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Spacious restaurant offering traditional Southeast Asian dishes.
Before moving the door, a first curiosity: why'II '? Quite simply because number I, in the 11 th, had become too narrow, because more and more stormed by the amateurs. Here the places are larger, and the decoration is more in tune with the time. The kitchen here is made up of traditional South-East Asian dishes (Vietnam, Thailand, South China, Malaysia), and is almost unique in France for such an address, all entirely vegetarian. Every time a fish or meat appears in the menu, it's actually textured soy protein. !! An ingredient that is happily found in crevettes ravioli, carrots, golden mushrooms, taro patties, tofu fried, the pot to "chicken" caramel with shallot, coconut milk and ginger or black pepper beef with peppers, ginger, dried peppers, celery, carrots or Dau xéo (Vietnamese crepe). Witness to the growing success of the address, the high attendance at midday, where it is difficult to take a place.
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Members' reviews on TIEN HIANG
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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For example, I felt like the caramelized chicken claypoy tasted very sweet, no doubt because it was caramelized but I think it also had some coconut milk flavor in it; as for the Tien Hiang claypot, this one had cheese mixed with rice. In my opinion, the fully pan-asian menu also doesn’t help give a clear identity to the restaurant: is it Cantonese, Thai, Vietnamese?
These aren’t bad things per se, it just makes it feel almost like a fusion restaurant. Nonetheless, the food was very tasty, the fried NoChicken was addictive and I actually really liked the fried noodles. I criticized the NoChicken claypot, and yet it was my favorite out of all the dishes we ordered, 100% recommend. Good service and good portions too, so I definitely recommend this place to vegan and vegetarian people + their partners.