Yù Shòu Xuān Weil - Ipoh

One can certainly see that the bakery cook is the quick care and skill to produce these impeccable charming dimming sums. I am honestly lost for words to express how seriously I was impressed with every single piece and more importantly how every visually captivating masterpiece portrayed an exquisite, unique personality of his own. The black swan solid but crusty body was a very multiish taro puff dressed in wispy, crisp feathers. A bite and I was thrown away from the lightness of the pastry and the divine saucy medley of the ingredients inside. A spark of inspiration transfigured my favorite salted egg custard lava bungalow into a sensational aromatic and crispy black sesame ball filled with the familiar rich, creamy golden salted egg lava. Metically wrapped with super-fine strands of delicate Kaitifi bakery was some super smooth and creamy avocado that was incredibly fragrant.

Very good dim-sum lunch. Especially her speciality smoked duck was very nice. The manager Ron is also a very nice and helpful guy. Very good service.

If you are like me, who has seen the golden age of the Cantonese cuisine of Hong Kong, you must have heard that Ipoh in Malaysia is the perfect place to the lost taste of Hong Kong's best food yes, unfortunately the food in Hong Kong is no longer as good as before. Many locals would swear that the Ming Court Hong Kong Dim Sum ・ may be popular locations is the best Cantonese restaurant in Ipoh, while some tourists would say that Foh San restaurant is better, but I will tell you that Yuk Sou Hin in the Weil Hotel 玉 is the ultimate cantonese in Ipoh. In my last trip to Ipoh I have tried out all three above-mentioned Cantonese restaurants, and while Ming Court has maintained the old Hong Kong Dim buzz style, it is a restaurant that works completely in 70s style. In another word, it's dirty, dirty and full. If his foods are really so good, I would be willing to ignore all these shortcomings. Unfortunately, while its foods are good, they are not so good. Foh San shakes a little better. When Ming Court comes from the '70s, Foh San is from the '80s. The locals have usually shattered their foods, but they probably just like Foh San is a little more expensive than Ming Court. Some of the dimming sum of Foh San is much better than Ming Court. For example, Foh San lightyear's dream is before the Ming Court. Neither the restaurant could compare with Yuk Sou Hin. Yuk Sou Hin is a cantonese restaurant at the current age, but keeps the delicious food from the golden age of Hong Kong cuisine. The shrimp in the har gow 蝦ņ is fresh and large, the skin is thin and transparent. Your Shumai Siew Mai does not use a pig, but you would never find it a problem. But what you really should try is their BBQ style of Skewered Siew May. They managed to preserve the delicious taste of traditional Siew Mai while giving him another interpretation. But what you really need to try at Yuk Sou Hin is his signature Smoked Duck with Lychee Wood 牌ÿesch . It's one of the best ducks I've ever put in my mouth. I would say that there are two things in Ipoh that would make me fly all the way out of the USA just to eat them. This duck of Yuk Sou Hin and the Douhua(腐ю ю) by Funny Mountain Soya Beancurd 奇ε . Even if you are not staying in Weil Hotel, make sure you visit Yuk Sou Hin during your trip to Ipoh.

Big food, especially the smoked duck, crazy love it.

The lychee wood roast duck is to die for! Skin is crispy and meat is tender. Prices very reasonable for being a restaurant inside a hotel. Staff is friendly.