Chinese food is something for which I can do anything. It is one of my favourite cuisine. A lot of places have opened in Mumbai for Chinese food. Indian has customized the Chinese food to such an extent that they can name a new cuisine. Authentic Chinese food is difficult to find. Yauatcha was always scoring runs in the market and have managed to attract more and more people. Here I got an opportunity to visit one of the jewels of Chinese cuisine, Yauatcha. A place which is well known for Cantonese food and dim sums.Cost for 2 is Rs 4500 for the golden week menu.
I being a nondrinker wanted to avoid the drink but after looking at everyone’s reaction towards the first sip, I couldn’t stop myself from trying it. After my first sip I could feel sweetness at start followed by sourness and finally the drink left burning sensation of alcohol as I gulped down through the throat. The drink had a perfect blend of Cointreau, lemon and Tequila. I and @Whiskeymakesmefrisky even managed to have bottoms up, and the after effect was more interesting than the drink :p . Kudos to mixologist who managed to win our hearts by creating delicate and refreshing drink. It acted as a perfect start to the feast.
Vegetable/ Prawn chive dumpling
Dumplings/ Dim sums has been considered the best stroke for Yauatcha with which they have scored maximum runs in market. They have guest coming again and again only for dim sums. This dumplings has a very interesting coating which is made up of chives. It had 2 variation -vegetable and Prawns.
For me Prawns dumplings were better as compared to the vegetarian dumpling. The stuffing for prawns was mildly spice with delicate flavor. The prawns were moist and perfectly seasoned.
The vegetarian dumpling was stuffed with asparagus and garnished with pomegranate seeds which provided sweetness as well as crunch to the dim sums, it also left a tannin effect after consumption.
Crispy spicy tofu
Highlight of the day, tempura fried tofu tossed in dry masala made up of burnt garlic, spring onion, chilly & red bell pepper. The tofu was gooey from inside and crispy from outside; you could easily feel the crunch when you bite through the fried balls. The dry masala added an additional value to the dish. The pungency of burnt garlic, spiciness of chilly and crunch of the tempura fried tofu made this dish extremely delicious and worth ordering again.
Golden Fried Mock duck/ Red Snapper in jasmine rice sauce
Snapper & mock duck crumb fried and tossed is sweet, spicy and tangy sauce topped up with mixture of pickled vegetables like bell pepper, cabbage, onion and radish.
Mock duck which is a gluten – based vegetarian food is made up of wheat gluten, sugar, soya sauce and salt. After tasting this dish I couldn’t make out that it was vegetarian, something new which worked well for me. The sauce which was sweet & spicy added extra touch and the pickled salad added shine to the platter. It was simple yet effective with lots of flavours.
Stir fry asparagus, water chestnut and lotus stem / Chicken, water chestnut and shimeji mushroom in emperor chilli sauce
This dish had 2 versions; one for vegetarians and another one was made up of chicken. The emperor chilli sauce had dominating flavor of garlic, chilli and tomato.
Vegetarian version had stir fried asparagus, water chestnut and a secret ingredient that was lotus stem. The spicy and fiery sauce provided the required taste and flavor to the dish. The vegetables added body to the dish, a complete dish which can be served individually or with starch like rice or noodles.
Non vegetarian version had chicken, water chestnut, shimeji mushroom and wood ear that is black fungus. The wild mushrooms added completely different flavor and taste to the dish. The classical combination of chicken, wild mushroom and chilies worked very well. A dish you should order if you visit this place to have this fabulous feast.
Black olive fried rice
Simplest dish of the day, but yet it turned out to be best. Simple Cantonese rice along with chopped olives, corn, carrot dices and spring onion. A perfect accompaniment to above mentioned main courses. Rice which had a delicate flavor and it didn’t dominate any of the main course, instead it added an extra flavor to the dish
Vegetable Mahlak udon Noodle
One of my favourite noodles, which makes me drool if it has a perfect coating sauce. Same was served to me by Yauatcha, a perfectly cooked udon noodle with sauce which was typical oriental sauce with a crunch of carrot and bell pepper. The noodles had a unique flavor which was due to sesame seeds and sesame oil. This dish was complete in itself and did not need any accompaniment.
Finish to the meal was also very interesting and mouthwatering. The golden chocolate had a kitkat like dessert served along with a scoop of vanilla ice cream. It was thin layer of chocolate stuffed with mouth melting chocolate caramel. The kitkat had a golden coating which made it more appealing to my eyes. Scoop of ice cream was placed on the bed of shaved white chocolate.
Every dish was explained to us before serving. Proper clearance was done by the server. I have visited many well-known stand alone restaurants, but one small thing which I would like to add on is that the server did crumbing, which is a rare view now a day due to busy operation. Kudos to the Food and Beverage team.
People say first impression is the last impression, but I feel if your first impression is good and is not followed by series of another good impressions then entire experience goes in vain. But yauatcha didn’t made us feel like this at any moment, every dish was unique in itself and worth a recall
Ambiance – 8
Food – 9
Service – 9
Value for money – 8
- I was invited by Mr. Assad and Ms. Riddhi.
- All clicks are mine and should not be used without my consent.