Minh Thu N.

This place is so good! The good was amazing and the service was insanely great. I went with my mom and we both loved everything. We had both the wine pairing and the tea pairing. For me, I really enjoyed the wine pairing and thought it was worth it with the unique wines. However, although the tea was nice, I didn't think it was worth it. It didn't stand out to me as anything too unique for each of the teas, and thus not worth the cost. But I enjoyed it nonetheless. I would highly recommend going here for a nice evening out.

Selina C.

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.

Natalina R.

Dumplings for days! Came here after watching their episode on the Netflix series "chefs table" and it did not disappoint. The atmosphere is small and mellow. The dumplings and tea are great. The sauce that comes with the gyoza is to die for! We ordered the veggie gyoza (we wanted the pork as well but it had sold out) the bun sampler and the tea of the day. Great quality and great taste. Such a pleasure going there.

Tony A.

NO HYPE, ITS ALL REAL... Of course we saw this place on chef's table, and of course we were skeptical, but let me assure you that the team here is the real deal. They deserve every Michelin star, and their food is difficult to explain with words because of the intangible miraculous joy in each bite. Their front of house manager, the sommelier and the tea lady, I'm not sure what you call a tea sommelier, were just as exceptional as chef Adaline. I'm not kidding. The entire experience was perfect from start to finish. We did lunch, and it lasted 4 hours. We had no complaints and were still able to eat an amazing dinner that evening at another restaurant without feeling overly full or stuffed. Let me emphasize that you are given enough food here, but it's given in perfect proportion and balance. The ingredients they use here are the best in the world, and I can't stress enough that your body is receiving them like drops of heavenly rain because of how they are sourced and prepared. We have never had food like this in our entire lives. You can taste the love and affection! We'll be back if we can ever get in!!!

Gayle G.

Giving it a 3 star review because they were closed when we got there. Can't wait to try it! I took a picture of their new hours listing. Update: came when it was actually open. Split the 5 tasting bao with my friend. We liked the two made with cheese the best. So yummy. The wrapper was great. Not too dense. I also had the tea of the day. It was brewed perfectly, before the bitter set in. It was a perfect to go meal. If you want to sit and you're lucky, there might be a seat at the shared table with short stools.

David L.

I was extremely delighted about going to Yam'Tcha because it was my first time I heard about Chinese food with French influences in the dish. Simply put, it's called fusion. Apparently, fusion isn't big in France, and I'm not really into it, but I was interested how Chinese chef and a French chef would blend their expertise in the dishes. I love drinking tea, and they provided a tea pairing with each dish. I decided to go for the six course testing menu, and I was told that each dish came with a different tea. The first dish was an appetizer of sweet potato noodles with thinly sliced vegetables such as carrots, turnips, red peppers, daikon radish with a sprinkle of sesame seeds. It was my first time having sweet potato noodles and I really enjoyed the noodles with its sweet flavours mixed a variety of veggies. The second dish was ventrèche which was thin sliced pork from the pig's belly with fat and muscle, which looked almost raw to me, but after one taste, it was actually well cooked. It came with sliced up green beans. This dish reminded me of what is typically served in the start of some Chinese banquet dinners, except with more variety of meats and seafood. The third dish of the prawn wontons. They were the biggest wontons I've had in my life. They were stuffed with fresh tasting prawns and very crunchy water chestnuts with a drizzle of a unique tasting sweet and sour sauce. The four dish was steamed mackeral with black rice and green onions. I'm really picky about fish because I eat a lot of it at home. The mackeral tasted very fresh and I can honestly say that mackeral isn't commonly served at a Chinese restaurant. However, steaming freshly caught fish with green onion is a popular way of cooking fish in Chinese cuisine. The fifth dish was slice of roasted duck and sautéed eggplant with Sichuan pepper and coriander. I really liked this dish and it was spicy flavours and it really matches well with the eggplant. The last dish was dessert. It was ginger ice cream with raspberries and peaches. You say, "ice cream is Chinese food?" Yes, ice cream was invented by the Chinese and it was brought to Europe by Marco Polo. I loved the ice cream and there was only a hint of ginger to the taste. It wasn't too sweet too, which was nice. Although, on the pricier side, I really enjoyed all of the dishes with the paring of the variety of teas from China. The teas were authentic as they were loose leaf and not from bags which are common at many French restaurants. I can honestly say that drinking all the tea also made me completely full after the meal.

