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Yuk Sou Hin

New brooms sweep clean they say but that does not necessarily augur well for precious antiques. The same applies to food. New dishes are wonderful and bring new taste treats to jaded palates but perennial favourites must be maintained.

As is the case in Yuk Sou Hin in the WEIL Hotel. When Chef Chan Kong Tung joined the Weil Hotel, taking over from previous Chef Chung Ho Shi, he had big shoes to fill. Not only had Chef Chung built a huge fan club but some of the dishes were very special and unique.

As in the Signature Smoked Duck with Lychee Wood: I can never set foot in Yuk Sou Hin without ordering this and I know that most people feel the same. So trust me, the duck is still on the menu and is as good as ever; RM45 for half a duck.

But Chef Chan who had an illustrious career in Hong Kong does have new specials up his sleeve. Like the Crispy Bean Curd roll with cheese and prawn, RM10 each, or the steamed siu mai topped with black truffle RM15. Or the deep-fried prawn paste ball stuffed with Unagi (can also order it stuffed with Foie Gras) wrapped in vermicelli, served with dollops of ebiko and finished with a flourish of a soba stick encrusted with black sesame seed; RM30 per portion. Follow this with the Spinach Fried Rice with Diced Chicken, RM32 (to share), and you’re in culinary heaven.

With Chef Chan helming the kitchen, Yuk Sou Hin’s flag continues to fly high. The menu is extensive, the ambiance seductive and the plating of dishes, exquisite. This is Chinese pork free fine dining at its best.

Yuk Sou Hin
WEIL Hotel
292 Jalan Sultan Idris Shah
Tel: 05 2082103 (Direct)

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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