21 THINGS TO KNOW ABOUT OUR FOOD
Coffee House: Daily 8H-18H (except Tuesday)
Neo-bistro: 3 nights a week from 19H-22H (Thursday to Saturday)
Breakfast / Banh mis / Signature Bowls / Snackings
14 fun facts about our menu
THE CHEF /
Khanh-Ly Huynh, the winner of Masterchef France in 2015 and creative mastermind behind The Hood’s Franco-Asian eats. Pearlyn (Pearl) Lee, a longtime Paris resident and native of Singapore whose love of music, food, and coffee led her to open The Hood in Paris.
A reflection of the founders’ roots, mixing traditional French flavors with iconic Asian ones (some of our favorites: Miso, Pandan, Sriracha).
THE NEIGHBORS AND STREET COLLABORATION
Terroirs d’Avenir, who supply us with fresh, local produce for our evening neo-bistro menu, Benoit Castel, who supplies us with bread, and we collaborate with Onzieme Lieu supplying them food and drinks for their hungry community and event needs !
The menu was created to reflect the neighbourhood and to answer to this missing link in the day traditionally known to be a bar area. In a street known for its bars, we try to answer this missing link - from day break at 8am to an after-work evening of shared plates and carefully selected craft beers and natural wines. . We are your liaison and good food, good vibes and good drinks providers.
All beans are sourced from Paris’s Brûlerie de Belleville and The Barn Berlin.
THE BANH MI
Our star daytime dish. Unable to track down a really standout version of Vietnam’s most famous sandwich in Paris, we decided to make our own. We do a vegetarian-friendly breakfast version with fried eggs that’s become a neighborhood bestseller. (It was even featured in The Independent. Proud!) And while we’re on the subject...
THE SRIRACHA MAYO
Deserves it’s own line. 100% vegan, 100% fait maison (homemade), and the finishing touch on all our banh-mis. We’re often asked when we’ll start selling by the jar. No plans yet, but stay tuned!
THE RICE BOWLS
A staple lunch in Asia. Ours are made with Coconut Rice. Features lots of veg and vitamins (not to mention flavors). Pearl eats one literally every day.
A natural flavoring derived from Pandan leaves, used in many Southeast Asian desserts. It’s got an almondy, vanilla taste, and we’re just a little bit obsessed with it. It’s in our house granola, our Pandan chiffon cake… the way to spot it? It’s bright green.
We love global cuisine, and we’re firm believers that brunch food should be about more than avocado toast and pancakes (much as we adore both those things). We’ve hosted over 20 pop-ups to date, with food from Tel Aviv, Korea, Texas, the West Indies… we could go on. Once a quarter, follow us on Facebook and Instagram for news about the next one.
Three nights a week, The Hood transforms into an after-work evening hang-out (food writers call it a neo-bistro) serving slightly more experimental sharing plates, all with Khanh-Ly’s signature Franco-Asian twists. (If you’re a carnivore, try the bavette steak with Asian chimichurri. One of Khanh-Ly’s greatest inventions.). Count 3-4 plates (with or without dessert) to make a real dinner, paired with craft beers, and natural wines.
OUR EVENING DESSERT
Often fruit-based through the season whether it’s tomato, celery root, parsnip lemon baerries. Our desserts are a mix of slightly salty, acidic and with wine and beer
Our drink selections are very carefully chosen, and each one of our (craft) beers and (organic) wines pairs with a specific dish. Ask our bartender for a recommendation!