Dry-fried Sichuan beef shreds (干煸牛肉丝). It was really good!
Above, I also had a couple of lamb skewers.
Poached beef in chili oil with noodles. Quite spicy.
Above, the noodles are hand-stretched in the shop and made fresh to order.
Sichuan boiled beef (水煮牛肉 – “shuizhu niurou” in Chinese; “marmite de boeuf piquant” in French).
This is a classic dish from the province of Sichuan in southwestern China. It was very spicy and really good. It was only my first time eating this dish and, after Asia Room, I had it at many other restaurants in Paris.
Above, there were soy sprouts and tofu below the meat.
Above, I also had nems.
I came back to Asia Room some time later to eat another classic dish from Sichuan:
Above, mapo tofu.
Smoked meat sandwich, with additional side of fries.
Above, the smoked beef used for the sandwich is prepared inside the restaurant.
Spicy noodle soup with beef (N1 on the menu). The noodles are handmade in the shop and have a pleasant chewiness.
Above, I came back a few weeks later. This time, I tried the spicy beef with noodles in soup (N2). It was pretty similar to N1 (although with a different kind of cut of beef, as well as some tofu and bean sprouts, hidden under the noodles).