Michelin-star diner Yauatcha celebrates Chinese New Year with a special menu all through February

Celebrate the year of the pig with authentic dishes curated by Chef Raymond Wong at Yauatcha

author_img Sharmistha Ghosal Published :  11th February 2019 12:00 AM   |   Published :   |  11th February 2019 12:00 AM

Chinese New Year special menu at Yauatcha

The year of the Pig it is and Michelin star, Asian fine diner Yauatcha is celebrating Chinese New Year with a specially curated menu all through February. A few flights of stairs took us to the fifth floor of the Quest Mall, where this classy 103-seater eatery is located and we  were quite impressed by the traditional lanterns and huge pigs on display on the glass walls – all designed by  none other than couturier Masaba Gupta for this special occasion.

Cooking up a storm: Chef Raymond Wong

As we settled in for a taste of the specially curated menu drawn by Chef Raymond Wong, head Chef of Hakkasan India, we were welcomed with an exclusive Chinese New Year cocktail, Nagami Fortune concocted with Beefeater gin, kumquat marmalade, raspberry cordial and lime juice. It had a fresh citrus feel to it and was a perfect accompaniment for an afternoon luncheon.

Prawn and Chicken Shui Mai

The twelfth sign of the Chinese Zodiac calendar, the pig is a symbol of restoration, reflection, renewal and benevolence and the menu features an eclectic number of authentic Chinese dishes that are traditionally eaten during the New Year, along with some new additions using auspicious ingredients.

The culinary trail began with Yauatcha’s signature dim sums – symbolising wealth in Chinese culture. Keeping in mind the Chinese lucky colours red and golden, we were served with the vibrant scarlet Spicy Scallop dumplings and Wild Mushroom dumplings. The mild flavour didn’t interfere with the inherent taste of the ingredients. The dumplings were delicate and tender to say the least.

Stir fry chicken in chilli oil with sugar snap, shallot and leek 

The prawn and chicken shui mai which arrived next was succulent. The chilli oil garnishing went extremely well with the dish. The spices did not overpower your senses and most of the ingredients are fresh and of the best quality. The scrumptious Baked Lamb puff was again very balanced and the meat was soft and well-cooked.

Spicy Scallop Dumpling

The wok dishes, which include Stir fry chicken in chilli oil with sugar snap, shallot and leek and Steamed Indian sea bass in superior soy sauce in the non-veg section, came next. The chicken dish was not an exception in terms of taste, but it is a safe bet for those shy of experimenting.

Steamed Indian seabass in superior soy sauce  

For the ones with a bland palate, the Indian sea bass in soy sauce will be the perfect choice. It has an authentic Chinese flavour and has been included in this special menu since fish represents good luck in Chinese tradition, we were told by Chef Wong. For the vegetarians there are Stir-fry asparagus, lotus root and yam bean in pumpkin sauce, which are all very flavourful.

We loved them with the Black truffle fried rice

For dessert we had Mandarin Matcha Choux made with sesame, mandarin compote and orange chantily. The limited-edition macaroons with a Masaba Gupta designed pig stencilled in gold and flavoured with Mandarin were toothsome, too.

The special Chinese New Year menu will be available till February 28 at Yauatcha.

Price for two: Rs, 2,000 ++ (without alcohol)

@sharmidas

sharmishtha.g@newindianexpress.com

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