The subtle seasoning allowed the freshness of the ingredients to shine through. The crunchy chives provided a satisfying crunch, while the prawns remained tender and succulent. Prawn and Chive Dumpling: This dish was a marriage of contrasting textures and flavors.The infusion of truffle oil and the smooth edamame filling created a harmonious flavor profile that elevated this dish to a level of indulgence. Truffle Edamame Dumpling: Innovation meets tradition with the Truffle Edamame Dumpling.The mushrooms were sautéed to perfection and encased in a delicate wrapper that allowed the umami-rich filling to shine. The Wild Mushroom Dumpling was a delightful medley of earthy flavors. Wild Mushroom Dumpling: Yauatcha excels not only in seafood but also in vegetarian offerings.The XO sauce added a spicy kick that complemented the sweetness of the scallops beautifully. Plump and perfectly cooked scallops were wrapped in a translucent skin, which was artfully pleated. XO Scallop Dumpling: For seafood lovers, the XO Scallop Dumpling is a must-try.The Har Gow practically melted in my mouth, leaving a symphony of flavors dancing on my palate. These delicate shrimp dumplings were a revelation, with thin, translucent wrappers that encased succulent, juicy prawns. Har Gow: The Har Gow at Yauatcha is a testament to the restaurant’s commitment to perfection.Yauatcha’s dim sum menu is a culinary adventure in itself, offering a wide range of choices that showcase the chefs’ mastery over this traditional Cantonese specialty. Now, let’s delve into the star of the show – the dim sum. Her knowledge and enthusiasm for tea were truly commendable. Our server, Mithila Kulkarni, provided expert guidance on selecting the ideal tea to complement our dim sum choices. The variety of teas available caters to tea connoisseurs and novices alike. Yauatcha’s tea menu is extensive and impressive. It was a sweet and aromatic start to our meal, perfectly balancing the flavors that awaited us. Our culinary journey began with the Umeshu, a delightful Japanese plum wine that set the tone for the evening. Their dedication to maintaining authenticity while incorporating modern twists was evident in every dish we tasted. The kitchen is helmed by Executive Chef Gopi and Sous Chef Laxman Gaire, both of whom have honed their skills in the art of Cantonese cuisine. Throughout the evening, Akshay made sure that every aspect of our dining experience was flawless, from seating us at a comfortable table to ensuring prompt service.Ĭulinary Mastery – Chef Gopi and Sous Chef Laxman GaireĪ restaurant’s success is often a reflection of its culinary team, and Yauatcha Mumbai is no exception.
His welcoming smile and attentive nature set the tone for a memorable dining experience. Akshay Sasane, the shift manager, was the embodiment of professionalism and warmth. During my recent visit to Yauatcha, I was not only treated to an array of delectable dishes but also had the pleasure of experiencing impeccable service from an exceptional team led by Akshay Sasane, the shift manager.Īs I entered Yauatcha Mumbai, it was clear that the staff here were committed to making every guest’s experience memorable. Nestled in the heart of Bandra Kurla Complex, this upscale restaurant has consistently garnered praise for its exquisite blend of traditional and innovative Cantonese cuisine. When it comes to dim sum, Yauatcha Mumbai is undoubtedly a name that stands out in the vibrant culinary landscape of the city.
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