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Yum Cha
Cantonese
A tasting menu restaurant in a quiet Providencia house where each course arrives paired with a different tea, from Chinese oolong to Taiwanese red. Chef Nicolás Tapia built the whole project around the Cantonese ritual of drinking tea, and the room, fewer than 20 seats, takes the premise seriously without taking itself too seriously. Pescatarian, calm, and ranked 28th on Latin America's 50 Best Restaurants list. Reservations are not optional.
The awards strongest first
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Pescado crudo with green mango
“Two signature dishes remain constant:pescado crudo with green mango, herbs and chilli oil, and pescado al vapor with cabbage and Sichuan pepper.”
The 50 -
Mung bean starter
“Choose between a 6 or 10-course menu with unique creations like a mung bean starter dressed with a leek and parsley emulsion and a dessert of kakigori (shaved ice) with torched lemon and amaraillo.”
The 50 -
Kakigori
“Desserts follow three playful rules: one must be fresh (often a Japanese kakigori), another celebrates seasonal fruit, and the third reinterprets a nut or seed.”
The 50
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