Yauatcha collaborate with Monkey 47 gin to celebrate Chinese New Year

This January sees Michelin-starred dim sum teahouse & Dapper Chapper favourite Yauatcha collaborate with Monkey 47 gin to celebrate Chinese New Year. A limited edition menu has been created, specially paired with an exclusive gin cocktail flight and macarons inspired by the 47 botanicals found in Monkey 47. The restaurants in Soho and Broadgate Circle will be dramatically transformed over the celebratory period with hand-folded red paper origami monkeys and glowing Chinese lanterns.

With 2016 marking the Year of the Monkey in the Chinese zodiac, Yauatcha’s bar team, headed by Hakkasan Group’s Senior Bar Manager Eder Neto, has collaborated with Monkey 47 gin to create three unique limited edition cocktails: Saffron gin and tonic, Pomelo Fortune featuring grapefruit, cranberry and mandarin bitters, and Pink Kumquat using sloe gin and ginger liqueur. In addition, Yauatcha’s Head Pastry Chef Sarah Frankland has handpicked some of the key botanicals from Monkey 47 to create six macarons showcasing a selection of the intricate flowers, herbs and spices used to create the gin. The macarons include Juniper berry, Bitter orange and almond, Elderflower and ginger, Rose and rosehip, Camomile, and Gin and tonic with grapefruit, a signature Monkey 47 combination.

The Chinese New Year menu has been created by Executive Head Chef Tong Chee Hwee and features time-honoured celebratory Chinese dishes designed to be shared with groups of friends and family. The menu showcases four new dim sum dishes including Foie gras roast duck puff, Caviar siew long bun, Caviar taro dumpling and Black truffle edamame sesame ball. The traditional dishes include the Hakka fortune pot, a large clay pot containing a mixture of meat and seafood symbolising a happy reunion, and the Scallop yusheng, a raw fish salad comprising Japanese seaweed, grapefruit, pomegranate, pumpkin and mushrooms.

Yauatcha City will be hosting cocktail masterclasses where guests will be able to learn how to create the exclusive Chinese New Year cocktails. They will be shown how to make the unique drinks and learn how Monkey 47 gin is made from one of their brand ambassadors. Following the class guests will dine from the Supreme Saturday’s menu featuring some of Yauatcha’s most luxurious dishes. The classes will take place on 6^th and 20^th February and tickets will be available to purchase through Yauatcha City reservations for £60 per person.

During the campaign both Yauatcha restaurants will be adorned with bespoke red paper origami monkeys, and the Yauatcha City terraces will be dressed with softly lit red Chinese lanterns.

The Chinese New Year menu will be available at both Yauatcha restaurants in London from 25^th January to 21^st February.  The three exclusive cocktails will be available to order as a flight to accompany the signature Chinese New Year menu and all items will be offered à la carte.