STOCK MARKET BSE NSE

Crispy and ‘crystal’ dim sums wrapped up right

Yauatcha has new dumplings, all served with jasmine tea or beer.

Published: 02nd September 2017 08:18 AM  |   Last Updated: 02nd September 2017 08:18 AM   |  A+A-

Yauatcha specialty

Express News Service

BENGALURU: If you thought dimsums are only steamed and fried, then check out the dim sum festival at Yauatcha. Here you can try baked, crispy dumplings and delicate crystal ones that are wrapped around fresh ingredients.

Just when we thought that Yauatcha, a London-based dim sum restaurant, had served it all, they introduced four varieties on August 23. These will be accompanied by a potful of jasmine tea or premium beer.

In the dimly lit romantic diner, Chicken and Water Chestut Dumpling is served first in a bamboo box. The aroma of minced meat with Thai sauce gives away the flavour even before tasting it.

The dumpling, made from potato starch, is translucent and generous with the filling. It tastes mild and flavourful, with the fresh chicken cooked just right to a shade of pink. The dumpling, for want of a better phrase, melts in your mouth.

The Olive Crystal Dumpling with yambean and fried tofu looks delightful. The skin of the dumpling is a shade of green from chive. The dumpling tastes of mixed vegetables and the sweet taste of pumpkin.

Next comes the Roasted Duck Pumpkin Puff that resembles a miniature bright-orange pumpkin. There are leaves too, of sunflower crest. While other dumplings are soft, this one has a hard cover made from pumpkin paste.

The crispy shell cracks easily and spills out duck meat, shitake mushrooms, yambean and black pepper sauce. Again, the meat retains its flavour and there is a thread of sweetness from the pumpkin.

The fourth new dumpling is the Crispy Prawn Dumpling, which you could mistake for Adam’s family’s “Cousin Itt” upside down, but we mean it in a good way. The deep fried prawn wears a unique garnish of vermicelli. The prawn is juicy and the texture crispy. Simply delicious.

The restaurant serves their usual condiments of chilli flakes sauce and sweet sauce, and chilli flake sauce with a hint of spicy garlic goes well with the mild dumplings.

Desserts are Yauatcha’s speciality. Red Fruit Fromage Frais, a pistachio biscuit with pistachio sponge mixed with red-fruit campote, served alongside raspberry sorbet and topped with cherries and blue berries is a creamy cheesecake that blends beautifully with the sourness of the fruits. It is a must-try for cheese, cream and fruit lovers.With the jasmine tea by the side, the dim sum fest is a treat.

Stay up to date on all the latest Bengaluru news with The New Indian Express App. Download now

Comments

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 newindianexpress.com 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 newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com 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. newindianexpress.com reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp