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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Abalone Soup ~ CNY 2011

Hi, I'm back!  Made this Abalone Soup for the reunion dinner and the soup was really delicious.  Abalone is 'Bao Yu' in Cantonese, 'Bao' sounds like 'guaranteed' and 'Yu' sounds like 'excess' so put together it sounds like 'guaranteed excess'!   Now, that's something to look forward to, to usher in the New Year!  I used fresh abalone and it was my first experience handling this and thought that it would be a daunting task.  Surprisinlgy it was not to be and removing them from their shells and cleaning them weren't that difficult after all.

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****