Hazbin Hotel was recently renewed for its fifth season, and with that renewal announcement came the news that Season 5 would be its last. It’s a little sad to know the beloved animated musical is making its way toward a firm conclusion, but not only is that conclusion likely a number of years away, but Hazbin Hotel has made such an indelible impression on pop culture that the series could have a strong presence for quite some time, well beyond its active run.

KUALA LUMPUR, June 3 — Malaysia’s kopitiam concept could potentially emerge as an exportable identity capable of strengthening tourism branding, food entrepreneurship and cultural influence abroad, according to culinary veteran Chef Rossham Rosli, who has spent 33 years in the industry.

Drawing on more than three decades of experience in the culinary profession, including serving as an international judge at global culinary competitions, Rossham said Malaysia’s next opportunity may not necessarily lie in exporting individual dishes alone, but rather in introducing a broader dining ecosystem that reflects the country’s multicultural identity and everyday food culture.

Berjaya Times Square Hotel, Kuala Lumpur head chef Rossham shared his views with Bernama after returning from the 17th International Economic Forum “Russia-Islamic World: KazanForum 2026”.

He was among the international panel of judges at the culinary competition and also coached Malaysia’s representative for the Young Chef International (YCI) tournament held alongside the forum.

Rossham is also Gastronomy Association of Malaysia president and World Platform of Islamic Countries Culinary Societies’ Secretary General, positions that gave him extensive exposure to culinary development, international gastronomy networks and food promotion initiatives across multiple countries.

From kaya toast and kopi traditions to multicultural breakfast offerings and shared dining experiences, Rossham sees Malaysia’s kopitiam culture as a unique value proposition that can resonate internationally while remaining distinctly Malaysian.

According to him, unlike individual dishes, which sometimes face limitations due to differing taste preferences across markets, kopitiam culture offers a more adaptable concept. It also combines familiar staples such as bread, coffee, rice, noodles, curries, kaya toast and soft-boiled eggs.

These offerings are distinctive Malaysian flavours, traditions and dining customs that can be appreciated internationally.

“Whether it is bread, noodles or rice, we have all the fundamental staple foods,” he added.

Rossham said Malaysian kopitiam culture offers a wider culinary experience that is approachable among international audiences, even as it retains its local identity.

“Malaysia should look beyond food promotion from a purely culinary perspective and recognise the wider economic ecosystem supporting the kopitiam concept.

“Beyond food itself, Malaysia’s kopitiam ecosystem supports a broader value chain involving bakery businesses, coffee supply chains, food manufacturing activities, small and medium enterprises, hospitality operators and tourism-related experiences, all of which could benefit from stronger international positioning of the (kopitiam) concept,” he said.

He also highlighted that the concept brings together a variety of dishes and beverages under one recognisable identity.

Countries around the world are increasingly leveraging food culture as part of broader economic positioning and tourism strategies. Rossham also noted that Malaysia’s multicultural dining identity has similar untapped potential, given the country’s unique blend of Malay, Chinese, Indian, Nyonya, as well as Sabah and Sarawak culinary influences.

His views are shaped by decades in professional kitchens and by extensive international exposure through culinary competitions, judging assignments and gastronomy engagements across countries, including Türkiye, Indonesia, Tunisia and Russia.

Throughout those engagements, he said Malaysian chefs have consistently demonstrated strong capabilities on the international stage, with Malaysia regularly ranking among the top performers in culinary competitions involving Islamic countries.

“The best food for us to promote internationally is our national cuisine. Food, after all, is often one of the first ways people connect with a country’s culture and identity,” he said.

Heritage influences, multicultural traditions

For international visitors, the kopitiam culture is distinctly Malaysian, combining heritage influences, multicultural traditions and daily local experiences under one roof. This allows visitors to enjoy the food itself and experience the social and cultural environment that has shaped Malaysia’s food identity for generations.

Rossham advocates a broader national cuisine positioning rather than focusing too heavily on individual state-based food identities. He said a unified multicultural narrative provides stronger international recognition and branding opportunities and makes it easier for global audiences to understand and appreciate Malaysia’s culinary diversity.

Malaysia spent years promoting individual dishes abroad, but it is concepts such as the kopitiam that offer greater long-term potential because they bring together multiple elements of the country’s food culture under a single, recognisable identity.

“The concept is particularly relevant because it naturally accommodates different culinary traditions under one roof, making it easier to introduce international audiences to the broader Malaysian food story.

“Food brings people together,” he said, recalling how food promotion activities often create opportunities for networking, cultural exchange and relationship-building across countries.

He also argued that gastronomy should not be viewed solely through a hospitality lens, as food increasingly intersects with tourism development, entrepreneurship, heritage preservation, the expansion of the halal ecosystem, export opportunities, and nation branding, making it a strategic asset that extends far beyond the dining table.

