Tiger Mama

"Top Chef finalist Tiffani Faison showed off her versatility in opening Tiger Mama, her second restaurant, as an un-Americanized Asian-fusion concept—wildly different than Sweet Cheeks Q, her Boston barbecue joint. What’s similar is Tiger Mama’s Fenway location and its creative take on traditional preparations, in this case Thai, Malaysian, and Vietnamese dishes grouped under general headings (like Cold & Fresh, Crispy & Spicy, Rich & Earthy, and Noodles & Rice) to aid in navigating the maybe-unfamiliar names of dishes. The short-rib crudo is the go-to starter; “pig rice” is a typically generous portion of rice mixed with bacon, tasso ham, and Isaan sausage, sprinkled with pork floss; and the tiki drinks will flow as the sharing plates are passed."

Nominee: Tiffani Faison, Best Chef - Northeast

"Chef and restaurateur Tiffani Faison is closing her nearly six-year-old Fenway restaurant Tiger Mama this week to make room for a new restaurant. Faison opened Tiger Mama, a love letter to Southeast Asian cuisines bedecked in major tropical vibes, in late 2015, just down the street from her first restaurant, barbecue joint Sweet Cheeks. The restaurant’s last day for regular service will be October 29, with a final event on October 31." - Rachel Leah Blumenthal

"Honestly, Tiger Mama’s New Year’s Eve menu is impeccable: lobster rangoons, egg rolls, Singapore noodles, its own take on general Tso’s chicken, coconut shrimp, pork and chive dumplings, and grilled teriyaki beef sticks. It’s available for two ($99) or for four ($189), and there is no ordering deadline (though it is first come, first served, so act fast). Add a boozy punch bowl for $49. Pick it up from sibling restaurant Fool’s Errand (just down the street) from 2 p.m. to 9 p.m. on New Year’s Eve. Call (617) 425-6262 or visit the restaurant’s website to place an order." - Terrence Doyle

"Tiger Mama, part of Big Heart Hospitality Group owned by Tiffani Faison, is currently open for patio service, takeout, and delivery, but has decided not to reopen for indoor dining due to COVID-19 concerns." - Terrence Doyle