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With a constant stream of diners and a vibrant atmosphere at the Michelin-starred dim sum teahouse, Yauatcha, you know it is time for celebration. The colour red, further accentuates the festive mood, as it denotes good luck as per Chinese traditions. Indeed, to commemorate the Chinese New Year – the year of the Rooster in 2017, Yauatcha has on offer, two exclusive festive menus – the Chinese New Year Signature Menu and the Supreme Selection Menu, which includes a special limited edition dim sum adorned in a vibrant palette of red, a red patisserie and a red cocktail. Both menus are available till February 11, 2017.
The specially curated menu in red and gold, offers vegetarian and non-vegetarian options. Head Chef Wang Yixuan ensures enough variety for diners. The Chinese New Year Signature Menu features four courses of vegetarian dishes starting with a selection of salad and small eats such as mixed salad with lotus root or truffle edamame dumpling and mushroom roll with truffle. The signature bite-sized dim sums are a treat for the palate, with different fillings and myriad textures. The wok dishes include stir-fry French beans with shiitake mushrooms and Szechuan nabo tofu, stir-fry ho fan noodles and spicy vegetable fried rice with taro root.
The Supreme Menu, with non-vegetarian delicacies is equally varied and delectable with a selection of salad and small eats including the prawn salad with mango, baked chicken puff and the limited edition red king crab and scallop dumpling. Wok dishes include spicy wild prawn curry with onion and water chestnuts, sliced lamb in black pepper sauce, kung pao chicken accompanied with stir-fry ho fan noodles and egg fried rice with long bean.
Begin your meal with a red beverage, a non-alcoholic Tokyo cooler or the black river martini and then select which menu you want to opt for.
The four-course meal which is a combination of popular dishes and new offerings, proves to be filling and one is satiated. But of course, the grand finale to this meal are the desserts, which cannot be missed. Chocolate pebble, luxe gateaux or a selection of ice creams, are what one can choose from.
Visually stunning, each dish is light and flavourful and given the portion sizes, the offerings are absolute value-for-money. So indulge yourself this Chinese New Year.
Food critic, features writer and columnist, Mini Ribeiro is a qualified Journalist, from IIMC New Delhi. She specialises in the Food & Beverage and Hospitality space. As an established food & beverage writer, Mini currently contributes to several leading English publications across the country – Asian Age, Hindustan Times, Sunday Financial Express, Hotelier India, Go Getter and Vistara inflight magazines and Rediff.com. She also has her own You Tube channel called Mini’s Food Fundas. Fond of cooking, Mini enjoys experimenting in the kitchen with various cuisines, with Indian regional food, being her favourite. She has recently started, a platform for home talent, called 'Flavours from Home', an initiative which aims to make women who are passionate about cooking, entrepreneurs.