All-day dim sum tea house, Yauatcha, brought alive the magic of Cantonese cuisine with ‘Four Hands Chef’s Table’, a dining experience that blended traditional cooking techniques and modern influence at its Quest Mall address on November 1. The menu was curated by Michelin-starred chef Andrew Yeo, corporate executive chef, Cantonese brands, Tao Group Hospitality, along with in-house chef Tenzing Khestun. “This is my first visit to Kolkata, and the city inspires me to create more interesting dishes,” chef Yeo said. A few of the dishes will be retained as a part of Yauatcha’s permanent menu
All photos by Sannidh Raychaudhuri
The meal started with the ‘Dim Sum’ section, comprising (L-R) Vegan XO Dumpling, Shanghai Scallop Dumpling, and Roasted Duck Puff. The mouthfeel for all three was distinct, with the vegan option feeling like an explosion, while the scallop was more like a warm hug. The tenderness of the duck set the tone for the rest of the meal
