Fortai

A spicy and fragrant Thai soup, reminiscent of Tom Yum. The clear broth is infused with lemongrass and fresh herbs, garnished with tender beef slices.

Classic Thai broth with sour and spicy notes. Contains chicken pieces simmered with fresh lemongrass and aromatic herbs.

The famous Tom Yum Goong soup. A spicy and sour broth rich in flavors of lemongrass, galangal, and kaffir lime leaves, served with shrimp.

A mild and creamy coconut milk-based soup (Tom Kha). Beef is cooked in this aromatic white broth flavored with galangal, offering a balance of sweetness and acidity.

Known as Tom Kha Gai, it is a rich and creamy coconut milk soup with chicken. Sweet, slightly sour, and very fragrant flavors.

A creamy version of Thai soup with shrimp and coconut milk. The sweetness of coconut softens the Thai spices.

Crispy fried spring rolls filled with a mixture of meat, vermicelli, and vegetables. To be eaten wrapped in a lettuce leaf with mint.

Traditional sausage from northeastern Thailand (Isan), fermented and grilled. It offers a unique taste, slightly sour, garlicky, and rich in pork.

Marinated chicken pieces wrapped in pandan leaves and then fried. The leaf infuses an herbaceous and sweet flavor to the meat while keeping it juicy.

Fresh and spicy salad made with grilled beef slices, cucumbers, tomatoes, and herbs. Dressed with a spicy lime and nuoc-mâm sauce.

Spicy and tangy salad mixing shrimp with lemongrass, shallots, and mint. A light and very aromatic starter.

A refreshing mix of sweet pineapple chunks and shrimp, seasoned with a sweet and sour Thai vinaigrette, and sometimes served in a half pineapple.

The famous Som Tum. Shredded green papaya pounded with chilies, garlic, tomatoes, and long beans. Crunchy texture and very spicy flavor.

Ha Kao. Translucent rice dough dumplings filled with whole or chopped shrimp. Delicate and chewy texture.

Small steamed dumplings filled with a mixture of finely chopped vegetables. A light and vegetarian option.

Siu Mai. Open-faced steamed dumplings containing a juicy minced pork filling, often mixed with mushrooms or shrimp.

Variation of steamed dumplings (Dim Sum) with a main filling of shrimp. Served hot in bamboo baskets.

Banh Cuon. Thin steamed rice crepes filled with minced pork and black mushrooms. Served with Vietnamese charcuterie and herbs.

Pan-fried Gyoza or Jiaozi. Dumplings with a crispy golden base from pan-frying while the top remains soft from steaming.

A tasting platter including several types of Dim Sum (shrimp, pork, vegetables). Ideal for discovering different flavors.