Chez Ming

A complete menu including an appetizer, a main course, a side dish, and a dessert of your choice. Ideal for discovering a variety of Asian flavors in one meal.

Assortment of seafood (shrimp, squid, scallops) served sizzling on a cast-iron plate. Savory taste and varied texture, coated in a rich sauce.

Tender scallops cooked in a rich peanut satay sauce. Rich, slightly spicy, and fragrant flavor.

Scallops in a spicy sauce. A flavorful dish that highlights the sweetness of scallops.

Large shrimp steamed with minced garlic. A light preparation that preserves the delicate flavor of seafood.

Prawns stir-fried coated in a spicy sauce. For seafood lovers with character.

Prawns simply grilled to bring out their natural flavor. Firm texture and slightly smoky taste.

Fried shrimp seasoned with a salt and pepper mix. Crispy on the outside and tender on the inside.

Lobster tail prepared with a simple salt and pepper seasoning to enhance its delicate flesh.

Lobster tail served with a flavorful sauce. A luxurious and rich dish.

Salmon fillet gently steamed with fresh ginger. A healthy and fragrant dish.

Fried or pan-seared salmon pieces with salt and pepper seasoning. Crispy texture and intense flavor.

Firm-fleshed fish cooked in a spicy sauce. Monkfish has a texture similar to lobster.

Tender beef slices served sizzling with an aromatic black pepper sauce. A warm and comforting dish.

Duck fillet served on a hot plate with black pepper sauce. The heat caramelizes the sauce on the meat.

Sliced lamb shank topped with black pepper sauce, served on a very hot plate.

Whole or fillet fish prepared with the chef's signature sauce. A house specialty.

Chicken pieces coated in a sweet and sour sauce and sprinkled with sesame seeds. Crispy and flavorful.

Meaty crab claws prepared in an imperial style, often sautéed with aromatics.

Fresh salad made with crab claw meat and crisp vegetables. Light and refined.

Fried pork ribs seasoned with salt and pepper. A tasty appetizer or main course to eat with your hands.

Pork ribs coated in a typical sweet and savory Beijing brown sauce.

Fried frog legs seasoned simply with salt and pepper. Tender meat reminiscent of chicken.

Communal dish where you cook your own meats, seafood, and vegetables in a hot broth at the center of the table.

Sticky rice stuffed with chicken and other ingredients, steamed in a lotus leaf which gives it its fragrance.

Steamed Jiaozi, wheat dough filled with meat and vegetables.

Pan-fried Jiaozi, crispy on the bottom and soft on top.

Assortment of various steamed dim sum.

Fried shrimp ravioli

Assortment of fried appetizers.

Steamed dumplings filled with beef.

Steamed dumplings filled with chicken.

Classic Cantonese dim sum: translucent wheat starch dough filled with shrimp.

Steamed dumplings, open at the top, stuffed with shrimp.

Siu Mai, traditional steamed dumplings with pork and shrimp, wrapped in yellow dough.

Steamed beef balls, often flavored with cilantro and dried citrus.

Vegetarian dim sum stuffed with assorted vegetables.

Shrimp coated in batter and fried. Crispy and golden.

Shrimp stir-fried in a fermented black bean sauce. Salty and pronounced umami taste.

Classic stir-fry with fresh and aromatic flavors.

Shrimp served with a sweet and sour red sauce, with bell peppers and pineapple.

Shrimp in a fragrant yellow curry sauce.

Shrimp with a spicy sauce.

Simple and healthy dish of shrimp and crisp broccoli.

Monkfish cooked in a flavorful sauce.

Monkfish in sweet and sour sauce.

Monkfish prepared in a curry sauce.

Spicy Sichuan stew with fish poached in an oily, spicy broth with Sichuan pepper and Chinese cabbage.

Sautéed squid with fresh herbs.

Squid prepared with a spicy sauce.

Squid cooked with curry spices.

Spicy scallops

Sautéed scallops with fresh flavors.

Scallops in curry sauce.

Frog legs sautéed with ginger.

Spicy imperial-style frog legs.

Crispy green beans stir-fried with XO sauce, a rich sauce made from dried seafood and chili.

Crispy fried eggplants seasoned with salt and pepper.

Sautéed Chinese bok choy, simple and light.

Sautéed pak choi (Shanghai bok choy), often with garlic or oyster sauce.

Stir-fried bean sprouts in a wok.

Assortment of various vegetables stir-fried in a light sauce.

Braised tofu with bamboo shoots and fragrant mushrooms.

