Sunday, May 17, 2015

HIT THE DECK FOR GREAT FOOD & DRINKS



 
Whether it was by luck or coincidence, The Deck Gastropub won me over the minute I sampled the Seared King Scallops & Tiger Prawn Croquette with Caramelised Cauliflower Puree, Chorizo Sweetcorn & Roasted Garlic Mayo (RM38). Pretty as a picture, the semi-circle of plump scallops and springy tiger prawn was chockful of irresistible flavours and varied textures that captivated our tastebuds.
That exquisite appetiser coupled with the clean, fruity Placido Pinot Grigio selected by The Deck Manager John Ong set more than an amiable tone for our maiden visit to WEIL Hotel's rooftop gastrobar, possibly Ipoh's most sophisticated yet fun dining & drinking venue.
 

The Deck's red brick and wood clad mod-vintage interior evokes a comfy, laidback atmosphere; a cool hangout spot where picture windows look out to the hotel's rooftop garden, pool deck and panoramic vistas of its surrounds.

Should you need companionable advice on suitable nibbles to complement your fave tipples, seek John Ong out - he'd be delighted to share his treasure trove of fine wine and food knowledge after chalking up years of F&B experience in Hong Kong. Born and bred in Ipoh, the eligible bachelor has now returned home to roost and striving to raise the city's fine dining bar. 
At his insistence, we shared the starter of Seared Beef Carpaccio & Parmesan Tuile (RM26) and we had no regrets. Enlivened by candied walnuts, fresh arugula and a splash of aged balsamic vinegar, the delicately gamey slices tasted out of this world.
Aged balsamic dressing brought out the full rusticity of another sublime appetiser - plump slices of Grilled Portobello Mushroom (RM21). Adorned with wild rocket salad, candied walnuts and shards of parmesan tuile, it was an uncomplicated but soul-satisfying starter to nibble on in between sips of wine.

Another notable fungi option to tickle the palate in the snack/small plate section is Creamy Mushroom Ragout (RM21). Touched with sun-dried tomato, herb, garlic and truffle oil, its rich accent is ample enough for sharing; perfect if you decide to stretch Happy Hours till late.
You can tell The Deck team put in TLC into the food judging by the nicely assembled Tempura Blackened Yellow Fin Tuna (RM25). Raw tuna rolled in nori and lightly coated in tempura batter came crowned with Japanese pickles whilst a cone of pickled daikon (radish) bore a dollop of ebikko. Frilly dill, swirly fennel strands, wasabi jelly and sesame dressing completed the composition; each element bestowing palate-pleasing textural and flavour interest.
We were fortunate to cover almost all the house specialities that evening. Although soup doesn't rank highly on my 'must have' list, the trio served up for our sampling was top notch. My personal fave (a rare first) was Roasted Pumpkin (RM19); the wickedly delish soup embellished with smoked duck, sourdough croutons and chilli oil.
The other two worthy contenders were Roasted Tomato & Basil (RM16) served with crusty baguette topped with basil mayo, tomato and olive, and Creamy Mushroom Soup (RM22) primped up with shimeji mushroom, crispy bacon and white truffle oil.
Out of the different mains we savoured, my personal pick has to be the moist, ultra delectable Chicken Ballotine (RM35). Black truffle-scented mash, tender mushroom, sweetish onion chutney and shallot thyme sauce formed a scrumptious bedrock for this yummy dish.
Coming in a close second was the Seared Black Cod (RM68) with herb nut butter, confit lemon, fennel and roasted cauliflower. A surefire winner for those who are partial to deftly prepared fish as the cod's inherent flavour shines through with the attendant ingredients playing their supporting roles.
Carnivores aren't neglected here as prime cuts of beef and beef ribs are on the menu as is a well-acquitted Roast Rack of Lamb (RM69). Carrot puree, potato confit, minted peas and lamb jus ensure this meaty choice is worth sinking your teeth into.
Carb lovers can also get their fill from the Alaskan White Crab Meat Linguine (RM38). Crispy crumbs, capers, parsley, spring onion, garlic and chilli converge to heighten the taste dimension of this pasta alongside sweet chunks of Alaskan white crab meat.
 
 Ever mindful he's the ambassador of sorts for his hometown, John got The Deck culinary team to incorporate Ipoh's famous white coffee into one of the signature desserts. You mustn't leave The Deck without succumbing to the luscious Ipoh White Coffee Pudding (RM24).
The white coffee aroma was unmistakable in this superb dessert which has candied walnuts, raisins, mascarpone, berries and salted caramel sauce boosting its sweet allure.
Brimming with inventive ideas and boundless enthusiasm, John also spurred The Deck's mixologist to create a special cocktail using Pagoda groundnuts. 
Known as Pagoda Xtreme, the concoction shaken with frangelico (Italian hazelnut and herb-flavored liqueur), kahlua, Bailey's and blended groundnuts was the perfect after-dinner aperitif. Think liquid Reese's peanut butter candy with a naughty alcoholic twist.

We had such a terrific time over dinner that it was close to midnight before we finally took our leave. The Deck was still abuzz with patrons on that weekday night; some were trailing in whilst others remained cosily ensconced in their respective seats, nursing drinks.

 

 For reservations at The Deck Gastropub, call tel: 05-208 2228. 

