Missing Teh Tarik Halia: the president of the Malaysian Swiss Association, Yaw Hwa Chin who is a martial arts trainer with an open invitation from the King of Malaysia to teach the Royals the arts, talks to Swiss News.
| Auteur | Kwok, Christina |
| Fonction | Malaysia Special |
Yaw Hwa Chin is the current and seventh President of the Malaysian Swiss Association (MSA), founded in Zurich in 1992 by long-time Malaysian residents. He also owns and is the director of the Asiabudo Centre in Limmatalstrasse, an institute that trains those interested in Karate, Shao Lin Kung Fu, Tai Chi and Chi Gong With an enrolment of around 300 students, the centre boasts corporate clients such as Credit Suisse, Swiss Re, Basler & Partners and Rega to name a few. Yaw's abilities as a trainer have also impressed the present King of Malaysia, a Chi Gong enthusiast, who has invited Yaw to train him and other members of the Royal family whenever he is back in Malaysia. Swiss News has a one-on-one with Yaw Hwa Chin
Swiss News: How did you first come to Switzerland?
Yaw Hwa Chin: I was on a tour of Europe with my master, Chin Mok Seng, as a participant in an international karate championship contest in 1976, which brought us to Switzerland. A Dojos (school for training in judo and karate) in Zurich was very impressed with my show of skills and performance and invited me to stay on to teach at their school. I have been here ever since.
In 1980, I went on to start my first training centre rolled the Asia Sports Centre. The present Asiabudo Centre was established in 2001.
What do you like about Switzerland?
The safety, security and efficiency of this country provides for a favourable business environment along with the excellent infrastructural support from the financial sector. And of course, there is the unparalleled scenic beauty, castles, museums, stunning mountain and lakeside resorts, and picturesque wine villages, which makes it all so pleasant to live here.
What do you miss most about back home--Malaysia?
The warmth and closeness of fellow Malaysians with whom I can speak the same language and naturally relate to, in terms of conversation and experiences because of our common cultural background.
Of course, I also miss the food, the culinary diversity of ethnic influences that makes Malaysian food truly unique. The authentic flavour of specialties like chicken curry, laksa, beef rendang, nasi biryani, the frothy and smooth taste of Teh Tarik Halia (ginger tea) and many other dishes can only be captured by cooking with fresh homegrown aromatic herbs and spices. Few if any, overseas Malaysian restaurants have been able to replicate this entirely.
Could you tell us in brief the history of MSA and some of the activities the association...
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