Latest news with #RM178
Borneo Post
3 days ago
- Politics
- Borneo Post
Shafie denies RM178 million loan write-off allegation, slams political smear campaign
Shafie KOTA KINABALU (June 19): Warisan president Datuk Seri Panglima Mohd Shafie Apdal has categorically denied what he described as malicious and baseless allegations linking him to the supposed write-off of non-performing loans (NPLs) during his tenure as Chief Minister of Sabah and chairman of the Board of Sabah Development Bank (SDB). 'These accusations are outright lies, manufactured to deceive the public and destroy my credibility,' said Shafie in a statement on Thursday. He asserted that not a single NPL was written off under his watch and stressed that all financial decisions were made through the bank's internal processes and credit evaluation protocols. 'As Chief Minister, I was not involved in the bank's day-to-day operations or specific loan arrangements. Public institutions must be governed by professional processes, not political interference. I respected those boundaries and expected the bank's management to uphold their fiduciary duty to the people of Sabah,' he said. Shafie also rejected claims that he protected cronies or extended special treatment to politically connected borrowers, calling the allegation a 'blatant lie.' 'The claim that I 'wrote off RM178 million in loans to CASH Bhd' is a calculated distortion,' he said, adding that his administration had instead taken all necessary steps to recover problematic loans, not conceal them. 'Writing off NPLs recklessly would have been irresponsible and a betrayal of public trust,' he said. He accused those behind the allegations of being individuals who previously benefited from politically connected loans and who now seek to distort the truth for personal gain. 'These individuals were never interested in recovery or reform. Their only concern has always been protecting their own pockets and avoiding public scrutiny,' he added. Shafie questioned why the Gabungan Rakyat Sabah (GRS) government, despite being in power for nearly five years, had not acted if wrongdoing had truly occurred. 'Why was there no forensic audit in 2021? Why was no report made to the MACC back then? Why is this issue suddenly being raised now when public trust in the government is collapsing?' he asked. 'It is clear that this is not about justice, but about politics. This is a deliberate smear campaign timed to distract the public as the current government struggles,' Shafie said, alleging the government feared accountability ahead of the coming election. 'In order to create a villain, they have conveniently chosen me,' he said. 'Let the people of Sabah see this for what it is: a desperate attempt to shift blame and divert attention from their own failures.' Shafie concluded by stating he welcomes any impartial investigation and will not hesitate to take legal action to defend his name and integrity. 'The people of Sabah are tired of watching another 'wayang kulit'. They want the truth and honest leadership that puts the people first,' he said.
Daily Express
3 days ago
- Business
- Daily Express
Shafie denies RM178 million loan write-off claims
Published on: Thursday, June 19, 2025 Published on: Thu, Jun 19, 2025 By: FMT Reporters Text Size: Warisan president Shafie Apdal said that as chief minister at the time, he was not involved in the bank's day-to-day decisions or specific loan arrangements. (Facebook pic) PETALING JAYA: Warisan president Shafie Apdal has denied allegations linking him to the write-off of RM178 million in non-performing loans (NPLs) during his tenure as Sabah chief minister and chairman of the Sabah Development Bank (SDB). Responding to the claims circulating online, Shafie said no NPL was written off under his watch and that all financial decisions at the bank were subject to internal processes and credit evaluation protocols. Advertisement 'I categorically deny the malicious and baseless allegations that have been circulated by an online portal,' he said in a statement today. 'These accusations are outright lies that have been manufactured with the intent to deceive the public and destroy my credibility.' Shafie said that as chief minister, he was not involved in the bank's day-to-day decisions or specific loan arrangements, adding that public institutions must be governed by professional processes and not political interference. 