The News

Why is that the free-to-air TV news bulletins are all presented around the same hour? And why are all pay TV news bulletins repetitive, trying to be more like magazine formats instead of finding their own niche.

Most news stories thrive and aim for the spectacular and the sensational. Is that the only reason why viewers tune in and stay tuned in? Around the world, there is this presumption that the market wants to know about national and local news first, followed by international stories in the middle and then topped up by sports before a filler on arts just when the bulletin ends. News of local interest in Australia aim for those events that find individuals in distress, being treated unfairly or with a surprise element. There are seasonal flavours, those revolving around an impending national or festive holiday, or the monthly timing of political or economic triggers.

The use of live telecasts can get to ridiculous dimensions, as a camera fixated on nothing but waiting for someone to appear.The current trend is to over utilize the term "breaking news", when it is even obvious the news story broke out some time ago and the station had adequate time to prepare for it. "Breaking news" are especially suspicious in timing when placed at the beginning or end of a scheduled news bulletin. The tendency to interview "live" business and financial specialist commentators standing in their cbd offices way past midnite obviously suggests the use of pre-recording mechanisms.

What I still treasure is the late news bulletin for a snappy highlight briefing before we go to sleep. The news webpages can offer perhaps a better summation than listening to someone articulate the leading items verbally, but there is nothing better for me than listening to them in this manner with a nightcap on hand. Many individuals I know get their cyberspace news first thing in the morning over a mobile phone or laptop whilst commuting, but I suggest the best feel good factor first thing in the day is to collectively scan through news highlights on a large lcd screen with the whole family over breakfast.

I buy hard copy newspapers for the glossy magazines they insert in them these days on a regular basis. I believe news should be disseminated on a complimentary basis on the internet, and not on a paid basis - that is why I still appreciate the Sydney Morning Herald and Channel News Asia. Weekend newspapers still are bulky in Australia but I wonder if anyone really has the time to trough through all the sections. To me, selective reading is the way to go, as our cyberspace reading habits merge with non-cyberspace reading patterns in a combined response to the increasing lack of personal discretionary time. Most of the main Sydney and Wollongong newspapers have an internet-styled summary page at the very start to help us navigate through their features and sections.

I know of close mates who do not bother about any news. It may be that the more things are made more easy to get, the more they get ignored. Or perhaps some of my friends are tired of the way the news are dished out. It was very telling when a colleague - Sharon - remarked about the rather bleak and violent content of the world news served every evening by SBS-TV in Australia. It reinforces the perception that outside Australia, everything is depressingly negative and disturbing.

Can I suggest this to each tv station - once a week, for a start, have a 30 minute news bulletin that is arranged in the following manner. Commence with ten minutes of obvious good news, with hope and inspiration. Continue with another ten minutes of the possible good within obvious disturbing stories. Finish up with a quick summary of other news items summarised in internet web style and not detailing too much during the bulletin. End the news bulletin by referring interested viewers to the actual website for the full version of key items.

Return to Thai Pothong

Fifteen years ago, this restaurant was already a highlight, operating on the southern side of King Street, Newtown's main strip in Sydney's inner west.

A weekend ago I had the opportunity of re-visiting Thai Pothong. It has significantly expanded its floor space and street frontage. There was a healthy hustle and bustle about the ambiance on a Saturday night. My group had initially wanted to re-visit another of King Street's continuing and consistent performers, a Vietnamese restaurant called Than Bin, but we had not booked earlier and obviously expected a full house. We had sauntered along King Street and then remembered this Thai place.

The same sanuk (love for life) feelings from way back when were accentuated by the waiting staff members, as they clasped both hands in traditional greeting to customers. The menu however is totally revamped, with packages labelled as Chiangmai, Bangkok or Phuket settings - what a terrific idea. We ordered ala carte ca rte, and I noted the larger servings compared to before. The dessert variety remains limited, but not the smiles offered from some effective synchronised team spirit in attending to the nuances of different clients.

At the entrance, there are two distinct lines offered - those with prior bookings and those without. Once you get a table, there are no restrictions on time allocated, as an increasing number of some Asian restaurants in Sydney suburbs are practising. We stayed almost the whole night, once we ensured the parking meter was covered.

I had a taste of my perennial favourite, roast duck curry. What stood out that evening was the three flavoured marinated deep fried fish. It was interesting that a Malaysian Pernanakan dish, kueh pie tee, was served as an entree, disguised under the name of Singapore's Katong.

Deja Vu

I hardly watch tv anymore, but just for the memories, here are my best delights:
- Slumped down on the sofa with the family watching Cantonese-language soap operas;
- Getting entranced and absorbed with Discovery Channel documentaries, especially those with eye-captivating graphics and well portrayed historical re-enactments;
- Enjoying the Red and White New Year musical stage performances from Japan's NHK or the suave and smooth live shows from Hong Kong's TVB;
- following intently with Mum on the exact recipe measures given out on Malaysian television cooking shows;
- Literally double-tasking with both the images and subtitles on Euro movies screened late night on Australia's SBS channel;
- Sitting through three hours of Hindi-language movies that cover the whole plethora of issues under a life, from dancing around trees to having sumptuous feasts; and
- Soaking in my first cosmopolitan arts programme on the telly box from Singapore's Channel 5.