Rooted in the ancestral traditions of the Fatumea and Fohorem communities in Covalima Municipality, Tebe Otas-Uluk is more than a dance—it is a collective act of memory, identity, and reverence. The name itself combines “tebe” (a traditional line dance) with Otas (ancestor) and Uluk (first or origin), signaling a ritual expression dedicated to those who came before.\n\nTraditionally performed by the elders of the community, this dance takes place during important communal gatherings such as ceremonies of healing, protection, thanksgiving, or agricultural celebration. Participants often wear traditional attire and move in side-by-side formations, linked by hands or shoulders, stepping rhythmically in unison to the beat of local drums, gongs, or the babadok (a hand-held percussion instrument). The dance circle forms a symbolic space where the living and the spirits of the ancestors meet.\n\nWhat sets Tebe Otas-Uluk apart is its solemn and purposeful character. The movement vocabulary is simple yet powerful: synchronized steps, grounded footwork, and fluid arm gestures that flow with the communal rhythm. Songs are chanted throughout the dance in the Tetun-Terik language, often carrying metaphorical meanings related to the land, family, and the ancestors’ wisdom. The lyrics function as oral archives, preserving knowledge and history that is not written but remembered through voice and motion.\n\nBecause of its deep spiritual roots, this dance is only performed on specific occasions, often after traditional leaders conduct consultations with spiritual entities or conduct rituals to prepare the ground. Each gesture, each chant, is believed to activate a connection to the ancestral realm—inviting blessings, healing, or protection for the community.\n\nIn recent years, however, the practice has become increasingly rare, with fewer young people learning the movements or understanding the embedded meanings. Despite this, dedicated elders continue to lead and teach the dance, ensuring its survival as a living heritage. For them, Tebe Otas-Uluk is not simply a performance—it is a prayer in motion, a ceremony that anchors the community to its origins and affirms its cultural continuity.

In the rugged landscapes of Timor-Leste, where dry seasons can stretch long and food insecurity remains a reality for many, the people have long relied on their deep knowledge of wild, resilient crops. Among them is Koto-Tisi—a hard, dark wild bean that offers vital sustenance but must be carefully prepared to remove its natural toxins. What might appear at first glance to be just another seed is, in fact, a symbol of survival, ecological wisdom, and ancestral resilience.\n\nThe bean is typically found growing on hardy, thorny shrubs or climbing vines in semi-wild areas. It is gathered primarily by women, who know when the pods are ready to be picked and how to handle them safely. The challenge lies not in harvesting but in transforming Koto-Tisi into something edible—an intricate cooking process that has been passed down through generations.\n\nPreparation begins with repeated boiling and rinsing, sometimes up to five or six times. Each round helps to leach out the toxic compounds present in the bean. The water must be discarded each time, and the beans carefully watched to ensure that they soften without disintegrating. After boiling, the beans are often sun-dried and stored for later use, to be boiled again before eating or ground into a starchy paste.\n\nThe process is labor-intensive and demands both patience and precision. Elders in the community emphasize that the knowledge of how to process Koto-Tisi is not written in books—it lives in memory, movement, and the rhythms of daily life. To rush the process or ignore the sequence could lead to poisoning. For this reason, children are taught to observe closely, assisting their mothers or grandmothers and gradually learning the delicate balance between danger and nourishment.\n\nIn times of drought, scarcity, or natural disaster, Koto-Tisi becomes a lifeline. Its ability to grow in harsh conditions, with little water or care, makes it a dependable fallback when cultivated crops fail. But it is more than a survival food—it is also a testament to how culture and ecology intertwine. The knowledge required to use it safely reflects a deep respect for the land, a skillset honed through centuries of careful experimentation and oral transmission.\n\nToday, as dietary patterns change and imported food becomes more available, the practice of preparing Koto-Tisi is fading in some areas. But in others, it remains a respected tradition—especially among elders who see it not only as food but as a story, a ritual, and a reminder of community strength in the face of adversity.

Joroon Joroo depicts couples dancing while riding on horses strolling at a leisurely pace. This dance originates from the Mongolian folk dance Bii Biyelgee. Bii Biyelgee is a dance arising from the nomadic lifestyle, and was traditionally performed in a small confined space within the ger, next to the stove. The choregraphy is primarily performed using the chest, shoulders, head and wrists, to avoid raising dust indoors. The legs are in a half-sitting position or crossed, only acting to support the torso. It is characterized by the raising of the arms and shaking of the shoulders. It is primarily accompanied by the ekil (violin-like traditional instrument) and the choreography is relatively short in length.\n\nThe various ethnic groups of Mongolia each perform their own unique and creative form of Biyelgee, which all go by different names. As Biyelgee is not just a dance but a form of pantomime which involves wit, emotions and expressions, it requires a high level of technical expertise and patience to master. Biyelgee plays an important role in the Mongolian society composed of a wide range of communities, as a cultural asset reflecting the customs and lifestyles of Mongolian nomads, and a common ground connecting the various ethnic communities. The viability of Biyelgee had been under threat in the recent past, due to a continued decline in the number of transmitters and performing communities, the numbers of trainees and transmitters have been showing stable growth with safeguarding efforts by the UNESCO and the Mongolian government.\n\nCharacteristics:\n∙A branch of Biyelgee dance which uses horses as a motif\n∙Biyelgee was inscribed on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding in 2009\n\nperformed by Mongolian National Song and Dance Academic Ensemble\ndirected by Tseden-Ish Altangerel\nchoreographed by Davaakhuu Altangerel

