Yum Cha.

Yum Cha is a focused, 20-seat dining room in Vitacura where Chef Nicolás Tapia reimagines the Cantonese ritual of tea and dim sum through a distinctly Chilean lens. Eschewing the traditional wine pairing, the restaurant’s signature ten-course tasting menu is meticulously harmonized with rare teas sourced globally, from Japanese green teas to Taiwanese oolongs. The kitchen leverages Chile’s cold-water seafood and local produce, treating them with Sichuan-inspired heat and fermentation techniques. Expect inventive combinations like Pacific scallops or seasonal catches paired with miso and yuzu, all served in an intimate, minimalist space that feels more like a private salon than a traditional restaurant. It is a quiet, methodical exploration of how ancient tea traditions can elevate modern South American ingredients.