This was the best Christmas present that I received in my life. The opportunity to going review Yauatcha's new additions was my great pleasure. Yauatcha is a Cantonese cuisine.
Drinks:
The only mocktail that I had till the main course was orange & chilli mocktail. This was exception a great drink. The drink was sweet and you can taste the flavour of orange and when it settles in the throat, you get the spicy flavour settling. This was a very pleasurable drink to have with the dimsums. The combination of orange juice, lemongrass, palm sugar, chilli and mint. This drink enrich every dimsums that I had.
I did have a sip of Tokyo Sunrise, this was a bit on the sweeter side than the orange & chilli mocktail but I preferred my drink. This was a combination of lemongrass, raspberry, guava juice, peach juice and elderflower syrup. This was very nice drink too.
Dimsums:
I have usually thought that the dimsums are a standard way, i.e, they are wrapped in rice-flour either steamed or fired. This is not the truth, dimsums can be served in varies ways. You can come across the same in the dimsums that I have below.
Beetroot and celery dumpling. This was a steamed dimsums, you can get the proper taste of both the ingredients and this went very well with the sweet dip.
The pan fried charcoal lamb bun became my favorite one. I love the way that lamb was cooked to perfection with the bun which is pan fried. The lamb was juicy, you can still feel the bun melting in you mouth and making its way to lamb.
Crispy duck roll. I couldn't get the proper taste of the duck complete but this was more of teaser for duck meat but the crispy layer was a unique way to present the duck.
Sugar chicken roll, the was a shocker when the same came on the table. This does not like like you average dimsums. I loved the way the chicken was fried and I was surprised to find sugarcane in the center. The chicken was kinda plan but with the dip and the surprise sugarcane did give a very unique and wonderful taste. I enjoyed each and every bite of this dish. I wanted the same on a carrot or radish that is marinated and I did suggest the same but I was told that the carrot and radish wouldn't be firm.
Prawn and seaweed dumpling. I had this before in different places but I found the seaweed over powering the taste of the prawn, but in here, this was cooked in a very nice way that I got a proper taste of prawn and seaweed.
Sesame Prawn Toast, I like the minced prawn and the sesame coated, I personally do not like sesame but this dish had just just enough to give me taste of it and the proper taste of sesame.
Spicy squid cake, if you are a sea food fan then you just can't miss this dimsum at all. Usually squid is served either completely squashy or completely fried. I thought that here also would be the same, the truth was that the outer layer was fried but you do get the squashy feeling. The batter that was used will give you a proper taste of squid but not a complete one. This one is not to missed cause if you miss it, then you have missed a lot.
Wrapped chicken with black pepper, this was served over butter paper. I was really taken by the presentation, as it did not look like a dimsum but forget the looks cause the taste it more that enough to make you forget the pepper chicken that you ever had elsewhere.
Vegetable yin yang dumpling. This was a dumpling that offered more than just a dimsum. The same
was served over a cooked sauce that confused me about all the ingredients in it with it taste. I can this was a yum yum dumpling.
Soup:
I had the sweet corn soup with chicken but personally I did not like it cause the corn and the chicken were both minced, I prefer my sweet corn not minced, as I like the way the corn comes occasionally in my mouth. Saying this I want to say that the soup is well made, this had the right amount of ingredients.
I had a taste of the hot and sour soup with shredded chicken, I found that the same had excess of soya sauce.
Main course:
We ordered Stir-fry prawns in home town chilli sauce, Stir-fry kam heyong lamb, Jasmine rice steamed and a glass of white wine. The white wine did not go well with the prawn dish but same went exceptionally well with lamb.
The Stir-fry prawns gave me different taste in the course of time that it touched my lips and going down to my tummy. I fell in love with the prawns, cumcumber, capsicum, sweet tomato and carrot. I ate this dish without the jasmine rice for a few minutes cause the dish was very tasty. This was sweet but it carried a slight hint of spice along with it.
The Stir-fry kam heyong lamb, this was on a spicier side and I loved the way this dish went with my wine.
The Jasmine rice was an ideal choice to go with both the dishes. This jasmine rice did not have the extreme jasmine smell and taste but it just enough for me to get the proper flavour and not overpower the prawn and lamb dishes.
Dessert:
Selection of macarons we were served pista, orange and chocolate. I loved the chocolate.
Raspberry delice, it contains Raspberry insert, dark chocolate mousse and hazelnut brownie served with raspberry ripple ice cream. This dish just look beautiful, it was so good looking that really did not want to pounce on this dish at all but we still got courage to attack it. This actually became too much raspberry after a point but it was still worth it until the last bite.
Religieuse, it had chocolate choux pastry with hazelnut cremeux, chocolate pralime ganache served with ginanduja ice cream. This was also a wonderful looking but a even better dish cause it had chocolate. One word to explain this dessert is "Yum"
Mango mascarpone gateau which had feuilletine crunch, parlime mascarpone cream, litchi sorbet.
I had the pleasure to have some dishes from the new additions and the ones that are already there. I am looking forward to coming back with a couple of people. You cannot miss the Pan fried charcoal lamb bun, sugarcane chicken roll and spicy squid cake in the dimsums, Stir fry prawns in Home chilli sauce for main course and for dessert you to have the Religieuse, Raspberry delice and the chocolate macaron.
