Yauatcha, BKC Bandra (E)
| Address: | Ground floor, Raheja Tower, Bandra Kurla Complex Bandra East , Mumbai, Maharashtra, India 400051 |
| Telephone: | 18002661000 |
| Email: | reservations.mumbai@yauatchaindia.com |
| Timings: |
Lunch: 12:00 PM-3:30 PM Dinner: 7:00 PM-1:00 AM |
| Dress Code: | Smart Casual |
| Child Policy: | Please contact the restaurant for further information |
About the Restaurant
The Michelin starred dim sum teahouse from London is one of the most celebrated and popular restaurants in Mumbai. Its open kitchen — that offers patrons a glimpse into the magic and mayhem — has been churning out contemporary Cantonese delights with a wide selection of classical dim sum. Alan Yau’s ‘teahouse’ has always garnered wonderment and applause worldwide; here too, in Mumbai, it has lived up to its hype and promise. Of the extensive menu the varieties of tea and 44 varieties of dim sum (steamed, baked and fried) are heroes. Once through the dim-sum, which is not an easy feat, one can feast on the equally impressive dishes from the main course and dessert section. Two private dining rooms seat 16 and 10 people respectively and are set at the back of the restaurant.
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.
