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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

Snippets on Food: Little Yam’s Bakery

I am so amazed at the blossoming of creativity in the F&B scene in Ipoh. Four or five years ago, one hardly heard of sourdough bread. Today, every shop or cafe that sells bread touts their own sourdough, and deciding…

Musings on Food: Xibei Good

西北有面 Xibei Good  Photos and videos by Gisele Soo SeeFoon Declares her love for Lard and Lardons Have you ever pondered on what transports you back to your childhood? For some of my friends, it is songs, for others it’s…

YINZO KettyBot

In my first review of Yinzo Kopi when it first opened in July 2019, I said, “Now with the opening of Yinzo Kopi, one can snack in cool comfort in an ambience reminiscent of a bygone era.”  The cool comfort…

Snippets on Food: 718 Pizza

SeeFoon Gets Roasted. When a friend invited me recently for Sunday Roast I was expecting a slab of beef, tough as shoe leather with a bland gravy straight out of a box and titivated with some horseradish and mustard. For…

Of Pies and Puffs and CKT

I am a huge fan of Char Kuey Teow (CKT) and the thought of going out to eat this fills me with dread as Covid numbers are still high in Perak. Even though dining in is now allowed, I’m reluctant…
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