Terengganu state will spend RM60mil to boost its local tourism industry

Monday March 9, 2009
Terengganu state will spend RM60mil to boost its local tourism industry
By R.S.N. MURALI

KUALA TERENGGANU: The state will spend RM60mil to develop its heritage attractions to boost the local tourism industry.

Terengganu has been designated as the East Coast Economic Region’s (ECER) tourism hub and under ECER’s master plan and the state will heighten its stature as one of the country’s earliest Islamic civilisation and a crucial route for sea faring traders plying the spice and porcelain businesses.

Kampung Cina was identified as one of the sites to boost the heritage tourism. Situated just beside the city’s waterfront, attracts flocks of tourists hoping to catch a glimpse of the Orient, Arabic and Western-style architecture.

In 1997, Kampung Cina was considered by the World’s Monument Fund as one of the world’s 100 most endangered sites.

State Trade, Industry and Environment committee chairman Toh Chin Yaw said with the support of the state government and non-governmental organisations some of the 300 pre-war shop houses at Kampung Cina dating back to 1700s had undergone restoration.

He said the double storey pre-war buildings have been repaired, repainted and upgraded, making these structures with their colourful roofs and facades a picturesque site.

“Plans are in the pipeline to build a bridge and road to connect Kampung Cina to Pulau Warisan, a man made island which will consist traditional-style buildings and recreational beaches,

This project will provide better tourist facilities, as well as making Kampung Cina cleaner and more attractive,” he said.

The project includes double frontage roads and proper sewage system, commenced last month and is scheduled to be completed in August next year.

In drawing tourists to the heritage site, various cuisine and local delicacies have undergone a revival, such as Madam Bee’s Kitchen, situated across the road from the famous Ma Tzu temple, devoted to the Goddess of the Sea.

The shophouse belonging to award winning chef Tan Choon Bee’s family, had undergone restoration to become one of the area’s best known restaurants, serving authentic Terengganu nyonya cuisine.

Married into a fifth-generation Peranakan family, Tan learned her refined culinary skills from her mother-in-law, meticulous nyonya chef.

Tan said foreign tourists were impressed with the Terengganu nyonya style food served here, which is blended with local ingredients.

“It is very different from Penang and Malacca nyonya cuisine.”

“In keeping true to the tradition of local nyonya food, I have learnt the recipe of making local rojak,” added the housewife-turned-chef.

Terengganu recorded 3.5 million tourist arrivals from Singapore, China, Taiwan and Europe last year resulting in a 24% increase compared to 2007.