Tofu (often Ma Po Tofu) cooked in a spicy red sauce.

Wheat noodles stir-fried with a little soy sauce and sometimes bean sprouts.

Stir-fried noodles with pieces of duck.

Stir-fried noodles with chicken and vegetables.

Stir-fried noodles with minced pork.

Stir-fried noodles with beef.

Stir-fried noodles with shrimp.

Stir-fried noodles with a mix of seafood.

Stir-fried rice vermicelli with yellow curry, small vegetables, shrimp, and char siu pork.

Rice vermicelli stir-fried with pork.

Wide rice noodles (Ho Fun) stir-fried in a wok with beef and soy sauce.

House special fried rice with choice of meat.

Fried rice with peas, diced ham, and egg.

Steamed white rice.

Plain sticky rice, sticky texture.

Fried rice with chicken pieces.

Shrimp curry yellow fried rice.

Vegetarian fried rice.

Vietnamese specialty (Bo Luc Lac): tender beef cubes stir-fried, served on red tomato rice.

Sticky rice prepared with vegetables.

Classic Chinese soup, light broth with tomatoes and egg strands.

Clear broth with assorted vegetables.

Thickened soup containing minced beef, often in the style of West Lake (with egg white and cilantro).

Creamy soup with white asparagus tips and crab pieces.

Hot and sour soup with black mushrooms, tofu, and bamboo.

Broth with transparent vermicelli and chicken.

Large meal soup with noodles and various toppings (meats, seafood).

Wonton shrimp ravioli soup.

Meal soup with noodles and shrimp ravioli.

Noodle soup with slices of sweet and savory roast pork.

Noodle soup topped with crispy roast duck.

Chicken stir-fried with classic Chinese vegetables.

Diced chicken stir-fried with vegetables and whole or slivered almonds for crunch.

Chicken simmered in a yellow curry sauce.

Aromatic chicken stir-fried with fresh ginger.

Chicken cooked in a spicy sauce.

Fried chicken pieces coated in a yellow lemon sauce, sweet and tangy.

Diced chicken stir-fried with roasted cashews.

Chicken stir-fried with pineapple pieces, often in a sweet and sour sauce.

Whole fried chicken (often with skin) cut into pieces.

Chicken breast sautéed with plenty of onions.

Chicken prepared in the "Three Cups" style (San Bei Ji) with soy sauce, rice wine, sesame oil, and basil.

Fried duck with very crispy skin and tender meat.

Marinated roast duck with spices, shiny red skin, and sweet and savory taste.

Duck stir-fry with traditional vegetables.

Sliced roast duck served in a spicy Thai red curry sauce.

Sweet and sour duck stir-fry with pineapple.

Duck with spicy sauce.

Peking duck service with small pancakes, green onions, and Hoisin sauce to make your own rolls.

Lamb slices stir-fried in a wok, flavored with ginger.

Lamb cooked in a rich and spicy satay sauce.

Classic Sichuan dish (Yu Xiang Qie Zi): melting eggplants and minced pork in a tangy, spicy garlic sauce.

Stir-fried transparent vermicelli with minced pork, often called "Ants climbing trees".

Pork pieces in a flavorful sauce.

Spicy filled omelet, Sichuan style.

Family-style pork dish, chef's recipe.

Mei Cai Kou Rou pork: melt-in-your-mouth pork belly steamed with fermented dried vegetables.

Pork stewed with tender bamboo shoots.

Beef stir-fry with classic vegetables.

Char Siu: roast pork with a sweet red marinade.

Fried pork coated in batter, served with sweet and sour sauce (Guo Lao Rou).

Pork cooked with curry.

Tofu stir-fried with minced pork in a spicy sauce (often Ma Po Tofu).

Classic beef stir-fry.

Beef stir-fried with plenty of onions.

Beef with spicy sauce.

Beef and bell peppers stir-fried, often with black pepper or black beans.

Beef in curry sauce.

Beef stir-fried in a spicy satay sauce.

Beef stir-fried in a Chinese tomato sauce, slightly sweet.

Classic beef with broccoli.

Beef stir-fried with onions.

Sichuan dish (Shui Zhu Niu Rou): beef slices poached in a very spicy and oily red broth with Chinese cabbage.

Crab meat salad

Shrimp salad

Chicken salad

Thick Chinese omelet filled with vegetables and topped with brown sauce.

Rich omelet filled with seafood.

Scrambled eggs with tomatoes, a sweet and savory Chinese family dish.