This is a portion of the traditional Bhutanese masked dance of Cham, rearranged for a solo performer. It is a combination of the ‘Drum Dance’ which represents the victory of good over evil, and the ‘Hero’s Dance’ which contains a message to the god of peace and anger. In Bhutan, Buddhism is more than a religion, being a philosophy that guides its way of life and culture. In this culture of Buddhism, Cham is regarded one of the most unique elements of the Bhutanese Buddist heritage. ‘Cham’ which refers to a type of masked dance performed at rituals, is performed at the annual festivals of temples in the region. The people of Bhutan regard the act of viewing Cham as a spiritual experience, of release from worldly attachments.\n\nCham dancers wear traditional costumes made of silk in the 6 colors of red, white, yellow, green, blue and black. Each color stands for different aspects of nature, red for fire, energy and strength, white for water and peace, yellow for the ground, growth and elevation, green for air and finiteness, blue for the universe and infinity, and black for anger. The masks worn while dancing are carved from wood, depicting saints, wise men, guardian deities and legendary figures. The music is played using cymbals, drums, large and small copper horns, conches and bells.\n\nCharacteristics:\n∙An excerpt from a Cham (Bhutanese masked ritual dance) adapted for the stage\n\nPerformed by Tsering Dorji\nDirected by Tsering Dorji

In the communities of Viqueque, particularly among the Tetun-Terik-speaking people, fai-akar—the production of sago flour from the akar palm—is not merely a method of food preparation; it is a cultural ceremony that blends labor, rhythm, and collective identity. At the heart of this tradition is the Tali-Bole dance, a dynamic performance woven seamlessly into the act of pounding sago, transforming a daily task into a vibrant expression of heritage.\n\nThe process of making fai-akar begins with harvesting the inner pith of the akar palm tree, which is then ground and washed to extract starch. This labor-intensive task is done in groups, mostly by women, using long wooden pestles to pound the fiber in large mortars. But what sets this practice apart is the way pounding becomes performance: the coordinated movement of the pestles rises and falls to the beat of chanting and drumming, and the Tali-Bole dance emerges from the rhythm of the work itself.\n\nDancers move in synchrony with the pounding, often stepping in and out of the work line, twirling or waving cloth, and responding to sung verses. The term tali-bole can be interpreted in various ways—some connect it to the image of “binding cords,” others to the swinging motion of the pestles themselves—but in all meanings, it emphasizes connection, unity, and the shared pulse of community labor.\n\nSongs sung during the pounding and dancing are passed down orally and are rich in metaphor and memory. One of the most well-known verses, Lakaleok, is sung toward the end of the session, signaling closure and expressing gratitude. These lyrics often tell stories of ancestors, landscapes, and social values, ensuring that cultural knowledge is preserved even in the most practical of activities.\n\nTraditionally, fai-akar and Tali-Bole were performed during rites of passage, funerals, house inaugurations, and communal feasts. Participation was seen not only as a contribution of labor but as an affirmation of cultural belonging. The rhythmic beat of the pestles and the voices of the singers created a space where work, ritual, and performance blended into one.\n\nAlthough the practice remains alive in some villages, it faces growing challenges. The availability of processed food, the decline of communal labor traditions, and the migration of youth to urban areas have all contributed to its reduced presence. Yet, in places where it continues, fai-akar and Tali-Bole are embraced as sources of pride, often featured at cultural festivals and heritage events to showcase the strength and creativity of traditional life.\n\nTo witness Tali-Bole is to see cultural memory in motion—where hands work, feet dance, and voices carry the wisdom of generations. In every stomp and song, the community reaffirms its bond with the land, its past, and one another.

ichLinks is a one-stop online platform where you can easily meet a wide range of intangible cultural heritage (ICH) information and content shared by and with Asia-Pacific Member States. We coined the term as a portmanteau of “ICH” and “Links”, referring to the mutual connections made among ICH and its stakeholders through the platform.\n\nHere you are only one click away from a wide range of Asia-Pacific ICH information and content with the help of advanced digital technologies. The platform also serves as a common ground in which various ICH stakeholders, e.g. policy-makers, researchers, institutes, NGOs, communities, and practitioners can interact with one another. Where they create greater value out of pan-regional cultural resources, ichLinks shall create a virtuous cycle of a stronger cultural bond and greater peace throughout the Asia-Pacific region and beyond.\n

