AFTER the passing of Penang’s last joss stick maker, Lee Beng Chuan, in 2020, and his son, Lee Chin Poh, last year, Piwan is now facing an uphill task to maintain the over-decade-long joss stick business in the heritage enclave.
Considered as the only traditional joss stick maker in Penang who crafted them by hand, Beng Chuan won a series of recognitions and awards. He was awarded the one-time 2020 Special Living Heritage Treasures Award by the Penang Heritage Trust.
Piwan, the wife of Chin Poh and daughter-in-law to Beng Chuan, now faces a tough challenge in consolidating the inherited business due to a shortage of manpower.
Speaking to Buletin Mutiara today, Piwan, who is of Thai parentage, shared her ordeal, especially the high rental imposed on her shop at Lorong Muda.
“Our shop rental at the heritage enclave costs me about RM650 per month, excluding utility bills. I still need to juggle other miscellaneous costs, as well as the maintenance costs of my shop.
“The rising cost of materials has also increased our joss sticks’ selling prices. There are many factors to consider.
“After the Covid-19 pandemic, and the movement control order (MCO) restrictions, many businesses have been struggling. As for our joss sticks’ business, we are merely in survival mode, trying to maintain our operations.
“As of now, I am satisfied to be able to preserve this heritage business. It is not an easy task as I am handling everything on my own without any staff.
“However, I take it easy day by day, as my aim now is to sustain the business, and I can cover all the bills and costs incurred,” said Piwan, who is 58 years old this year.
Her husband Chin Poh passed away last year due to illness. He was 62.
Sharing her learning experience, Piwan recalled that she started learning the production of joss sticks from her late husband and father-in-law more than 10 years ago.
“It is a very tedious process, with a lot of work to be done. We need to ensure the quality of our joss sticks is on par.
“My late father-in-law was a famous skilled craftsman during his era. His skills were documented by the George Town World Heritage Incorporated (GTWHI), and the state government.
“I hope to continue his legacy, ” said the soft-spoken Piwan.
According to Piwan, she uses agarwood, with a strong fragrance as part of the ingredients.
“Nowadays, I rarely make the huge joss sticks, as I focus on the mini-sized offerings for divine and worship purposes,” she said.
When asked whether she plans to pass the baton to the next generation, Piwan said she did not have such plans.
“My 30-year-old daughter is working as a nurse at a private hospital in town. She has her own career, and many youngsters nowadays do not have an interest in this craftsmanship,” she said, adding that every inheritance business would come to an end.
Despite facing obstacles in finding the next successor, Piwan does not mind passing her skills to anyone keen to learn.
“In fact, I offer classes to teach the skills to my students, subject to the availability. The class size is capped at five persons,” she added.
Piwan also thanked GTWHI and the state for organising a series of events to promote her business, adding that a vibrant industry would spur her business.
Story by Edmund Lee
Pix by Siew Chia En