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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


 

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

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

    ReplyDelete

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