Chez Meng

An iconic Thai soup, spicy and sour. Prepared with shrimp, lemongrass, galangal, and kaffir lime leaves. A clear but flavorful broth.

Also known as Tom Kha Gai. A mild and creamy soup made with coconut milk, flavored with galangal and lemongrass, with chicken pieces.

A flavorful soup garnished with pieces of fried fish. The broth is usually light and aromatic.

A spicy and fresh Thai salad with slices of grilled beef, fresh herbs, lemongrass, and a lime and chili dressing.

A refreshing salad mixing the sweetness of fresh pineapple with various seafood, enhanced by lemongrass and a tangy dressing.

Thai-style shrimp salad, seasoned with lemongrass, lime juice, chili, and fresh herbs. Bright and spicy flavors.

Sautéed frog legs with Thai basil and spices. The meat is tender, similar to chicken, with a herbaceous and slightly aniseed flavor.

Wok-fried rice with fresh pineapple chunks, often with curry, cashews, and small vegetables. A sweet and savory mix.

Lamb skewers marinated with Thai spices and grilled. The meat is flavorful and slightly smoky.

A classic of Thai street food (Pad Kra Pao). Minced beef stir-fried with plenty of holy basil, garlic, and chili. Very fragrant and spicy.

Large grilled shrimp served with a typical Thai sauce, often based on seafood, lime, garlic, and chili.

Thai-style sautéed rice noodles (Pad Thai type), with eggs, crushed peanuts, bean sprouts, and a tamarind sauce.

Lamb stew simmered in a rich and fragrant Thai curry with coconut milk. Served hot in a pot.

Sliced duck breast served in a red Thai curry sauce, with coconut milk, pineapple, or lychees. A rich and slightly sweet blend.

Shrimp stir-fried in a wok with fresh basil leaves and chili peppers. An aromatic and spicy dish.

Classic Cantonese steamed dumplings. A shrimp filling wrapped in a translucent and elastic wheat starch dough.

Crescent-shaped dumplings, usually filled with pork and vegetables. Available steamed (tender) or fried (crispy).

Open-top steamed dumplings (Siu Mai), filled with a shrimp mixture.

Small steamed bites filled with a mixture of chopped vegetables.

Steamed dumplings filled with minced pork flavored with parsley.

A varied selection of steamed dim sum, allowing you to taste several specialties.

Banh Cuon. Thin steamed rice dough sheets, rolled and filled with minced pork and black mushrooms, served with Vietnamese charcuterie.

Crispy crab and pork meat balls, fried until golden brown.

Crispy shrimp dumplings, served fried. Often accompanied by a sweet and sour sauce.

Fried dumplings (Gyoza or Mandu) filled with a mixture of chicken and vegetables.

An economical lunch set including an appetizer, a main course, and plain rice.

Complete meal set with appetizer and main course, highlighting more elaborate Asian flavors.

A menu dedicated to dim sum lovers, with an assortment of steamed dumplings and a side dish.

Enriched version of the dim sum menu, including a wider variety of dumplings and a dessert.

A varied menu offering a wide selection of Hong Kong and Chinese-inspired dishes.

Premium version of the Hong Kong menu, with choices of more refined dishes and a dessert included.

A culinary journey to Thailand with a complete menu offering spicy and fragrant specialties.

A feast of steamed seafood, ideal for two people, offering a variety of delicate and light marine flavors.

The famous roast duck served in the traditional way: crispy skin with pancakes, then the meat stir-fried. A complete festive meal for two.

Roasted duck with lacquered and crispy skin. Served whole or half portion depending on your appetite.

A convivial experience where you cook a variety of fresh seafood and vegetables yourself in a hot broth placed in the center of the table.