THE CHEF / CURATOR / CO-FOUNDER
Khanh-Ly Huynh (one of our co-founders), the winner of Masterchef France in 2015 and creative mastermind behind the day and evening menu at The Hood Paris. Born in France from Vietnamese parents, Khanh-Ly never formally studied cooking before Masterchef France, but later obtained a culinary degree from the Institute Paul Bocuse. She has worked as a private chef for foreign ambassadors, ran pop-ups and served as food consultant in Paris, Singapore, Taiwan, Vietnam and Switzerland.
THE FLAVORS AND INGREDIENTS
Surprising flavours, in-house spice mixes and fresh juices. Food is mostly South-east Asian inspired, straight-forward, seasonal, with ingredient mostly sourced from sustainable farms in France and Italy. The Coffeeshop and Apero/Bistro menu is a mix of French cooking techniques with iconic South-East Asian flavours (including some of our favourites: Pandan, Sriracha, Gula Melaka, "Pho" and "Hainanese Chicken" marinades). All condiments are made in-house with love and care, from vegan mayonnaise, seasonal jams, syrups, sriracha...
A reflection of our two female, Asian co-founders roots in South-east Asia, encounters and travels.
THE NEIGHBOURHOOD, RUE JEAN PIERRE TIMBAUD, PARIS 11
The menu was also created to reflect the neighbourhood that was traditionally known to be a bar area. We try to answer this missing link - as the Coffee shop by day, and the afterwork Apero/ Bistro by night: for all day Asian-French breakfasts and specialty coffees, to after-work aperos of shared plates and carefully selected craft beers and organic/ bio dynamic wines. . We are your liaison through the day, and your good food, good vibes and good drinks providers.
A natural flavouring derived from Pandan leaves, used in many Southeast Asian desserts. It’s naturally sweet, and a slight vanilla taste, and we’re just a little bit obsessed with it. It’s occasionally in our house granola, our Pandan chiffon cake, our evening menu desserts in the form of meringue … the way to spot it? It’s bright green.
All coffee beans are sourced from Hexagon Cafe (Paris) & The Barn Berlin.
THE BANH MI
Our star daytime dish (#thebanhmiisyours). Unable to track down a really standout version of Vietnam’s most famous sandwich in Paris, we decided to make our own. We have meat and vegetarian-friendly versions. The breakfast version with fried eggs has become a neighbourhood bestseller (it was even featured in The Independent. Proud!). The mayonnaise is home-made with tofu, and the fillings changes seasonally. And while we’re on the subject...
THE SRIRACHA & THE MAYO
Deserves it’s own line. 100% vegan, 100% fait maison (homemade), and the finishing touch on all our banh-mis if you ask for the extra kick. We’re often asked when we’ll start selling by the jar. No plans yet, but stay tuned! PS: the mayo is made from soy tofu with a touch of turmeric and lemon.
DAY TIME YOGABOWLS & CONGEE !
A staple lunch in Asia. Features lots of veg and vitamins (not to mention flavours). Our Yoga Bowl is a favourite amongst our vegan friends, and meat-lovers can indulge in the seasonally changing toppings (including Hainanese Chicken, Beef "Pho", Caramelised Pork...). All day asian breakfast lovers can try the Congee (or “Chao” or “Zhou” as we call them in Vietnamese or Chinese). One of our co-founders eats a rice bowl and congee literally every day...
APERO & BISTRO / AFTER-WORK
Three nights a week, The Hood transforms into an after-work evening hang-out serving slightly Vietnamese-French shared tapas from 5PM / with dinner from 7.30pm, with Khanh-Ly’s signature Franco-Asian twists. Vegetarian shared plates are available. Count 3-4 plates (with or without dessert) to make a real dinner, paired with craft beers, organic wines, and occasional cocktail pop up.
VEGAN AND GLUTEN FREE OPTIONS
To accommodate the dietary needs of our community, we have introduced Asian vegan and gluten free all day breakfast on our menu (Asian congee, granola, yoga bowls), as well as pastry options in the day. Check our menu here.
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, Singapore, Vietnam, the West Indies… we could go on. Happening once a quarter, follow us on Facebook and Instagram for news about the next one.
OUR EVENING DESSERT
Often fruit-based through the season whether it’s tomato, celery root, parsnip lemon berries. Our desserts are a mix of slightly salty, and acidic.
Our drink selections are very carefully chosen, and each one of our (craft) beers brewed locally in Paris and French (organic) wines pairs with a specific dish. Ask The Hood team for a recommendation!