Frères Zhou

Grilled scallops, highlighting their delicate sweet and nutty flavor. Tender and delicate texture. To be enjoyed as is to appreciate the finesse of the product.

Large shrimp served sizzling on a hot cast-iron plate. Firm and juicy flesh with slightly smoky aromas. Spectacular and flavorful dish.

Giant shrimp fried and seasoned with a mix of salt, pepper, and spices. Crispy shell and tender flesh. Spicy flavor and crunchy texture.

Scallops coated in a rich fermented black bean sauce, served on a hot plate. Pronounced umami and salty taste. Pairs well with white rice.

Giant shrimp gently steamed to preserve their natural sweet flavor. Supple and light texture. Often served with a light soy sauce or ginger sauce.

Chicken and sticky rice wrapped in a lotus leaf and steamed. The rice absorbs the delicate aroma of the leaf. Traditional comforting and aromatic dish.

Marinated and grilled chicken pieces on skewers, served with a peanut satay sauce. Rich, sweet-savory, and slightly spicy flavor. Ideal as an appetizer or light main course.

Strips of beef stir-fried with crispy fried vegetable strips. A mix of tender and crunchy textures. Colorful and flavorful dish.

Beef stir-fried in a spicy and aromatic black pepper sauce, served on a hot plate. Tender meat infused with spicy flavors. Served sizzling.

Tender beef coated in a rich and creamy satay sauce, served on a hot plate. Pronounced peanut and mild spice flavor. Comforting and fragrant dish.

Chicken stew slowly simmered in an aromatic broth, served in a pot. Very tender meat and flavorful broth. Ideal for warming up.

Fried chicken pieces coated in a crispy batter, drizzled with a tangy and sweet lemon sauce. Pleasant contrast between the crispiness and the creamy sauce.

Chicken stir-fried with fresh minced lemongrass. Characteristic lemony and fresh aroma of Asian cuisine. Light and aromatic dish.

Diced chicken stir-fried with whole or slivered almonds and vegetables. Crunchy texture of almonds combined with tender chicken. Mild flavor.

Chef's specialty based on chicken, prepared with a signature sauce or cooking method. Expect balanced and refined flavors.

Roasted duck with a blend of five Chinese spices (anise, fennel, pepper, cinnamon, clove). Complex, fragrant, and slightly sweet flavor.

Duck breast or pieces coated in a shiny ginger sauce. The fresh spiciness of ginger balances the richness of the duck.

Lamb slices quickly stir-fried with fresh basil. The aromatic herb adds a peppery and anise note that complements the meat's flavor.

Lamb dish prepared with a rich sauce, often slightly spicy, and vegetables. Inspired by court cuisine, with sophisticated flavors.

Marinated lemongrass beef skewers, grilled. The meat is fragrant and juicy. Usually served in threes.

Pork ribs simmered or sautéed in a salted caramel sauce. The meat is coated in a shiny, sweet, and savory glaze. Very indulgent.

Whole sea bass or fillet steamed with ginger and scallions. White, fine, and light flesh. Seasoned with light soy sauce.

Whole roasted duck traditionally served with its crispy skin, thin pancakes, scallions, and hoisin sauce. A festive dish to share.

Hot broth placed in the center of the table where diners cook their own meats, seafood, and vegetables. Friendly and interactive experience.

Steamed ravioli with translucent rice dough filled with shrimp. Delicate and slightly sticky texture, mild seafood flavor.

Open steamed dumplings filled with a mixture of minced pork and sometimes shrimp. Fine wheat dough wrapper. Juicy and flavorful.

Seasoned minced beef balls, steamed. Firm and tender texture, often flavored with coriander or dried citrus.

Homemade steamed ravioli creation with a special chef's filling. A flavorful and unique discovery.

Steamed ravioli filled with a finely chopped vegetable mix. A light and vegetarian option, with often translucent dough.

Assorted steamed dim sum (Ha Kao, Siu Mai, etc.). Perfect for tasting different flavors in one order.

Steamed dumplings filled with seasoned minced chicken. Tender texture and lighter taste than pork.

Zucchini rings or sections hollowed out and filled with shrimp, steamed. Fresh and light.

Croissant-shaped ravioli filled with shrimp, often fried or steamed. Here steamed, offering a soft dough and flavorful filling.

Steamed dumplings highlighting the flavor of shrimp. Similar to Ha Kao but sometimes with a different shape or dough.

Traditional thick hot and sour soup with tofu, black mushrooms, bamboo, and egg. Spicy and warming flavor.

Clear broth served with homemade shrimp wontons. Light and delicate soup.

Shrimp soup spiced with spices or chili. Flavorful broth with a hint of spiciness.

Thickened creamy soup with asparagus tips and crab meat. Mild flavor and velvety texture.

Chicken broth garnished with shredded chicken and transparent vermicelli. Simple and comforting soup.

Salad of shredded cabbage, bean sprouts, carrots, and chicken, dressed with a sweet and sour vinaigrette. Fresh and crunchy.

Variation of Chinese salad with cooked shrimp. Mix of crunchy vegetables and seafood.

Chinese raw vegetable salad with crab meat. Delicate marine flavor and crunchy texture.

