The Dim Sum Master Craftsman

Chef Wang Yixuan, head chef, Yauatcha India is a dim sum expert from China who is creating new innovations in the restaurants offering 44 varieties of classical dim sum in a modern way for the discerning Indian clientele.

- Sudipta Dev

Michelin star restaurant Yauatcha is a modern interpretation of the traditional Chinese dim sum tea-house. Launched in London in 2004, Yauatcha is located in four Indian cities - Mumbai, New Delhi, Bengaluru and Kolkata. Recently a new menu was curated by Chef Wang Yixuan, who has been appointed as consultant dim sum and head chef of Yauatcha India. Chef Wang is an expert in dim sum making, and has perfected the craft in the last 23 years, along with modern Cantonese cuisine. Having worked in many well known restaurants and hotels across China, he is excited about introducing a whole new range of dim sum varieties in India.

Giving an interesting account of the history of dim sums, Chef Wang says, “Dim sum originated in China thousands of years ago. It is a style of Cantonese food and was originally an exclusive luxury made for the Emperor and his family, but was also enjoyed by the wealthy. In the ancient times, those who travelled the Silk Road across China, required a place to rest, before continuing their journey. As a result, tea-houses opened up along the roadside of Southern China and began offering bite-sized snacks with tea as an accompaniment to the travellers. This is how, ‘Yum Cha’ was born - the act of eating dim sum and drinking tea at any time of the day.” He reminds that the purpose of dim sum is to be enjoyed as nibbles and not to satiate hunger. However, over time, dim sum became popular, being light to eat, which could be consumed anytime. “Also, the fillings can vary from vegetarian to meat and it can be steamed or fried. Recently, there is a growing popularity of dim sum in the Western world and we at Yauatcha, create dim sum that are traditional but with a modern influence,” adds the chef.