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On Ipoh Food: Hong Feng Restaurant

Musings

By SeeFoon Chan-Koppen

Hong Feng Restaurant

SeeFoon Steps Out Very Carefully

Nothing warms my heart more than to see restaurants still innovating and flourishing after a year of being battered by the pandemic coping with lockdowns and subsequent limited services.

Now that the light appears to be shimmering on the horizon and with the vaccination programme in full swing, I am stepping out very carefully and revisiting some of my favourite haunts, being careful of course to abide by the SOPs. 

Hong Feng Restaurant is one of these. Located on a slip road off Jalan Tun Abdul Razak at the junction of Jalan Labrooy, this restaurant has sustained itself with a devoted following of the neighbourhood residents as well as those in the know. They serve consistently good food, both high end and simple fare…

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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