“Yauatcha serves dim sum you’d be happy to eat in a luxury Hong Kong hotel.”
Opened in May 2015, Yauatcha City is situated at Broadgate Circle and is the second Yauatcha in London following the success of the original location in Soho, which earned its Michelin star during its opening year and retained it through 2019.
Yauatcha City is an all-day dim sum dining experience, ideal for a light lunch or large feasts and social drinks with friends and family. The menu presents authentic Cantonese dishes with a modern influence, offering a wide range of dim sum with more than 30 types of tea and cocktails to complement the fare.
Originally designed by Christian Liaigre, Yauatcha’s open-plan layout and visible kitchen energize the entire space. The venue occupies a full floor and has an open terrace featuring lush greenery and cherry blossom trees.
Authentic Cantonese cuisine in the heart of London
Yauatcha is a contemporary dim sum teahouse that opened its first location in Soho in 2004. Incorporating the same concepts as its award-winning sister location, Yauatcha City offers a truly social fine dining experience, specializing in modern dim sum as well as wok dishes and other small eats. The concept is a modern interpretation of a traditional Cantonese teahouse featuring an exceptional range of Chinese, Taiwanese, and Indian teas. Yauatcha is also known for its handmade petits gateaux, macarons, and chocolates, available both a la carte and retail in the patisserie.
An ancient tradition reimagined for the modern day
With origins dating back to the Silk Road, dim sum has a long history of bringing people together. Yauatcha’s cuisine honors those traditions by offering modern versions of classic dishes made with traditional techniques and the finest quality ingredients.
Yauatcha City is home to the first-ever standalone Yauatcha Patisserie, located on the level below the restaurant. Open weekdays, the Patisserie offers an extensive array of macarons, petits gateaux, chocolates, and sweets that take inspiration from Chinese heritage and ingredients.
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