Yauatcha Soho, an acclaimed dim sum teahouse, welcomes the changing seasons with a newly curated menu that promises to delight the senses. Situated in the vibrant heart of Soho, Yauatcha Soho is renowned for its contemporary take on traditional Chinese cuisine, seamlessly blending innovative flavours with classic techniques.
The new seasonal menu is a testament to the restaurant’s commitment to culinary excellence and creativity. Featuring meticulously crafted dishes that highlight the freshest ingredients, each plate celebrates the season’s bounty. From refreshing salads to sumptuous dim sum and decadent desserts, Yauatcha’s latest offerings provide a harmonious balance of taste, texture, and presentation.
For starters, the Goldfish sea bass dumplings, foraged mushroom bao, and golden pan-fried Shanghai vegetable dumplings. The Goldfish sea bass dumplings are a delightful blend of delicate sea bass and subtle seasonings, encased in a translucent wrapper. Each bite reveals the freshness of the fish, enhanced by a touch of citrus and aromatic herbs.
The foraged mushroom bao offers a rich and earthy flavour profile, featuring a medley of wild mushrooms encased in a soft, fluffy bun. The mushrooms are cooked to perfection, with a savoury depth that pairs beautifully with the light sweetness of the bao.
Finally, the golden pan-fried Shanghai vegetable dumplings are a crispy, golden delight. The perfectly pan-fried exterior gives way to a flavourful and well-seasoned vegetable filling, providing a harmonious blend of textures with a satisfying crunch followed by a tender, savoury interior. These dumplings are a testament to the skillful preparation and attention to detail that Yauatcha Soho is known for.
For mains, the new Sweet and Spicy Chilean sea bass curry is a standout dish. The curry offers a vibrant, spicy kick complemented by the freshness of okra, aubergine, pineapple, and shiitake mushrooms. The sea bass is tender and absorbs the rich flavours of the curry, making each bite a delightful balance of heat and sweetness. It’s a harmonious blend of ingredients that promises a memorable dining experience.
To accompany the curry, consider one of the new cocktails. The Hibiscus Negroni is a refreshing twist on the classic, with Tanqueray No. TEN, Belsazar Rose, and bergamot providing a sophisticated base. The addition of hibiscus and kaffir lime leaf adds a floral and citrusy depth, making it both intriguing and enjoyable.
Alternatively, the Jade Highball is a vibrant and refreshing choice. This cocktail combines Botanist and St-Germain with shiso, cucumber, melon, and yuzu, creating a light and crisp flavour profile. The combination of ingredients offers a nuanced and invigorating drink that complements the spiciness of the curry perfectly.
The spring-inspired patisserie at Yauatcha is a must-try. New petits gateaux creations showcase refreshing flavours like Lemon Lavender and Bee Pollen, as well as Lychee and Rose.
These desserts are crafted to provide a light and elegant finish to your dining experience, offering a perfect balance of sweetness and floral notes that capture the essence of the season.
taogroup.com/venues/yauatcha-soho-london
15-17 Broadwick St, London W1F 0DL
