Yauatcha’ is honouring the Chinese heritage by celebrating the ‘Dragon Boat Festival’ all month long. The celebrations will include a limited edition menu created by Head Chef Wang Yixuan featuring ‘zongzi’, ‘pyramid-shaped sticky rice dumplings’, alongside a dessert and an exclusive cocktail.
The ‘Dragon Boat Festival’, a unique celebration dating back 2,000 years, is a time to eat sticky rice, drink rice wine, race dragon boats and indulge in festivities with friends and family.
The meticulously created menu includes authentic but contemporary delicacies devoured during this festival. The newly introduced ‘zongzi’ dishes include different fillings of edamame and vegetarian duck, pork belly and shiitake mushroom, lamb and pine nuts and chicken among others.
To complete the festive meal, guests can enjoy a dessert and cocktail created with wine. The wine-soaked water chestnut with mango cake is served alongside a sauvignon sorbet, while the citrus spritz cocktail, made with vodka, dry vermouth, lime and wine, will also be available to order a la carte for a limited period of time.
“Being a Chinese dim sum teahouse, celebrating Chinese traditions at ‘Yauatcha’ is very important to us. We have created new sticky rice dum sum and wine based cocktail and dessert to stay true to our authentic tradition in China. The menu has been prepared to accentuate all senses — from visual to taste to fragrance,” says Chef Wang.
The festival menu is available to order from an a la carte menu till June 30 for all-day dining.
The ‘Dragon Boat Festival’, a unique celebration dating back 2,000 years, is a time to eat sticky rice, drink rice wine, race dragon boats and indulge in festivities with friends and family.
The meticulously created menu includes authentic but contemporary delicacies devoured during this festival. The newly introduced ‘zongzi’ dishes include different fillings of edamame and vegetarian duck, pork belly and shiitake mushroom, lamb and pine nuts and chicken among others.
To complete the festive meal, guests can enjoy a dessert and cocktail created with wine. The wine-soaked water chestnut with mango cake is served alongside a sauvignon sorbet, while the citrus spritz cocktail, made with vodka, dry vermouth, lime and wine, will also be available to order a la carte for a limited period of time.
“Being a Chinese dim sum teahouse, celebrating Chinese traditions at ‘Yauatcha’ is very important to us. We have created new sticky rice dum sum and wine based cocktail and dessert to stay true to our authentic tradition in China. The menu has been prepared to accentuate all senses — from visual to taste to fragrance,” says Chef Wang.
The festival menu is available to order from an a la carte menu till June 30 for all-day dining.
GET IT 
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