Skip to main content

Dim Sum Brunch at Li Yuan ~ 荔苑点心茶楼


Saturday, being a public holiday, we took the opportunity to  have brunch at Li Yuan Dim Sum restaurant.  There are quite a number of  dim sum restaurants in Ipoh  and I've passed by this shop a couple of times but only decided to give this a try at the recommendation of my neighbour.  The shop is not very spacious and as it was close to lunch time, we were lucky to find a table for the two of us.



Pan-fried Carrot Cake - Rm 4.00.  Very tasty especially with their 'homebrand' chilli sauce.



These fish balls were delicious, tasted a bit different from what I've tasted at other dim sum joints.



Steamed Pork Dumpling with Fish fillet - Rm4.80.
This was the chef's recommendation for he concocted the bunga kantan/ginger flower sauce, only available here in this restaurant.  Yummy!



Steamed Beancurd Rolls with BBQ sauce  - Rm4.00



Steamed Coco flavoured buns with Salted Egg - Rm5.00 for 3 pcs  (Lau  Sar Pau)
But these two were complimentary for us to try.  So kind of the chef!



Steamed Mango Buns, the filling had a good mango flavour  - Rm4.80 for 3 pcs



A dim sum meal cannot be complete without having tried their 'Char Siew Pau'.  I like them for the filling was all lean pork and to my surprise I couldn't detect any bits of fatty pork!   This is indeed a plus point.

They do have noodles on their menu.   Noodles are made by them and again all the sauces are the chef's own concoction.  Will definitely try them on my next visit.

Restoran Li Yuan Dim Sum
27 Jalan Medan Ipoh 1B/1
Medan Ipoh Bistari
31400 IPOH
Perak
Tel:  5457001

Business hours :
Daily  from 7.00 am to 2.30 pm and 6.30 pm to 10.30 pm
Close on Wednesday.
                             


Labels:

Comments

  1. ZoeJuly 6, 2015 at 1:53 PM

    Hi Cheah,

    Everything looks very delicious in this place. Comparing from what we are eating here in Melbourne, the price is of course very very very reasonable :p

    Zoe

    ReplyDelete
  2. Nancy ChanJuly 6, 2015 at 7:40 PM

    Hi Cheah, I like to try the pork dumpling with fish fillet. It sounds yummy with ginger flower sauce! I have not been to this dim sum restaurant.

    ReplyDelete
  3. Karen LuvswesavoryJuly 6, 2015 at 9:43 PM

    Hi Cheah,
    These dim sums looked so yummy. The steamed Mango Buns with mango flavour filling caught my eyes ... I have not tasted this flavour. Thanks for the sharing :D

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 9, 2015 at 5:00 PM

      You're most welcome. Yes, first time for me too!

      Delete
  4. Angie's RecipesJuly 6, 2015 at 10:44 PM

    I am so HUNGRY! They all look very delicious, Cheah.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 9, 2015 at 5:01 PM

      What a pity you can't get to enjoy them here, Angie!

      Delete

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

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe