The story
Didi Paris delivers a refined approach to plant-based Chinese cooking from a warm wooden counter in the eleventh arrondissement. The Cheng siblings now run this kitchen as a direct continuation of their parents’ thirty-year vegetarian legacy at Tien Hiang. This Chinese kitchen menu arrives directly from a family archive rather than a trend cycle. Le Fooding recently recognized the spot for maintaining that exact continuity while updating familiar flavors for contemporary palates.
Every preparation starts with house-made ingredients rather than frozen shortcuts. The kitchen transforms soy protein into tender strips for biang biang noodles that mimic braised beef without leaving any trace of its botanical origin. Glazed Taiwanese seitan forms the base for a NoDuck Peking plate that captures both crisp skin and melting fat. Guests round out the meal with spring rolls served alongside a vegan nuoc mam dressing and a light coconut steamed bun.
Natural timber lines the walls and frames a long service counter where orders move quickly. The space stays intentionally uncluttered so diners can focus entirely on the plates arriving from the pass. The team adapts classic Asian dishes using only vegetable proteins and pantry staples. Whether you sit down for lunch or collect a paper bag for the street, the kitchen maintains the same steady pace.
Recognition
Ambience
Location
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