by See Foon Chan-Koppen Escape the ordinary and embark on a culinary journey at 22 Grill in Greentown, where Tan Tai Hoong, an Ipoh virtuoso returning from China, has transformed barbecue dining into a scent-free symphony of style and flavour.…
By SeeFoon Chan-Koppen Madam Kok, a culinary gem, challenges the Chinese traditional disdain for pork-free Chinese food, especially Dim Sum. This haven of innovation, nestled within lush greenery, redefines Dim Sum by ingeniously crafting each dish without pork, yet still…
by SeeFoon Chan-Koppen When you name your restaurant Sedap, you’d better live up to your claim and your menu items had better be “Delicious” or you’re going to get loads of brickbats. Thankfully Gary Soh and his gorgeous wife Penny…
by See Foon-Koppen I have tried for the past 25 years since living in Ipoh to find a Char Kway Teow (CKT) to drool over. Hitherto I have relied on my forays into Penang to get that palate stimulating kick…
Hainan Zai (HBR Cafe) Pictures by Gisele Soo Hainan Zai has moved! I first wrote a review on Hainan Zai (meaning son of person from Hainan) shortly after they opened in early 2020. Then MCO and the pandemic came and…
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…
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…
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…
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…
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…