Harden's survey result
Summary
“Consistently excellent dim sum” served in a vibey setting that “even after so many years is still a fun, cool place to be” ensures continuing plaudits for these sleek venues (founded by Alan Yau in 2004 and nowadays an international brand owned by Tao Group Hospitality with three siblings in India and one in Saudi Arabia). Food aside, its two London branches are very different – the original, intimate ground floor and basement in Soho contrasting with the more “spectacular”, large, “light-filled” modern unit in the City’s Broadgate development. Both scored highly this year – “service appears to have become a bit less standoffish”; and “the only drawback is eating too much!”. Top Menu Tips – “Cheung fun, Venison Puff, Sichuan pork wonton and Wagyu beef puff are some of the tastiest things you can eat”.
Summary
“Cheung fun… just wow” – a highlight of the “brilliant” dim sum at this cool modern take on Cantonese cuisine, created by Alan Yau, the restaurant whizz behind Hakkasan and Wagamama. Now in its 20th anniversary year, there are two sites in the capital – a Soho basement (with ground-floor tea room) and a very much bigger and glossier venue in the City’s Broadgate development (plus satellites in the Middle East and India). But even fans of the “delicious food” sometimes say, “I like it here, but the bill always surprises me… not in a good way!”
Summary
“Exquisite” dim sum – in particular “addictive cheung fun and venison puffs” – have won fame for these Hakkasan spin-offs, which are quite different in nature. The original site occupies a “blingy, dark, rammed-full Soho basement” (and you can also eat in the ground-floor tea room); while the Broadgate spin-off is vast by comparison and much more swish and corporate, with large outside terraces for cocktails. Both outlets share the shortcomings of Hakkasan, though: they can be “soooooo pricey”, and service can be “slow” or “entitled”. Top Tip – their “cakes are incredible; small and perfectly formed!”
Summary
“The venison puffs are the best things ever”, the “prawn cheung fun with tofu is inspired” and desserts are “dainty and exciting looking” at these stylish and very successful spin-offs from the Hakkasan chain, whose formula is well summarised as “lovely dim sum in a buzzy location”. The two sites are quite different in character: the smaller, two-floor Soho original incorporates a ground-floor tea rooms and moody basement – the Broadgate branch boasts an outside cocktail terrace, but is much glossier, bigger and altogether more “corporate”. “There’s surprising attention to detail in each item of the menu” but the feeling that prices are “good but high for the portions” limits its food score; and “every now and again the service seems a tad chaotic”. Despite these quibbles, though, serious criticism was entirely absent this year.
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
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Restaurant details
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Opening hours
all day noon - 11.30 pm
Last orders: 10 pm, Fri & Sat 10.30pm
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