We were recently invited to try out the Supreme Taste of Yauatch Menu by the restaurant management and were extremely pleased with the quality of the meal, its presentation and the variety of both vegetarian and non-vegetarian dishes which the restaurant had to offer. The Yauatcha menu has evolved in the past few years and this in undoubtedly the best Dim Sum fine- dining restaurant in Kolkata. It offers classic and contemporary dim sums, wok-prepared dishes, and a limited dessert menu. As it is located in the posh Quest Mall, it has appropriately maintained a high standard since inception.

We ordered several dishes from the Supreme Taste Menu, most of which were non-vegetarian, as this was our proclivity, but did try some of the vegetarian fare, which turned out to be equally tasty.

We began with the Mixed Salad with lotus root and the Hot and Sour Soup. The salad tasted fresh and citrusy and had a sprinkling of pomegranate with a drizzle of Japanese dressing. The Hot and Sour Soup was prepared with good quality tofu and bean sprouts and had the perfect balance between spiciness and acidity.

We enjoyed our Golden Gink drink (which has been newly introduced) and had a delightful blend of Ballantine’s whisky with an infusion of Darjeeling tea which hit the spot perfectly!

Our Dim Sum choices consisted of Vegetable Poached Peking Dumpling, Chicken Coriander Dumpling, the Pork Char Sui Bun and the Hargao. The Peking dumping was filled with succulent vegetables, poached to perfection in a soy-based tangy sauce. The tender minced chicken with coriander was covered with natural red cabbage and was extremely delicious. The authentic sweet pork-flavored char sui bun can be compared to any Hong Kong specialty Dim Sum restaurant and the succulent tender prawns steamed in the Hargao dumpling skin tasted perfect with the chili garlic condiment. We topped this off with a Pork and Prawn Shumai which demonstrated a tasty blend of pork and prawns tightly packed in a delicious Shumai skin.

The main course which followed consisted of Stir Fry Lamb, Kung Pao Chicken, Mabo Tofu and Stir-fry Lotus Root, asparagus and water chestnut. The lamb was cut in strips and prepared in a delicious black pepper sauce with a distinctive curry taste. The spicy Chicken was tossed with cashew nuts, diced onions and red chilies along with Bell Peppers and the dish was completed in an appetizing Kung Pao sauce. The Mabo Tofu was cooked in a spicy Szechwan Sauce tossed with shitake mushrooms. The Lotus Root had a crunchy texture and displayed its gourmet preparation with accompaniments of asparagus and water chestnut which were stir-fried in unison in a white garlic sauce.

All the above were accompanied with Raman Noodles tossed in a spicy and sweet sauce and stir fried with peppers; Egg Fried Rice with Long Beans and the Ho Fan Chicken Noodles. The Ho Fan consisted of flat wheat noodles (for those not inclined to flour) tossed with bean sprouts and soya chunks along with an array of bell peppers.

Finally we had worked our way up to the desserts of Pecan and Coffee Delice and the Chocolate Hazelnut Mousse. The former was a work of art and plated to perfection. The dessert served was made of pecan sponge with a Caramel Cremeux in the center topped with a Coffee Mascarpone Mousse and accompanied with a pecan ice cream. It was delicious, crunchy and heavenly! The Chocolate Hazelnut Mousse was a yummy combination of a dark chocolate mousse with a crunchy hazelnut insert served with Honey Comb Ice-cream and was absolutely scrumptious!

What a divine way to end a great meal!

Photo credits: Tehnaz Dastoor

We were recently invited to try out the Supreme Taste of Yauatch Menu by the restaurant management and were extremely pleased with the quality of the meal, its presentation and the variety of both vegetarian and non-vegetarian dishes which the restaurant had to offer. The Yauatcha menu has evolved in the past few years and this in undoubtedly th