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Help the Small Businesses: Stone Pot Kitchen

Musings

By SeeFoon Chan-Koppen

Help the small Businesses

Stone Pot Kitchen

SeeFoon gets a brain tune-up 

Finding fresh pig’s brain is almost a rare occurrence these days. Most of the younger folk are squeamish about it and it’s only oldies like myself and some of my friends who appreciate its taste and texture which is like soft Tofu when cooked.

So when I found out Stone Pot Kitchen had brains on the menu, I went with alacrity to eat a delicacy whose taste memory has been relegated to the recesses of my mind…continue reading at Ipoh Food Diva. 

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

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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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