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Lai Wah Heen in Toronto and Ming Court in Hong Kong is almost non-existence here. Which was why I absolutely have to try the One Michelin Star Yauatcha when we went to London as Chinese food in London is said to be better than those in NYC.
Two dishes that you must not miss in Yauatcha is the restaurants famous Venison puff and Penang fried kway teow (kwetio on Yauatcha menu). In place of pork, the venison gives you a stronger flavor and leaner meat than you will find. It compliments well with the intense black pepper seasoning. We would even venture to say that this is even better than the five spice char siu (roast pork) fillings that we are so familiar with. Yauatcha's Penang fried kway teow is not as good as the actual ones in Penang, but it is darn close, and the kway teow here is famous among Malaysians in London. The refined touch that Yauatcha uses here is the scallops. Ask most Malaysians in London and they can tell you that Yauatcha's fried kway teow is their cure to kway teow cravings. The dim sums from the ala carte menu which we ordered, ie. Roasted duck pumpkin puff, Har Gau, Shiu Mai, Prawn and beancurd roll, Prawn and beancurd cheung fun, congee etc were equally memorable as well.
I was told that restaurateur Alan Yau who founded Hakkasan and Yauatcha no longer own both of these restaurants, Abu Dhabi's property investment company is the current owner. But it looks to be that the restaurants are doing just fine without Alan Yau. Hopefully he will open a restaurant in NYC, I think business will be just as good, if not better!
圍蝦滑燒賣 Prawn shui mai with chicken
筍尖鮮蝦餃 Har gau
黑椒鹿肉酥 Venison puff
黑椒火鴨金瓜酥 Roasted duck pumpkin puff
香煎鮮蝦腐皮卷 Prawn beancurd roll
荷葉珍珠雞 Sticky rice in lotus leaf with chicken and shrimp
馬式炒貴刁 Stir-fry Penang kwetio noodle with prawn and scallop
腐皮蝦腸粉 Prawn and beancurd cheung fun