'I respected those boundaries and I expected the bank's management to uphold their fiduciary duty to the people of Sabah,' he said. Shafie, who served as chief minister from 2018 to 2020, said that rather than write off loans, his administration focused on recovering problematic debts and restoring financial integrity. 'Writing off NPLs recklessly would have been irresponsible and a betrayal of public trust,' he added. The Senaling assemblyman also questioned the timing of the allegations, saying it coincided with declining public confidence in the current administration ahead of the state election. 'This is a deliberate political smear that has been precisely timed because the current government is struggling. They are afraid of accountability and fear the coming election,' he said. Shafie also warned that he would not hesitate to take legal action against those who continue to publish and spread what he described as lies. 'I have nothing to hide and welcome any impartial investigation. However, I will not remain silent while lies are repeated and recycled for political convenience,' he said. * Follow us on our official WhatsApp channel and Telegram for breaking news alerts and key updates! * Do you have access to the Daily Express e-paper and online exclusive news? Check out subscription plans available. Stay up-to-date by following Daily Express's Telegram channel. Daily Express Malaysia
Yahoo
01-05-2025
- Entertainment
- Yahoo
Indulge in majestic roast goose at Hong Kong Roasted Goose King in Pavilion Damansara Heights
KUALA LUMPUR, May 1 — There are few sights in this life more tempting than a bird bronzed to perfection, and among poultry's noble ranks, the roast goose sits on the throne. In KL, chicken and duck are the everymen of the table, reliable and familiar. But goose? Goose is tantalising, sultry, and impossible to resist. It is the Jessica Rabbit of poultry, a sex symbol for roasted birds if ever there was one, standing as the very pinnacle of crisp-skinned indulgence. It's always been possible to find decent — even good — roast goose in KL, if you know where to look or are willing to fork out for it. But the newly-opened Hong Kong Roasted Goose King in Pavilion Damansara Heights takes the searching out of the equation (though not, unfortunately, the cost). They're the 'king', but you can't even see the geese from outside. Conveniently located on the first floor, right next to The Food Merchant Prelude, it offers temptation in plain sight. Well, not quite. For a place that prides itself on roast goose, they're awfully coy with the actual prize. Out front, there's little more than plain signage and a few buntings promoting the opening, with a picture of the goose that hints at the real thing the way a pinup poster might. Beautiful specimens hanging at the window. You have to actually look inside — and when you do, and see those magnificent specimens hanging in the window, glistening with their perfect, golden skin, it's impossible not to feel the pull. They're practically purring at you. These birds (flown in from China) are roasted over an open flame, a deliberate choice by the sifu, a Malaysian who spent decades in Hong Kong mastering the art. According to a feature in Nanyang Siang Pau, he began in 1976 at the now-closed Lung Fung Tea House in Mong Kok, Kowloon, a place famed for its roast goose lai fun, a true Hong Kong classic. The sheen afforded by the goose fat allows the skin to glisten under the light. We ordered half a goose (RM178), and it arrived looking every bit the prize it promised to be. For that price, it had better impress. I sank my teeth into that lacquer-like skin, and the first thing that hit was the fat — a luscious, indecent mess. It splashed across my tongue, coated my lips, dribbled down my chin. The plum sauce felt like an afterthought next to all that juicy decadence, though the sliced cucumber and braised peanuts made for a nice reset between bites of rich, savoury goose. There's no guilt here; only pleasure remains. The soy-sauce chicken here carries a strong note of Chinese rose wine. Not content with just goose, we moved on to the soy-sauce chicken, which came highly recommended by the manager, one Mr Kar Fai (Tong, not Leung), on account of the Chinese rose wine used, flown in from Hong Kong no less. In fact, the backers of the restaurant seem to have spared little expense in importing a slice of Hong Kong, with everything from the ovens to the century eggs brought in. As a result, half a chicken (RM58) costs a pretty penny, and while its delicate savoury depth made for a deft contrast to the richness of the goose, the sweetness might be a little much for some. 