P.S. I ate this: Tiger Mama's Chili Jam Clams

Tiffani Faison's new Tiger Mama is fiercely flavorful.

The Chile Jam Clams at Tiger Mama

Chris Coe Photography

"Top Chef" season one finalist Tiffani Faison opened her long-awaited Southeast Asian spot just steps from her four-year-old barbecue joint, Sweet Cheeks, in Fenway, last month. She named it Tiger Mama, and it looks like if Rainforest Cafe and Indochine got together for a party of small plates.


A lush living wall lends fresh herbs for the kitchen, a large-scale mirror-encrusted elephant and two tiki bars transport you to the tropics. This is a good thing, though. Every vibrant inch is begging to be Instagrammed, including the food, which is playfully plated and as bold as its surroundings.


A standout dish is theChili Jam Clams, Faison's rendition of hoi lay nahm prik pao, a shellfish stir-fry with a sticky-spicy-sweet sauce made with red curry and plenty of Thai basil. She serves hers — sticky, spicy and sweet as ever — with a piece of thick, dense Japanese milk bread, made in-house, lightly toasted until crisp and soaked through in a saccharine spread that Faison refuses to share the secret to, though she acknowledges that it's "super addictive."​ Guess we'll be coming back. A lot.


Chili Jam Clamsare $13 at Tiger Mama,1363 Boylston St., Boston.

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