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…
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: Of Generals and Horses, the Tall Tale of Shat Kei Mah
Shat Kei Mah or Sachima as westerners know it, is a sweet Chinese pastry made up of flour batter that’s been egg-tossed and then deep-fried, coated in syrup and maltose, sliced and served. They have the same form and the…
Snippets on Food: Christine’s Pineapple Cheesecake
Dessert with No Regrets Have you ever tired of cheesecake? Oh, a lot of them are yummilicious alright but there are times when it sits like a rock in your stomach! Cheesecake appreciation is at hand! The first time I…
RPS Corner: Food Cooked With Love and Passion
Photos by Gisele Soo You either love to cook or you’re doing it just to survive. Vicky Ooi definitely loves to cook. And she is one of those who pours a lot of love into her food. When you learn…
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…
Snippets on Food: Handmade Frozen Dim Sum from Makan Nyonya
Don’t want to wait for deliveries? Or driving out to pick up your ‘tapau’? Then keep some frozen packets of Makan Nyonya’s Handmade Frozen Dim Sum in your freezer. The creative duo of Jason Chai Wai Foong and Kane Loo…
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…
Musings on Food: Limestone’s Frozen Meals
You have to hand it to the F&B folks. They are so quick thinking and so fast to get on the bandwagon to get as much of their prepared meals to the public during this pandemic that before you can…
SeeFoon goes mad once again with Mad Ramen!
I am ever so impressed with our younger generation of F&B entrepreneurs. Firstly because they have chosen to return and start businesses in Ipoh and secondly, they do it with such flair and innovation. Since the start of the pandemic…
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…