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Home » My Kolkata » Food » In pictures: Yauatcha Kolkata elevates Cantonese cuisine with ‘Four Hands Chef’s Table’

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In pictures: Yauatcha Kolkata elevates Cantonese cuisine with ‘Four Hands Chef’s Table’

Michelin-starred chef Andrew Yeo and chef Tenzing Khestun curated an exclusive dining experience by blending tradition with modernity

By Vedant Karia | Published 03.11.23, 07:12 PM
1/8 All-day dim sum tea house, Yauatcha, brought alive the magic of Cantonese cuisine with ‘Four Hands Chef’s Table’, a dining experience that blended traditional cooking techniques and modern influence at its Quest Mall address on November 1. The menu was curated by Michelin-starred chef Andrew Yeo, corporate executive chef, Cantonese brands, Tao Group Hospitality, along with in-house chef Tenzing Khestun. “This is my first visit to Kolkata, and the city inspires me to create more interesting dishes,” chef Yeo said. A few of the dishes will be retained as a part of Yauatcha’s permanent menu

All-day dim sum tea house, Yauatcha, brought alive the magic of Cantonese cuisine with ‘Four Hands Chef’s Table’, a dining experience that blended traditional cooking techniques and modern influence at its Quest Mall address on November 1. The menu was curated by Michelin-starred chef Andrew Yeo, corporate executive chef, Cantonese brands, Tao Group Hospitality, along with in-house chef Tenzing Khestun. “This is my first visit to Kolkata, and the city inspires me to create more interesting dishes,” chef Yeo said. A few of the dishes will be retained as a part of Yauatcha’s permanent menu

All photos by Sannidh Raychaudhuri
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2/8 The meal started with the ‘Dim Sum’ section, comprising (L-R) Vegan XO Dumpling, Shanghai Scallop Dumpling, and Roasted Duck Puff. The mouthfeel for all three was distinct, with the vegan option feeling like an explosion, while the scallop was more like a warm hug. The tenderness of the duck set the tone for the rest of the meal

The meal started with the ‘Dim Sum’ section, comprising (L-R) Vegan XO Dumpling, Shanghai Scallop Dumpling, and Roasted Duck Puff. The mouthfeel for all three was distinct, with the vegan option feeling like an explosion, while the scallop was more like a warm hug. The tenderness of the duck set the tone for the rest of the meal

3/8 The ‘Small Eats’ section began with a fresh Local Greens and Beetroot Salad, which packed a healthy crunch without compromising on taste

The ‘Small Eats’ section began with a fresh Local Greens and Beetroot Salad, which packed a healthy crunch without compromising on taste

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4/8 Much like its name, the Crispy Prawn Wonton is fried to crispy perfection, becoming the perfect segue for the main course

Much like its name, the Crispy Prawn Wonton is fried to crispy perfection, becoming the perfect segue for the main course

5/8 The Vegan Mabo Tofu (top) and Edamame Fragrant Fried Rice (bottom) was wholesome without feeling heavy. The enticing aroma topped it off!

The Vegan Mabo Tofu (top) and Edamame Fragrant Fried Rice (bottom) was wholesome without feeling heavy. The enticing aroma topped it off!

6/8 ‘Seas’ the day with this Wok Fried Indian Sea Bass, tossed with spring onion and doused in imperial sauce, a must-try for fish-lovers

‘Seas’ the day with this Wok Fried Indian Sea Bass, tossed with spring onion and doused in imperial sauce, a must-try for fish-lovers

7/8 Delicate chunks of lamb that melt in your mouth make the Szechuan Stir-fry Lamb in garlic herb sauce a great way to finish the mains

Delicate chunks of lamb that melt in your mouth make the Szechuan Stir-fry Lamb in garlic herb sauce a great way to finish the mains

8/8 A good dessert makes a meal even more memorable. The sweet and tart flavours of Strawberry Petit Gateau served with strawberry ripple ice cream, linger long after the meal is finished.

A good dessert makes a meal even more memorable. The sweet and tart flavours of Strawberry Petit Gateau served with strawberry ripple ice cream, linger long after the meal is finished.

Tags: Food Pop-up Yauatcha Asian cuisine Cantonese Food
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