Skip to main content
logo
Food Advertising by

Dim Sum Brunch at Yuk Sou Hin, (玉壽軒) Weil hotel, Ipoh


It was a privilege to be invited along with three other fellow bloggers to a dim sum review at Yuk Sou Hin non-halal Chinese restaurant, situated on the first floor of  the recently opened Weil Hotel in Ipoh.  We were treated to a sumptuous brunch of Hong Kong style dim sum prepared by their Master Chef Chung Ho Shi who has 38 years of culinary experience, hails from Hong Kong but has been residing in Singapore for many years. Before we left we managed to have a few words with him and squeezed in a picture as well.  

We were ushered to a room and was attended to by Ms Rosa who introduced the food to us as and when they were served.


A very  appetising condiment comprising of silver fish, dried shrimps, some dried chillies, garlic and shallots which paired well with the vermicelli roll that was served later.  And on the right is a healthy appetiser of guava, cherry and some finely julienned lemon skin.


'Har Gow' or prawn dumpling that boasts of a translucent paper thin skin filled with fresh, juicy and crunchy prawns.  The dumpling is steamed and lightly pan-fried, according to Ms Rosa.  The 'Siew Mai with Fish Roe' was uniquely served on a skewer, steamed and panfried, also not a disappointment.



Dim sum is not complete without a serving of 'Char Siew Bao' and for a moment I thought this was 'Woo Kok' or yam puff.  But no, it's Master Chef 's version of  Char Siew Bao ....  'Baked crispy honey barbecued pork bun' which has a crispy thin crust and a sweetish flavourful filling of BBQ pork, steamed and baked for the crust.  To enjoy the crust, this must be eaten as soon as it's served.   The Chinese name for this special Bao is 'Kam Pai Suet San Bao'.


Next on the list is  'Steamed Vermicelli Roll with Scallop and Coriander'  aka 'Chee Cheong Fun' which is soft and smooth and paired extremely well with the dried shrimp condiment.



'Double Boiled Minced Pork Soup with Bamboo Fungus and Chinese Cabbage', a typical Cantonese method of preparing nutritious soup.  A rejuvenating soup which is light and refreshing and the minced pork had a bit of crunch from the bits of water chestnuts.


This is Master Chef's 'Signature Smoked Duck with Lychee Wood and tea leaves'.   Paper thin crispy skin packed with succulent, juicy, tender meat with not much fat after smoking.  Paired very well with the plum sauce.  And a tip from Master Chef..... the duck must not weigh more than 2 kg!


'Baked Silver Cod with Teriyaki Sauce' served on a base of small chunks of pumpkin.  This is really yummy!




And if you're still not full by now, here comes 'Braised Eu Fu Noodles with Prawns'.  Again the prawns were ocean fresh, crunchy and juicy and the noodles were specially imported from Hong Kong.




To round up the 'light' lunch' here's the dessert ~  'Chilled Sea Coconut with Longan and Lemon Juice', cooling and refreshing.




Yuk Sou Hin   (玉壽軒)
1st Floor, WEIL Hotel
292 Jalan Sultan Idris Shah
3000 IPOH
Perak, Malaysia

Operating Hours
Breakfast  :  7am to 10.30am  (Dim Sum)
Lunch  :  11am to 2.30pm (Dim Sum is available)
Dinner :  6pm to 10.30pm

For reservations, call 05-2082228 Ext 2103

Seating Capacity
Restaurant :  142 persons  VIP Rooms:  8 (84 persons)
Tea Bar :  12 persons
Total Seating :  238 persons


 

Comments

  1. The food looks gorgeous. I love the presentation as well ❤ ❤

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕

This is a very soft and light chiffon cake and I used a combination of coffee and cocoa.  The flavours do blend well and complemented each other and it's perfect to serve this to guests or to enjoy at any time of the day.





Coffee Chiffon Cake with Cocoa layering  ~  咖啡戚风蛋糕                             
Ingredients
(A)
70 gm plain flour
10 gm coffee granules
5 large egg yolks
20 gm caster sugar
70 ml hot water
60 ml canola oil
Cocoa powder

(B)
90 gm caster sugar
10 gm cornflour
5 large egg whites

Method
Sift plain flour, twice, set aside.Mix coffee granules with 70 ml hot water, set aside to cool.Beat egg yolks with sugar, then add in oil and coffee.  Sift in flour and mix well, set aside.Combine caster sugar with cornflour.In a clean bowl, beat egg whites till foamy, add in half cornflour mixture, then gradually add in the balance.  Beat till stiff peaks but not dry.Fold 1/3 of egg whites into the egg yolk batter, then pour this into the remaining egg whites.Scoop 1/3 batter into an ungr…

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…