Mian Fan Dumpling Factory Paris 2

A hot stone bowl rice dish featuring crispy chicken, sautéed vegetables, and a fried egg. Similar to Korean Bibimbap. The hot cast iron bowl creates a layer of crispy rice at the bottom. Mix the spicy contents thoroughly before eating.

A vegetarian rice bowl with tofu and sautéed vegetables. Includes kimchi (fermented spicy cabbage). The hot bowl keeps the meal warm and crisps the rice. Mix well.

A beef hot stone bowl rice dish with sautéed vegetables and an egg. Seasoned with chili. The cast iron bowl creates a delicious crust on the rice. Mix the ingredients together to blend the flavors.

A side serving of rice. Available as plain steamed white rice, fried rice (sauté), or vinegared sushi rice.

Lemon meringue tart. A dessert pastry with a tart lemon curd filling topped with sweet, fluffy meringue.

A rich dessert cake made with cream cheese and a cookie crust. Creamy and dense texture.

A fresh fruit dessert bowl featuring mango, passion fruit, and dried fruits/nuts over a matcha (green tea) panna cotta. Sweet, creamy, and fruity with crunchy textures from the nuts.

Boiled young soybeans in the pod. Lightly salted. Pop the beans out of the pod with your teeth to eat (do not eat the pod).

Japanese-style octopus salad served cold. The octopus is typically marinated and has a chewy texture. savory and refreshing.

Thai green papaya salad with shrimp. Shredded unripe papaya offers a crunchy texture. The dressing is typically sour, spicy, and savory.

Thai beef salad with lemongrass. Thinly sliced beef tossed with fresh herbs and a zesty dressing. Aromatic and spicy.

Fresh spring rolls filled with vegetables. Wrapped in translucent rice paper. Light and healthy.

Fried spring rolls (Nems) filled with chicken. Crispy wrapper with a savory filling. Often eaten wrapped in lettuce with dipping sauce.

Fried spring rolls (Nems) filled with crab meat. Crispy exterior with a flavorful seafood filling.

Specialty fried spring rolls filled with foie gras (duck liver) and mango. A rich, gourmet twist on the traditional roll combining savory and sweet flavors.

Japanese dumplings (potstickers). Pan-fried on one side for crispiness and steamed to cook the filling. Served with a soy-vinegar dipping sauce.

Thinly sliced seasoned avocado prepared in a tataki style. Fresh, creamy, and savory.

Salmon Tataki. The salmon is briefly seared on the outside and left raw inside, then sliced. Served with fried onions, cilantro, olive oil, and wasabi for a fusion flavor.

Tuna Tataki. A tuna steak briefly seared and sliced. Garnished with cilantro, chives, olive oil, and wasabi. Savory and fresh.

A duo of Salmon and Tuna Tataki. Both fish are lightly seared and sliced, served with their respective garnishes. Allows you to taste both varieties.

Beef Tataki. A beef steak seared very rare and sliced. Served with a tangy and sweet tamarind sauce.

Fragrant fried rice with eggs and chives, served with crispy fried chicken. A comforting and hearty dish.

Crispy chicken marinated for 24 hours in Sichuan pepper and ginger. Served over a large bowl of hot rice. Offers a spicy and numbing kick from the Sichuan peppercorns.

Japanese beef bowl. Marinated sliced beef simmered with onions, served over rice with an egg yolk, pickled ginger (beni shoga), and scallions. Savory and sweet flavor profile.

Thick Udon noodles with roasted shrimp in teriyaki sauce. Includes shitake mushrooms, snap peas, broccoli, tomato, and beaten egg. A stir-fried noodle dish with a sweet soy glaze.

A vegan rice bowl with vinegared sushi rice. Topped with carrots, avocado, shitake mushrooms, soybeans, red cabbage, radish, and seaweed. Fresh and healthy.

Salmon Poke bowl. Cubes of marinated raw salmon, mango, avocado, and seaweed salad (wakame) served over vinegared sushi rice.

Tuna Poke bowl. Marinated raw tuna cubes with avocado, cucumber, carrot, red cabbage, seaweed salad, and soybeans over vinegared rice.

Standard Coca-Cola soda.

Sugar-free Coca-Cola.

Intensely sparkling mineral water.

Traditional French artisanal lemonade. Sweet and fizzy.

Orange juice by Alain Milliat.

Autumn Pear nectar.

Cox's Apple juice.

Strawberry nectar.

Mecker Raspberry nectar.

Vine Peach nectar.

Still mineral water.

Sparkling mineral water.

Green tea.

Jasmine scented green tea.

Mint green tea.

House special ginger tea.

Espresso.

Decaffeinated espresso.

Double espresso.

Double decaffeinated espresso.

Coffee with milk.

Espresso topped with foamed milk.

Japanese Whisky. Described as round and fresh with a long, slightly smoky malt finish.

Japanese Whisky. Intense malt, peaty with smoky and medicinal notes. Long finish.

Japanese Whisky. Balanced with fruit, peat, and spice. Ripe fruit notes with a fresh finish.

Red wine from the Anjou region (Loire Valley). Made from Cabernet Franc grapes. Described as fruity and supple. Organic (AB).

Red wine made from Gamay grapes. Light and fresh profile. Organic (AB).

Red wine (Merlot) from Bordeaux region (Côtes de Castillon). Described as rich and round.

Rosé wine from Provence. Fruity and fresh. Organic (AB).

White wine (Sauvignon Blanc) from Touraine (Loire Valley). Lively and mineral. Organic (AB).

White wine (Chardonnay) from Ventoux.

Dry white wine from Bergerac. Sémillon grape. Described as dry and spicy. Organic (AB).

Traditional Brut Champagne.

Grand Cru Blanc de Blancs Champagne (made entirely from white grapes).

Italian vermouth. Choose between red (sweet/bitter) or white (sweet/floral).

A French cocktail made with white wine and fruit liqueur (crème de cassis, blackberry, raspberry, or peach).

A French cocktail made with Champagne and fruit liqueur (crème de cassis, blackberry, raspberry, or peach).

Lychee liqueur. Sweet and fragrant.

Anise-flavored pastis apéritif. Typically mixed with water.

Absolut Vodka.

A glass of Champagne.

Kirin Beer on tap. A Japanese lager with a crisp and refreshing taste.