A Review of Michelin-starred cakes from Yauatcha Patisserie
What is Yauatcha Patisserie and where can you find it?
If you’ve never heard of Yauatcha, it is the Michelin-starred high-end dim sum Chinese restaurant that’s been around for more than a decade. Thye are part of the Hakkasan group that includes more recogised names such as Wagamama and Busaba Eathai. More specifically, Yauatcha Patisserie has only been around for a handful of years and opened its first standalone store in 2015 at Broadgate Circle in the city of London.
There is no indoor seating, so all cakes and desserts are packaged beautifully for you to take home. I felt like I had just brought a very expensive handbag with their snazzy paper bag holding my gateaux! If you prefer to sit down to devour these amazing works of art, you can sit in their Yauatcha City restaurant just above the patisserie store. However, cakes ordered there will cost more than buying them from the store.
Look and flavour
The petit gateaux are what you would expect to come from a Michelin-starred institution. Each exquisite, beautiful and a work of art. I spent a long time staring at them before I was able to make a decision. Then a considerable more time before I convinced myself to break the outer shell and indulge. The gateaux combine Asian flavours and character with the techniques and practice of French patisserie making. The cakes tasted sharp, rich and on point and did not leave me feeling sickly from sweetness. Every bite is very much to be savoured.
What’s on offer does change depending on season (bar a few staples) to keep the ingedients as fresh as possible. There is also a selection of macarons and handmade chocolates to choose from which make them a perfect choice for gifting.
What I went for
The following descriptions are from their website:
- “Pear bavaroise – with flavours of roasted pear, bergamot and toasted gingerbread.“ I couldn’t really taste the pear flavour, or it was indeed very subtle. I think the gingerbread flavour was too overpowering for the pear.
- “Mandarin chocolate tart – flavours of the festive season: crunchy macadamia praline and citrus jelly made from mandarin and calamanzi finished with a bitter chocolate creme and fresh mandarin.“ I found the light mandarin flavour cuts through the bitter chocolate creating a refreshing taste.
- “Tropical dome – sunshine in a dessert: coconut, passion fruit and pineapple.“ I think I preferred this one the most out of all of them. The passion fruit and coconut was a great combination and reminded me of cocktails on a beach! A nice refreshing dessert when compared with the bitter and rich chocolate in some of the other gateaux.
- “Raspberry delice – shaped like a rose, the raspberry device is made with raspberry chocolate mousse and a lychee wanna cotta centre.“ Its simple shape and colour definitely made it one of the prettiest gateaux there. The flower looked like it was made from velvet and the texture was equally soft and luxurious. The chocolate mousse was a bit too rich for my palate, but the lychee centre didn’t disappoint as I thought its delicate flavour would be lost admist the rich raspberry chocolate.
- “Chocolate pebble – showcases Alto el sol single origin dark chocolate in four ways: a light mousse, a brownie, a liquid chocolate sauce and a crunchy cocoa nib nougatine.“ It sounds like a lot to put into a single piece of gateau, but each individual element worked perfectly together yet didn’t overpower one another. If you like chocolate, this is definitely the one for you!
Happy Birthday Mummy!
Do you think I went overboard and ordered too much? It was for my mummy’s birthday and she doesn’t have much of a sweet tooth, therefore these gateaux are perfect for her.
Petit gateaux are priced at £6 each and macarons are £2 each or £10 for a box of 6 and £19 for a box of 12.
Prices correct at the time of posting.
Would you give Yauatcha Patisserie a go? Is there any other dessert places with such beautifully crafted cakes in London where you’ve been that you would recommend?
Thanks for reading and until next time…
Love, MsMamaBean x
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