En-lai.

Chef's specialty. A rich broth with various meats and vegetables. Comforting.

Traditional hot and sour soup with black mushrooms, tofu, and bamboo. Thick and warming.

Creamy white soup with crab meat and asparagus tips. Mild and delicate.

Clear broth served with Chinese dumplings (wontons) filled with meat. Simple and tasty.

Clear broth with dumplings filled with whole or minced shrimp. Pleasant shrimp texture.

Light soup with minced chicken and transparent rice vermicelli. Digestible and mild.

Steamed crescent-shaped dumplings (Fun Guo), translucent dough filled with shrimp, meat, and vegetables. Soft texture.

Chinese dumplings (Gyoza) pan-fried on one side, filled with meat and vegetables. Crispy on the bottom, tender on top.

Classic Ha Kao. Translucent rice dough encasing a shrimp filling. Delicate and steamed.

Assortment of dim sum (steamed dumplings): Ha Kao, Siu Mai, etc. Ideal for tasting a bit of everything.

Banh Cuon likely: steamed rice crepes filled with minced meat and black mushrooms. Served with nuoc-mâm sauce.

Traditional Siu Mai. Open steamed dumplings filled with pork and mushrooms. Firm and juicy texture.

A variation of Siu Mai with a filling mainly of shrimp. Steamed.

Mixed salad with shredded chicken and crunchy vegetables. Light vinaigrette.

Simple green salad with seasonal raw vegetables.

Mixed salad with crab meat.

Fresh salad with cooked shrimp. Light and protein-rich.

Vietnamese fried spring rolls (nems) filled with shrimp. Crispy rice paper wrapper. To be eaten with lettuce and mint.

Classic pork spring rolls. Crispy and flavorful.

Spring rolls filled with minced chicken and vegetables. A lighter alternative to pork.

Vegetarian spring rolls filled with vegetables and vermicelli. Crispy.

Large tasting platter of hot appetizers for two people. Assortment of spring rolls, samosas, and other fritters.

Fresh rolls (not fried) in rice paper, filled with shrimp, vermicelli, lettuce, and mint. Served cold with hoisin or peanut sauce.

Crispy pastry triangles filled with a mixture of meat and curry vegetables. Spicy and crunchy.

Shrimp toasts (Hato Shi). Bread spread with shrimp paste and fried. Crispy and golden.

Soft omelet filled with crab meat. Simple and tasty.

Vegetable foo yung omelet with various vegetables. A light vegetarian dish.

Large shrimp coated in batter and fried. Very crispy, often served with sweet and sour sauce.

Large prawns sautéed with ginger and chives, served on a hot plate. Intense aroma and sizzling.

Prawns served with a rich and slightly sweet Cantonese sauce on a hot plate.

Prawns cooked in a spicy imperial-style sauce (often chili and garlic based). Piquant and flavorful.

Grilled prawn skewers. Smoky grilled flavor enhancing the taste of the crustaceans.

Assortment of seafood (shrimp, squid, scallops) sautéed in chef's sauce, served on a hot plate.

Lobster pieces sautéed in a wok. Choice between salt and pepper (dry and spicy) or ginger and chives (aromatic and sauced).

Fried scallop fritters. Crispy shell and tender center.

Scallops sautéed plain with seasonal vegetables. A light dish highlighting the product.

Scallops in satay sauce (spicy peanut), served sizzling. Rich and fragrant.

Grilled scallop skewers.

Scallops in spicy imperial-style sauce.

Shrimp sautéed with fresh ginger and chives. Fresh and slightly spicy taste.

Shrimp coated in creamy satay sauce, served on a hot plate.

Shrimp fried then sautéed in a wok with salt, pepper, and spices. Dry and very fragrant.

Shrimp in spicy red sauce.

Shrimp sautéed simply with crunchy vegetables.

Shrimp simmered in a creamy yellow curry sauce.

Shrimp (often in fritters) coated in red sweet and sour sauce with pineapple and peppers.

White fish fillets sautéed with ginger and chives. Mild and fragrant flavor.

Fish fillets (fried or poached) served with a classic sweet and sour sauce.

Fish fillets in spicy sauce.

Plain sautéed fish fillets with mixed vegetables.

Assortment of seafood (shrimp, squid, scallops) sautéed in chef's sauce, served on a hot plate.

