BangBang Restaurant

Vegetarian croquettes made from marinated tofu, fried for crispiness. They are enhanced with fruity and spicy mayonnaises (pineapple, jalapeños). To be enjoyed hot as an appetizer.

Tender eggplants coated in a rich sesame sauce flavored with Sichuan pepper. The 'chili crunch' adds a crispy texture and spiciness. A flavorful dish with pronounced Asian notes.

A classic Thai salad made with shredded green papaya, fresh and tangy. The standard version includes crispy pork belly (chicharron) for a contrast of textures. Spicy, sweet, and savory mix.

A textured salad with crispy octopus and puffed rice. Dressed with a spicy Nahm jim sauce and fresh herbs. Fermented tofu cream adds a unique umami depth.

Grilled white asparagus served with a creamy smoked ricotta. The candied kumquat and pickles add an original sweet and sour touch. A refined seasonal dish.

Grilled beef sirloin, thinly sliced, typical of Thai cuisine. Served with a tangy and spicy Nam Jim Jaew sauce with herbs. The meat is tender and juicy with a smoky flavor.

Raw beef tartare seasoned with lemongrass and chili oil. Served with shrimp chips for crunch. Fresh, spicy, and aromatic.

Turnovers filled with smoked mushrooms and Morbier cheese. The addition of plantain and candied lemon creates a surprising sweet and savory blend. Served with a spicy tomato condiment.

Three skewers of grilled and caramelized octopus. The flesh is tender with a slightly charred exterior. Served with pickles and lime for freshness.

Grilled mackerel served on a banana leaf, typical of Asian street food. The fish is coated in a fermented black bean glaze, rich in umami. Accompanied by a spicy salsa verde.

A rich red curry served in a pot with large grilled shrimp. Contains various Asian vegetables and sweet potato noodles. A hearty and spicy dish, served with fragrant rice.

An impressive piece of pork (700g) grilled on the bone. Served with a yellow chili cream and a fermented green chimichurri. Ideal for sharing, accompanied by crisp salads and vegetables.

Two flaky and fried flatbreads, crispy and golden. Served with two sauces: refreshing mint yogurt and spicy tahini. Perfect for dipping into dishes.

Fragrant jasmine rice, seasoned with Togarashi (Japanese spice blend). A simple yet aromatic side dish.

Melting cheddar and green chili croquettes. Served with a sweet and spicy mango sauce. Crispy on the outside, gooey on the inside.

Cold noodles made from mung bean jelly, slippery and refreshing texture. Seasoned with sesame sauce and chili oil. A typical Sichuan dish served cold.

A revisited shrimp cocktail with Gambero Rosso and avocado. The sauce is enhanced with smoky chipotle. Served with a light foam and crispy chips.

Spicy minced meat salad inspired by Laotian/Thai cuisine. The beef is raw, seasoned with toasted rice powder for crunch. Very fragrant with fresh herbs.

Wood-fired grilled green asparagus skewers. Accompanied by a light smoked goat cheese mousse and chili jam. A mix of vegetal, smoky, and spicy flavors.

Boneless chicken thigh, rolled and marinated in five spices. Grilled over charcoal for crispy skin. Served with a spicy soy sauce.

Vegetarian yellow curry with spring vegetables and tofu. Mild and creamy, served with wild garlic flatbread. Served with yogurt sauce to mellow the spices.

Grilled pork chop served with the bone (Tomahawk). Seasoned with vibrant sauces like rocoto salsa and shiso chimichurri. Flavorful meat accompanied by fresh garnishes.

A revisited version of the banana split with warm grilled plantain. Served with spicy chai tea ice cream and sweet dulce de leche. The buttermilk adds a tangy touch.

Indulgent dessert made with roasted plantain. Served with rum and vanilla flavored ice cream. Enhanced with dulce de leche caramel and crispy coconut.