Suzanne B.

We had no idea the place had been on Chef's Table until after our incredible experience. We were in Paris late October/early November, and planned to meet long-lost cousins there, as they had made the reservations. We would have gone anywhere they suggested. They said they'd been there before and it was "cool." Hahaha, I'm serious. We walked into the loveliest, peaceful restaurant ever. Soft wood tones, the most beautiful dishes (did not fit into my bag unfortunately). We were seated right in front of the open kitchen. We felt very special! Our meal was extraordinary. We were there for 3.5 hours and could probably have spent that time staring into the kitchen vs. chatting away with our family. Every course is a surprise, and the service is impeccable. You really feel special, especially at that table. My cousin ordered two bottles of red and unfortunately I have no idea what they were, but they were divine. The food. I'll just let the pictures do the talking. The steamed buns with Stilton and cherry inside, their signature surprise dish, was shockingly delicious. Each course served with precision, and as the prior reviewer said, you leave feeling satisfied but not uncomfortable. We watched the episode when we returned home, and it made the experience that much more magical. If you can score a reservation, go. PS - Ladies, the sink in the ladies' room is something to admire ;)

Pouya Y.

Boutique Yam'tcha opened 2 weeks ago in the same exact location where the restaurant was located after a big renovation. They are in the process of finishing the restaurant and are slated to open in early 2015. If you've ever eaten at Yam'tcha, you know that their teas and their Chinese sticky buns are one of their biggest hits. So that is what Boutique Yam'tcha focuses on. The tea salon is operated by the chef's husband and has a wide variety of authentic Chinese teas. I tried the tea with condensed milk, it was called Lai cha (4 Eur). I had several issues with this reinvention of one of my favorite things at Yam'tcha: 1) The buns are smaller. 2) You can't eat the buns on the premises (there is a take-away window on the street and that is the only way to order the buns). 3) The staff at the front is still getting a hang of the taking order thing and slows down the process. We had several customers walk away while they were trying to get our orders right. Hot or cold? Assume everyone wants them hot unless they say so. Here or take-away? Um...I thought I had no choice!? 3-4Euros a piece or 16Euro for an assortment of 5, this might also be a bit pricey but they are pretty damned good.

Corey D.

This is a must try if you're in Paris. Sit in the tea room and have some dumplings. The teas and dumplings are always changing based on availability of ingredients. My tea was one of the best I've ever tried and some dumplings were to die for. Do you're self a favor and stop by after the lunch rush.

Ling S.

We couldn't get a reservation in the actual restaurant, but I was happy to find out there's a To-Go window. We ordered the assortment of 5 different baos for 16 euros. Very unique flavors compared to what you would typically find for baos. There's cheese and cherry, legumes, curry, spicy pork. It didn't look like anything special at first, but I was pleasantly surprised by all the flavors. Hot, steamy, and fresh.

Ken S.

