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Another Time, Another Place

Heritage, a huge responsibility, can be interpretated in various ways. In the face of daunting social and economic challenges, succeeding generations do face obstacles in continuing and enhancing their special heritage, whether in the heart, language used, actual practice, religious beliefs or in physical expressions of such. Heritage is no stranger to adversity, and in fact are born and shaped when challenged and experienced. Heritage requires leadership to continue, be flexible when faced with a passing parade of circumstances and somewhat preserved when transferred to differing environments.

Heritage can take the best of other cultures interacted with, but also must have a strong core to survive and provide reliability. To maintain heritage requires a supporting system to pass it on, and this system must have all the bells and whistles to make it practical, fun and also be passionate about. Heritage can be marketed through cuisine, architecture, history, uniqueness, mass presence or effective transformation. Heritage can surpass the roadblocks of migration, political restriction and economic realities - in the end, all it requires is the will to act in the heart of every one of its torch bearers.

On a recent visit to South-east Asia, here are some images of heritage that move me in my heart. They represent icons and representations of another time and another place.


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85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

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Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    

The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.

The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.

Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.

Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…