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Marianis & St Hugo

What’s new in Food and Beverage in Ipoh

Fancy a drink and a light snack before heading home? Then Marianis Italian Restaurant has just the right thing for you. A new Tapas menu featuring yummilicious Tapas like Spicy Calamari, Prawns with Garlic, Beef Balls, Spicy Grilled Mushrooms, Tiger Prawns, Black Pepper Calamari and others items is now available for lining the stomach for that first drink of the evening. Ranging in price from RM12-RM25, these selections are guaranteed to just take the edge off your hunger and still leave you room for dinner which you can have at Marianis naturally; or order them as preludes to your main course. The choice is all yours.

Marianis Italian Ristorante, GF 11,12,13 &13A DeGarden, No. 3 Persiaran Medan Ipoh, Medan Ipoh. Tel: 05 548 6505; Kim Goo: 014 212 9211.


The 2010 vintage for St Hugo, one of Australia’s most iconic wines, has finally reached Malaysian shores. A wine tasting affair laid on at Secret Garden included a four-course dinner where Global Wine Ambassador for Pernod Ricard Winemakers, Steve Meckiff, elaborated on the merits of the St Hugo Coonawara Cabernet Sauvignon 2010 and the St Hugo Barossa Shiraz 2010.

The 2010 vintage marks a significant milestone for St Hugo’s as its steps out from under the umbrella of the Jacob’s Creek brand portfolio to become a stand-alone brand. The wines are not in stores yet but wine connoisseurs in Ipoh may call Kelly Pang, Pernod Ricard Malaysia’s executive to purchase. RM220 per bottle.

Kelly Pang: 03 7953 8800.

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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.

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