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.