Yauatcha, Ballygunge
| Address: | 5th Floor, Quest Mall, Syed Amir Ali Avenue, Park Circus, Beck Bagan, Ballygunge, Kolkata, West Bengal 700017 |
| Telephone: | +91-9222222800 |
| Email: | [email protected] |
| Dress Code: | Smart Casuals |
About the Restaurant
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. Expat Chef Chong Chee Loong is the Head Chef at Yauatcha India, having started his legendary career over two decades ago. He has played an enormous role in setting up dim sum and wok kitchens across India for Yauatcha.
Yauatcha made its debut in Kolkata on 7th September, 2014 with a 151 seating capacity, including an al-fresco area offering an all-day dining experience with dim sum, wok preparations, macarons and petit gateaux. Additionally,
The palette of design materials used in Yauatcha Kolkata forms a modern interpretation of the old Chinese teahouse. The seating embodies the atmosphere of a congenially vibrant ‘chatter shop,’ akin to the traditional Hong Kong dim sum restaurants. Beautifully embroidered Chinese motifs on the leather chairs lend an added sense of grace to the restaurant. The lighting of the tables is accentuated with ceramic shades handmade in Scotland.Chef Stanley Lum Wah Cheok
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.
