The story
Oh Crispa! has quickly become a standout destination in Turin’s dining scene, offering an intimate atmosphere and authentic Chinese flavors at a wallet-friendly price point of approximately €31 per person. Run by the lovely Tina, the restaurant is celebrated for its warmth and dedication to traditional preparation. As the creators at *Cosa mangiamo oggi?* noted, this "tiny, adorable" gem is a must-visit for anyone seeking a genuine alternative to the city's standard offerings.
The menu serves as a masterclass in classic comfort, highlighting standout dishes like Gua Bao, Cong You Ban Mian, and robust Biang Biang Noodles. The Sheng Jian Bao has also earned high marks from visitors for its consistent quality. By delivering distinct, authentic flavors in the heart of Italy, Oh Crispa! remains a high-value destination for those craving a truly traditional Chinese meal.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
The gua bao earns raves for its tender, flavorful pork, while the overall vibe is one of comforting, well-executed street food that leaves diners satisfied.
“This is an open sandwich with pork, cabbage, mustard, and peanuts. If you don't feel like you're in China when you take a bite, I don't know. It's a happy confirmation — delicious.”
What creators say
1 creator has covered Oh Crispa!. Most active: Cosa mangiamo oggi?
A tiny, adorable Chinese spot in Turin with authentic dishes like Sheng Jian Bao and Cong You Ban Mian, run by the lovely Tina — no reservations, great prices, and a must-visit alongside Lao.
Dishes mentioned
Gua Bao
This is an open sandwich with pork, cabbage, mustard, and peanuts. If you don't feel like you're in China when you take a bite, I don't know. It's a happy confirmation — delicious.
Sheng Jian Bao
These are a kind of ravioli with pork. The quality is between dumplings and bao — it rises but little. Inside it holds the broth and remains soft but crunchy underneath. They're cooked in reverse: first fried in a pan so the bottom gets crunchy, then steamed with a lid. Tina recommended making a hole, blowing, drinking the broth without burning your esophagus, then biting. I had never eaten ravioli made like this — how good!
Cong You Ban Mian
I call these Chinese mother's noodles. They have a super simple preparation — seasoned exclusively with oil and spring onion. Incredible spring onion aroma. Tina's mother, who is very critical of Chinese dishes made here, thinks they are as good as what she eats in China. If you come here, it's a must-take. Trust me, you won't regret it. They are truly incredible — as simple as spaghetti with garlic and oil, and really delicious. I would eat six ounces of this dish.
Biang Biang Noodles
Here too they are prepared fresh — pulled and slammed violently. I love that there are whole pieces of vegetables, in this case celery. They're so spiced. The fact that it's complicated to eat them is a plus because it's really fun. So good — seriously.
