michie_billie

SEKINCHAN - A town that I heard a lot about beautiful paddy fields scenery and delicious seafood meals. I never have the chance to visit this place back then.  Thanks to my dear friends, I finally have the opportunity to explore this little small town of plantations and fishing village.  Being my first time at the town, I found out life was pretty much back to the basic - simple and quiet I must say.  BAGAN being the birthplace of SEKINCHAN in the early year of 1920's, when SEKINCHAN is a small fishing village. Inhabited by almost all Teow Chew,  the inhabitants are mostly fishermen who depend on fishing for their livehoods.   Being called as "Land of Plenty" , SEKINCHAN is not only rich in fishes, it also has a broad coastal rice planting area.  In year 1953, in order to segregate the villagers from the early Malayan Communist Party insurgents, Site A, B, C and Bagan was formed. Chinese holds the main population in SEKINCHAN . Site A , most of them Hokkien, 90%

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 wai