Huntun & Mian

Rating: 12
Author: Gault&Millau

67000 STRASBOURG

12/20
Gourmet Restaurant

5 PHOTOS

Cooking: Chinese | Traditional

Budget (€)

Indicative price per person (excl. drinks)

38 to 78

Gault&Millau's review 2026

The brainchild of Bo Pang, Huntun & Mian has established itself as one of the most unique addresses in contemporary Asian gastronomy. It took two years of meticulous work by this perfectionist entrepreneur to create a discreet and ambitious table behind the cathedral. With its wooden slats, brushed brass chairs and lined square tables, the design and comfort are reminiscent of an elaborate bistro. On the plate, the message is clear: everything is homemade, no additives, no tricks. Products are carefully selected, often from the same short supply chains used by top French restaurants, notably the Moschler farm for vegetables. The menu is renewed each season, with the invaluable assistance of Zhang Yong, former head chef of the Chinese presidential banquet, a guarantor of rigorous authenticity. On the menu, we discover a crystal jelly of chicken and pork, enhanced by a fine traditional broth, followed by slices of boneless yellow chicken, subtly marinated in Mei Kuei Lu rose liqueur, which we place on a salad of lamb's lettuce with sesame seeds. The terre-mer (land-sea) combines wild scallops, barely snacked on Shaoxing yellow rice wine, with tender pieces of pork loin simmered in a concentrated, gourmet sauce, all resting on Hom Mali Thai rice scented with jasmine. Another success is the braised beef shank, caramelized with candy sugar and soy sauce, enriched with sesame, sweet-and-sour radish, pistachios, peas and sesame oil: a generous and perfectly mastered composition. Last but not least, a special mention goes to the dessert: a spectacular crispy pyramid of caramelized fried eggs, a combination of gourmandise and audacity. We love the rare alliance between French rigor in product selection and subtle Oriental expression in aromas, textures and gestures.