Skip to main content

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


 

Labels:

Comments

  1. Sharon D.April 10, 2015 at 3:03 PM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe