Yauatcha, the renowned Chinese dim sum teahouse in Mumbai, commenced celebrations of the traditional Chinese holiday, the Dragon Boat Festival, recently. Yauatcha introduced a limited edition menu in collaboration with Tanqueray, offering a delightful fusion of flavours and cultural traditions.
The limited edition cocktail menu curated by Tanqueray aimed to satisfy guests’ caffeine cravings with the Espresso Highball, an exquisite amalgamation of espresso, Tanqueray gin, maple syrup, and a hint of stillabunt.
This invigorating libation artfully combined the robust essences of coffee with the botanical nuances of gin, resulting in a harmonious and revitalising sensory experience.
For a refreshing alternative, the Grapefruit Spritz was a vibrant fusion of rose wine, Tanqueray gin, grapefruit juice and delicate elderflower essence. This effervescent elixir tantalised the palate with its citrusy and floral symphony, delivering a crisp and delectably sweet indulgence.
The Kashmiri Kawatini, a delightful blend of milk wash Tanqueray gin, fresh orange juice, grapefruit juice, almond Kashmiri Kawa, maple syrup, lime juice, and a touch of Angostura bitters, highlighted the rich flavours of the ingredients.
The Queen of Hearts was a meticulously crafted tipple, a fusion of refined sake, exquisite vodka, and a delicate touch of extra-dry vermouth.
All the cocktails on the menu were infused with flavours synonymous with the Dragon Boat Festival, providing a unique and modern twist to the festivities.
The highlight of the Dragon Boat Menu was the Zongzi, a pyramid-shaped glutinous rice dumpling wrapped in lotus leaves, traditionally served during the festival. The menu featured both vegetarian and regular options.
The limited edition menu featured the exquisite Black Truffle and Porcini Mushroom sticky rice, skilfully combining earthy flavours with the delectable stickiness of glutinous rice. The classic sticky rice wrapped in lotus leaf enveloped guests’ senses with fragrant herbal aromas.
Besides, there were succulent blends of prawns and crispy water chestnuts, braised pork belly in lotus leaf, and the Cantonese steamed custard bun, a fluffy masterpiece with a heavenly custard filling.
To enhance the festive atmosphere and pay homage to Chinese heritage, Yauatcha partnered with WanderInk to create exclusive dim sum baskets. These hand-painted baskets added a touch of artistry to the dining experience.