A huge gap in the ecosystem is that despite the important roles the Chinese clan associations play in Singapore’s nation-building and promotion of cultural understanding, many younger generation Singaporean are not aware of their existence, much less their relevance. According to the Singapore Federation of Chinese Clan Associations in 2017, “more than half of the clan associations are in danger of fading away, if they do not actively attract younger members”. This project addresses this important gap by creating ground-up initiatives which could spur interest amongst the public and actively engage the youth to continue the lifeline of Chinese clan associations. Moreover, the aged clan members are living treasure troves to our past. However, there hasn’t been sufficient projects that tap into their knowledge about our less-known food history, traditions, and customs. This project serves as a stepping stone to spark conversations and ignite interest in uncovering more about our rich Singaporean food heritage before they are lost in the time.\n\nHaving spent more than half her life with clan associations, Lynn Wong is passionate about uncovering and sharing the lesser-known Singaporean Chinese clan heritage with the youth. She is the project director of Ho Yeah Festival (the first-ever Cantonese and Hakka festival in Singapore), as well as the recipient of the inaugural Singapore Federation of Chinese Clan Associations (SFCCA) Outstanding Youth Award in 2017.\n\nTexts\n\nQingming Festival is a time for ancestor veneration and tomb sweeping. There is a popular saying, “Of all virtues, filial piety comes first.” Ancestor veneration is an important Chinese tradition. During Qingming Festival, descendants will make ancestral offerings to express their love and gratitude. Our Singapore Hakka forefathers from the Wui Chiu Prefecture have a must-have Qingming traditional snack – the Mugwort Kueh. Families coming together to wrap Mugwort Kueh is a more than 1000-year-old tradition of the Wui Chiu people. The mugwort leaf is said to be a miracle herb that can cure all kinds of diseases.

A piece of wood is carved into the shape of bowl with equal thickness. Some people use brass bowl for the body to produce better sound. And then, the carved body is covered with hide of deer or goat. Guitar strings are used for this violin and two tuning pegs are installed on the top of the fret. The topmost part of the fret is carved into the shape of parrot. This violin is stood on the ground or put on the shoulder to play with the bow.\n-2.7 inches in length of the violin\n-5 inches in diameter of the body\n-4.5 inches in high of the body\n-1 feet and 5 inches in length of the fret\n-8 inches in length of the carved parrot

Soft wood has to be made hollow and skin ( deer, cow ) is covered at the top of it. It is tightly tied with cane string. Body of it is decorated with the shape of patterns, animals and trees. The playing surface is played with hands to produce sound. Manau drum is slung on the Manau pillar in the middle of Manau ground and it can be played hands. It is played together with gong.\n-5 feet 2 inches in Length\n-3 feet 9 inches in Girth\n-2 feet 5 inches in Width .\n-1 feet 1 inches in Diameter of right playing surface\n-3 feet 4 inches in Girth of playing left surface\n-1 feet in Diameter of left playing surface\n-3 feet 4 inches in Girth of playing left surface

Hkranghku Majoi Manau was started celebrating at AD 300. In this ceremony, Manau drum was started using to play. It is significantly held for Ma Dine. It is held annually and it is most famous, holy and well-known ceremony. Manau drum is played only for Manau Festival. Manau drum is slung on the Manau pillar in the middle of Manau ground and it can be played hands.It can be played with striker rhythmically. Both playing surfaces can be played.\n-7 feet 4 inches in Length\n-2 feet 3 inches in Diameter of face (left)\n-2 feet 2 inches in Diameter of face (right)\n-7 feet 4 inches in Girth of face (left)\n-7 feet 3 inches in Girth of face (right)\n-8 feet 5 inches in Girth of body\n-7 feet 7 inches in Girth of long neck body

In introducing the background of building ichLinks as the Asia-Pacific ICH information sharing platform, its core values and objectives, implementation schemes, and expected effects are explained. ichLinks plans to serve as a common ground for all the participating Member States to connect with each other. ICHCAP plans to form a one-stop integrated online service platform and an expanded platform based on the participation of Member States by establishing an Executive Committee led by partner organizations from participating Member States for efficient platform operation. In addition, ICHCAP support will address differences and deficiencies resulting from different technological conditions among nations. These actions would help participating states and partner organizations voluntarily and actively using the platform and continue to create new value through multilateral information sharing, exchange, and cooperation. Information and content shared through ichLinks can be constantly recreated and reused as online and offline resources in areas, e.g. festivals, exhibitions, research, and tourism.

