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.

TEA-LICIOUS & SIZZLING HOT PICKS AT ZUAN YUAN

Lots of tea-licious and sizzling hot specialities will ignite diners’ interest at Zuan Yuan, One World Hotel come July 2019.

Taking a leaf out of the trad Hakka dish of lui cha or thunder tea rice, One World Hotel’s Executive Chinese Chef Tommy Choong Chan Hoo was inspired to create his Stir Fried Rice with Green Tea & Assorted Seafood Hakka Style (RM38) — one of the several ‘tea-licious’ temptations available throughout July at Zuan Yuan.

The show-stopping speciality stands out for its fresh herbaceous accent, thanks to the chef’s ingenuity in imbuing the rice with his house-made pesto of basil, pine nuts and tea. Those who partial to Hakka lui cha will enjoy relishing this dish as the resultant nuances echo that of the traditional offering. The clear sweetness of scallops and prawns also boost its overall appeal.

Having cut his culinary teeth with the Regent Kuala Lumpur (now rebranded Grand Millennium KL), Chef Tommy’s two decade-long career path has taken him to some of the city’s international five-star  hotels.

In line with his philosophy of whipping up simple dishes with skilful subtlety and showcasing the ingredients’ natural flavours and textures, the chef proves his culinary mettle by using chrysanthemum — a ubiquitous ingredient to brew cooling Chinese herbal tea — in a savoury broth.

Hints of floral overtones are discernible in the Double Boiled Abalone & Fish Maw Soup with Chrysanthemum (RM48); giving an unexpectedly winsome dimension to the comforting broth.

Toasty oolong tea leaves left a rave-worthy impression on the crowd-pleasing serving of Smoked Village Chicken with Oolong (RM60 half chicken). The scrumptiously juicy, tender chicken tastes even better with the zingy house ginger-spring onion dip.

Light and Crispy Prawns Stuffed with Yam & Pumpkin served with Green Tea Dressing (RM65 per portion) also hit the spot well. Think of it as a refined version of local cucur udang or prawn fritters, each flaunting a sizeable crustacean within the battered nest of yam and pumpkin julienne enlivened by a creamy green tea infused sauce.

 

Imported lava stones from Turkey play a fundamental role in the array of sizzling specialities, also available in July. Recommendations include superbly delectable U.S. Angus Beef Steak (RM68/100g, minimum order of 200g) and Australian Premium Lamb Cutlets (RM48/100g, minimum order of 200g), cooked to order on the hot lava stones to your desired doneness. Accompaniments of assorted vegetables, mushroom and a choice of Black Pepper, Mongolian or Barbecue Sauce.

For reservation, please call Zuan Yuan restaurant, tel: 03-7681 1159 or email zuanyuan@oneworldhotel.com.my