ONE WEIL OF A WINE, DINE & PARTY TIME IN IPOH (Part 2)

Yum cha sessions, indulgent buffets, afternoon tea treats and romantic dining rendezvous. Since WEIL Hotel opened, the various Food & Beverage outlets on-premise have emerged as popular go-to outposts among Ipoh-ites to indulge in their culinary cravings.

The proverbial proof of the said pudding is definitely in all the eating...and drinking that went on during our recent staycation as we gamely devoured everything served by the Weil Hotel team.

Bountiful Buffets at Tiffin

Buffet breakfast, lunch and dinner take pride of place at this all-day dining restaurant. The selection is ample enough to satisfy diners of all ages, with a decent selection that straddles Malaysian, Asian and Continental fare.

Keep your eyes peeled for local favourites such as Ipoh white coffee, fruit rojak, and pomelo salad (another famed produce of the city) amongst the veritable spread of tempting specialities laid out.

On Sunday-Thursday, the Fish Market theme buffet (RM56 per adult) reels in seafood lovers for dinner. Expect poached and chilled prawns, mussels, scallops, and flower crabs, alongside grilled seafood and cooked to order dishes.

Offerings at the buffet spread are cooked in small portions and replenished frequently. Hence the overall taste and variety are up to par, in keeping with the Hotel’s quality standards.

Tea-rific Dim Sum Treats from Yuk Sou Hin

"Yum cha" or drinking tea is a popular euphemism for Ipoh’s long-standing sociable ritual where family and friends gather to enjoy copious amount of Chinese tea over servings of freshly made dim sum.

 

Chef Allan Tse proves a dab hand at churning out a plethora of dainty pork-free savoury and sweet morsels to satisfy the tastebuds. Recommended specialities worth sampling include Steamed Siew Mai with Crab Roe (RM11), Chicken Xiao Long Bao (RM10), Steamed Cod Deluxe Dumplings (RM12) and Crab Meat Dumplings (RM12) among others.

 

Distinctive baked and fried options range from Deep-fried Chives & Prawn Dumplings (RM10), Signature Baked BBQ Honey Glazed Chicken Buns (RM12) and Fried Turnip Cake (RM7).

Much vaunted house specialities such as Signature Roast Duck (RM45 half duck) – scrumptiously tender with subtle smoky lychee wood aroma and palate-pleasing Fried Mian Xian (RM37) also got resounding thumbs up from us. Should you wish to wrap things up on a delicately sweet note, some chilled Avocado Puree (RM12 per bowl) won’t go remiss.

Dim Sum is served at Yuk Sou Hin Mon-Sat 1030am-230pm, Sun & public holidays 8am-230pm. The restaurant opens for dinner nightly from 6pm-10pm.

Tipples at Tea Lounge

 

Welcome drinks for hotel guests are served in this serene haven one floor above the lobby. Furnished with cushy armchairs and comfy settees in muted gray and dusky blue, lit by strategically placed modern geometric lights, and linear stone and wood trims, Tea Lounge is also the place to go for tête-à-tête over afternoon tea.

 

Sunset Rendezvous at The Deck

For a glimpse of Ipoh’s sunset spectacle, head on up to The Deck – WEIL Hotel's rooftop gastropub. Its red brick and wood-clad mod-vintage interior evoke a comfy, laidback atmosphere with huge picture windows looking out to an expansive faux lawn and pool deck.

 

Wet your whistle with a Virgin Mojito (RM20) as you peruse the contemporary Euro-slanted menu selection. Conceived to jazz up sultry nights for dating couples, foodies or anyone yearning for some sophisticated fare in Ipoh, popular meal openers here straddle the likes of Prawn Cocktail (RM25) and Cream of Asparagus (RM15).

While the classic appetiser passed muster, the creamy soup du jour hit the spot with its on-point lushness. Hot on its heels came Pasta Vongole (RM28), a decent crowd-pleaser that was rather tasty but seemingly a tad underwhelming after that excellent broth.