Jaggery (Htan Nyat) is very important sweet food stuff in Myanmar which is boiled the toddy palm sap(Htan Yee) so that can be made solid jaggery.It's colour ranges from yellow to brown.Toddy palm tree(Htan Pin) are growing especially in Rural Area of Central Dry Zone of Myanmar such as Mandalay Region, Magway Region and Sagaing Region.The jaggery production can be found as the traditional production in most villages from Kyauk Pa Daung, Myin Gyan, Taung Thar, We Laung, Ye Sa Gyo, Pa Kok Ku, Meik Ti La, Poppa, Bagan and Nyaung Oo township. Other growing areas of Toddy palm tree(Htan Pin) are Lower Myanmar such as Tha Nin Thar Yi Region, Ayeyarwady Region, Dawei, Yebyu, Thaton Districts.\nHere, I would like to express about a traditional jaggery production from Zee O village. Zee O village located in Myay Thin Twin Group,Nyaung Oo Township in Mandalay Region. It locates on the south of Old Bagan and about 25km from Nyaung Oo city. For their seasonal livelihood, they pratice traditional way of jaggery making process through their ancestors for long time ago. Among 200 households of Zee O village, 100 are doing jaggery production. We can see the jaggery production as traditional food for their economic life.\nAccording to the different region, collection time of the toddy palm sap(Htan Yee) is not same. In Zee O village, the sap from male toddy palm (Htan Pho) can only be collected from February to June and the sap from female toddy palm (Htan Ma) can only be collected from April to September. nTo collect sap from the toddy tree,the toddy palm climber uses special tools such as small ladder (Yin Swee) fixed to the upper part of a toddy tree and portable ladder (Yin Htaung) used in connection with the fixed ladder and etc. The work of collecting to sap starts early in the morning. The toddy climber climbs the toddy tree via special ladder attached to its trunk and brings down the pots that have filled with the toddy palm sap overnight, replacing them with empty pots at noon.\nFirst of all,heat the pots(Myu Oe) with dry the toddy palm leaves. Afer heating,the pot are roped.And then,poured the slaked lime into the pot. The one of the important things of the toddy climber is the knife(Dar Hnee) which is needed to sharp.\nSo,the toddy climber grinds the knife before his functions. The toddy climbers of Zee O village are distinct from other places of the toddy climbers. For testing knife is sharp, he cut his hairs himself. And then,he carries about ten pots(Myu Oe) with shoulder-yoke and the sharp knife attached to his waist and goes to the toddy palm trees.\nThere are two ways of collecting toddy juice(Htan Yee) depends on male and female toddy tree. A bit of wood(Ka Laing) is wedged into the top of the toddy palm tree to provide seating while he cuts the flower clusters. When the toddy-udders(Htan Nosh) of male tree become blossom, the climber has to clip the toddy-udders toddy-udders with wooden stick or pounding soften that can get much toddy sap. After that,the toddy climber tied nine or twelve toddy-udders cutting for sap into the pots.\nToddy farmer cut female toddy palm's stalks that have fruits for sap collection. He pounds the base of toddy palm's stalk with a small iron hammer (Zauk Khauk). Toddy farmer slice a little to each fruit to collect toddy sap.\nThe sap has to be filtered leaving behind the sediment of lime(Hton Yee Kyi) is put into a stainless steel boiling pan and boiled for about 45 minutes. According to the different region,the kilns for boiling toddy palm sap are different types.In Zee O village, the kilns are made by digging into the ground so that can work for five boiling pans at the same time. While the sap are boiling, the worker has to stir with flat wooden laddle continuously and also has to be added the seeds or powder of castor oil plant so that it cannot be split into the ground. The boiling and stirring has to be continued to get the suitable condition for moulding of toddy palm syrup was obtained. After that, toddy palm syrup was cooled to make granules by hands. Then,it is also dried for about 15 minutes and jaggery is obtained. nAfter that, export jaggery to the buying centre. The buying centre has to put out to dry with the sun. And then,prepare to trade other regions. Especially, Zee O village trade with Nyaung Oo township and Yangon region.\nThere are some animals to disturb the jaggery production such as mouses,squirrels,butterflies, bats,ants,crows and so on. They suck toddy sap,bite the pot's rope and fruit clusters,throw away faeces into the pot.\nJaggery is completely organic without any chemicals.It is used for Myanmar traditional food such as Mont-lone-yay-paw, Mont-lat-saung,Mont-kywe-thae,Thar-ku-yoo,Mont-lat-kout; etc.\nThere has many nutritional values of jaggery. They are protein, fat, carbonhydrate, energy, calcium, phosphorus, iron, mineral, carotine,vitamin and so on.In medical benefits, jaggery treats cold and cough,purified blood,relieves bone and joint pain,strengthens immunity etc.So,jaggery(Htan Nyat) is very useful for snack and traditional medicine.