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Yauatcha India unveils ‘One Night in Kowloon’
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Saturday, 14 November, 2026, 14 : 00 PM [IST]
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Our Bureau, Mumbai
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Yauatcha India brings the flavours and stories of old Hong Kong to the table with ‘One Night in Kowloon’, a special menu inspired by the street-food traditions, forgotten recipes and close-knit communities of 1960s Kowloon. Drawing from the culinary heritage of the historic Kowloon Walled City and its surrounding neighbourhoods, the menu revisits dishes that once defined everyday life, reinterpreting them through premium ingredients, refined techniques and its distinctive approach to Cantonese cuisine.
Inspired by a time when neighbours shared meals, recipes and communal cooking pots amid the bustling streets and narrow corridors of Kowloon’s tenements, the concept celebrates the role of food in bringing communities together. It draws on the ingenuity of traditional Hong Kong cooking, revisiting humble street-side fare and neighbourhood favourites while preserving the stories and traditions behind them.
The menu brings together a range of preparations, from Crispy Glass Noodles Spring Roll, Crispy Pumpkin Tossed with Nori, Salt and Pepper to Poached Garden Greens with Shitake Mushroom in Superior Broth. One of the highlights is the Pear with Avocado Fruit Bao, inspired by the fruit-shaped baos popular in Hong Kong teahouses, conceals a luscious avocado and pear filling within its delicate exterior. Another is the Sautéed Chicken with Shimeji Mushroom served in Crispy Rice Crust pairs tender chicken and earthy mushrooms with a crisp rice base, while Typhoon Shelter Prawns in Spicy Crispy Garlic pays homage to Hong Kong’s famed typhoon-shelter seafood preparations with its bold, garlic-forward flavours. Completing the savoury selection are Stuffed Chicken Wings with Glutinous Rice, Wok-Fried Noodles with Shredded Chicken in Supreme Soy Sauce and Truffle Seafood Shui Mai, followed by a Creamy Custard Tart for a sweet finish.
Complementing the menu is a selection of cocktails that draws inspiration from Kowloon’s vibrant streets and after-hours culture. From The Neon Street, with gin, melon liqueur, pineapple and yuzu, to Patrick Edward Flower Market, featuring tequila reposado, Fernet Branca, passion fruit and honey, the drinks bring together distinctive flavour combinations. Kawloon Banana Club, Dirty Chai and Typhoon Highball add further character to the selection, while the zero-proof selection features Spicy Gunner and Hongkong Street, alongside kombucha in mango-passion, berry basil and hibiscus rose flavours.
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