Yam'Tcha

Yam'Tcha Review

Adeline Grattard's little bistro has become so popular that tables are snapped up several weeks ahead, which is no surprise when you learn that she worked in the kitchens of L'Astrance before spending time in Hong Kong, where she picked up many of her techniques and ingredients. Inspired by Chinese cooking, many of her dishes rely on brilliant flavor combinations and very precise cooking. A signature dish is the roasted Challans duck (a cross between wild and domestic) with Sichuan-style eggplant: two elements that create magic together. Adeline's husband Chi Wa acts as a tea sommelier, introducing diners to earthy or grassy flavors that complement the food (Yam'Tcha means "to eat small steamed dishes while sipping tea"), though alcohol is also available. It's prix fixe only.