FeaturedFOODMusings

Help the Small Businesses: ES Kitchen

Musings

By SeeFoon Chan-Koppen

Help the small Businesses

ES Kitchen

SeeFoon expands her coterie of fave western restaurants

Ipoh has always been known for its local food, be it hawker or its “Tai Chau” places, and it was only when Julie Soong opened Indulgence Restaurant & Living 20 odd years ago, followed shortly by Simon Lee and Erica with Citrus, that Ipoh began to develop a collection of western restaurants that can step onto the world stage. 

A slew of ‘wannabes’ followed and failed, their downfall related to hired chefs and a difficulty in hiring service staff. 

I have always maintained that the restaurants that stay the course and remain successful are those that are opened by couples, with one half in the kitchen doing the cooking and the other out front serving guests. 

That is why I’m putting my money on ES Kitchen, opened by Chef Eric Soong and his wife, Irene Koh.

I first met Eric when he was Executive Chef at Weil Hotel when it first opened. He subsequently left and went to Guangzhou where he was at Langham Guangzhou as Executive chef for 3 years, only returning last year in October 2019. He started his restaurant ES Kitchen in May this year, after the MCO was lifted…

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