Saturday, May 16, 2015

DELICIOUS WEIL OF A TIME (part 2)

Update: Yuk Sou Hin is now a pork-free restaurant


Yuk Sou Hin Chinese Restaurant
"Yum cha" or tea drinking is a ritual cherished by Ipohites; a sociable practice that sees family and friends sitting down to enjoy copious cups of Chinese tea with dainty morsels of dim sum.
 
That's why WEIL Hotel's fine Chinese restaurant Yuk Sou Hin opens as early as 9am daily, to cater to Ipohites who wish to stop by for yum cha. Spearheaded by Hong Kong Masterchef Chung Ho Shi whose 47-year career has taken him beyond Hong Kong to Shanghai, Japan and Singapore, a refined selection of classic and contemporary Cantonese specialities and dim sum take pride of place here.
Three types of dim sum (pix above) whetted our appetite from the get-go: a triangular parcel of minced meat, a deep-fried crispy prawn & mango roll and a delicate prawn dumpling formed a tempting trinity so exquisite they begged to be savoured on their own sans sauce.
Personally, I like the crisp prawn & mango roll best especially the ethereal skin which turned out to be tissue-thin edible wafer paper (made from rice starch batter). Available from Chinese food speciality shops, this 'skin' is pliable enough to wrap and roll whatever stuffing or filling the chef chooses to use. Once deep-fried, its crisp-crumbly texture magically dissolves on the palate.
The delicate nuances from the subsequent wintermelon puree with minced chicken was a welcome change after the earlier flavour and texture overload. Although the broth was slightly unctuous, it had a clean, refreshing taste.
The deep-seated briny accents of soya sauce and black beans were cleverly reigned in by the chef using silken beancurd, giving the slab of cod just the necessary amount of flavour. Some freshly cut chilli add some zingy interest to the ensemble.
Our tummy space was reaching maximum capacity by now but no Chinese meal is complete without some staples such as rice or noodle. Naturally Chef Chung opted to treat us to his fluffy fried rice with egg white, dried scallop and ebikko garnished with chopped spring onion. Taking it up several notches was the chef's signature chilli and silverfish condiment; his XO sauce of sorts. We loved its robustness which packed nice zingy heat without leaving us dumbstruck.
 
For the finale, we rounded the meal off with a glass of chilled mango puree with pomelo. Such an apt choice as the juicy bursts of pomelo sacs reminded us of charming Ipoh and the state of Perak yet again.
For reservations at Yuk Sou Hin, call tel: 05-208 2228. The restaurant is on Level 1, WEIL HOTEL IPOH.

05-20822280
05-2082228

Monday, May 11, 2015

DELICIOUS WEIL OF A TIME (part 1)


 
Pomelo is a fruit that's associated with Perak especially in the town of Tambun. It's only befitting that the first dish to welcome us to Ipoh's WEIL Hotel is this palate-pleasing pomelo salad from TIFFIN All Day Dining Restaurant. Bursts of fruity sweetness mingled with umami savouriness and punchy sharpness of sliced shallots and spring onion in this Thai-inspired pomelo salad adorned with plump blanched prawns. 

Served at WEIL's stylishly designed Tiffin, diners will discover there's more to the outlet's substantial buffet. The a la carte boasts some hidden gems that should satisfy discerning foodies, ranging from a Balinese slanted satay lilit to its excellent Penang prawn noodles.
The secret lies in the capable hands of Tiffin's chef de cuisine Lee Choon Boon (pix below) and his team. Following several successful international hotel stints, this affable Ipoh guy aims to conquer his own home turf. His dishes have been great testaments thus far...you have to taste them to believe it.
 
The uber-delicious prawn mee stock comes in fiery red-masala hue; its full-bodied, savoury depth culled from a mixture of dried shrimp, prawn shells and heads that teases your palate with prawny sweetness amidst riffs of warm zingy chilli heat. Teamed with sizeable sea prawns, hard-boiled egg, kangkung (water convulvus), beansprouts and sliced fish cake (Tiffin is pork-free), the noodles can rival the best in Penang.
Weekdays see a mostly business and corporate crowd partaking Tiffin's Asian buffet (RM35++ per person) while weekend tunch (tea & lunch RM47++) lets you feast from 12 noon to 4 pm. From our experience, the buffet has ample choices that should leave you spoiled for choice with several notable offerings worth returning for.
Welcome drinks for guests are served at the cosy Tea Lounge one level up. A serene haven filled with cushy armchairs, comfy settees, modern pendant lights and linear streamlined touches, you can while away an afternoon here over tea and cakes or unwind over Happy Hours with your fave tipples and bar snacks.
We took our own sweet time to savour the refreshing lemongrass mocktail; a simple but meaningful welcome gesture that typifies the cordial charm of Ipoh. Soaking in the quiet atmosphere, this little nook is ideal for reading, business discussions or chilling out post-work.
Aesthetically pleasing interior decor inside the Tea Lounge
Personally I like the muted shades of gray, stone, wood and dusky blue of its soft furnishings - all neutral tones that aren't too feminine or masculine. Teamed with wood and some metal trimmings, it's contemporary decor with subtle retro slants should withstand the passage of time well without being dated too quickly.
 

TO BE CONTINUED...Highlights on The Deck Gastrobar and Yuk Sou Hin coming up. 

For reservations and more information, call tel: +6 05 - 2082 228. WEIL HOTEL IPOH is located at 292, Jalan Sultan Idris Shah, Ipoh, Perak, Malaysia.

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