Where to Eat in Paris in 2025
"A Chinese neo-bistro from chef Samuel Lee that opened to instant acclaim, combining meticulous Cantonese and Peking techniques (exemplified by a multi-step roast duck that requires ordering two days in advance) with a hip 11th-arrondissement vibe. The menu of lip-smacking starters includes Chao Zhou–style marinated Gillardeau oysters, shrimp croquettes, and spring rolls topped with aged Comté, while the room’s mix of exposed stone, classic tiles, pagoda-shaped lanterns, and striking Chinese paintings reflects the kitchen’s blend of old and new." - Mary Winston Nicklin
