Winters are the best time to indulge in delicious cuisines; and, one of most sought-after food destinations in the capital right now is Yauatcha (a global player in food industry specialising in Cantonese and Chinese cuisine). The restaurant is already established in Broadwick Street, Soho, London, England and is famous for its dim sums. Currently, Chef Stanley Lum Wah Cheok is the Head Chef for Yauatcha India who recently joined KA Hospitality and heads the team of expat and Indian chefs at Yauatcha pan India. He has previously worked in Conrad Centennial (Singapore), Amathus Beach Hotel (Cyprus) and Golden Palace (London) among others as Head Chef. He tells us about the refreshed menu that has been created keeping in mind the holiday season. Here’s an excerpt of our chat:
Q: Please tell us something about the refreshed menu at Yauatcha? What are the new dishes included specially keeping in mind your Indian patrons?
A: We are celebrating our Anniversary month at Yauatcha, and keeping in mind with the festivities we decided to refresh our menu, keeping all the signature favourites and adding some new dishes especially created for our Delhi restaurant. Some of these dishes include Chilean seabass mooli roll, Crispy spicy soft shell crab, Spicy vegetarian hand pulled noodles and desserts like Kashmiri kahwa which we know will be very well received by our guests.
Q: What are the most popular dishes and desserts that are retained in this menu? What according to you makes them a hit even though they’ve been around for some time?
A: Our top dishes like Crispy prawn cheung fun, Truffle edamame dumpling, Hofan noodles and Raspberry delice among others have been retained. These are some of our best sellers across India and are very well received in Delhi too. Their flavours, textures and the modern authenticity is what makes them popular.
Q: What are the new ingredients and flavours that one can experience at Yauatcha this season?
A: Tobiko caviar, soft shell crab, scallop among others have been added by way of new dim sum like the Scallop shu mai, Spicy soft shell crab will definitely tantalise the palate of our guests who are looking for new flavours. In the desserts section the newest addition is Kashmiri kahwa marquise, which comes with a new twist.
Q: Any special preparations in the kitchen for upcoming festive and holiday season?
A: We are currently celebrating our Anniversary menu by way of new limited edition set menu featuring an assorted dim sum basket (vegetarian and regular), Champagne cherry macarons and a cocktail made with pink sparkling wine. Our Anniversary menu is specially curated keeping in mind our specialities, our dim sum, macarons and cocktails.