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Pride and paella: A story of arroz

on July 21, 2018

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SENG KEE 成记香饼 Heong Peah At Gunung Rapat Ipoh

SENG KEE One Of The Best Traditional Made Heong Peah Gunung Rapat Ipoh Seng Kee - Best 'Heong Peah' Of Ipoh Heong Peah Fresh From The Oven Fragrant Biscuits 'Heong Peah' or 'Heong Peng' , literally means Fragrant Biscuits in Cantonese is one of the best and famous pastry in Ipoh. This is also one of my favourite childhood comfort food that I grew up eating these traditional Heong Peng. Each and every time my mother's friends returned with goodies from Ipoh, the biscuits will make its appearance in my kitchen. Picture Courtesy http://ift.tt/2tpuBum Why do I like it so much? As a young child that time, I savoured every mouthful of the flaky and crispy pastry skins that break up upon each bite and followed by the flowy and sweet maltose fillings. So recently when I have the opportunity to visit Ipoh, my family and I made the maiden trip to visit the factory at Gunung Rapat in Ipoh. I was really looking forward to chec...

Chocolate and mango pack a punch

“WHEN the moon hits your eye like a big pizza pie, that’s amore!” from The Star Online : Eat & Drink Feed Source: Star Metro

The return of Mr Ho at The Butcher’s Table

PETALING JAYA, Sept 3 — Hands up those who remember Mr Ho’s Fine Foods in Bangsar Shopping Centre (BSC)! Many of us grew up eating his roast pork, salted beef and sausages. After a 10-year absence from the F&B scene here, Ho Kim Lan (or Mr Ho as he is popularly known) is back with The Butcher’s Table. This time, the eatery located in the heart of PJ’s SS2, sees his daughter Tiffany also helping out. As usual, you can find Mr Ho’s wife Melinda Siah by his side. Mr Ho’s culinary career started at the rather late age of 30. Previously a Daihatsu car salesman, he had relocated from his Rawang home base to Klang. Looking for a change of environment, he came across an advertisement for a job as a butcher at Euro-Deli’s factory in Klang. Since he always had an interest in cooking, he decided to try it out. “It was something new for me as I had never dealt with meat before except cooking it during camping trips,” he explained. At Euro-Deli, he learnt butchery and charcuterie skills fr...

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Pride and paella: A story of arroz

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