'Char siew' here is true to Hong Kong style. The char siew (RM30), on the other hand, was less convincing. It wasn't bad, but it lacked the deep caramelisation and yielding tenderness that makes Malaysian char siew so much better in comparison. Yes, hot take: I think the best places in Malaysia roast char siew, and siew yoke for that matter, better than Hong Kong. Our version leans darker, stickier, almost melting into each bite. True to the Hong Kong style, this one felt a little too polite by comparison. A far more satisfying dish was the steamed minced pork with preserved vegetable (RM26.80). Hand-minced with a cleaver rather than ground by machine, the rustic texture of the pork was so springy it practically snapped back with every bite. It doesn't look like much, but the steamed minced pork with preserved vegetable is an excellent dish. The mui choy, also specially flown in from — you guessed it, Hong Kong — was crunchy and sweet, adding a lovely contrast. When it comes to carbs, the options don't disappoint. There's the smooth, velvety porridge, milky white and proper Cantonese style. Or the springy wanton noodles, a solid choice if you want something more substantial. But with the prices here, you're better off ordering a single portion of roast goose with rice for RM32.80. It was the most popular choice across tables both times I visited. You don't choose which part of the goose you get, but with that moist, fatty bird, it doesn't matter. It's excellent either way, and you'll be happy to sample her highness. Oh, and don't leave without getting either the red bean or green bean with tangerine peel (RM12) dessert. They're hearty and, most importantly, not too sweet, with the citrusy hit from the peel rounding it out perfectly. It doesn't get more Hong Kong than that. 烧鹅大王 Hong Kong Roasted Goose KingLot 1.17.00, Level 1, Pavilion Damansara Heights, Damansara Town Centre, Kuala Lumpur Open daily, 11am-9.30pmTel: 010-286 8632 Facebook: Instagram: * This is an independent review where the writer paid for the meal. * Follow us on Instagram for more food gems. * Follow Ethan Lau on Instagram for more musings on food and mildly self-deprecating attempts at humour.
Malay Mail
01-05-2025
- Entertainment
- Malay Mail
Indulge in majestic roast goose at Hong Kong Roasted Goose King in Pavilion Damansara Heights
KUALA LUMPUR, May 1 — There are few sights in this life more tempting than a bird bronzed to perfection, and among poultry's noble ranks, the roast goose sits on the throne. In KL, chicken and duck are the everymen of the table, reliable and familiar. But goose? Goose is tantalising, sultry, and impossible to resist. It is the Jessica Rabbit of poultry, a sex symbol for roasted birds if ever there was one, standing as the very pinnacle of crisp-skinned indulgence. It's always been possible to find decent — even good — roast goose in KL, if you know where to look or are willing to fork out for it. But the newly-opened Hong Kong Roasted Goose King in Pavilion Damansara Heights takes the searching out of the equation (though not, unfortunately, the cost). They're the 'king', but you can't even see the geese from outside. Conveniently located on the first floor, right next to The Food Merchant Prelude, it offers temptation in plain sight. Well, not quite. For a place that prides itself on roast goose, they're awfully coy with the actual prize. Out front, there's little more than plain signage and a few buntings promoting the opening, with a picture of the goose that hints at the real thing the way a pinup poster might. Beautiful specimens hanging at the window. You have to actually look inside — and when you do, and see those magnificent specimens hanging in the window, glistening with their perfect, golden skin, it's impossible not to feel the pull. They're practically purring at you. These birds (flown in from China) are roasted over an open flame, a deliberate choice by the sifu, a Malaysian who spent decades in Hong Kong mastering the art. According to a feature in Nanyang Siang Pau, he began in 1976 at the now-closed Lung Fung Tea House in Mong Kok, Kowloon, a place famed for its roast goose lai fun, a true Hong Kong classic. The sheen afforded by the goose fat allows the skin to glisten under the light. We ordered half a goose (RM178), and it arrived looking every bit the prize it promised to be. For