The newly introduced dim sum includes Chef Raymond’s take on the zongzi, including steamed sticky rice with water chestnuts and mushrooms, with chicken and with prawns and mushrooms. A highlight of the menu is the fried carrot roll with glutinous rice in a spicy sauce, an innovative interpretation on the traditional zongzi replacing the lotus root with a fried carrot bun roll. Classic wok dishes are recreated with modern ingredients, such as dual crispy mushrooms with baby pak choi in oyster sauce, crispy John Dory fish with olives, and prawns, beans and edamame in toban chilli.
To complete the meal, guests can enjoy the wine soaked water chestnut and mango cake with Sauvignon wine sorbet, inspired by the tradition of drinking rice wine during the Dragon Boat Festival.
The Dragon Boat Festival menu is available throughout June at Yauatcha Mumbai, Yauatcha Kolkata and Yauatcha Bengaluru.