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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.

SeeFoon Moons over Mooncake

It’s that time of the year again: mooncake time. The time when all the shops vie for the most extravagant or most unusual mooncake accolade of the season. The dough is simple enough; made of flour, oil and sugar—but it’s…

Not just a Pretty Face: Leng Zai Nasi Lemak

Leng Zai Nasi Lemak *Pictures by Gisele Soo In this pandemic, the food outlets coming out ahead of the game are the ones offering one-dish meals. Or if not one dish per se, an assortment of different ingredients making up…

SeeFoon follows William to Tong Sui Kai

Mention Tong Sui Kai or Dessert Street and every Ipohite will tell you where it is and also which is their favourite stall.  As the majority of the stalls here serve a dazzling choice of desserts and with me not…

SeeFoon Lusts after Laksa and Lobak

I love Laksa and I lust after Lobak. I have finally found a lobak that satisfies my ultra critical palate without having to go all the way to Penang. For me, Lobak must be infused with five spice powder, speckled…

Harrish of Tamara’s Shares Recipes

I am a closet cook. There, my secret is out!  I don’t only do food reviews but I also enjoy cooking up a storm. My happiest moments are when I am expecting a bevy of my friends over for lunch…

Musings on Food: Sun Heng

SeeFoon Gets Fired Up Málà comes from two Chinese characters meaning, respectively, ‘numbing’ 麻 and ‘spicy (hot)’ 辣, describing the sensation in the mouth that the dish creates. Málà is almost as addicting as a drug. It is said that…
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