that price, it had better impress. I sank my teeth into that lacquer-like skin, and the first thing that hit was the fat — a luscious, indecent mess. It splashed across my tongue, coated my lips, dribbled down my chin. The plum sauce felt like an afterthought next to all that juicy decadence, though the sliced cucumber and braised peanuts made for a nice reset between bites of rich, savoury goose. There's no guilt here; only pleasure remains. The soy-sauce chicken here carries a strong note of Chinese rose wine. Not content with just goose, we moved on to the soy-sauce chicken, which came highly recommended by the manager, one Mr Kar Fai (Tong, not Leung), on account of the Chinese rose wine used, flown in from Hong Kong no less. In fact, the backers of the restaurant seem to have spared little expense in importing a slice of Hong Kong, with everything from the ovens to the century eggs brought in. As a result, half a chicken (RM58) costs a pretty penny, and while its delicate savoury depth made for a deft contrast to the richness of the goose, the sweetness might be a little much for some. 'Char siew' here is true to Hong Kong style. The char siew (RM30), on the other hand, was less convincing. It wasn't bad, but it lacked the deep caramelisation and yielding tenderness that makes Malaysian char siew so much better in comparison. Yes, hot take: I think the best places in Malaysia roast char siew, and siew yoke for that matter, better than Hong Kong. Our version leans darker, stickier, almost melting into each bite. True to the Hong Kong style, this one felt a little too polite by comparison. A far more satisfying dish was the steamed minced pork with preserved vegetable (RM26.80). Hand-minced with a cleaver rather than ground by machine, the rustic texture of the pork was so springy it practically snapped back with every bite. It doesn't look like much, but the steamed minced pork with preserved vegetable is an excellent dish. The mui choy, also specially flown in from — you guessed it, Hong Kong — was crunchy and sweet, adding a lovely contrast. When it comes to carbs, the options don't disappoint. There's the smooth, velvety porridge, milky white and proper Cantonese style. Or the springy wanton noodles, a solid choice if you want something more substantial. But with the prices here, you're better off ordering a single portion of roast goose with rice for RM32.80. It was the most popular choice across tables both times I visited. You don't choose which part of the goose you get, but with that moist, fatty bird, it doesn't matter. It's excellent either way, and you'll be happy to sample her highness. Oh, and don't leave without getting either the red bean or green bean with tangerine peel (RM12) dessert. They're hearty and, most importantly, not too sweet, with the citrusy hit from the peel rounding it out perfectly. It doesn't get more Hong Kong than that. 烧鹅大王 Hong Kong Roasted Goose King Lot 1.17.00, Level 1, Pavilion Damansara Heights, Damansara Town Centre, Kuala Lumpur Open daily, 11am-9.30pm Tel: 010-286 8632 Facebook: Hong Kong Roasted Goose King Instagram: @hkroastedgooseking * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems. * Follow Ethan Lau on Instagram @eatenlau for more musings on food and mildly self-deprecating attempts at humour.
Barnama
24-04-2025
- Business
- Barnama
MAHB LTW 2024 CAMPAIGN RECORDS OVER RM200 MLN IN SALES
MAHB senior general manager of commercial services Hani Ezra Husin said the figure surpassed the previous LTW campaign IN 2019, which registered RM178 million in sales. "This is annual programme that started in 2017 but was put on hold during the pandemic. After the hiatus, we are very proud that LTW has once again captured the attention of our travellers. The 2024 LTW managed to collect 300,000 entries with over RM200 million in sales receipts -- a record-breaking achievement compared to our last edition in 2019," she told Bernama when met after the prize presentation ceremony here on Wednesday. She said the campaign received a total of 300,000 entries, with Malaysians making up the majority at 68.1 per cent, followed by Indonesians at 11.7 per cent, and participants from other countries at 9.2 per cent. The average spending per entry was recorded at RM610.80. "This is a testament to the fact that the airport is not just a gateway for Malaysians departing abroad, but also a popular destination amongst travellers who truly enjoy shopping, not just on holiday," she added.
