Suzie Wong, Bastille's Chinese restaurant with Biang Biang noodles

Just a stone's throw from the Place de la Bastille, in the quieter Rue des Taillandiers in the 11th arrondissement, we set off to discover Suzie Wong (not to be confused with Suzi Wan, the brand of Asian products). This is the latest addition to the Panda Panda Group, which already boasts the restaurant of the same name, Tiger Tiger and baobar, among others.

For this new address, the team drew inspiration from the Hong Kong of the 70s to create an atmosphere somewhere between a canteen and a speakeasy. With its relaxed Asian bistro atmosphere and retro feel, we're all for it.

On the menu, Biang Biang noodles, originally from the Shaanxi province in central China, famous for their impressive size, being wide and long like belts, hence their nickname of "belt noodles". At Suzie Wong's, they come in a spicy version for thrill-seekers, thanks to a chili oil secretly prepared in the kitchen.

The menu offers a wide range of homemade Dim Sum, including Ham Sui Gok, a crispy delight, and Shui Jiao, juicy ravioli that we recommend. Suzie Wong also offers a selection of beverages including carefully chosen natural wines, local craft beers and a variety of cocktails inspired by Asian traditions for your future evenings with friends.

At Suzie Wong, we start with crushed cucumbers seasoned with lemon, garlic and sesame oil, spicy tofu salad, which marries tofu, leeks, and a black vinegar and soy sauce dressing. The signature dish, Crying Panda, revisits the classic Crying Tiger with a Chinese interpretation based on simmered beef, spiced up with coriander and spices.

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The main courses, as you'd expect, are a tribute to noodles, with offerings such as Taiwanese-style beef noodle soup, enriched with pak choï and coriander, Dandan noodles with minced pork and mushrooms, and Biang Biang noodles served with braised beef or sautéed minced pork. Vegetarians are not left out, with options such as vegetarian noodles topped with eggplant, shiitake mushrooms and pak choï.

Side dishes such as Chaofan rice and Yu choy sum greens complete the main courses, while homemade desserts such as Gianduja mochi, black sesame peanut mochi and Bao choc-noisette bring the meal to a sober close.

In short, whether it's lunchtime for a good noodle dish, or the evening for dim sum and cocktails pimped with flavors from elsewhere, this is an affordable, retro address.