“In an increasingly competitive global tourism landscape, heritage alone is no longer enough. It must also create economic value and international relevance.

“Malaysia’s culinary heritage has endured through generations, shaped by diverse cultural influences and traditions passed down over time, but the next challenge may lie in determining how the country can internationalise and commercialise its culinary strengths without losing authenticity and cultural value,” he said. — Bernama

Kaïopai° posted a photo:

28. März 1937

XBXG posted a photo:

Mobile office

A rather unusual vehicle for commuting, but not for the American banker Hugh McDonald, who in the early 1930s has himself driven back and forth in this luxurious combination from his estate on Long Island to his office in New York.

The semi-trailer resembles an aeroplane and was built in accordance with aviation construction principles by the Curtiss Aeroplane Company in Florida. A lightweight, tubular metal frame is braced with wire cables. The Aerocar’s nose looks like a cockpit and is fitted with a compass, barometer, altimeter, speedometer and swivelling floodlights. The interior is furnished with lightweight wicker chairs and a desk. The galley features a refrigerator and there is also a lavatory with flushing toilet. The yacht was towed by a Graham-Paige Blue Streak fitted with a four-litre engine. A spare wheel was placed in the space normally occupied by the ‘dickey seat’. The towing pin of the trailer fits in a socket in the hub and the tyre damped out the shocks while driving.

Source: www.louwmanmuseum.nl

Louwman Museum
Den Haag, the Netherlands.

JillyBeanSSF posted a photo:

Sindy: "Every Girl's Best Friend!" UK Comic Strip Serial - Episode 18 (Marvel Comics LTD. 1986) 3of3

*Appeared In: Sindy, "Every Girl's Best Friend!" UK Magazine Issue No. 18 - August 16 (Marvel Comics LTD.) 1986

The spots people queue for despite bad weather might surprise you.

When you live and work in a city, you tend to move through it in different ways to a tourist who might be seeing it with fresh eyes. So when Typhoon Jangmi approached Tokyo on 3 June, bringing strong winds and heavy rain to the capital, locals who could work from home did just that, while others took earlier trains on their morning commute to avoid being late for work. For many tourists, though, sightseeing was still on the agenda.

Our reporter Seiji Nakazawa, who lives in Shibuya, could’ve worked from home on the day of the typhoon but decided to stick to his usual routine of catching the subway to the office in Shinjuku. That meant he was able to get a feel for what Shibuya was like, and to his surprise, it was much, much emptier than usual.

▼ The typhoon was eventually downgraded to a tropical storm, but the rain remained heavy throughout the day.

▼ In some areas there was more water than people.

Shops, streets, and even the area around the station felt strangely deserted, but there were two places where people gathered, with the first being the Dotonbori Theater.

Though most people will associate the word “Dotonbori” with the lively theatre and entertainment district of the same name in Osaka, this theatre is located in Shibuya’s Dogenzaka district, a short walk away from the station.

The retro, lantern-style sign out front is evocative of Dotonbori’s exciting atmosphere, and that excitement continues inside because this is a Japanese strip club. Popular with older locals and curious tourists, this live adult entertainment venue is restricted to adults aged 18 and over.

Bemused at the realisation that people will brave extreme weather conditions to watch an erotic performance, Seiji wondered what else might have the power to draw crowds in a typhoon-turned-tropical-storm. That’s when he saw another gathering of umbrellas right outside the station.

▼ What were they queuing for?

▼ The Hachiko statue.

Seiji was surprised to see so many people taking commemorative photos with Hachiko in the pouring rain, and what’s more, they were all foreign tourists with big smiles on their faces. As a local, Seiji usually walks by the statue of Shibuya’s famously loyal dog without giving it a second thought, but seeing the joy it brought these tourists made him appreciate its significance. It also made him realise how these people in the queue might be visiting Japan only once in their lives, and this might be their only day to see Hachiko, so his appreciation for the statue, and the tourists who braved the weather to see it, grew exponentially.

As he walked by, Seiji was struck by another surprise – the vibe of the queue. Usually, lines like these have a sense of tension to them that can make you feel a little on edge, but this one gave off a sense of warmth, due to the joy and passion of everyone in line. It was as if everyone here was living life with no regrets, and as he thought about it, that’s kind of what he felt outside the strip club too.

The pure warmth, free from negativity at the weather, transferred itself onto Seiji as he walked past the strip club and the line of Hachiko admirers. It was as if everyone’s emotions had intensified in the rain, and the energy he felt buoyed his own spirits as he dodged puddles on his way to work. He soon found himself smiling like the tourists, and as he did he realised that’s the power of Shibuya, a place that never loses its magical charm, even in the pouring rain.

Images©SoraNews24
● Want to hear about SoraNews24’s latest articles as soon as they’re published? Follow us on Facebook and Twitter!