Q-Tea (Closed)

The name is cute but the homestyle Chinese cooking is serious at this minuscule address, run by a chef from Shanghai. UPDATE: Q-Tea has closed.

Practical information

Address: 19 rue Notre Dame de Lorette, 75009
Nearest transport: Saint-Georges (12)
Hours: Closed Sunday
Reservations: Reservations not necessary
Telephone: 01 55 32 04 68

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Average price for lunch: 10-19€
Average price for dinner: 20-34€
Style of cuisine: Chinese
Special attributes: open Monday
Type of crowd: foodies, neighborhood locals
Interior: bare bones & minimal
Atmosphere: casual

Reviews of interest

• Barbra Austin (2011) “The place has its charms. Unfortunately, the food is not one of them…Lion’s head meatballs were bland, wrapped in undercooked cabbage leaves and wading in a wan broth. Eggplant with pork was heavy and under-seasoned…”
• Gilles Pudlowski (2011) “…huit tables, un coin de vente à emporter, des couleurs guillerettes, du mur à la banquette, des menus amusants (tout « fondue chinoise » ou tout « marmite d’agneau » à partager), des plats savoureux, parfumés et frais, dénotant un réel doigté.”
• François-Régis Gaudry – L’Express (2011) “Le chef est d’origine shangaïenne, sa femme est cantonnaise et ils servent au moins deux plats dont je raffole : les navets au chou, farcis d’une préparation tofu-enoki-pignons ; et la salade de concombre au piment et à la coriandre…”
• Alexander Lobrano (2011) “…a really terrific Chinese place in the ‘hood…I started with excellent Shanghai style grilled dumplings–they were so good and so delicately seasoned with chopped green onion and fresh ginger…”
• Sophie Brissaud (2010) “…ça sert des plats cantonais légers et bien tournés avec quelques incursions vers le Hunan, c’est décoré vif et acidulé comme une boutique de design thaïlandais (banquette à gros pois), c’est BYOB (apportez votre vin), et ce qui sort des mains du chef d’origine shanghaïenne…est parfumé, savoureux et irréprochable. C’est Q-Tea et dépêchez-vous d’y aller.”
• John Talbott (2010) “…we had a salad of bitter cucumber and some kind of sliced sweet pear, Shanghai spring rolls with bok choy, fish with slightly hot red pepper on cellophane noodles, a seafood, tofu and XO marmite, chicken croustillant (that I thought was the hit of the evening)…”

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