By Mei Kuan
It is double the joy at Yuk Sou Hin of WEIL Hotel this mid-autumn festival as one can have a dim sum buffet for lunch and handcrafted mooncake for dessert, all by the culinary team led by Allan Tse, Executive Chinese Chef from Hong Kong.
The dim sum lunch buffet features 15 ready-cooked dishes (some notable mentions are stewed beef brisket with radish, pan-fried radish cake, wok-fried bean curd with chilli and garlic) and 14 made-to-order items such as the signature baked BBQ honey glazed chicken bun, deep-fried avocado roll with shredded kataifi, steamed lamb rib with bean sauce, among others.
It is priced at only RM48 for adults and RM38 for children (4 to 12 years of age). Available every day (except public holidays) from 11am to 2.30pm. Reservations recommended. The spread lasts until Friday, September 20.
Meanwhile, both traditional baked and snow skin mooncakes complete with classic to modern flavours are available for pre-order (3 working days) with four choices: durian snow skin (RM26 per piece – an all-time favourite), white lotus paste with macadamia nut in gold dust snow skin (RM26 per piece), custard paste with single yolk (RM23 per piece) and white lotus paste with single yolk (RM23 per piece).
One can also opt for an elegantly-designed box to house the mooncakes as an exclusive gift.
Preservative-free, the snow skin is best eaten within three days while the baked skin within one month.
Yuk Sou Hin (Level 1) of WEIL Hotel is pork-free. For more info, call 05 208 2228/2103. Interested readers also can visit the hotel’s Facebook page.
