Small Bites and Big Delights with SeeFoon: Ann’s Chilli Focaccia


By SeeFoon Chan-Koppen

Small Bites and Big Delights with SeeFoon

Better than Pizza

With entrepreneurship spurred by the pandemic, many home bakers are coming out of the woodwork and offering a host of different baked goods for sale these days, amongst them breads especially sourdough. 

One of the queens of the sourdough genre is Ann Tan, who has been quietly, unbeknownst to me, gathering a fan club for her sourdough breads. Until I tasted Ann’s naturally leavened sourdough, I hadn’t had any gustatory “aha” moments from the different sources I would buy from. 

But when I got wind of the fact that she made a chilli focaccia, my Foodie curiosity was immediately piqued. It had my 3 Loves: chilli, sourdough and Focaccia (pronounced Foh-cahtch-ah), an Italian flat bread originating in Northern Italy….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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