The best Chinese restaurants Val-De-Marne

Sometimes you want to eat steam buoys, then chicken grilled chicken. This is possible here: the menu and menus offer an attractive selection of Thai and Chinese dishes. Pimentated specialties are well represented with ginger-jumped shrimp and ginger, red curry beef and coconut milk, from soiled to Thai sausage. On the side of sweet-salted agreements, we like papaya salad, coconut chicken soup, pineapple-jumped rice and shrimp. We spend a great time in this cozy, sober furniture restaurant, until dessert, which saves Thai flair or coconut pearls, among other possibilities.

In this small Asian caterer, dishes are Chinese, with a few Thai and Vietnamese specialties. It's warm with a pekinois soup, vermicelle soup, ravioli broth and shrimp. At the same time, there are interesting and roardative chaplains of brioche pulp: they are stuffed with minced meat. The appetite is calm by swallowing a Thai rice base or cantonese. Bo bun has a smooth vermicelles, crudity and nems filling. The beams with crab flesh, caramelized chicken skewers are one of the salty gourmets that you enjoy grigming throughout the day. A few tables are arranged in the room for this purpose.

Entering this place decorated with a painted wooden arch and Chinese pottery, we access a world specialized in Sichuan cuisine. Take place near the glass windows that are highlighted by the red orange curtains. On the map, we discover a fondue revisited by the house, the skewers of Saint-Jacques, the langoust to the imperial… All of this gives us appetite for a shrimp salad. Then our curiosity points to the frog thighs with soya sauce. However, we choose the sichuanaise fondue to the lightly noted broth. It presents itself with a delicious assortment of meat, fish and vegetables. In order to refresh our taste buds, we ask for mango sorbet and passion. We could also have ended with a little ginger confit.

The specialties of this Asian restaurant dig culinary curiosity as much as appetite: Imperial crab clips, a happiness nest to the shrimp and nuts of Saint-Jacques, grilled chicken with lemonella, a broth meldue… It is copied beautifully and pleasantly, in a wooden decor with stylised motifs. If you prefer to use yourself, we will use the buffet. But if you like to be served, you will find that dishes brought to the table can eat like Grandgousier. Thai beef salad was taken three times, then three times from the lawn duck, with rice chosen Cantonese. Because we were hungry? Because it was tasty. After that, there were apple doughnuts. We swallowed up two. Here too, only their good taste justified the stomach dilation that we started to feel. Since then, we've walked and worked well. Then we'll go back.

When you want to eat Asian with family or friends, you sometimes find it difficult to decide all for a Chinese, Japanese or Thai restaurant. These three kitchens are represented here by great classics and specialties that will be savored in a wood-paneled room, desolate glass walls, satin sheets and old-fashioned chairs. On the Chinese side, the lawn pig, the hot sauce bar, the meat barbecue and the seafood barbecue put water in the mouth. On the Japanese card, the temaki cornets, onion rolls and chirashi dishes are very tempting. What about Thai plates? They are in chicken rice, grilled shrimp and ginger beef, among other safe values.

The small room with light wood furniture is as charming as the glass counter where delicious Asian food is lined up on plateaux. Chinese and Vietnamese specialties are added to the many Chinese recipes. If you enjoy steam buoys, you will be filled with a varied assortment of pork, chicken and shrimp, including pekinolis. On the side of the main plates, beef and fish are accommodated in pious or sweet sauce. They can be accompanied by nature or cantonese rice, jumped noodles with broccoli. Whether you use a pair of chopsticks or a range to eat this exotic meal, the result is the same: We're very happy here.