Last week we went to London again to fill our tummies. Wanted something easy for lunch, and since we haven't had dim sum for awhile it was a perfect opportunity to visit one of Alan Yau's creations. Honestly being Chinese, I have a lot of criticisms for Wagama (although it's no longer under Yau's possession, as well as Yauatcha). But I guess Yauatcha would be something different, well at least it has a michelin star. So we got up, took a train, arrived in London and went for our dim sum session.
Chinese Chive and prawn dumpling
This differed from the usual chives dumpling I normally have back in Hong Kong. Instead of having the chives mixed with pork as the stuffing, here chives were used to make the dumpling skin. Quite interesting, and the taste of chives are reduced comparing to the traditional ones which made them more appealing to me as I am not a big fan of chives dumplings (I would prefer pak choi dumplings much more!)
Scallop Shiu Mai
Normally at Chinese restaurant Shiu Mai is stuffed with pork. Here it was done using scallops, which made the Shiu Mai much fresher and lighter, something girls certainly will appreciate as well as making the dish more delicate.
King Crab Shanghai Siew Long Bun
Siu Lung Bun is a very typical dish of Shanghai, and one of his favourite things in the world. We have eaten a lot of different Siu Lung Bun in Hong Kong although I haven't tried the proper ones in Shanghai, yet I would say these buns are far from good. The broth inside the bun did not taste right, and the skin was slightly hard and thick even though I am not those sort of people who aim for very thin skin for these dumplings.
Venison Puff
This was good. Pastry and the venison combination - nice, especially when venison is not as widely available in Hong Kong and is a rare dish back there.
Chicken Feet in Black beans sauce
I do not how to describe this dish, it pretty much tastes the same everywhere except that at Yauatcha they had succeeded in making them less greasy than they normally would be.
Char Siu Cheung Fun
Nothing special about this char siu cheung fun, but it's easy to make cheung fun go wrong so I guess this is above average.
Deep fried sesame balls
These were basically deep fried sesame dumplings which were runny in the inside. I prefer peanut dumplings when they are cooked in soup, but then definitely sesame ones in this case (or actually custard would make a nice combination too :p).
Hm, if I am in town again and fancy another dim sum session, I guess I will consider Yauatcha as one of the options but it is not a must, as it wasn't exactly anything amazing although more than adequate.
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