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Average score 1190 Reviews

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Mat Mer noted on Google

12 days ago

ensei mania noted on Google

(Translated by Google) Hua, located in a residential area in Paris's 13th arrondissement, is a restaurant frequented by more locals than tourists. Its exterior, with its striking neon signs, exudes a modern, rather than Chinese, atmosphere. It's clean, the lighting is soft, and the space is relaxing. It feels more like an Asian bistro than a Chinese restaurant, making it a welcoming place. We ordered two dishes this time: beef noodle soup and seafood soup. Both dishes have a very clear broth with minimal oil. While the appearance is light, the broth has a rich depth of flavor. The beef noodle soup is likely a beef bone-based broth combined with aromatic herbs. While there are hints of star anise and cinnamon, the flavor is subtle and the overall taste is clear. It doesn't cloud the flavor with soy sauce or salt, and instead brings out the flavor of the broth itself. The noodles, rather than being thicker than typical Chinese noodles, have a gentle wheat aroma and a low gluten content. The unique texture is somewhere between Japanese udon and Chinese noodles, and it blends perfectly with the soup. The other, the seafood noodle soup, had an even clearer broth with a delicate seafood broth. It included shrimp, white fish, and shellfish, and each ingredient was carefully prepared. The shrimp, in particular, had no odor at all, and the sweetness of the seafood came through clearly. Both were so well-made that you'll want to drink every last drop of the soup. They don't overdo it with artificial seasonings or oil to create flavor, but rather the umami of the ingredients and broth subtly emerges. I was impressed by how little I felt after eating. While local Chinese restaurants in Japan and mainland China tend to use heavy oils and seasonings, resulting in a monotonous flavor, this restaurant is the complete opposite. They carefully bring out the best in the ingredients, which I think is probably why they're so popular with the French. France has a strong soup culture and is known for its discerning palate when it comes to "stock," so the large number of local customers here is proof of the high level of quality. The staff were warm and polite, even during busy times. It's perfect for lunch, or even as a side dish in the evening, where you can pair it with a light wine. -- Next Time (From a Foodie's Perspective) This restaurant has a very diverse menu. You can change the type of noodles and flour, so next time I'd like to try the following: S8. Spicy Beef Tendon and Honeycomb Tripe Hot Pot Rice Noodles I'd like to see how the collagen-rich flavor of beef pairs with the spicy soup. You can expect a masterful balance of spices at this restaurant. S9. Seafood Beef Bone Hot Pot Rice Noodles A unique combination of beef bone and seafood. It's interesting to see how they balance the thickness of the broth. S10. Healthy Lamb Hot Pot Rice Noodles A medicinal soup made with lamb. A rare find in Paris, it's perfect for experiencing its warming, nourishing flavor. A4. Beef Noodles (Red Braised Beef Noodles) A rich Taiwanese-style noodle soup. It's the polar opposite of the clear soup we're using today, so I'd like to compare them. A7. Sour and Spicy Sweet Potato Noodles (Sour and Spicy Sweet Potato Noodles) A Sichuan-style noodle made with sweet potato starch noodles. I'd like to check out the balance of spiciness and sourness. A10. Handmade Boiled Dumplings (Homemade