Yum Cha is perhaps to China what Tapas is to Spain or Mexico – short eats which are enjoyed over long conversations in the morning or evening. A range of delicacies in bite-sized quantities are served as part of yum cha often with Chinese tea. InAzia, the Pan-Asian restaurant at The Sheraton, Hyderabad is organizing a promotion to bring delicacies like bok choy rolls, dimsums and baos, which typically form part of Yum Cha offerings.
The special menu for the festival has a dozen varieties of Yum Cha – six in the vegetarian and six in the non-vegetarian category. The guest has the option of ordering a platter of three, five or seven varieties. Apart from this, there is a set menu at Rs 1600 plus taxes which has a range of yum cha delicacies along with a choice of soup, main courses and desserts. An attractive proposition indeed.
At the preview organized for bloggers, we were first served a range of starters. We started with crispy Spring Rolls (Chun Guen) stuffed with vegetables and served with fried noodles. The sweet chilli dip served with it was just perfect for it. The best veggie item as per me was Bok Choy in Oyster Sauce. The sauce was prepared so well that I went for multiple numbers of this Yum Cha. Aromatic Jasmine Tea was being continuously served to complete the Yum Cha experience.
In the non-veg list, Siu Arp or Roast Duck was my favourite. Duck meat is normally a little chewy and not liked by many people. The roasted duck dunked in the soya sauce and red chilli sauce was comparatively soft and delicious.
There were many varieties of steamed dimsums – the pick was Shui Jin Xia Jiao or shrimp crystal dumpling with a light wrap and generous shrimp chunks inside. For the vegetarians, the same dumpling had black fungus and asparagus fillings. The Shu Mai dim sums shaped as open dough pockets looked and spicy flavourful chicken ones tasted very good too.
The next variety of Yum Cha was the comparatively heavier bao – for non-vegetarians, we had a filling of BBQ pork (Cha Si Bow) whereas custard was the choice for vegetarians. I am not a huge fan of bao, so I only tried a bit of the pork fillings. The plum sauce served with the baos was really special.
Sticky Rice Parcel wrapped in Lotus Leaf was another item in the menu which was interesting.
The sumptuous spread of Yum Cha was followed by the set menu. We tried a little bit of both the soups. The Seaweed and Egg Drop Soup was a clear winner with all with its typical strong seafood flavour. The Hot and Sour Chicken Soup was par for the course.
In the main courses, one can get an idea of the subtle flavours for which InAzia is fast becoming popular in Hyderabad. I liked the vegetarian Di San Xian, which had tofu and a lot of veggies in chilli bean sauce. The sauces at InAzia are just outstanding. The other main course of note was the Stir Fried Chicken in Sichuan Sauce. The main courses were served with both fried rice and noodles of which XO Chao Main or the shrimp fried rice was a class act.
There were two desserts – the standard Honey Noodles with Vanilla Ice Cream and Tub Tim Grob, the famed coconut milk based concoction.
A cute little promotion especially for people who like finger food. Also, if you have not yet experienced InAzia, this festival may be a good place to start. As hardcore lovers of oriental cuisine, you may be also interested in looking at the usual menu of InAzia, a review of which is here. The Yum Cha promotion is on till the 26th.
Location:
InAzia
10th Floor
Sheraton Hyderabad Hotel
ISB Road, Financial District
Gachibowli, Hyderabad
Telephone: 33165811
Disclaimer: The review is based on an invite from the restaurant. However, the opinion expressed in the post are honest and unbiased.
 |
| Bok Choy in Oyster Sauce |
The special menu for the festival has a dozen varieties of Yum Cha – six in the vegetarian and six in the non-vegetarian category. The guest has the option of ordering a platter of three, five or seven varieties. Apart from this, there is a set menu at Rs 1600 plus taxes which has a range of yum cha delicacies along with a choice of soup, main courses and desserts. An attractive proposition indeed.
 |
| Veg Spring Rolls |
At the preview organized for bloggers, we were first served a range of starters. We started with crispy Spring Rolls (Chun Guen) stuffed with vegetables and served with fried noodles. The sweet chilli dip served with it was just perfect for it. The best veggie item as per me was Bok Choy in Oyster Sauce. The sauce was prepared so well that I went for multiple numbers of this Yum Cha. Aromatic Jasmine Tea was being continuously served to complete the Yum Cha experience.
 |
| Roast Duck |
In the non-veg list, Siu Arp or Roast Duck was my favourite. Duck meat is normally a little chewy and not liked by many people. The roasted duck dunked in the soya sauce and red chilli sauce was comparatively soft and delicious.
 |
| Shu Mai |
There were many varieties of steamed dimsums – the pick was Shui Jin Xia Jiao or shrimp crystal dumpling with a light wrap and generous shrimp chunks inside. For the vegetarians, the same dumpling had black fungus and asparagus fillings. The Shu Mai dim sums shaped as open dough pockets looked and spicy flavourful chicken ones tasted very good too.
 |
| Steamed Bao with custard Filling |
The next variety of Yum Cha was the comparatively heavier bao – for non-vegetarians, we had a filling of BBQ pork (Cha Si Bow) whereas custard was the choice for vegetarians. I am not a huge fan of bao, so I only tried a bit of the pork fillings. The plum sauce served with the baos was really special.
 |
| Sticky Rice Parcel |
Sticky Rice Parcel wrapped in Lotus Leaf was another item in the menu which was interesting.
The sumptuous spread of Yum Cha was followed by the set menu. We tried a little bit of both the soups. The Seaweed and Egg Drop Soup was a clear winner with all with its typical strong seafood flavour. The Hot and Sour Chicken Soup was par for the course.
 |
| Seaweed and Egg Drop Soup |
In the main courses, one can get an idea of the subtle flavours for which InAzia is fast becoming popular in Hyderabad. I liked the vegetarian Di San Xian, which had tofu and a lot of veggies in chilli bean sauce. The sauces at InAzia are just outstanding. The other main course of note was the Stir Fried Chicken in Sichuan Sauce. The main courses were served with both fried rice and noodles of which XO Chao Main or the shrimp fried rice was a class act.
 |
| Main Courses |
There were two desserts – the standard Honey Noodles with Vanilla Ice Cream and Tub Tim Grob, the famed coconut milk based concoction.
A cute little promotion especially for people who like finger food. Also, if you have not yet experienced InAzia, this festival may be a good place to start. As hardcore lovers of oriental cuisine, you may be also interested in looking at the usual menu of InAzia, a review of which is here. The Yum Cha promotion is on till the 26th.
Location:
InAzia
10th Floor
Sheraton Hyderabad Hotel
ISB Road, Financial District
Gachibowli, Hyderabad
Telephone: 33165811
Disclaimer: The review is based on an invite from the restaurant. However, the opinion expressed in the post are honest and unbiased.
 |
| Honey Noodles |
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