#DINEWITHME: YUK SOU HIN | WEIL HOTEL (IPOH)

Done with my busy schedules, I finally have the time to sit down and blog about my dining experience at YUK SOU HIN @ WEIL HOTEL (IPOH) which took place about two months ago. I was being invited by the hotel's PR Team at the first place to drop by and review the dim sum which was spearheaded by their Hong Kong Master Chef, Mr. Chung Ho Shi but unfortunately I'm unable to attend.

Later after that, I visited the restaurant with my mum when I dropped by in Ipoh the other day. It was a busy morning. We went to the restaurant around 11am without any advance reservation, and it took us about 25 minutes to settle down with a table. The restaurant was packed with customers that day, due to Public Holiday. Not my first dining experience at Weil Hotel, YUK SOU HIN is the final restaurant to wrap up my adventure at this new hotel besides than THE DECK and TIFFIN. 

Bored while waiting, I started to explore around and tapping on my Iphone. 

While waiting for our table...

After a sweet 25 minutes of waiting, we managed to have our first sip of tea at the same time checking on the menu. 

Not the ordinary dim sum shop that I always visit when I'm around in Ipoh, the menu at YUK SOU HIN presented better options not only serving common dim sums but also other specialty Chinese dishes such as abalone, bird nests, sea cucumber, fish maw, thick soup and etc. Yes, pretty luxurious for a breakfast. 

Egg Tarts! One of the dish that I ordered the most especially the Portuguese version. Too bad, they don't have it here so I've got to go for the normal ones. I'm a bit disappointed though. The pastry skin is too dry and hard for my preference. It would be better with more egg custard and lesser pastry. Sorry, but I'm a bit picky when it comes to egg tart.

Oven Baked Mini Egg Tarts - 3 pieces (RM 8 Nett)

Never fail to order my congee everytime, I tried on their Fish Congee with Spring Onion and Ginger. The fish porridge were silky smooth and served with crispy deep fried "yutio". Unfortunately, there's ain't any spring onions on my congee. Lazy to request, I stole some from my Wok Fried Turnip Cake - Meh! 

Fish Congee with Spring Onion and Ginger (RM 16 Nett per pax)

Wok Fried Turnip Cake with Bean Sprouts, 

Egg and Homemade Chili Paste (RM 12 Nett)

Steamed BBQ Honey Glazed Chicken Bun - 3 pieces (RM 9 Nett)

As for the Prawn Dumplings, the skin is smooth and filled with huge juicy fresh prawns. 

Steamed Prawn Dumplings - 4 pieces (RM 11 Nett)

To end my late breakfast, I had the Sauteed Prawn, Scallop and Asparagus Topped with Crab Meat. It's a serving for one with huge scallop and juicy prawn skewered on a stick of asparagus and served with crab meat gravy and ebiko on it. This, I reckon to try.

Sauteed Prawn, Scallop and Asparagus Topped with Crab Meat (RM 16)

It was okay overall, but somehow I expected more for a fine dining restaurant could offer. Added some marks on the dining experience; the ambiance.  

#michiebillie #yuksouhin #weilhotel #ipoh #chinesefinedining #dimsum #breakfast 
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YUK SOU HIN |WEIL HOTEL (IPOH)
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Weil Hotel Ipoh,
292, Jalan Sultan Idris Shah,
30000 Ipoh, Perak. 
Tel: +605-208 2228

Operation Hours:
Dim Sum Breakfast & Lunch 
Weekdays: 9.00am - 2.30pm
Weekends & Public Holiday: 9.00am - 3.00pm

Dinner
6.00pm - 10.30pm