What should I order? The gua bao, steamed pillowy buns stuffed with melt-in-the-mouth braised pork belly.
Three minutes from rue Mouffetard, in the heart of the Latin Quarter, is a turquoise façade with frosted glass. Step into this little cocoon to see the two young chefs grafting over a tiny open kitchen to make dishes packed with interesting flavours, somewhere between haute-cuisine and street food.
The gua bao, steamed buns stuffed with melt-in-the-mouth braised pork belly, elicit all kinds of appreciative moans. The pillowy bun is garnished with marinated mustard leaves and grilled, before being sprinkled with crushed peanuts and an astonishing mashed carrot vinegar. Another stellar dish is pork with rice and fresh lamb’s lettuce, simmered in seven spices for five hours (€16). The Taiwanese fried chicken was equally divine: tender meat and a crispy, well-seasoned coating. Plates are licked clean all round.
Dessert was a homemade biscuit with lemon cream and a fried shiso leave and we couldn’t resist the selection of local beers (€8-12). This Taiwanese-Chinese fusion is your new Friday night feed go-to