Press Release

In celebration of the Festive Season, Yauatcha Patisserie Introduces an all new Dessert Collection

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The unique combination of Chinese dim sum and European patisserie sets Yauatcha apart from other dim sum restaurants in the country. In celebration of the festive season, Yauatcha Patisserie in Bandra Kurla Complex introduces a new range of petit gateaux and traditional mooncakes.

The patisserie team at Yauatcha spend hours developing and perfecting each dessert, experimenting with flavours and ensuring that each matches up and encapsulates the intricate spices of Chinese cuisine.

The all-new petit gateaux at Yauatcha include the Strawberry and violet cheesecake, a refreshingly light violet cheesecake with strawberry compote, almond and lemon. The Hazelnut citrus Paris Brest, a sugar free dessert, comes with a Yauatcha twist on the classic Paris Brest with toasted hazelnut mousseline, zesty yuzu and sweet crunchy praline. A take on the traditional rum baba the Coco baba is made with coconut rum soaked baba, grapefruit curd and Szechuan infused pineapple. End your Cantonese experience in a grand way with the Grand macaron with cassis mousse and vanilla crémeux.

The patisserie chefs at Yauatcha have created a modern interpretation of the classic Chinese mooncake, filled with thick and rich Chinese-style custard. The newly introduced mooncakes come in flavours like Chocolate, Coconut and dry mixed nuts and Green apple cinnamon.

The perfect dining experience at Yauatcha is incomplete without indulging in its seamlessly crafted patisserie offerings. The desserts are available to order from the a la carte menu for all day dining and make a perfect festive gifting option.

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Come; indulge in an all new range of decadent desserts at the Yauatcha patisserie!

Time: 12 noon to 11:30 pm

For Reservations: Call – 09222222800

Address: Yauatcha Patisserie, Raheja Tower, Bandra Kurla Complex, Bandra East, Mumbai 400051

Christina George

Compulsive junk food eater, football watcher, and book reader. Hate the unicorn trend, love laughing at my own jokes; also, sometimes I write about food.

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