of each competition with a rigorous attitude, providing valuable advice and guidance to the participants. ​ One of the representative debaters from USM, Chen Kian Ka, said he conducted systematic training and preparation work with his team to prepare for this debate competition. They will simulate real debate scenarios with counterparts from other universities to exercise their ability to deal with different opinions and refutations. This practical training can help them perform more calmly and confidently on the competition stage and cope with unexpected situations. The debaters also read many materials related to the debate topics. They can deeply understand and analyze various viewpoints and positions through extensive reading, providing full support for arguments when debating. ​ As the debate competition is about to commence, the contestants' preparation showcases their unwavering determination and professionalism. Let us look forward to the wonderful performances of these young scholars on stage as they inject new vitality and hope into Malaysia's academic exchange and international cooperation. ​ Text: Chen Ke En/Photo: Chen Ke En Created on 6th April 2024

Feature Article Written on 9th April 2024 FROM HUMBLE BEGINNINGS TO CULINARY STARDOM: CHEF HEIN HTET SHEIN'S UNLIKELY PATH Chef Hein Htet Shein’s picture during the photoshoot for The Star. Source Chef Hein Htet Shein As Malaysia is becoming one of the country with a high total number of foreign nationals, local researches has started to study on press coverage of the media reports on the influx of foreign workers in Malaysia. Most of the researches agreed that the Malaysian newspapers socially constructed foreign nationals as both offenders and victims in the local crime news. ​ These type of coverage shapes the minds of our citizens to always suspect and to look down on foreign workers in general, and due to this factor many inspiring stories of foreigners that came to find an opportunity to live in Malaysia goes unnoticed and overshadowed by the media. Among these luminaries’ shines, Chef Hein Htet Shein, a man whose journey embodies resilience, compassion and the relentless pursuit of excellence. ​ Born into humble beginnings in rural Yangon, Myanmar, Chef Htet is the only son and was raised by his mother. After dropping out of Dagon University in his 2nd year as he was disinterested in pursuing in the field of economics, Chef Htet decided to move to Malaysia at the age of just 20 years old. ​ “I knew I cannot build a future for myself nor my mother if I stayed back in my country because Mynamar’s government was in no condition to provide for my needs at that time,” Chef Htet reflects, elaborating on his decision to move to Malaysia. It was July, 2007 when Chef Htet along with his agent, Mr Lim and 14 other foreigners landed in Kuala Lumpur International Airport (KLIA) seeking for a fresh start. ​ One of Chef Hein Htet Shein’s signature dish, LaGula biiig brekkie-homemade sourdough brown, breakfast dill beans, mushrooms, toasted spinach, ricotta and scrambled tofu. (Picture by Sharvena a/p Kanapathy) One of Chef Hein Htet Shein’s signature dish, Valmon and cream cheez croissant with dill. (Picture by Sharvena a/p Kanapathy) Mr Lim secured a job for Chef Htet in a nasi briyani restaurant at Taman Sri Andalas, Klang as a dishwasher. Chef Htet always was in a discomfort atmosphere within himself because of the language barrier and the difficulty of being far away from home and his mother. ​ “Every time I feel sad, my mother’s advice would always echo in my mind, which is everything is in my hand and everything depends on me,” said Chef Htet. That is when he realized that he had to work as twice as hard to become someone in Malaysia and he took the initiative to learn the Malay language by studying it every night before sleeping then the next day he would practice it with his colleagues. ​ Chef Htet’s first salary was just RM 750.00 and the first thing he bought was a DiGi simcard to call his mother in Myanmar. After 4 years, Chef Htet quit and got another job at New Seng Kee (NSK) which was to cook for the staffs. ​ “I applied all the cooking techniques and recipes that I observed from my previous job here in NSK,” said Chef Htet. The first ever dish he prepared was Keow Teow Penang which also happens to be his favorite to eat dish in Malaysia. ​ After 2 years of working at NSK, Chef Htet decided to take things up a notch which was to open his own Thai food stall. It was located at Klang road, for few months his life revolved around just cooking and going back home alone. ​ Business and things personally went downhill when Chef Htet started his addiction with gambling. Winning or losing, it became his greatest enemy and finally after months the realization hit that he was wasting his life away, along with the pressure to pay his debts from all the gambling he had to stop it. To get back on track, he gave up on the stall and took up a job in Cafe Antipodeon, Bangsar in the kitchen crew. ​ “I wanted a change, I wanted to be more than just cleaning tables, cutting vegetables, mopping the floor, taking orders”, said Chef Htet. He observed every duty that a head chef does, the respect