Refined chinese by Yauatcha in The City
Category : Restaurant
| Cuisine : Chinese
Address : Broadgate Circle, The City, London, EC2M 2QS, UNITED KINGDOM - Directions
Web : www.yauatcha.com/city
Opening Times : Mon-Sat 12pm-11.30pm; Patisserie Counter 10am–10pm
Closest Tube : Liverpool Street
It‘s surprising that it didn‘t happen earlier. For a decade, Yauatcha has been one of the most sought-after destinations for dim sum in London. Drawing a good-looking retinue of regulars, it became a nexus in the neighbourhood for meetings, hangouts, dates, trysts - you name it. It was even used by Danny Boyle for a film set in 2013, which is a testament to its longevity considering how long it‘s been open. Following four spin-off restos in India, the second London location will open its doors to the City, a stone‘s throw away from Liverpool Street station.
The restaurant circumscribes the northern side of Broadgate and is a study in symmetry. Perched on the upper tier, it offers two larger terraces on either side that will become hotly contested spots for drinking and dining during pleasant days in the warmer seasons. Inside, it shares a number of traits with its progenitor. Heading indoors, there‘s a bar area on either side, pastry cases and a dining room in its centre. The 200 cover restaurant carries forward the original‘s key design elements and characteristics with the aquariums, starlit ceilings, visible kitchens and the blue and pink palette that has become synonymous with the restaurant.
As with the original, there are a few choice dishes which cannot be ignored. The venison puffs have been attracting fanfare since the opening and for good reason. They bring new meaning to the phrase sweetmeats. Prawn and beancurd cheung fun are also a force to be reckoned with. They‘re served with a sweet soy sauce and offer a deep fried crunch. Roast duck with pancakes is on top form. It‘s prepared with some batter on its exterior to give it a knock-on crispness. Soft shell crab is served with dried Szechuan chilli and sliced almonds and hits all the right notes.
Desserts come from the standalone patisserie underneath Yauatcha, and are rejigged according to the season. On our visit we tried a chocolate pebble, topped with a dramatic spiralling tuile and served with a sphere of vanilla ice cream. We were informed that these tend to sell out by 7pm - they‘re hot commodities, as is Yauatcha City.
We expect this place to be heaving on sunny days, cloudy days, you name it. It‘s as well suited for a business lunch as it is a boozy date, and it will be the first viable dim sum spot in the area.