To welcome Chinese New Year 2026, Yauatcha introduces a limited-edition Year of the Fire Horse menu inspired by vitality, balance and forward momentum. Designed as a shared dining experience, the menu brings together signature dim sums and flavour-driven mains that reflect the spirit of Chinese New Year.
The menu features a selection of dim sum and small plates, including Steamed leek and corn rolls in sweet black pepper sauce, Steamed shrimp carrot dumplings, and Crispy golden chicken rolls.
Stir-fried dishes include Stir-fried lotus root with broccoli and black pepper seed, Aubergine and tofu in Toban chilli sauce, and Beetroot fried rice with mock meat.
Mains on the menu include Steamed Chilean sea bass in black bean sauce with pak choy, Twice-cooked pork belly with tofu in Toban chilli, Kumquat butterfly prawns, and Fragrant fried chicken with almond flakes in Sha Cha sauce.
Desserts draw from classic Lunar New Year flavours, led by the Lucky Horse, featuring orange sponge with a ginger insert, mandarin crémeux, mandarin compote, caramelised mousse and mandarin sorbet. The selection also includes Spicy mandarin macarons, filled with spicy chocolate ganache and mandarin compote.
Guided by this philosophy, the Chinese New Year experience unfolds as a journey built around classic flavours, unfolding across courses. Alongside the food, a selection of festive cocktails adds to the celebration. Fire & Ice is made with Ballantine’s Finest whisky, Yakitori liqueur, lemon and cinnamon foam. Daredevil features truffle-washed Ballantine’s Finest whisky with Campari, Carpano Rosso and c3 liqueur. The Catalyst combines Beefeater gin, umeshu, yuzu and soy, while The Red Stallion blends Absolut vodka with lavender liqueur, raspberry, cranberry and lime.
Zero-ABV offerings include Flavour of Tibet, with fresh cucumber juice, lime, mint and yuzu seltzer, and Red Berry Collins, with fresh raspberry, strawberry purée, elderflower and ginger ale.
As part of the Chinese New Year celebrations, Yauatcha will also host a series of curated workshops and social evenings, all starting from 3:30 PM onwards.
- February 12 – Lantern Painting
A three-hour session where participants paint their own lantern under the guidance of a professional artist. - February 19 – Cake Painting
Hosted by Yauatcha’s Executive Chef Ganesh Bodake, this three-hour workshop invites guests to decorate a sponge cake using curated ingredients and finishes. - February 26 – Koi Fish Bowl Fragrant Candle Making
A three-hour workshop focused on crafting a decorative candle inspired by Chinese symbolism and good-luck motifs, with each piece to take home.
Follow Yauatcha India for reservation details. Ticket links will be available soon.
The Chinese New Year menu will be available from February 1 2026.
- Where: Yauatcha, Raheja Tower, Bandra Kurla Complex, Bandra East, Mumbai, Maharashtra 400051
- When: February. 01 until March. 15, 2026
- What’s special: Yauatcha, Chinese New Year Menu
