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🙂 4/5 - Yam'Tcha, which boasts an incredible menu marrying Asian
By 👻 @Selina C., 07/29/2018 3:00 am
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Yam'Tcha, which boasts an incredible menu marrying Asian and French cuisine, is well known as being one of the hardest to get reservations in Paris. Luckily for me (the lady min girl who booked her flight to Paris a week before departing), I was still able to sample some of their brioches vapor (baos) at their tearoom just down the street.I world not suggest coming here as a big group (unless getting here first thing when it opens) as the space is not very large with one long table where guests sit communally and a few more seats at the bar. I arrived around 1pm and was able to grab a seat at the bar almost immediately. A few other couples came in after me and were told that they may need to wait for about 20 minutes. If you're not willing to wait, they do takeout which is another great option. I was served by Chi Wah Chan (owner) who speaks a myriad of languages including English, French, Mandarin and Cantonese. He was extremely friendly and hospitable and will take the time to walk you through the menu.I decided to get an assortment of 5 different baos (16€) and it was quite good. Having spent many summers in Hong Kong growing up, I was a little skeptical that anything could be done to improve the humble bao. But Chef Adeline Grattard's super soft and fluffy baos proved me wrong.The Basque Pork bao was hot and juicy. Mixed in with a Sichuan eggplant mixture, it gave it a nice kick. This was the closest to what I consider to be traditional Chinese baos.The Vegetarian bao was filled with minced shiitake mushrooms and carrots, smoked tofu and chili peppers. This was quite good and packed quite a bit of heat (think northern Chinese cuisine) but still seemed more Asian than French.The Curry bao is where I really began to see the fusion. The creaminess and nuttiness of the Comté fondue was highlighted by the perfectly caramelized sweet onions. But it is the light flavouring of curry that really elevates this bao to a new level. It almost seemed like they put the most delicious Japanese curry (which is sweeter and less spicy than its Indian counterpart) into a soft fluffy bun.But by far, my favourite was the bao that was featured on Chef's Table - filled with Stilton blue cheese which is wrapped around whole Amarena cherries. The creamy, nutty and earthy mushroom flavours of the cheese (with just a hint of tangy blue) paired incredibly well with the soft, sweet and slightly sour cherry. And the best part? The cheese filling just oozed so beautifully after biting into it. After this meal, I would like to have blue cheese in all my baos from now on! Overall, I found then Pork and Vegetarian baos to be good but no different than the ones in the best dim sum restaurants. However, the bao with curry was quite yummy and unique. And the one with the blue cheese? That's a must try in my book. They also have a tea pairing with the Baos but unfortunately it was too busy at that time to accommodate my request. I would be very interested to try it on my next trip.
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