Hog Haunt: Yauatcha Bangalore, 1 MG Mall
A year has gone by, and what a year it has been.
We, The Wise Hogs, celebrated our 1st friennavarsary at Yauatcha, an eloquent Cantonese style dim sum teahouse. Dim sum is a Cantonese-style tapas food, often steamed or pan-fried and paired with tea. The food is bite-size and usually comes in steamer baskets while being rolled around in carts, but at Yauatcha we had a la carte. Another interesting fact is that dim sum is usually served during Yum Cha i.e. afternoon tea.
Side Note: We forced Maribel to learn and use chopsticks because that’s how dim sums should be eaten. We also commend our waiter, as he not only knew how to use chopsticks but also patiently taught Maribel and did not snigger at our attempt at teaching her.
As we’ve all individually been to Yauatcha before, this time we mixed and matched our food selection from our previous recommendations.
For drinks, Maribel chose the Lychee Martini, Arturo had the Thea Martin, while Pedro opted for the Anxi Tie Kuan Yin tea (also known as Blue Roasted Tea) – a light and fragrant that complimented our food very well.
A Five Dim Sum Start Off
Our food selections kicked off with the Truffle Edamame Dumplings, an atypical combination of a hint of truffle with perfectly mashed Edamame. Not an easy dish to perfect, this tiny parcel made of delicate and intricate rice skin was a single bite that awakened the palette. Hats off to the creator of this dish, as well as the chef at Yauatcha Bangalore for not only procuring these exotic (in India) ingredients but also for making these perfect dumplings.
Crispy Duck Rolls came next where the outsides were flakey and not overtly oily, while the stuffing was succulent and beautifully seasoned duck meat. The rolls were so golden, that it was easy to forget that they were deep or shallow fried at all.
Next in our dim sum endeavour were the outstanding Pork Char Sui Bao. Now, the bao is a type of steamed bun with cantonese-style barbecued meat parcelled within. Traditionally they’re served in a completely covered steamer, however at Yauatcha they gave us a preview with a slight slit on the top of the steamer. The baos we inhaled were neither overcooked nor undercooked and were sticky, slightly sweet and slightly salty. Not just that, you could also taste the aromatic spices that we had the pleasure to breathe in.
In contrast, the crunchy Turnip Cakes were a surprising burst of flavours, textures and consistencies. Crispy on the outside and gooey on the inside, you could taste the subtle hint of the sesame oil it was fried in. Also, the pyramid of cakes were made of shredded turnip blended with rice flour, bound by corn starch, and infused with a garnish of water chestnut, fried garlic, spring onions/shallots, some chilli, and possibly salt & pepper.
Our medley of dim sum ended with the Cheung Fun – thin rice rolls made from rice flour and a combination of mushrooms served on a bed of a light soy infused broth. While we gobbled them up in record time, we’re fairly sure that the trio of mushrooms were enoki mushrooms, shiitake and possibly oyster mushrooms. The textures of the different mushrooms complimented each other and the soy and sesame oil vinaigrette, treating the palette to simple and organic flavours.
(Do note that this is a tricky and slippery dish to eat, but if you ask the waiters they cut them perfectly into portions for the number of guests sharing it.)
A More Modest Main Course
After the end of the dim sum journey, we decided to hit the main course. We sampled the Singapore Noodles (yes, it is a cantonese restaurant) because… Maribel and her NOODLES! Authentic and great, they used vermicelli with an array of crunchy fresh vegetables, seasoned with curry powder (Hallelujah!), fish sauce, and some Shao Xing wine. Additionally, to have a well balanced meal, we ordered a Szechuan Tofu Claypot to fulfill our vegetable quota and a Stir Fried Tenderloin with Black Pepper Sauce to satiate our love for meat. The tenderloin was well coated in the sauce and cooked to a perfect medium rare. While the tofu claypot was perfect silken tofu (and it’s not easy to find good tofu) coated gloriously in a szechuan sauce that paired well with the tenderloin and noodles. It was a wonderful balance of dishes that we could mix, share, and sample together.
Even though we were too full to eat dessert, we found this meal worth remembering and celebrating! Each time we’ve been here (individually and together) the consistency in their food has been impeccable, except for their portions which have reduced by approximately 20%. Their service is great and very attentive, a testament to their five-star rating especially considering how busy they are. They are happy to help you with your food choices, serve the food hot, fresh and appropriately, are willing to patiently teach you how to eat with chopsticks, and happy to receive feedback. We just wish we had taken time out and spoken to the chef. All in all, we walked away with happy bellies and a fast-approaching food coma.
A little extra: Pair the dim sum with their teas and always ask your server for suggestions
Level 5, 1 MG Road Mall, MG Road,, Bengaluru, Karnataka 560008
Phone Number: +91 92222 22800