|Address:||Level 5, 1 MG Road Mall, MG Road, Bengaluru 560 008|
|Telephone:||922 22 22 800|
Lunch: 12:00 PM-3:00 PM
Dinner: 6:30 PM-12 AM
|Dress Code:||Smart Casual|
|Child Policy:||Please contact the restaurant for further information|
|Other Info:||Sunday to Thursday: 12:00 PM- 11:00 PM Friday to Saturday: 12:00 PM- 12:00 AM|
Yauatcha, the Michelin starred dim sum tea house from London is a contemporary yet casual tea house that offers an all-day dining experience. Serving Modern Cantonese cuisine, it offers affordable luxury in the world of eclectic food expression.
With recipes from all over China and cooking methods true to a thousand years of Chinese tradition, Yauatcha has infused them with a modern sensibility. The result is authentic Cantonese cooking with a contemporary flair – at once subtle and thrilling – and all made with the best ingredients.
Within a few years of its launch in India, it has established a strong presence in the country with restaurants in Mumbai, Bengaluru, Delhi and Kolkata.
Chef Stanley Lum Wah Cheok is the Head Chef for Yauatcha & Hakkasan India, who recently joined KA Hospitality and heads the team of expat and Indian chefs at Yauatcha pan India and Hakkasan Mumbai. As a head chef, he is able to offer services that are highly personalized, with culinary results that speak to Yauatcha and Hakkasan’s excellence.
Born in 1971, Chef Stanley started his legendary career in the year 1989 and has a flair for Cantonese cuisine, which is a feast for the senses. He believes that authenticity is the key ingredient to sumptuous food. He brings a fresh, vivacious commitment to brilliance and a refreshing down-home sensibility that shows the delicacy of a chef of worldly experience and wisdom.
He has honed his culinary skills at some of the most well reputed establishments around the world in countries such as Singapore, Malaysia, Vietnam and parts of Europe.
Carrying an extensive experience of over 26 years in the hospitality Industry, some of the establishments he has worked with in the past include Conrad Centennial (Singapore), Amathus Beach Hotel (Cyprus) and Golden Palace (London) among others as Head Chef. This allows him the freedom to be especially innovative and create exceptional flavoursome culinary creations that hone the appetite from the first bite to the last and also, to have a strong sense of innovative ideas and board understanding of Chinese food and beverage operations.
Prior to joining KA, Chef Stanley was running his own establishment in Malaysia. After coming to KA hospitality he has not only established great fan following for his dictation for perfection but also his delicious dim sum.