Yuk Sou Hin, a Chinese Fine Dining Restaurant helmed by the Master Chef Chung Ho Shi has just opened its door in Ipoh. Yes, you read it right. They had just opened in the heart of Ipoh at Weil Hotel. For the coming Chinese New Year celebration, Master Chef Chung had come out with a few set menu specially designed for a table of either 4 or 10 persons. The price for 10 persons starts from RM1188++ and above per table. Depending on the number of dishes and the ingredients used, the price varies for different sets.
Each Chinese New Year set menu comes with Yusheng. Different set comes with different ingredients. Read more about their yusheng here.
After our Salmon Yusheng, next came the Double Boiled Chicken Soup with Ginseng and Abalone. Double boiling is a simple technique used where food is cooked slowly within a closed container. This results in a very clear and intense broth. Each diner is served with a bowl of double boiled chicken soup with an abalone each. If you love soup, this should be the one you should try.
Next, we were served with Yuk Sou Hin’s Wok Fried Prawn with Celery topped with Cashew Nuts. The ingredients Master Chef Chung used are premium ingredients. Look at the size of the prawns used. They are just huge.
The next dish is one of my favourite at Yuk Sou Hin. It is their Steamed Pearl Garoupa or Grouper with Superior Soy Sauce. Grouper doesn’t come cheap and I wouldn’t be surprise if the whole fish costs more than RM300.00. With Master Chef’s expertise in Cantonese cuisine, this dish is easily one of the best out of the other dishes. read more