a head chef receives. From then on, Chef Htet never stopped working, it was all about working and learning everything about cooking every day. ​ Chef Htet created a strong bond with the head chef which also made him to create a good impression in front of their manager. As the head chef quit, Chef Htet was promoted to be the new head chef at the age of 28. “It was a strict restaurant, I did not have the freedom nor the chance to experiment something new, I was quite unhappy working in that sort of situation,” said Chef Htet. ​ It was the year 2019, when the Coronavirus wave hit Malaysia and people started losing jobs unexpectedly, it was the same for Chef Htet. Few weeks of being unemployed, Chef Htet was recommend as head chef by the manager of Café Antipodean, Miss Sherly, for a new café called The Hungry Tapir in Petaling Street. ​ His journey took a pivotal turn when he got the job as head chef after the interview immediately. The Hungry Tapir is a vegan based restaurant, it was a lot to learn but Google stood by him as his loyal teacher. Here, Chef Htet was allowed to try and experiment new dishes as the café requires a new menu from time to time. ​ In the year 2021, another branch from the same café was launched named “LaGula” which was mostly for vegan bakery and pastry. Chef Htet was also appointed as the head chef and had to create a new menu for LaGula too. With his indomitable spirit and boundless creativity, Chef Htet continues to weave his magic, one dish at a time, leaving an inedible mark on the vegan’s culinary legacy. ​ Chef Hein Htet Shein and his colleagues at The Hungry Tapir. (Picture by Sharvena a/p Kanapathy) According to the owners of The Hungry Tapir and LaGula, Makissa Smeeton and her mother, Cynthia Rodrigo, having Chef Hein Htet Shein has been a huge blessing and his leadership skills is unbeatable when it comes to dealing with the whole crew. “I worked with Chef Hein Htet Shein to come up with the menu from time to time. Nobody in the kitchen is vegetarian, but everyone is brimming with ideas and Chef Htet is so ingenious in bringing these concepts to life,” says Makissa, ​ Chef Htet does not look at his job beyond cooking, it is a business for him, he always makes an effort to lessen The Hungry Tapir’s and LaGula’s wholesale cost by trying to make homemade recipes with alternative ingredients which are much cheaper. According to the accountant of The Hungry Tapir and LaGula, Janagi Vijaya Kumar, there have been many significant changes in the cost of purchases compared to their previous head chef. ​ There are many dishes of Chef Htet that became a talk around town along with great reviews on the internet, such as, LaGula big brekkie, Valmon, Florals for Spring, See-Food platter and Mr Rodrigo’s Deli. ​ “The responsibility is heavier than ever, but I love cooking, it gives me joy when I see the plate returns empty after it is served,” said Chef Htet. Chef Htet has never stopped learning since day one and always withholds the determination to move forward. “I never went back to Myanmar since the day I came, it has been 17 years now, I gave my mother my word saying that I would be someone when I come back, until then Malaysia is my home,” said Chef Htet. Text: Sharvena Kanapathy/ Photo: Sharvena Kanapathy Created on 9th April 2024

Sports news Athletes of Universiti Sains Malaysia (USM) are also given recognition through the latest sports news and events held monthly from time to time. Here, we present the training among the USM athletes and participants. Football Skuad futsal Cahaya Gemilang Harapan (CGH) bersedia pertahankan kejuaraan di Sukad 2024 Oleh: Ahmad Imran bin Mohammad Roslani Hockey Pasukan hoki USM mula asah rentak permainan Oleh: Ahmad Imran Mohammad Roslani Volleyball Desasiswa Tekun smash success and victory on volleyball tournament By Alisa Adriana Binti Mohd Idris E-Sports Persatuan Kebudayaan India and E-Sport organised Kalam E-Arena an online game competiton By Thanam Parthiban Football World Cup of Chinese Debate conducted in USM By: Chen Ke En Hockey Chess tournament triumph lead by USM students By: Che Jia Yi ​

Issue Written on 26th May 2024 DANCE YOUR WAY TO HEALTH Every participant is warming up and preparing for the Zumba session. (Picture by Che Jia Yi) Main Campus, 26th April- Majlis Penghuni Desasisiwa Indah Kembara (MPDIK) organized a Zumba event titled "Move, Groove, and Celebrate." This event invites an outside professional Zumba instructor to provide an exhilarating Zumba training session for students, and it took place at Dewan Kembara (L05). The event ran from 8:00 p.m. to 10:00 p.m. and required RM2 entry fee. It was exclusively for 150 female students. ​ Zumba transforms exercise into a lively dance party, combining upbeat music with dynamic routines that make working out fun and exciting rather than mundane. This enjoyable approach keeps participants motivated and eager for each session. Additionally, Zumba’s high-energy routines are highly effective for weight loss, as they can burn between 500 to 1000 calories per hour. This makes Zumba an excellent choice for those looking to shed pounds and maintain a healthy weight while having a great time. The combination of