TRÂM 130

A distinct personality and a vibrant, art forward take on asian fusion. Here, familiar flavors are filtered through a bold lens, resulting in dishes that are both pleasing to the palate and decidedly unique. The interiors mirror that same spirit: unique, appealing, and stylish, and reflective of a kitchen where the quality of the ingredients and the precision of the execution are the twin pillars of its success. The meal opens with crisp green beans. Instead of the usual garlic-and-salt routine, they arrive tangled in a mix of tart, crunchy, and savory components. The sea bream and prawn crudo dazzles both in presentation and taste, arriving covered in a delicate rice crisp. A drizzle of spicy oil gives it a gentle kick. It’s playful and elegant. The chicken wings are pure addiction. Sweet, spicy, and smoky, punctuated by fresh chilies. The kind of thing you swear you’ll stop eating to leave room for other dishes but never do. The bone marrow, topped with fresh beef tartare, is meaty and indulgent, a double-hit of protein, an interplay of texture and flavor. Every dish feels deliberate, inventive, and assured. Tram 130 feels like it has its own distinct voice. A destination where technique, creativity, and flavor meet.

We came for dinner on a date and focused on the starters, which felt more interesting than the mains. The only main we tried was the sea bass lá lốt, which was excellent — perfectly cooked with a smoky, distinctive flavor from the leaf that really hits home. The beef tartare served in bone marrow was also tasty and well-seasoned. The razor clams were enjoyable but arrived a lukewarm and could have used more spice and heat. The chicken wings in nước mắm, while good, were very close to the traditional Vietnamese version — salty, umami and but (may be?) too sweet and sticky — without much reinterpretation compared to the other dishes. Service was friendly, though there was some waiting and a couple of small mix-ups. Portions are a bit more generous than other Paris neo-bistros, but prices remain on the higher side. The wine list is well chosen, and the atmosphere feels more like a modern wine bar with strong, identity-driven dishes to share. Overall, Trâm 130 delivers a very personal cuisine, rooted in Vietnamese/ South-East & East Asian flavors with a Parisian bistro twist. Not every dish is perfect, but the chef’s vision is there, with plenty of personality and potential. I’ll happily come back to see how it evolves — and it’s great to see a new generation of chefs of Vietnamese heritage bringing modern author’s cuisine to Paris. Go Priscilla.

FAVOURITE restaurant in Paris. The seasonal menu is so good and service is great. Everything in the restaurant is so well thought out. The details is really what shines here. It was really hot that day and they had a water refresher spray and a fan to use due to the heat. So thoughtful and made the experience that much better. The interiors are so nice and very intimate. A perfect place for a date night. Now the FOOD. INCREDIBLE. When we went we had the pork and the fish. Really such great dishes with many components that worked so well together. The chefs are incredible there and the fact the menu is seasonal makes the experience there more exciting. I will definitely be going back and highly recommend to everyone.

I love the fusion menu here. Everything is so fresh and with interesting flavors. The service was super nice, too. I hope to come back soon and I hope they constantly update their menu!

Fantastic French/Vietnamese flavours - all the dishes were so fresh and vibrant. It was my favourite dinner in Paris - don’t hesitate to come here! Friendly and relaxed service, lovely wines and good vibes.

Very disappointing experience, staff were friendly but seemed lacking in communication where 3 waiters/GM didn’t have clear sections/roles, so food was sitting by the kitchen. Food was lacklustre, had such high expectations from all the reviews but seemed like a ‘vibey’, ‘instagrammable’ dishes, the chicken dish (not chicken wing) had what i thought would be crispy chicken skin but they were soggy to the point where it was inedible and tough. The ‘star’ dish, bone marrow with beef tartare on top was nice but nothing special and the bread that came with was overpowering. The veal main course had bad execution, seemed like a diner meal where things were just shoved onto the plate. Although, the basque inspired cheesecake and crudo were absolutely delicious, I would grab that any day! Please revise the menu and work on the execution

Love how Chef Tram elevate asian spices in every dishes. We were sooo satisfied with the quality of the foods here, will definitely comeback to try other dishes !

Amazing fusion of french food with southeast Asian cuisine. You can taste that the flavours have been worked so each bite is addictive. We would recommend specifically their marrow bone with beef tartare on top of it.