KenScale: 9.0/10 A fusion of French and Asian cuisine. We've all heard that concept before. It is easier said than done. The execution is really hard to pull off. Sometimes, one cuisine dominates the other cuisine. When I first heard about chef Adeline Grattard's restaurant Yam'Tcha in Paris, I was seriously debating whether I should consider a visit. While the restaurant seems to have received critical acclaim, I was also juggling among different restaurant choices and didn't want to walk out disappointed chasing some fancy concept. I'm happy to report that my choice turned out to be correct. In New York City, Annisa is probably the best restaurant when it comes to fusing the East and the West. In Paris, Yam'Tcha deserves that recognition. The restaurant has a relatively tiny operation with a small kitchen headed by chef Grattard and one other assistant chef. There is a separate corner with a skilled tea master served aromatic oolong tea for a welcome. The restaurant has only one tasting menu for dinner at 120 euros per person. The meal at Yam'Tcha being my last meal in Paris, I went for the splurge and got the wine pairings as well (you can also go for a pairing option with both wine and teas). The Asian take at Yam'Tcha is closer to Chinese than pan-Asian. Instead of bread, I got Chinese steamed bun. I was already getting very intrigued by the time foie gras came with mussels, string beans and pepper. The flavor was unmistakably Chinese spice, and I marveled at how such spice can be integrated into French style food. Blue lobster came with Chinese noodle and XO sauce, another winner with unexpected flavor. I wished sea bass with squash, sea mushroom and scallop foam came slightly less seasoned, but otherwise the fish was cooked perfectly. The highlight of the dinner was veal sweetbread that came with chanterelle, mushroom and Chinese white rice wine sauce. The sauce was one of the most unique I've had in years, with a blend of Chinese and French flavor that I still can't forget to this day. I kept wondering how the French chef was able to reinterpret Chinese flavor in such a graceful way in harmony with the French counterpart. If the meat was sweetbread (not one of my favorite in general) but instead lamb or some other part of veal, this dish could've been one of the best meat dishes of all time. Desserts were more or less closer to French without much hint of Asian touch, but I was still a fan of both dishes, especially the almond milk sorbet was very refreshing with raspberries and prune jam. The wine pairing was also a success, with some interesting wine that worked very well with the Asian bent of the food. The restaurant has a cozy dining area on a quiet street nearby the Louvre, and has all the elements of a neighborhood favorite. If you want to be wowed by a unique fusion of French and Asian cuisine with masterful integration of both flavor in beautiful harmony, I recommend Yam'Tcha without reservation.

Jay L.

Wow, one of the best meals I have ever had. We showed up at 12:15 for 12:30 reservations. We lucked out there. We were the first in the restaurant and were seated immediately. After us the restaurant filled over the next hour and those without reservations were turned away. Not sure if there were gaps between the courses at other tables, but ours transitions were prompt, except for dessert, because by then every other table was on their main courses. Service was pleasant and attentive. The restaurant was comfortable. My lack of French was no problem. For 60 euros you get a 4 course meal, or for 100 you get a 6 courses tasting meal. We got the 4 course, which was a comfortable amount. For an extra 20 we also got the tea pairing. The "welcome" beverage was a chilled jasmine tea. The starter was an almost bite sized crab spring roll. It was crispy and tasty. I wanted more. The first course was a cold dish. Smoked tofu and cucumber. It reminds me of the pickled, sweet cucumber you would get a Chinese restaurant, but the smoked tofu kicked it up a notch and it tasted amazing. The second course was a summer truffle, lobster, mushrooms, and almonds, paired with a black tea. Very savory. Either the third or the fourth course was my favorite. The third course was tuna, tomatoes, squid, and xo sauce with steamed Chinese bread. The Xo sauce had some spice to it. The steamed bread was extremely airy and fluffy (we were wondering what they do differently in France) but it was awesome. It was paired with "Four years tea"... which was the only thing I did not finish at the meal. The fourth course was a steamed pollock, clams, black rice, and chicken broth. Also another savory combination. Paired with white tea. For the last course you have the options of dessert or cheese. We got the dessert of course. The dessert was two separate dishes, a perfectly done apricot and blueberry tart and a sorbet in a fruity sauce. This was paired with "southwest" Chinese tea. Amazing meal. My only suggestion is if you have had a lot of Chinese tea in the past, the tea pairing may not blow you away, but I thought it was worth it. Would visit again, without question.