Yauatcha, Ambience Mall, Delhi: London Calling

Main Dining Area - 1Yauatcha is a Michelin star Chinese restaurant specializing in dimsum. It started its journey at London in 2004. Owned by the same group that owns more expensive Hakkasan, Yauatcha caters to a bigger mass market. After gaining many loyal customers, it has expanded to India; first at Mumbai, then Bangalore and now recently at Delhi. I am naturally intrigued by the big boys finally coming to Indian market and could not miss trying this.

Open KitchenThe big 200-seater at Yauatcha has a minimalistic but a chic and modern décor.  The music is low enough to strike a conversation and loud enough to be heard. I took some time finding out the different types of dimsum that I shall try today amongst the 44-varieties to choose between steamed, baked, pan fried, and Cheung fun.

DimsumNow, it will not be a surprise if I say that most of their dimsum are almost perfect. Be it be the flaky baked chicken puff (295) or subtly and the signature clean flavored galauti style, truffle edamame dumpling (Rs499). We are moving on from one mild flavor to another like an orchestra playing different tunes. poached Peking dumplingI am loving my journey  of Pork & Prawn Shumai (350) or Poached Peking dumpling (350), Chilean Seabass Mooli Roll (950), that is suddenly put to a halt by poached Peking dumpling (Rs 350) with soya chili broth. This may be liked by some but for me the subtleties that we were enjoying till now are lost to the strong flavors.

Cheung FunCheung Fun is basically a rice noodle roll where traditionally warm and sweetened soya sauce.is served just before serving. Crispy prawn cheung fun (Rs 550) uses tempura batter that makes it crunchy from inside and soft from outside. As the crunchy tempura soaks soya sauce, the dimsum becomes addictive except that it loses on the presentation. A good cheung fun is slightly transparent to reveal the ingredients, where this one is opaque. Still given the portion size, taste and price, I will go for it on my next visit too.

CocktailsMy friend who visited Yauatcha sometime ago strongly suggested me to try the cocktails; Lychee Martini (650) and Hakka (750).Lychee Martini is perfectly balanced with vodka, lychee juice and lime, and my Hakka is equally interesting mix of vodka, apple juice, lime, coconut and passion fruit. In fact I liked Hakka so much that I ask for a repeat, which I have to leave half-finished since it is extra-sweet.

Braised seafoodToo full for much of main course we order for a stir fry penang Kwetio noodles (1200) and braised seafood in spicy sauce (895). Loaded with seafood including calamari, scallops and prawns, even one of these two dishes are sufficient and for two who have had few dimsum as starter. The scallops are so beautifully seared and prawns so fresh that for a bit I did wonder if I am enjoying these beauties in Delhi. “Kwetio’ as a name is still a mystery for me and perhaps it is unique only to Yauatcha.

IcecreamWe end the meal with a selection of icecream (275), my favorite remains hazelnut and it disappears in no time.

Progressive cuisine loosely defined means molecular gastronomy; however the General Manager, Manoj Bhatia, chose the term to serve anything that is ready without waiting for everything to be served together or when the initial portion is finished at the table. I would have preferred some method to the madness.

Pricing of three dumplings per portion (except four in suimui) is competent given the quality and encourages one to try more variety. And for the customers seeking value, set lunches are a must try at Yauatcha.

Ratings (Out of 5)

Food: 4.0 | Drinks: 4.0 | Ambience: 4.0 | Service: 3.0 | Overall: 4.0

Meal for two: Rs.3000 (Without alcohol) | Alcohol: Yes | Credit Card: Yes | Wheel chair friendly: Yes | Set Lunch: Rs2000 with unlimited soft drink, Rs 2300 with unlimited beer and Rs2750 with unlimited sparkling and other wines

Address: Yauatcha, Level 2, Ambience Mall, 2 Nelson Mandela Road, VasantKunj, New Delhi – 110070 | Tel: 18002661000


Food Critic and a Marketing Wizz who had a high profile career with leading MNC’s like HSBC, GE Capital etc, Pawan Soni comes across as a quintessential corporate employee. He left behind his successful career as the Vice President of a MNC... all for his love for food. He a WSET Level II wine connoisseur and a foodie who loves to eat anything under the sun. Besides being a food and travel writer for various food forums and magazines, he is the Founder and CEO of Indian Food Freak. As one of the initial bloggers who started his blog almost a decade ago, his website www.indianfoodfreak.com is currently one of the biggest food and travel blogs in the country. Pawan also conducts highly successful restaurant awards and recently concluded the 6th edition of The Big F restaurant awards. He won the best influencer awards in India by BBC Food Food Awards in 2018

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