Chinese New Year at Yauatcha, Delhi
Chinese New Year is one of the most important and auspicious festivals in the Chinese calendar celebrated at the turn of the traditional lunisolar Chinese calendar. It is also known as the Spring Festival, the literal translation of the modern Chinese name. Celebrations traditionally run from the evening preceding the first day, to the Lantern Festival on the 15th day of the first calendar month. The first day of the New Year falls on the new moon between 21 January and 20 February.In 2016, the first day of Chinese New Year falls on Monday, February 8th.
This year marks the Year of the Monkey, occupying the 9th position on the Chinese calendar.
A mischievous sign, the monkey is clever, energetic and inventive, as well as being sociable and funny. The year 2016 also corresponds with the fire element, associated with brilliance, warmth, passion and spark.
The year of the Monkey follows the steady year of the Sheep, a year dedicated to contemplation. This year will be anything but : the combination of the monkey sign with fire heralds an adventurous year full of confidence, decisiveness and innovation.
Yauatcha is celebrating this festival with a limited edition menu, exclusive dessert and cocktail. In addition to this the restaurant has been transformed with unique red origami monkeys.
Once we were at Yauatcha, we could not wait to get started. We began the afternoon with the Cherry chaser cocktail, made of gin, mandarin and cointreau was slightly sweet and bitter and had a lovely after taste and was served with 2 cherries on the top.
One of the newly introduced dishes that we just had to try was the Truffle and English carrot dumplings which were moist and filled with a creamy carrot and truffle filling.
Next on the list were the Seafood Shui Mai and the Lobster Ho Fun roll with black pepper sauce. The Seafood Sui Mai was extremely well cooked and tasty even though it smelled a little fishy . The Lobster Ho Fun roll made of delicate pieces of lobster enveloped in a wafer thin cover topped with the black pepper sauce was delectable.
Moving over to the main course, we tried the braised pork belly in spicy Yellow bean sauce with cigar mantou roll. The cigar rolls were crispy on the outside and warm and soft on the inside and were extremely light. The pork was perfectly braised and cooked extremely well. A thin layer of fat on the top just took the dish to another level. The Yellow bean sauce was absolutely delicious.
The Toban fried rice served next did not really impress us much. It was not seasoned very well and was quite bland.
The Wok fried lobster in Hunan style spicy sauce was served in a cute edible bowl and was cooked to perfection,
The dessert, crunchy caramel with honeycomb ice cream, was a visual delight. You could see each layer distinctively and the dessert itself had various textures. It was almost like one of the desserts we saw on Masterchef!
The caramel was a little too sweet for our palate and the ice cream was just luscious.
This special menu is on from 25th January, 2016 to 23rd February and is a must try for all foodies. The pork is to die for! *goesintofoodcoma*
Happy eating!
This year marks the Year of the Monkey, occupying the 9th position on the Chinese calendar.
A mischievous sign, the monkey is clever, energetic and inventive, as well as being sociable and funny. The year 2016 also corresponds with the fire element, associated with brilliance, warmth, passion and spark.
The year of the Monkey follows the steady year of the Sheep, a year dedicated to contemplation. This year will be anything but : the combination of the monkey sign with fire heralds an adventurous year full of confidence, decisiveness and innovation.
Yauatcha is celebrating this festival with a limited edition menu, exclusive dessert and cocktail. In addition to this the restaurant has been transformed with unique red origami monkeys.
Once we were at Yauatcha, we could not wait to get started. We began the afternoon with the Cherry chaser cocktail, made of gin, mandarin and cointreau was slightly sweet and bitter and had a lovely after taste and was served with 2 cherries on the top.
One of the newly introduced dishes that we just had to try was the Truffle and English carrot dumplings which were moist and filled with a creamy carrot and truffle filling.
Next on the list were the Seafood Shui Mai and the Lobster Ho Fun roll with black pepper sauce. The Seafood Sui Mai was extremely well cooked and tasty even though it smelled a little fishy . The Lobster Ho Fun roll made of delicate pieces of lobster enveloped in a wafer thin cover topped with the black pepper sauce was delectable.
Moving over to the main course, we tried the braised pork belly in spicy Yellow bean sauce with cigar mantou roll. The cigar rolls were crispy on the outside and warm and soft on the inside and were extremely light. The pork was perfectly braised and cooked extremely well. A thin layer of fat on the top just took the dish to another level. The Yellow bean sauce was absolutely delicious.
The Toban fried rice served next did not really impress us much. It was not seasoned very well and was quite bland.
The Wok fried lobster in Hunan style spicy sauce was served in a cute edible bowl and was cooked to perfection,
The dessert, crunchy caramel with honeycomb ice cream, was a visual delight. You could see each layer distinctively and the dessert itself had various textures. It was almost like one of the desserts we saw on Masterchef!
The caramel was a little too sweet for our palate and the ice cream was just luscious.
This special menu is on from 25th January, 2016 to 23rd February and is a must try for all foodies. The pork is to die for! *goesintofoodcoma*
Happy eating!
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