EVERYONE knows that Chinese food is found in abundance in Ipoh, be it hawker favourites, dim sum, sit down 8-course dinners or the simple taufu-fah.
The Weil Hotel’s Yuk Sou Hin Chinese Restaurant is one such place in Ipoh where you can indulge in Chinese food — Cantonese cuisine to be more exact.
However, what you get at this restaurant is more than just excellent food. It also has a great atmosphere and excellent service.
With these three elements, diners can be assured of a memorable dining experience at Yuk Sou Hin.
Right at the outset, the atmosphere will surround you with its quiet, cool elegance, imbued with modernistic Chinese elements in deep and warm colours.
Restaurant manager K.C. Tong is professional and demands the highest of standards from his staff.
The staff have been trained to be ever attentive and polite, anticipating your every need and constantly ensuring that your dining experience is something you will remember.
Whether you choose to sit at the main dining area, or prefer a smaller, cosy room for a more private event, the dishes that the chef whips up, will tempt, delight and satisfy.
Perusing the a la carte menu, one can find well-loved dishes such as double-boiled soup, braised tofu, fried rice, steamed fish and noodles.
The dishes may sound like familiar favourites, but master chef Chung Ho Shi adds a unique touch with his superb skills.
The double-boiled black chicken soup with coconut and Chinese herbs is a bowl brimming with the goodness of soft tender chicken pieces and crunchy coconut slices.
This hot soup is light, refreshing and fulfilling and goes right down to warm the tummy.
Then there is Chung’s signature lychee wood-smoked duck.
Cooked using lychee wood imported from China and a concoction of tea, the duck offers crispy skin and tender, juicy meat with a tinge of lychee. It is perfect either for starters or as a main dish.
The baked codfish with teriyaki sauce is another delight. The soft, tender cod goes perfectly with the teriyaki sauce and the onions, accompanied by little squares of pumpkin and carrot shavings.
Even the fried rice is no ordinary Chinese fried rice. It has seafood and bits of black truffle, which give it a distinctly unique flavour.
As for dessert, the chilled avocado puree with sago is the perfect finale that is cool, light and not too sweet.
These are some of the dishes, which are part of the recently available business lunch set menu that is priced from RM38 nett to RM108 nett per person with a minimum order for two.
Some of the other offerings in this set lunch are sautéed grouper fillet with French beans and olive leaves, pan-fried Australian beef roll with enoki mushrooms, double-boiled chicken soup with abalone and ginseng and chilled mango puree with sago and pomelo.
Dim sum is available as well at a very affordable and attractive price of RM28 nett per person for an eat-all-you-can session every morning from 7am to 11am.
There are 24 different offerings including steamed spinach dumpling, pan-fried siew mai with fish roe and steamed chicken wing with black bean sauce.
Each and every dim sum plate is made with the freshest of seafood and accompanying ingredients.
Yuk Sou Hin is a pork-free Chinese restaurant like no other in Ipoh.
Its Hong Kong-born chef brings with him more than 40 years of experience from Japan, Shanghai, Hong Kong and Singapore.