Dumplings) A dish that showcases the chef's skill, such as the balance of filling and skin, thickness, and steaming. A11. Assorted Three-Kind Boiled Dumplings (Three-Kind Assorted Dumplings) A set that lets you compare baked, boiled, and steamed dumplings all at once. It seems perfect for lunch. E3. Sour Plum and Bean Appetizer (Conversational Plum and Bean Appetizer) The combination of sour and sweet seems interesting. It would also make a great palate cleanser for oily dishes. E5. Fried Pork with Vinegar (Sweet and Sour Pork Style) The way the sourness of the vinegar is captured is a highlight of this Chinese-French fusion. E6. Baked Taro and Duck Cakes A dish with a sweet and salty balance that's rare even in the Chinese region. It could be enjoyed as a dessert. Dessert D6. Mochis Glacés (Ice Mochi) A light dessert that seems just right for the end of a meal. I'd like to see if they use French ingredients or Asian mochi. -- Overall Review Despite the city-level prices, the flavors, broth, and oil control are all authentic. This is a rare place where you can experience the "true flavor of Chinese cuisine" without having to go to a high-end Chinese restaurant. This is especially recommended for those who want to eat delicious Chinese food on a daily basis in Paris and who appreciate the broth and noodles. It was a light and honest bowl. (Original) パリ13区の住宅街にある「幸福食堂 Hua」。観光客よりも地元の人が多い印象で、外観は中華というよりもネオンサインが印象的なモダンな雰囲気。清潔で照明の色温度もやわらかく、落ち着いた空間でした。中華料理店というよりアジアンビストロのような印象で、入りやすいお店です。今回注文したのは、牛肉スープ麺と海鮮スープの2品。どちらも共通して言えるのは、スープが非常に澄んでいて、油分が最小限。見た目からして“軽い”のに、口に含むと出汁の深みがしっかりあります。牛肉麺の方は、恐らく牛骨ベースに香味野菜を合わせたスープ。少し八角や桂皮系のニュアンスも感じるものの、控えめで全体は透明感がある。醤油や塩で濁らせず、出汁そのものを生かしている感じでした。麺はやや太めの中華麺というより、小麦の香りがやさしく、グルテン感が少ない。日本のうどんと中華麺の中間のような独特の歯ざわりで、スープとの一体感がとても良いです。もう一方の海鮮スープ麺は、さらに澄んだスープで、魚介のだしがとても繊細。エビや白身魚、貝などが入っていて、具材一つひとつの下処理が丁寧。特にエビは臭みがまったくなく、海鮮の甘みがクリアに出ていました。どちらも「スープを飲み干したくなる」系の完成度。化学調味料や油で無理に旨味を作るタイプではなく、素材と出汁の旨味が静かに主張してくる。食後も全く胃がもたれないのが印象的でした。日本や中国本土の“街中華”はどうしても油や調味料が強く、味が単調になりがちですが、この店は真逆。素材の良さを丁寧に引き出していて、たぶんフランス人にも受け入れられている理由はそこだと思います。フランスはスープ文化が根強く、「フォン（出汁）」に対して舌が厳しいので、ここで現地客が多いということは、かなり完成度が高い証拠です。お店の方の対応も温かく、忙しい時間でも丁寧でした。ランチはもちろん、夜に一品料理と一緒に軽くワインを合わせるのも良さそうです。 --- 次回食べたいメニュー（料理好き目線で）この店はメニュー構成が非常に多彩。麺や粉の種類も変えられるので、次回は下記を試したいと思っています。 S8. 香辣牛筋牛肚砂鍋米線（牛スジとハチノスの辛鍋）牛のコラーゲン系の旨味と、麻辣スープの相性を見てみたい。スパイスバランスの巧みさがこの店なら期待できる。 S9. 海鮮牛骨砂鍋米線牛骨＋海鮮という異素材の組み合わせ。出汁の厚みをどう整えているか興味深い。 S10. 養生羊肉砂鍋米線ラムを使った薬膳系スープ。パリでは貴重なタイプで、温補系の滋味を感じたい。 A4. 牛肉麺（紅焼牛肉麺）濃いめの台湾系スープ麺。今回の澄んだスープとは対極の味で、比較してみたい。 A7. 酸辣粉（酸っぱ辛いサツマイモ粉の麺）土豆粉（さつまいもでんぷん麺）を使った四川系。辛味と酸味のバランスを確かめたい。 A10. 手工水餃（自家製餃子）餡と皮のバランス、厚み、蒸し加減など、ベースの技術が出る一品。 A11. 招牌三拼水餃（餃子三種盛り合わせ）焼き・茹で・蒸しを一度に比較できるセット。ランチに最適そう。 E3. 酸梅芸豆（話梅と豆の前菜）酸味と甘味の組み合わせが面白そう。油の多い料理の箸休めにもなりそう。 E5. 炸醋肉（甘酢豚風）酢の酸味をどう表現するかが中仏融合の見どころ。 E6. 芋泥烤鴨餅（タロイモと鴨の焼き餅）中華圏でも珍しい甘塩バランスの一品。デザート感覚でも楽しめそう。 Dessert D6. Mochis Glacés（アイスモチ）締めにちょうど良さそうな軽いデザート。フランス製の素材か、アジア系の餅かを見てみたい。 --- 総評街場価格でありながら、味の作り方・出汁の取り方・油のコントロールが本格的。高級中華に行かずとも「ちゃんとした中華の滋味」が味わえる希少なお店。観光目的というより、パリで日常的に美味しい中華を食べたい人、スープや麺を丁寧に味わいたい人には特におすすめ。軽やかで誠実な一杯でした。

14 days ago

joel blanchong noted on Google

Nous avions réservé, ayant lu de bons commentaires, et nous n’avons pas été déçu s. Plats copieux ,excellente cuisine chinoise nous reviendrons avec plaisir (Translated by Google) We had booked, having read good reviews, and we were not disappointed. Hearty dishes, excellent Chinese cuisine, we will return with pleasure.

17 days ago

Serge Kodj75 noted on Google

Cuisine excellente, dégustée avec plaisir ! Bonne ambiance - Acceuil chaleureux - (Translated by Google) Excellent cuisine, enjoyed with pleasure! Good atmosphere - Warm welcome -

21 days ago