How Paris's Asian food and culture scene is changing – and the address to know right now

Bao Express

At Bao Express, serial restaurateurs Céline Chung and Billy Pham were inspired by the booths of 1970s Hong Kong diners for their plant-filled space, serving bao and popular dim sum, plus Asian-inspired cocktails in the downstairs Underpool, which has an upside-down pool design on the ceiling. Khánh-Ly Huynh’s bright Nonette Bánh Mì & Donuts does balanced versions of the Vietnamese sandwich and doughnuts that nod to, say, Singaporean pork floss buns.

Address: 10 Rue Bréguet, 75011 Paris, France

Maison by Sota Atsumi

At Maison by Sota Atsumi, the Tokyo-born chef guides diners through an inventive, provenance-driven tasting menu in a light-filled two-storey house with tiled walls. The airily modern Le Servan, described by Filipina owners and sisters Katia and Tatiana Levha as a French bistro with an Asian twist, is adored for textural, spicy dishes such as duck hearts with sweet chilli. The duo also opened Double Dragon, which focuses on Philippines-influenced cuisine, from ceviche-like kinilaw to suckling lamb.

Address: 3 Rue Saint-Hubert, 75011 Paris, France

13th arrondissementJoann Pai

Folderol

At Folderol, married restaurateurs Jessica Yang and Robert Compagnon have made waves with their playful ice cream and wine pairings. Pierre Sang has five Korean French restaurants, but the open kitchen of the Oberkampf original is still a great place to see why he’s become such a big name in Parisian food.

Address: 10 Rue du Grand Prieuré, 75011 Paris, France

L’Abysse

Back in the more central 8th, the 12-seat sushi counter at L’Abysse is overseen by Yasunari Okazaki (under executive chef Yannick Alléno), who serves some of the finest morsels in Paris, with signatures such as a liquid-nitrogen-frozen shiso dessert.

Address: 8 Av. Dutuit, 75008 Paris, France

Oma

Over at Oma (“Mother”), in the plush Château des Fleurs hotel, chef Ji-Hye Park combines French traditions with Korean childhood recipes, including her signature rice with beef chucks, poached egg, seaweed, sesame and marinated radish.