Yauatcha City review

Two large outside terraces, a couple of bars and seating for almost 200 people make up Yauatcha City, yet the restaurant manages to maintain all of the intimacy and "chatter shop" atmosphere of its older sister in Soho. With aquariums, starlit ceilings, deep booths and subtle touches of China from the blossoms embroidered on the banquette seating through to the iconic blue glass, there's a familarity with yet difference from Yauatcha Soho.

All of the delights of authentic Cantonese dim sum were on offer. With open kitchens we were able to watch the skilled chefs preparing a huge range of steamed, baked, grilled and fried dim sum. Don't leave without eating the Scallop shui mai, Prawn and beancurd cheung fun and Venison puffs. The shui mai stuffed with minced prawn and topped with caviar are quite easily my Desert Island dish.

But it's not all about the dim sum. In a first for the company, Yauatcha City sees the launch of a standalone Yauatcha Patisserie on the level below the main restaurant.

Executive Pastry Chef, Graham Hornigold and Head Pastry Chef, Sarah Frankland have creates a picture perfect collection of macarons, petits gateaux and chocolates. With design an architect would be proud of, yet with a lightness of touch and beautiful citrus note running through many the desserts, they are outstanding examples of masterful patisserie.

My photography does not do justice to how amazing the "Exotic Pandan" is. Creamy, solid, comforting, it has texture of a English nursery dessert - like tapioca, semolina or rice pudding. Yet, look at it, this is clearly no English pudding. With the coconut, passion fruit and mango all bursting through to cleanse your palate, I really can't think of a better dessert to follow dim sum.