enjoyment and efficiency ensures that Zumba is both a beneficial and engaging workout option. ​ Before the actual Zumba session begins, MPPIK has prepared some engaging Zumba mini game, including a face painting booth at Dewan Kembara 1. This booth is set up to increase student interest in the event by offering the chance to use different colors to draw cute stickers and designs on their faces. This fun activity not only enhances the festive atmosphere but also encourages more students to join and participate in the event. Executive Secretary MPDIK, Camelia, Physics, 2 said adding face painting to events introduces an exciting and creative element, transforming participants' faces into captivating artworks. This artistic activity enables individuals to showcase their personality, hobbies, and emotions with one-of-a-kind designs and patterns. ​ Chairman of the sports and fitness club of Pearl Island gang, Penang, Jamaliah binti Mat Ros said Zumba is a mix of dance and music that allows students to exercise and move with the rhythm, ensuring the workout is fun and never boring. The combination of energetic music and dynamic dance routines keeps participants engaged and excited throughout the session, making exercise enjoyable and effective. ​ “It’s easy to attract professional dancers and instructors to fitness exercises because they dance very well, unlike the general population. That's why Zumba, which combines dance and exercise, is effective and enjoyable for everyone. Zumba is suitable for all ethnic groups. By simply following the easy music steps, your body will start moving. No matter what song is playing, your body will automatically dance and exercise together”, said Jamaliah. ​ “The instructor is key to increasing student interest. A good instructor creates an engaging atmosphere, encouraging participants to enjoy the class and follow the steps. A proficient instructor can customize the class to fit each student's requirements. They offer adjustments tailored to various fitness levels, ensuring everyone feels included and adequately challenged”, said Jamaliah. ​ Zumba goes beyond just exercise, it embraces a holistic approach to health and happiness, urging individuals to prioritize not only physical fitness but also mental well-being and social connections in their lifestyle. Nur Saidatul Husna is painting the student face with the use of special water-based face paints. (Picture by Che Jia Yi) Text: Che Jia Yi/ Photo: Che Jia Yi Created on 26th May 2024

Issue Written on 19th May 2024 EPIC SHOWCASE OF SKILL AND CULTURAL HERITAGE The 24 Festive Drums' powerful performance offers audiences a unique experience. (Picture by Che Jia Yi) Main Campus, 19th May- Kung Fu club Universiti Sains Malaysia (USM) organized an event titled "44th Kung Fu night”. Kung Fu Night would be hosted every academic year, and it took place at Dewan Budaya, Main Campus, USM. The event ran from 7.30p.m. until the performance ended and required a RM20 entry fee. The event features uniquely designed tickets, crafted from round wooden carvings. These tickets are intricately engraved with the event's theme and its logo. Kung Fu Night was traditionally hosted every academic year by the Kung Fu Club at USM. This event served to showcase the hard work and dedication of members while also aiming to promote the culture and spirit of Kung Fu among the students. Through this annual celebration, it provided a platform for Kung Fu Club members to demonstrate the skills and techniques they had diligently practiced, fostering a deeper appreciation, and understanding of Kung Fu within the university community. Project director of Kung Fu night, Lim Xin Yuan, Housing, Building and Planning, 2 said, the theme for this year is Kung Fu. It might sound very simple, but they want to convey the idea that even simple things require continuous effort. As a Chinese saying goes, everything is about Kung Fu if you practice it long enough, even studying! “Every member here would go through a series of training. Kung Fu Night is the ultimate goal, which is to perform on a stage prepared by us. Throughout continuous training, the master and coaches would train us. We would learn different types of styles, originating from different places. During this event, we will showcase all that we've learned on this stage”, said Yuan. Yuan said, Kung Fu training not only enhances physical fitness but also significantly strengthens mental resilience. It pushes martial artists to surpass their limits, making them stronger day by day. Practicing with teammates is a favorite part of the experience, as they share blood, sweat, and tears, ultimately celebrating victories together. Many members stay in touch even decades after graduation, reflecting the lasting bonds formed through Kung Fu. On Kung Fu night, there will be a variety of performances such as Kung Fu demonstrations, Tai Chi, 24 Festive Drums, swordplay, nunchaku, and a fluorescent dragon dance. These diverse performances will offer the audience different experiences and allow students to learn about the rich culture and heritage of Kung Fu. ​ Tai Chi pushes people through every limit and make people stronger day by day.