FOODMusings

Help the small Businesses: Hao Xian Wei

Musings

By SeeFoon Chan-Koppen

Help the small Businesses

Now that MCO is over and RMCO is the new normal, most of us can dust off the cobwebs of the past 3 months, bid a fond farewell to our hobs and ovens and look forward to being served a proper meal in the myriad of restaurants that have reopened.

With the period of self isolation over, the tendency is to rush out and head for all your favourite restaurants. The exhilaration of having your food served to you, of no dish washing, and no racking of your brains to decide what to cook may be over but let’s not be hasty. The number of new cases may be occasionally in the single digit but COVID 19 is not going to go away that soon and it will be most prudent of us to stick to more “Tapau” or takeaway food for a while longer.  

While we’re doing that, may I suggest that we give a thought to the small businesses and restaurants struggling to get back on their feet after the 3 month hiatus. The MCO has actually given a positive push to the smaller restaurateurs, pushing their entrepreneurial skills to the max and having them come out with easy to take away one-dish meals. 

So for the next few months I am going to concentrate on the small cafes, restaurants that need a little help.Today, I will highlight some of these and suggest the best “Tapau” options for you.

Hao Xian Wei

William, the proprietor of Hao Xian Wei which prides fish as its signature dish, has had to adapt to the changing environment. “Fish needs to be eaten fresh, hot off the stove, but the MCO put paid to that for me. Plus all my other specials lose some flavour on the way home,” he lamented. “I therefore settled on the idea of very special Tsong or Zongzi ( Mandarin ).” 

Continue reading at Ipoh Food Diva

For more reviews, go to SeeFoon’s blog at www.IpohFoodDiva.my

Tags
Show More

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.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button
Close