BENGALURU: Get a glimpse of the 2,000-year-old Dragon Boat Festival of China at Yauatcha, 1 MG Road. The traditional holiday is a time to eat sticky rice, drink rice wine, race dragon boats and indulge in festivities with friends and family.
The dim sums include Vegetarian Sticky Rice in Lotus Leaf, Chicken and Prawn Sticky Rice, Pork Belly Sticky Rice and Minced Lamb Sticky Rice in Lotus Leaf. Sticky rice is a must try, even by those who are wary of it. Served in two portions in a basket shaped like dimsums, they are light yet filling. Steamed in lotus leaf, you get the rich and lovely aroma of lotus leaf as you open the basket.
The square, vegetarian dim sum tastes good. The mix of all vegetables mainly mushrooms and carrots sticks out from all sides in sticky rice, which is served in the shape of a cuboid. The water chestnut is also stuffed inside which gives it a refreshing flavour. The size of the grain is also retained.
The Chicken and Prawn Sticky Rice had minced chicken and a prawn lost in the corner, stuffed in sticky rice. They have skimped on the seafood and you literally have to break it open to find a half piece of prawn in it. The minced lamb is a better option with its fibrous and moderately hard meat.
From the Wok Dishes, one can choose from Stir-fry French Beans with Shitake Mushrooms, Braised Chicken Claypot with Mushroom, Wild Prawn Curry with Almond and Chestnuts and Stir-fry Lamb in Black Pepper Sauce. The beans in Stir Fry French Beans with mushrooms were crunchy, cooked to perfection. The dish is nice, garlicky and saucy. The wild prawn curry, which has a predominantly coconut milk flavour, is creamy with medium-size bland prawns in them. The consistency of the curry is very thin so try it with jasmine rice.
You may also order Kung Pao Chicken from their regular menu. The Kung Pao Chicken looks appetising and tastes great with its combination of all the flavours. It has pieces of dried chillies and cashew nuts. When you take a bite of the chilly, it does not burn because of the sauces. The sauces in fact give it a sweet taste and the cashew nuts add a salty crunch to the dish. The stir fried chicken chunks are soft and delicious.
To complete the festive meal, you can enjoy the Mango and Wine Soaked Water Chestnut Cake with Sauvignon Sorbet is unique and unusual. It has a mousse and sorbet. The sorbet is made of litchi juice and a little curd. It is very cold and thus gives you a fun ‘electric shock’. But it does linger for long because it melts as soon as you try a mouthful.
The mango mousse is delicate. Stuffed with mangoes and topped with pieces of ripe mangoes and water chest nuts on a layer of white chocolate, all on a base of brownie. The bitterness of the chocolate filling, the creamy milk chocolate, sweet mango pieces and the mildness of the water chest nuts give a well-rounded taste.
Try their limited edition menu of the Dragon Boat Festival until June 26.