 

Dessert treats to indulge in veer between Mango Cheesecake and Chocolate Lava Cake (RM15). Luscious yet mercifully low-key in sugar quotient, these option should amply satisfy one's sweet tooth.

Throughout July, different guest DJs will hit The Deck to spin current hits and mixes on Saturday nights from 9pm onwards. So on your next sojourn to Ipoh, be sure to paint the town red at this hot spot.

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.

FRESH TAKE ON CHINESE CLASSICS AT KITCHEN RESTAURANT

Steamed fish used to be a staple favourite of my late Dad. As kids, we didn’t care much for it but now, I realise why Dad was such a stickler when it came to steamed fish dishes. Nothing measures up to the fine, silky smooth texture of an on-point steamed fish — the Steamed Pomfret with Deep-fried Ginger Shreds we relished at 文華輕小厨 Kitchen

Restaurant at Damansara Kim is an excellent example.

 

Just the show-stopping presentation of the dish alone elicits much ‘ooh’ and ‘aah’ from our dining party. By the time the sumptuous fish hits our palate, we are well and truly hooked. Generously garnished with finely shredded deep-fried ginger and soused in fragrant superior soya sauce, the exquisite fish easily ranks as one of the most memorable ones I have had. Take note this signature dish needs to be ordered ahead of your visit though.

Now occupying the space where Extra Super Tanker used to be, Kitchen Restaurant is run by the same owners so expect your fill of hearty and comforting Chinese food, tricked up with inimitable touches of the resident chef’s.

While the pragmatic and functional setting is unlikely to hog the social media limelight, bona fide food lovers comprising neighbourhood residents, the white collar and family crowd are unlikely to grouse about the air-cond premise and low-key, casual vibes.

 

For curtain-raiser, we can vouch for the delightful Era Rojak Sotong. A winsome take on regular fruit rojak, with the inclusion of crispy deep-fried squid rings. Some may dismiss it as an odd combination but the lush sweetish-savouriness of the rojak sauce works cohesively well with the fresh crunchiness of pineapple, young mango, jicama, cherry tomatoes and cucumber interspersed with that of tender squid.

A whiff of the appetising saucy aroma is enough to make you drool and anxious in getting to grips with the house speciality of Baked Freshwater Prawns with Ginger and Spring Onion. To fully appreciate and savour the creamy roe and sweet, succulent meat of the prized crustaceans, it’s best to get your hands dirty.

Braised dishes are another forte of the chef here. My friend tells me the braised yam and pork ribs in claypot remains noteworthy but the current contender of Braised Tofu with Meatballs, Fish Maw and Mushrooms also ticks all the right boxes.

 

 

I’m partial to the utterly sublime pork meatballs. Bigger than golf balls, they incorporate minced prawns and diced waterchestnuts for extra texture and well-rounded flavours. Braised together with smooth, soft cubes of fried beancurd, spongy fish maw pieces and tender mushrooms, the resultant pot of homely goodies is transformed into a surefire crowd-pleaser.

 

The super crispy skin and juicy meat of the Roast Duck with Superior Sauce (Jiong Wong Siew Ngap) proves equally memorable. Instead of serving the sauce separately as a dip, the chef serves the duck on top of it. Hence each piece is touched by dabs of the house sauce, enhancing its meaty appeal and inducing one to eat more. This is another house speciality that also needs to be pre-ordered in advance.

 

 

Birthday celebrants may want to savour the signature Fried La Mian with Mushrooms, Egg and Pork Lard Croutons. Fresh hand-pulled noodles and crunchy dices of chee yau char play a key role in amping up the dish’s appeal. Slick with an irresistible, flavourful sauce with hints of zingy hotness, the delicious, slippery smooth noodles taste even more delicious with shredded omelette, white shimeiji mushroom and scallion.

For reservations at Kitchen Restaurant, call tel: 03-7732-1329. Address: 48, SS20/10, Damansara Kim, Petaling Jaya, Selangor. Accessible via MRT Kajang-Sg Buloh line; disembark at the TTDI station.