FOODNosh News

Un-WEIL-ing 2018 CNY Menu

by Amy Chan

To usher in the Year of the Dog in 2018, Yuk Sou Hin at WEIL Hotel has prepared a sumptuous line-up of Cantonese delicacies.

The 8-9 course meal takes off with an authentic favourite, the colourful Yee Sang. Guests may choose to add jellyfish, snow pear, soft shell crab, Hokkaido scallop, or crispy fish skin to the basic Yee Sang ingredients.

All in all, there are seven varieties of Yee Sang that are being offered by the restaurant starting from RM68.

Apart from the age-old favourite Yee Sang, the restaurant also serves Roasted Crispy Chicken with Foie Gras Sauce, Braised Bird’s Nest Soup with Cordyceps and Assorted Seafood, and Braised Abalone, Dried Oyster and Charcoal Bean Curd with Superior Oyster Sauce to name a few.

Appetisers available to scintillate the taste buds are Deep Fried Crispy Silver Fish with Chicken Floss, Deep Fried Chicken Wings with Arabica Sauce, Spicy Szechuan “Saliva” Chicken, and more. There is also soup, like Double Boiled Chicken Soup with Dried Scallop and Winter Melon Ring, Double Boiled Chicken Soup with Whelk Meat, or Fish Maw and Rock Melon.

Yuk Sou Hin offers a range of five different menu options to customers. Set Menu A is priced at RM1288 per table, Set Menu B at RM1488 per table while Set Menu C is RM1888 per table and Set Menu D is priced at RM2688. Set Menu E which caters to small groups of four people is priced at RM588 and Set Menu F which caters for medium-sized groups of six people is priced at RM688.

For the Chinese New Year Reunion Dinner, there will be an accompanying complimentary ‘Lin Koh’ dessert, lion dance performance, Choi San Yeh, and a live band. Only the Reunion Dinner will be held at WEIL Hotel’s Grand Ballroom.

This Chinese New Year special is available from February 1 until March 2. For those who are interested and further details, call 05 208 2228 ext 2103 (Yuk Sou Hin). Bookings can be made from now.

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