Yauatcha
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Yauatcha
Michelle Grant / Time Out
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Yauatcha
Michelle Grant / Time Out
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Yauatcha
Michelle Grant / Time Out
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Yauatcha
Michelle Grant / Time Out
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Yauatcha
Michelle Grant / Time Out
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Yauatcha
Michelle Grant / Time Out
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Yauatcha
Michelle Grant / Time Out
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Yauatcha
Michelle Grant / Time Out
Time Out rating:
<strong>Rating: </strong>5/5
User ratings:
<strong>Rating: </strong>4/5
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Time Out says
Tue Jun 26 2012
At first glance, Yauatcha may look like a swanky cocktail bar, and with its celebrity – or sometimes just attractive – guests, the place can often resemble a nightclub. Nevertheless, it also serves some of the capital’s best and most innovative Cantonese food. Slide into a booth in the edgy ground-floor dining room, chicly accented with bright coloured lights and Chinese ceramics, or lounge around a table in the cavernous sexy brown room below.
Here you can sample the delights that first made the venue famous when Alan Yau opened it in 2004: top-quality dim sum that’s served day and night. Yau has long since released control of the business, but standards remain high. Try the traditional har gau, the sea bass and lotus root congee, or experience the wonderful textural play in the three-mushroom cheung fun.
As with the East-meets-West decor, so with the food: there’s rhubarb tart for pud. Go for a cocktail if you like, or enjoy one of the long list of Chinese teas: traditionally brewed, iced or in smoothie form. The petits gateaux in the window are not just eye candy; they are French pastries with Chinese characteristics, and they are divine.
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