Through the years, Yauatcha has been synonymous with being an unparalleled dim sum destination. Since the beginning, Yauatcha has been showcasing a wide range of beautifully crafted dim sum that suits a variety of palates. With complex and difficult to make dishes, the chefs have spent years honing their dim sum skills and becoming masters of their craft. Each dim sum is intricately prepared using a range of complex techniques.
This Saturday, Chef Pradeep and Chef Mani of Yauatcha Bengaluru are disclosing the secret by conducting a workshop on how to master Yauatcha’s impeccably wrapped dim sum. This session will take you through a step by step process, teaching you three different folds that our chefs use when preparing these delicate dim sum. The dim sum demonstrated in this workshop includes the Vegetarian Shanghai dumpling, Chicken and prawn shumai and the Kale and sesame dumpling.
These dim sum not only have different folding techniques but are also prepared employing distinctive cooking approaches such as steaming and pan-frying. The masterclass is followed by a tasting of the dim sum, accompanied by dessert and a pot of tea.
Yauatcha is a Chinese dim sum teahouse offering an all-day dining experience. Launched in 2004 in the heart of Soho in London, Yauatcha gained immediate critical acclaim and received its Michelin star within a year of the opening which it continues to maintain. Yauatcha provides a unique dining experience, offering authentic dim sum with a contemporary influence as well as wok dishes and other small eats. The concept is a modern interpretation of the traditional Chinese teahouse featuring a wide range of Chinese, Indian, Japanese and Taiwanese teas. Yauatcha is also known for its handmade petit gateaux, macarons available both a la carte and retail.
Yauatcha is currently located in London, in Soho and in the City, as well as in Mumbai, Bengaluru, and Kolkata, and has also launched in Houston and Waikiki this year.