(Picture by Che Jia Yi) President of 24 Festive Drums Society, Chiew Kai Ying, Management, 2 said the 24 Festive Drums add excitement to Kungfu night shows with their rhythmic drumming that matches the action. This traditional touch makes the event more enjoyable for the audience. Every team, including ours, works hard to give their best, practicing even after classes to ensure top-quality performances. So, it is believed that the 24 Festive Drums play a vital role in making Kungfu Night special. The 24 Festive Drums hold significant cultural value as they represent unity, celebration, and community spirit. Each drum pattern symbolizes a specific festive occasion or cultural event, preserving traditional customs and heritage. The performances not only showcase artistic talent but also foster a sense of belonging and pride among communities. Through the rhythmic beats and vibrant costumes, the 24 Festive Drums convey a sense of joy and harmony, contributing to the richness and diversity of Chinese cultural traditions. “I will try my best to promote our drum team to the students in USM via various platforms, such as the WhatsApp group and the poster. Our Kung Fu Club will also have an introduction day, which the main purpose is to expose all the division, including our drum team to the students. So, it also will be a chance for us to engage younger generations to join us and play the 24 Festival Drum together”, said Ying. Text: Che Jia Yi/ Photo: Che Jia Yi Created on 19th May 2024

Issue Written on 7th May 2024 PKI'S FREE FOOD DISTRIBUTION PROMOTES SDG Early preperation for food distribution by some volunteers. Photo by: Thanam A/P Parthiban Main Campus, 7th May 2024 - ‘Persatuan Kebudayaan India’ (PKI), USM’s free vegetarian food distribution, happened on 7th May 2024. Free Food Distribution initiatives alleviates hunger and promotes the second Sustainable Development Goals (SDG) which is Zero Hunger. PKI organised the event with the goal of addressing the urgent problem of food insecurity by offering wholesome meals to everyone in the USM community and beyond, regardless of socioeconomic background. The effort aimed to guarantee that no one went hungry and that everyone had access to the nourishment they needed for their health by providing free food to those in need. ​ According to Vice President 1 of PKI Nandan Yogalingam, the primary goals of this free food distribution initiative are to alleviate hunger. It supports the United Nations' Sustainable Development Goal (SDG) 2: Zero Hunger by ensuring that low-income students or individuals have access to nutritious meals, thereby improving their overall well-being. Nandan also explained, the local community is engaged and informed through posters, community meetings, and social media. Collaborations with Majlis Perwakilan Pelajar (MPP), the student body council, help spread awareness about distribution times, locations, and the initiative's importance. Word of mouth through community leaders also plays a significant role in spreading information.. “The benefits of the initiative are communicated to the public through success stories, statistical data, and testimonials shared via social media. Collaborations with Majlis Perwakilan Pelajar (MPP), the student body council, help amplify these messages and attract more support” said Nanndan. ​ Food distributed by Yang Di-Pertua Kannigga Rajan. Photo by: Thanam A/P Parthiban PKI plans for sustainability include securing ongoing funding through grants, donations, and partnerships with local businesses and organizations. Efforts are made to establish a strong volunteer base and develop self-sustaining projects like community gardens. Regular assessments ensure resources are effectively used for long-term operation. The second secretary of PKI, Veenoshini Kannathasan mentioned that the volunteers from the Persatuan Kebudayaan India (PKI) are managed based on their availability during distribution times. A flexible schedule starting from 12PM to 2PM which is lunch time accommodates their availability, and ongoing communication ensures everyone in PKI is informed and engaged. ​ “In my opinion, recipients may talk about personal experiences or tales of how the free food distribution programme has improved their own or their families' quality of life. Improved health, more energy, improved performance at studies, and less financial strain from food costs are a few examples of this” said Veeno. ​ Many recipients of the initiative express gratitude for the chance to obtain wholesome food, particularly if they were previously facing food insecurity or had difficulty paying for sufficient meals. They could stress how important it is to get fresh produce, basic foods, or other necessities for a balanced diet and better health results, she explained. ​ Free food availability might lessen the cost of acquiring wholesome meals for people and families who are struggling financially. Free food distribution programmes contribute to ensuring that everyone, regardless of income level or socioeconomic class, has the resources to achieve their basic nutritional needs by improving food access and affordability. Text: Thanam A/P Parthiban Photo: Thaman A/P Parthiban Created on 7th May 2024