A Trip to China and Back: An Evening of Revelry at Yauatcha's Dragon Boat Festival

p/p pDim Sum Heaven and Modern Tea House from London, with pre-conceived flattering notions like these I walked past the threshold of Yauatchaandmdash;a quaint Cantonese restaurant tucked away in the corporate capital of Mumbaiandmdash;and boy, did they deliver! br /br /My motive to visit this lively restaurant was to binge on a traditional menu, specially designed by Head Chef Wang Yixuan to celebrate the Dragon Boat Festival. Those who are wondering what that is, Dragon Boat Festival is a 2000-year-old traditional Chinese holiday that commemorates the life and death of an important Chinese scholar. It is celebrated by racing dragon boats, indulging in zongziandmdash;a pyramid-shaped sticky rice dumplingandmdash;and sipping on lots of rice wine with loved ones. br /br /As soon as I take a seatandmdash;all set to relish the limited edition menuandmdash;a waiter arrived to light a candle, setting a romantic tone to the dinner. The menu was limited in terms of choices too, something I appreciated for a change as there were no regrets of missing out on something. The food journey started off with the Citrus Spritz, a refreshing, summery drink that mentally transported me directly to a beach. The drink was made using Belvedere vodka, dry vermouth, lime and Chandon brut./p pandnbsp;/p pandnbsp;/p p style="text-align: center;"/p pandnbsp;/p pbr /They served three types of zongzi, all of which were wrapped in leaves and steamed to perfection. The first one of the three was the sticky rice in lotus leaf with edamame and vegetarian duck. As the server opened the dumpling, there lay unveiled a miniature white cone with a dash of green and brown colour that was lent to it by the edamame and soya (vegetarian duck). Mildly spiced, each spoonful of this dumpling was a burst of textures. What greatly contributed to the deliciousness and textures of the serving was the absolutely apt addition of water chestnut./p pandnbsp;/p pandnbsp;/p p style="text-align: center;"/p pbr /It was then followed by the other two dumblings that had sticky rice with asparagus and sticky rice with chicken and prawns; both wrapped and steamed in lotus leaf. Of the three, what actually stole my heart was the last dumpling, which was stuffed with chicken and prawns. When you read it on the menu, you expect the prawns to be fresh and chewy but what was tucked inside this dumpling were sun-dried prawns that give your dish a new dimension. br /br /This delicious trail came to end with the menuandrsquo;s exclusive dessertandmdash;wine-soaked water chestnut with mango cake, served alongside a Sauvignon sorbet. A mere glance at the plate gave me sugar rush, it sure left me spellbound. Light flavours of chocolate, fruit and the chilled sorbet, all at once, played like one delicious orchestra. And, on that sweet note, my evening drew to a close; until next time, bon appandeacute;tit! br /br /Gourmands can relish this limited edition menu till 30th June 2016. br /br /strongMore On andgt;andgt; a rel="nofollow" href="http://www.luxpresso.com/lifestyle/food-drink" target="_blank"Food andamp; Drink/a/strong/p pandnbsp;/p

from Luxpresso http://www.luxpresso.com/news-lifestyle/food-review-dragon-boat-festival-at-yauatcha-mumbai/16062134
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