Designing the dim sum restaurant presented many challenges because of all the cooking processes involved such as steaming, baking, frying, stir frying and cheung fun, an alternative steaming process. The kitchen would also demand a larger staff than conventional operations.

Winch overcame the space limitations with several innovative designs. For example, the cocktail dispenser was constructed under the main staircase and the principle wine storage was situated below the entry staircase.

Winch solved the problem presented by the narrow corridors between equipment through the installation of a plenum over the length of the hot/cold pass counter and a pressurised false ceiling over part of the kitchen.

In order to eliminate unnecessary call outs, all refrigerated cold rooms, undercounter food and beverage cabinets and the temperature controlled wine storage cabinets are controlled via a single scroll pack-condensing unit.

Yauatcha is currently achieving approximately 500 covers per day in the dim sum restaurant.

"Ken exceeds expectation by taking the time to really identify with the concept, cooking techniques and all aspects of a successful kitchen. Ken also has a great sense of humour which in turn helps to strengthen the working relationship.
Ken's work with the kitchen, ground floor teahouse and pastisserie kitchen really helped to bring the entire project to fruition.
From our first working experience Ken has instilled confidence in me through his knowledge and experience in the industry. We have continued to work well together since then."
Alan Yua