Be brave and try the sticky rice at this fest

Fresh ingredients cooked right makes this fest a must try, you may have to go fishing for prawns though

Published: 16th June 2017 10:40 PM  |   Last Updated: 17th June 2017 04:59 AM   |  A+A-

Express News Service

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.


Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on are those of the comment writers alone. They do not represent the views or opinions of or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp