Au Bol de Riz

A traditional sweet and sour, spicy soup. It contains chicken, tofu, black mushrooms, and egg in a thickened broth. Ideal for whetting the appetite.

A creamy and smooth soup combining the delicate flavor of crab meat with the freshness of asparagus. Velvety texture.

A clear and light broth with pieces of chicken and transparent vermicelli. A comforting and mildly spicy option.

The classic Wonton: shrimp-filled dumplings served in a flavorful broth. The dumplings have a silky texture.

Fresh rolls wrapped in rice paper (not fried). Filled with fresh herbs, vermicelli, shrimp, and chicken. Served cold with a dipping sauce.

Crispy fried imperial rolls filled with chicken and vegetable stuffing. To be eaten hot, often wrapped in lettuce with mint.

Meat-free version of crispy spring rolls, stuffed only with vegetables and vermicelli. Crispy on the outside, tender on the inside.

Fried triangular fritters (samosa-type) filled with spicy beef. Crispy pastry and flavorful filling.

Fried triangular fritters filled with vegetables. A crispy starter suitable for vegetarians.

Whole shrimp coated in batter and fried until golden. Crispy and served hot.

Dumplings filled with shrimp, fried to a very crispy texture ('Fried Wontons'). Served with a sweet and sour sauce.

Assortment of fresh vegetables dipped in a light batter and fried. Airy and crispy texture.

Japanese-style fried shrimp with a light and flaky coating (Panko). Crispy and not greasy.

Small triangles of bread spread with a shrimp and sesame filling, then fried. A mix of crispy and soft textures.

A large assortment of the best fried starters for two people. Ideal for discovering different textures and flavors by sharing.

Fresh salad composed of crunchy vegetables and thinly sliced chicken, dressed with an Asian vinaigrette.

Refreshing salad with cooked shrimp and various raw vegetables.

Mixed salad with crab meat, offering a delicate marine flavor accompanied by fresh vegetables.

Complete Vietnamese dish served in a bowl: cold rice vermicelli, hot stir-fried beef, cut spring rolls, raw vegetables, and peanuts. Everything is mixed with nuoc-mâm sauce.

Thick and chewy Japanese noodles (Udon) stir-fried in a wok with shrimp and vegetables. Savory soy-type sauce.

Large bowl of soup with thick Udon noodles and shrimp in a rich, hot broth.

The famous Thai dish: stir-fried flat rice noodles with chicken, eggs, bean sprouts, and crushed peanuts. Sweet and sour, slightly tangy flavor.

Shrimp version of Pad Thai. Thai-style stir-fried rice noodles with peanuts and aromatics.

Savory steamed egg custard. Very soft, smooth, and silky texture, similar to silken tofu.

Classic Dim Sum: dumplings with translucent and elastic skin filled with shrimp. Gentle steaming.

Steamed dumplings filled with a finely chopped vegetable mix. Tender dough.

Chausson-shaped Japanese dumplings, filled with chicken and vegetables. Grilled on one side and steamed, offering a semi-crispy, semi-tender texture.

Open-top steamed dumplings, filled with a compact mixture of shrimp and sometimes meat. Yellow wheat dough wrapper.

A variation of Siu-mai stuffed with minced and seasoned beef. Steamed.

Steamed fresh rice dough rolls, filled with vegetables. Very soft and slippery texture (Banh Cuon).

Steamed basket containing a varied selection of dumplings (Ha-kao, Siu-mai, Gyoza). Perfect for tasting everything.

Chicken pieces stir-fried in a wok with fresh Thai basil and chili. Very fragrant and slightly spicy.

Marinated and grilled chicken skewers, served with a sauce of Thai flavors (often peanut or spicy).

Thai red curry simmered with coconut milk. Creamy, rich, and enhanced by red curry paste.

Thai green curry, generally spicier and more herbaceous than red, softened by coconut milk.

Beef strips quickly stir-fried in a wok with Thai basil and chili peppers. Intense flavor.

Duck slices stir-fried with Thai basil. The rich flavor of duck pairs well with fresh herbs.

Duck simmered in a red curry and coconut milk sauce. A comforting and spicy sauced dish.

Shrimp stir-fried in a wok with basil. A Thai cuisine classic.

Shrimp cooked in a tamarind sauce, offering a characteristic balance between sweet and sour flavors.

Shrimp simmered in a creamy red curry with coconut milk.

Tender scallops stir-fried with Thai basil and spices.

Original sweet and sour dish combining scallops, the sweetness of lychee, and the crunch of cashews.

Large shrimp in a red curry made fruity by the addition of fresh pineapple.

Luxurious assortment of seafood (prawns, scallops, salmon) coated in a spicy, often lemony, Thai sauce.

Whole fish steamed and served with a light, sour, and spicy sauce of lime, garlic, and chili.

Sea bass fillet delicately steamed, served with an aromatic Thai sauce.

Firm monkfish pieces stir-fried with Thai basil.

Whole sole steamed to preserve its delicacy, served with a Thai sauce.

Chicken pieces coated in a sweet and savory caramel brown sauce. A popular classic.

Chicken simmered in a yellow curry sauce, usually with onions and potatoes.

Chicken marinated in lemongrass then grilled. Fresh and lemony flavor typical of Vietnam.

Very crispy fried chicken served with a special chef's sauce, often slightly vinegary or garlicky.

Beef strips stir-fried in a wok with fresh ginger and spring onions. Pungent and warming flavor.

Beef stir-fried with plenty of onions. Savory brown sauce.

Spicy dry-fried beef dish (reduced sauce) with chili peppers.

Cantonese roast duck with a shiny, crispy red skin. Served with a mild sauce.

Duck cooked with the 'five spice' blend (anise, fennel, pepper, cinnamon, cloves). Very aromatic.

The traditional imperial feast. Served in two stages: first the crispy skin with pancakes, then the stir-fried meat. Requires reservation.

Shrimp fried with their shells (or without) then stir-fried with salt, pepper, and fresh chili. Very flavorful.

Shrimp coated in a spicy and slightly sweet red sauce.

Shrimp cooked in a creamy yellow curry sauce.

Grilled shrimp on skewers, served plain or with a sauce.

Lightly battered and fried scallops, seasoned with Sichuan salt and pepper.

Scallops quickly stir-fried with ginger and chives to enhance their natural sweetness.

Scallops served in a spicy sauce.

Grilled scallop skewers.

Large prawns prepared salt and pepper style.

Lobster tail prepared with a spicy sauce. A festive dish.

Lobster stir-fried with aromatics (ginger, chives) for a refined flavor.

Steamed jasmine white rice. The ideal neutral accompaniment for sauced dishes.

Very sticky short-grain rice, often served in a small bamboo basket. Traditionally eaten with fingers.

Fried rice with eggs, peas, and diced turkey ham.

Thai-flavored fried rice, often with a little soy sauce and vegetables.

Fried rice with yellow curry powder, giving it a beautiful golden color and a spicy taste.

Fried rice with shrimp.

Wheat noodles stir-fried in a wok with a mix of vegetables.

Stir-fried noodles with chicken.

Stir-fried noodles with beef strips.

Stir-fried noodles with shrimp.

Mix of seasonal vegetables quickly stir-fried to remain crisp.

Stir-fried Chinese cabbage with fermented shrimp paste. Very strong and salty umami flavor.

Stir-fried pak choi with garlic. Simple and healthy.

Tofu prepared according to the chef's recipe, likely fried then coated in a flavorful sauce.