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Yum Cha

Santiago

Tea-led dining fusing Chinese and Chilean gastronomy

Origin story: Chef Nicolás Tapia launched Yum Cha after travelling to China and journeying through the country's tea regions, discovering for himself the Cantonese tradition of yum cha (to drink tea), which inspired the chef to open a restaurant centered on the ancient leaves. The restaurant embodies reflection, curiosity and connection, drawing from Chinese and Chilean culinary traditions while embracing an artisan's mindset: extracting depth from simplicity, valuing skill over luxury, and celebrating freshness as the ultimate indulgence.

What sets it apart: A leading figure in Santiago's fine-dining evolution, Tapia balances technical discipline with quiet innovation. His approach celebrates the artistry of service and the meditative act of dining – an invitation to pause, taste and rediscover the beauty of restraint. With fewer than 20 seats, Yum Cha offers intimacy without pretension. Diners can choose from four pairing paths: tea, Chilean wine, a blend of both, or a tri-pairing that also incorporates Japanese sake, each designed to mirror the kitchen's calm precision.

On the menu: Yum Cha revolves around a six or 10-course pescatarian tasting menu in which each dish pairs with a different tea, from Chinese oolong to Taiwanese red. The menu changes three or four times a year, guided by the teas that inspire each course. Two signature dishes remain constant:pescado crudo with green mango, herbs and chilli oil, and pescado al vapor with cabbage and Sichuan pepper. 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. Mostly lactose-free and low in sugar, they show that balance and pleasure can coexist.

Location and experience: Set in a quiet residence in Providencia, Yum Cha features two discreet dining rooms and a bar facing the open kitchen. The atmosphere is serene, service is measured and reservations are essential.

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