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BY Kai Andersen | June 6, 2017 | Feature

Thanks to a talented toque, a classic Chinese staple is elevated to chic new heights.
Yauatcha Waikiki's exquisite gin-spiked cocktail, Flower & Stone

East meets West at Yauatcha Waikiki, the ultrachic tea room that bears the signature of the renowned Hakkasan Group. The draw: exquisite dim sum, complemented by teas, cocktails and pastry in an urbane decor. Amid the talents ensuring a top-notch debut was international development chef Ho Chee Boon, an adventuresome world traveler who notably earned a Michelin star for Yauatcha in London and Hakkasan in New York. During the opening excitement, Boon took a break to share his thoughts on dim sum and more. International Market Place, 2330 Kalākaua Ave., Level 3, Grand Lanai, Waikīkī, O‘ahu, 739,9318, yauatcha.com/waikiki

With all your experiences, what has shaped your approach to cooking? Being able to travel so much has definitely broadened my knowledge and experience with all types of specialty ingredients around the world. This inspires me with new ideas and pairings when it comes to creating new dishes. I also like to try anything that’s innovative.

Tell us about the teas and cocktails. How do they pair up with the menu? Our broad selection of eclectic and island-inspired cocktails goes well with all Yauatcha cuisine. Drinks are designed with dim sum in mind. Our selection of 24 teas has something for everyone. You have to try the Roasted Tender Branch jade oolong hibiscus tea, which was made exclusively for Yauatcha Waikiki with Hawaiian hibiscus flower. For the cocktails, you can’t miss the Scandinavian Scarlet, an aquavit-beet cocktail.

How did the idea to include both dim sum and pastry come about? When we first opened Yauatcha Soho in London, we wanted to create a brand-new concept. French pastry adds an unique finish to the meal.

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