Lamb slices quickly sautéed in a wok with plenty of green onions and leeks (Cong Bao). A very fragrant dish from northern China.

Lamb pieces (often fried) seasoned with Sichuan salt and pepper. Dry and spicy.

Braised tofu in a pot with vegetables. A flavorful vegetarian dish.

Beef sautéed very spicy and fragrant with five spices and fresh coriander.

Chicken strips coated in sesame seeds and sautéed. Crispy texture and nutty flavor.

Shrimp sautéed with lemongrass. Fresh and lemony.

Duck in a caramelized sweet and sour sauce with green pepper.

Squid sautéed with ginger and black rice vinegar. Typical tangy flavor.

Fried squid seasoned with salt and pepper. A classic crispy dish.

Duck served with orange sauce on a hot plate. Sweet and sour.

Whole prawns (with shell) fried with salt and pepper. To be peeled by yourself for more flavor.

Salt and pepper fried scallops.

Scallops sautéed with leeks.

Chicken fritters served with a yellow lemon sauce, thick and tangy.

Chicken sautéed with pineapple chunks. Sweet and fruity.

Chicken pieces sautéed with vegetables and toasted cashew nuts. Contrast of textures.

Chicken in curry sauce.

Gong Bao Chicken with chili and peanuts. Spicy.

Chicken sautéed with black mushrooms and bamboo. Earthy flavor and crunchy texture.

Chicken in a sweet caramelized brown sauce.

Minced chicken breast sautéed with lemongrass.

Marinated and grilled chicken thigh.

Chicken in satay sauce on a hot plate.

Chicken sautéed with ginger and chives.

Crispy fried chicken served with a special sauce (often ginger vinaigrette).

Roast or braised duck with Chinese five spices.

Crispy duck served with small pancakes, vegetables, and hoisin sauce (Peking style but in portion).

Roast duck with crispy lacquered skin and juicy meat.

Duck sautéed in a wok with leeks.

Duck with black mushrooms and bamboo shoots.

Beef sautéed with onions. Classic and tasty.

Beef sautéed with colorful peppers.

Beef with black mushrooms and bamboo shoots.

Beef sautéed with lemongrass flavor.

Beef stewed in curry sauce.

Crispy fried beef strips with chili.

Beef in satay sauce on a hot plate.

Tender beef cubes sautéed with garlic and pepper.

Complete Beef Loc Lac dish served with tomato rice and a fried egg.

Fried pork ribs with salt and pepper.

Pork ribs in caramelized sauce.

Pork slices sautéed with leeks (often pork belly).

Sweet and sour pork (fritters in red sauce with pineapple).

Frog legs sautéed with ginger and chives. Tender meat similar to chicken.

Fried frog legs with salt and pepper.

Fried rice with egg, peas, and ham.

Fragrant steamed white rice.

Mixed sautéed vegetables (Chop Suey).

Mapo Tofu: silken tofu and minced pork in spicy sauce.

Noodles sautéed in soy sauce.

Noodles sautéed with meat and vegetables.

Simply sautéed broccoli with garlic.

Chicken fried noodles.

Beef fried noodles.

Sticky rice, perfect for dipping or with Thai dishes.

Shrimp fried noodles.

Thai-style fried rice with chicken, often with a little curry or pineapple.

Thai-style fried rice with shrimp.

Fried rice with yellow curry.

Fried rice vermicelli with curry (Singapore style).

Sautéed black mushrooms.

Lunch formula including appetizer, main course, rice, and coffee.

Complete 4-course menu: Appetizer, Main Course, Side Dish, Dessert.

Thai and Chinese Specialties Menu. Varied dishes including soups, dim sum, seafood, meats, and complete menus.

Light menu focused on steaming (Dim Sum).

Menu for children under 9 years old. Choice between a fried or steamed dish.

The authentic Peking Duck served in several courses (crispy skin with pancakes, sautéed meat, broth). A festive dish for 4 people. Requires booking 12 hours in advance.

Large bowl of cold rice vermicelli, topped with sautéed beef, chopped spring rolls, lettuce, mint, and peanuts. Drizzled with nuoc-mâm sauce. A complete and fresh dish.

Chinese Hot Pot for two. Broth heated at the table where you cook your own meats, seafood, and vegetables.