Last night I was lucky enough to nab an invite to the launch of the latest jewel in Alan Yau’s crown; London’s second Yauatcha, situated in the newly-fab Broadgate Circle. It’s the follow-up to the original Michelin-starred Soho branch, and sibling to the Hakkasan venues. Broadgate Circle (‘you know, the bit behind Liverpool Street where they had the ice rink’ as I spent a few days saying to people) has had a makeover of late – with neighbours such as Aubaine, Pizarro, Franco Manca and Shoryu, there’s no shortage of lovely eating options.
The new Yauatcha encompasses design elements from the original Soho branch, including aquariums, open kitchens and twinkly star ceilings – it looks smart and sleek, and will definitely work for late night dim sum with it’s bright colours and buzzing atmosphere. It’s massive bt skinny, encircling the edge of Broadgate Circle with its two bars, two terraces and central dining space.
A first for the group, they’ll also launch the Yauatcha Patisserie on the ground floor under the restaurant, showcasing pastry chef Graham Hornigold’s beautiful creations.
Brainchild of Exec Chef Tong Chee Hwee, the menu is largely Cantonese. We enjoyed perfect venison puffs, scallop shiu mai, Chinese mushroom spring rolls, pan fried beef with foie gras sauce and various little cakes and macarons. The cocktails were plentiful and look gorgeous but we were rather taken with the endless supply of Taittinger, so stuck with that instead.
We indulged in ‘breathable cocktails’ – a room pumped full of gin flavoured gas that made my hair go frizzy but was well worth it. There was also a bamboo forest swing, jasmine tea flavoured bubbles and a tea leaf reader – not your average Tuesday night!
The food is great, the space is swanky, the clientele are city-esque and the whole venue feels sparkly and special. Would be very happy to head back there for some food, cocktails and fun, lively atmosphere.