ABOUT YAUATCHA CITY

Yauatcha is a Cantonese all-day dining experience that fuses dim sum, mixology, tea, and European patisserie to create a unique and social experience that reflects the spirit of a modern-day tea house – or a chatter house.

The renowned menu includes a wide selection of dim sum and a list of over 24 types of tea. Yauatcha presents authentic Cantonese dishes with a modern influence, offering a wide range of steamed, baked and fried dim sum such as Scallop shui mai, Prawn and beancurd cheung fun, and Venison puffs. It also offers a variety of duck, fish and noodle dishes.

The original design concept by Christian Liaigre offers full view of the kitchen, allowing passers-by to witness the preparation of the expertly-made dishes.

CONNECTIONS & CULTURE

With two restaurants in London, Yauatcha launched in the heart of Soho in 2004 and gained immediate critical acclaim receiving numerous prestigious awards including a Michelin star. Yauatcha City opened in May 2015 following the success of the Soho restaurant.

Yauatcha was the first and remain the only restaurant to combine Chinese dim sum and European patisserie, creating trends rather than following them. Yauatcha embraces the innovative, forward-thinking aspects of modern Chinese culture. Based in some of the most cosmopolitan areas of the world, we bring a worldly vision to the table, always open-minded and cultured.

AUTHENTIC CANTONESE

The menu at Yauatcha is served throughout the day and is dim sum dominant. It has been created using the ‘core and peripheral’ approach to food within a culture. Core foods are the foundation of a Cantonese diet, the staples that are consumed almost daily. Traditionally these include shu mai, har gau, cheung fun, venison puff, sticky rice in lotus leaf, chicken feet, char sui bun, taro croquette, pan-fried turnip cake, and congee. Cantonese dim sum was originally based on local foods, however, as dim sum evolved, influences and traditions have been introduced from other regions . These feature on our menus as seasonal offerings and signature dishes, which are the peripheral foods; those eaten more sporadically and usually represent personal preference rather than cultural traditions.