Photos courtesy of Yauatcha
Chef Ho Chee Boon directs the restaurant’s production of dim sum, cheung fun, congee, soup, salad, and an a la carte menu featuring selections like wok-fry Kona lobster, and Peking duck with Tsar Nicoulai Reserve caviar. The traditional dim sum value of sharing with friends and family is upheld at Yauatcha, where guests can enjoy specialty social menus designed for sharing. The 10-item Taste of Yauatcha menu features baked venison puff and jasmine tea smoked pork ribs for $58 per person.
Drawing on the elements of a traditional Chinese teahouse, teas are sourced from China, India, Japan, Taiwan, amongst other countries to make up Yauatcha’s elaborate tea menu. While the restaurant’s extensive cocktail menu draws inspiration from both local and traditional Chinese ingredients. Dessert takes a French spin with flavorful macaroons, Apple Vanilla Coux made with Calvados raisin, and other pastries at the hand of executive pastry chef Graham Hornigold.
Elegant design influenced by principles of feng shui combined with trademark details of Yauatcha, such as the calming infusion of blue throughout glasswork, come together to give guests of Yauatcha an elegant and harmonious dining experience.
For reservations, please visit yauatcha.com/waikiki/reservations, call 808-739-9318 or email firstname.lastname@example.org