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.
Katsu Curry Udon, with additional half-cooked egg.
Above, the restaurant in Rue Villedo. It is a few doors down from Udon Bistro Kunitoraya in the same street, but is a bit more upmarket.
Spicy noodle soup with minced pork.
It is possible to choose the type of noodles: I got the knife-cut noodles (刀削面; Dao Xiao Mian). Pretty good.
Above, I also had some ravioli.
“Volcano” spicy miso ramen, with additional soft boiled egg. Very spicy.
Above, I also had the gyoza.
Above, the restaurant has a ramen making machine in the shop.