Pics..

To lazzzy to write anything, so some pics instead …

Singapore Zhou Jia.

My Zhou Jia Sibakgong, Lee Kam Yuen on my right and my Sifu Foong Fok Wah.

GM Lee Kam Yuen, Christina Foo (my partner) and Ivy Lee (Sibakgong’s daughter).

CKF and the various ways of serving noodles.

One more entry before I start packing ….

 

Why CKF?

 

For some, it’s keep fit, self-defense and learning self-discipline. For others, it’s a cultural thing.

 

Personally and for many around here; it’s really a element of our cultural identities.

 

What does it mean to be a Hakka, Fukien, Cantonese, Teochew, LeiChew, Hainan, HengHua, Fuzhou, FuChing or ChaoAn Chinese?

 

Besides peculiar spoken dialects, foods and professions, the individualities are also very strongly manifested in the way we do our martial arts.

 

We take it up to keep family and clan traditions living; our links to the forefathers.

 

Just like noodles (or mee in local dialects) are noodles, the various dialect groups cooked up many special dishes using plain old rice or flour noodles.

 

One staple food yet so many flavors…..so if you visit this part of the world, you’ll find wanton mee, kolo mee, kampua mee, fish balls mee, char mee etc etc….

 

There was a time, not that long ago, that if you’re a Hakka, you only do Hakka boxing period and the same applies to the other dialects. Crossover is not really advocated and even now, there’re still many older folks who stick to this code.

 

And by merely watching a form, you could tell straightaway the dialect association.

 

So, for some of us, keeping to handed down methods is more than just learning how to fight.

 

It really about sustaining who we are …culturally.

 

Lose it and it’s like losing a part of your “soul”.

 

Got a clip here featuring Cantonese styles like Zhou Jia, Hung Gar, Choy Li Fut and Cho Gar Ban Chung Wing Chun.