Lunch at Yauatcha

29 Apr 2015
< 1 min read
FOUR’s Digital Marketing Guru, Daisy Scott, tells us why you need to eat at Yauatcha (right now)…

Imagineaspectaculardisplay of fireworks.The best you have ever seen.The best colours,breathtaking stars,sparkles and bangs, all orchestrated with precision. Complementary colours and a visual extravaganza littered with episodes to surprise and delight. And just when you think everything has reached its spendid climax, out of nowhere you are absoloutely blown away by the most magnificent finale.

Sowas my experience of lunch atHakkasan’s Yauatcha venue in Soho, London.Not new to the London scene, having opened in 2004, Michelin-starred Yauatchaoffers a grazing menu;a modern re-interpretation of a tradtional Chinese teahouse.Savoury or sweet, eachcarefully chosen elementof the grazing menu isplanned so that the diner is centre-stage in the most magnificent display of culinary excellence.

Yauatcha’s philosophy is to ensure that the dining experience is holisitc and that every tasting carefully designed not only for maximum culinary appeal, but to look after and prepare the palate for the entire spectacular. Bursts of flavour capture the palate and enthral.The gastronomic performance uses science and art in perfect synergy.

From start to finish, the menu included exquisitely planned and prepared sensations interspersed with palate-cleansing tea and fish and spice pastes to start. Black truffle dumplings, fried chilli squid andvenison puffs were just some of the array of dishes. Then followed heavenly desserts, including passion fruit, mango and coconut pandan. Or pear compote with almond cream, gingerbread and almond pastry.The delights are too numerous to mention and behind all this presides executive pastry chef, Graham Hornigold.

Watch this space for our forthcoming interview with Graham Hornigold to find out more about the part he plays in the success of Yauatcha…

New Branches,Yauatcha City and Yauatcha PatisserieOpening20May, Broadgate Circle, EC2,