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
