Simple Living In Nancy: Dim Sum Brunch At Yuk Sou Hin Restaurant, Weil Hotel, Ipoh

Thanks to the invitation from the newly opened Weil Hotel in Ipoh, we were indeed privileged to sample a thoughtfully designed and prepared menu for a delectable brunch at Yuk Sou Hin, a non halal Chinese fine dining restaurant.

Yuk Sou Hin Restaurant sets the tone for an authentic dining experience celebrating the best of contemporary Cantonese cuisine prepared by Master Chef Chung Ho Shi and his skilled team. Master Chef Chung has many years of work experience in Cantonese speciality and provincial Chinese cuisine.

From the lobby, we were ushered into a private dining room on Level 1. We were well attended to and the food introduction was clear and precise, all the time giving us ample time to take photographs before the food were being served to us individually. We bloggers have to feed our camera first.

Here is the brunch/lunch set menu. Let me introduce the food to you.

The first on the menu is a Dim Sum Combination of 4 items. From left to right:-
1) Prawn Dumpling, 2) Baked Crispy Honey Barbecued Pork Bun, 3) Siew Mai.

Steamed Prawn Dumpling - big, fresh, succulent and crunchy prawns wrapped in smooth and translucent paper thin skin.

Baked Crispy Honey Barbecued Pork Bun (Kam Pai Suet San Bao). To enjoy the thin crispy outer crust and the melt in the mouth softness, it has to be eaten when it is still hot. The filling is tasty and tender BBQ pork.

Tasty and fragrant Siew Mai with fish roe, first steamed and then pan-fried.

4th item of the Dim Sum Combination:- Steamed Vermicelli Roll with Scallop and Coriander (chee cheong fun).

Individual portion of Steam Vermicelli Roll (flat rice noodle roll). This soft and silky Steam Vermicelli Roll will not be complete without this delectable condiments to go with it.

The condiment comprises of small silvery fish, dried prawns, chili, garlic, shallots, etc.

Not to forget this addictive appetizer, consisting of guava, cherry tomato, fresh lemon rind and pickled lemon lime with taste buds awakening sauce.

Fellow bloggers getting to know one another in this small group.

Next on the menu is the Double Boiled Minced Pork Soup with Bamboo Fungus and Chinese Cabbage. The clear, soothing broth has been boiled to perfection, bringing out the natural sweetness from its ingredients.

Next, we have Master Chef's signature Smoked Duck with Lychee Wood and Tea Leaves. A pleasing aroma filled the room the moment the Smoked Duck was brought in. Special sour plum sauce to pair with the smoked duck.

This is one dish you must not miss. The skin is paper thin and crispy and there is hardly any fat left under the skin after the smoking. The meat is very tender, retaining its juiciness.

Next item is Baked Silver Cod Fish with Teriyaki Sauce.

This is good, I love this dish.

Pan-fried fish to seal its natural sweetness, sitting on pumpkin cubes, and topped with dry toasted carrot strips and sauce. Fish is very fresh and cooked just right!