Spicy and lemony salad with shrimp, fresh herbs (coriander, mint) and chili. Lively and refreshing flavors.

Fried rice paper rolls filled with pork, vermicelli, and vegetables. Crispy and golden, served with lettuce and mint.

Fried imperial rolls filled mainly with shrimp. Crispy on the outside, flavorful on the inside.

Dumplings with slightly thick dough, pan-fried on the bottom and steamed on top. Juicy pork filling. Served with black vinegar.

Fresh non-fried rice paper rolls, filled with vermicelli, shrimp, herbs, and vegetables. Served cold with hoisin or nuoc-mâm sauce. Very fresh.

Fried crispy ravioli, filled with shrimp. Crunchy texture, ideal for dipping in sweet and sour sauce.

Fried imperial rolls with a minced beef filling. A flavorful variation of the classic pork nêm.

Vegetarian fried imperial rolls, filled with various vegetables. Crispy and light.

Chicken sautéed in a velvety ginger sauce. Silky texture of the meat and spicy note of ginger.

Chicken pieces stir-fried with black mushrooms (wood ear mushrooms). Mix of tender and slightly crunchy textures.

Chicken stir-fried with vegetables and peanuts in a slightly spicy sauce. Also known as Kung Pao chicken.

Chicken simmered in a yellow curry sauce, often with onions and potatoes. Spicy and fragrant flavor.

Duck slices stir-fried with fresh ginger and chives. Aromatic dish with vibrant flavors.

Duck prepared with a rich and spicy sauce, garnished with vegetables. Sichuan-style or imperial court dish.

Roasted duck in the oven with crispy skin and juicy meat, served with a sauce made from the cooking juices.

Duck pieces simmered in a rich curry sauce. The strong flavor of duck pairs well with spices.

Whole shrimp coated in batter and fried golden. Crispy outside, tender inside.

Shrimp sautéed in a spicy tomato sauce. Tangy and spicy flavor.

Shrimp stir-fried with seasonal vegetables. Light dish highlighting the freshness of the ingredients.

Shrimp and vegetables (peppers, pineapple) in a sweet and vinegary red sauce. Cantonese classic.

Shrimp simmered in a creamy and fragrant curry sauce. Hot and spicy dish.

Scallops sautéed simply with vegetables to preserve their delicate flavor. Tender texture.

Scallops enhanced by a spicy sauce. Contrast between the sweetness of the scallops and the spiciness of the sauce.

Cod fillet gently steamed, often with ginger and scallions. White flesh that flakes easily, very mild taste.

Cod pieces, often lightly breaded, served with a colorful sweet and sour sauce.

Cod fillet coated in a spicy sauce. The mild fish absorbs the strong flavors well.

Fried squid rings or pieces, seasoned with salt and Sichuan pepper. Crispy and addictive.

Squid quickly stir-fried in a wok with ginger and chives. Tender (not rubbery) texture and fresh aroma.

Pork cubes in batter coated in a sweet and vinegary red sauce with pineapple and peppers. Very popular dish.

Marinated and roasted pork ribs, flavored with Asian spices. Flavorful meat to gnaw on the bone.

Pork stir-fried in a typical Sichuan spicy sauce, often with chili paste and Sichuan pepper. Intense flavor.

Beef strips stir-fried in the wok with plenty of onions. Savory brown sauce and tender meat.

Beef stir-fried in a spicy sauce. For lovers of spicy dishes.

Beef stir-fried with fresh basil leaves. The herb adds a unique peppery flavor that pairs well with beef.

Beef stir-fried with crispy broccoli florets. Light brown sauce based on soy and oyster sauce.

Lamb slices stir-fried with spices and chili. Lamb meat, with a stronger flavor, holds up well to spiciness.

Lamb stir-fried with ginger and chives. A classic from northern China, very aromatic.

Sautéed pak choi (Shanghai cabbage), often with garlic. Crispy and juicy green vegetable.

Mix of fresh seasonal vegetables stir-fried in a wok. Healthy and colorful side dish.

Silken tofu cubes simmered in a spicy red sauce with Sichuan pepper, often with minced pork. Iconic dish.

Tofu stir-fried with vegetables in a savory brown sauce, not spicy. Homestyle dish.

Melting eggplants sautéed in a spicy, vinegary, and garlicky sauce (flavor 'fish'). Very rich in taste.

Wheat noodles stir-fried with a little soy sauce and scallions. Simple side dish replacing rice.

Complete stir-fried noodle dish with vegetables and your choice of meat or shrimp. Flavorful and hearty.

Large meal soup with noodles, vegetables, and various meats. Rich broth and generous garnish.

Thin rice vermicelli stir-fried with yellow curry, shrimp, pork, egg, and vegetables. Dry and fragrant.

Fried rice with diced ham, peas, egg, and sometimes shrimp. The classic Chinese fried rice.

Fried rice generously garnished with shrimp. Flavorful and complete.

Steamed white rice, fragrant jasmine variety. The basic accompaniment.

Very sticky short-grain rice, steamed. Dense texture and unique chewiness.

Fried rice with various small vegetables. Vegetarian option to accompany dishes.

Hot glutinous rice ball, filled with sweet paste (often mung bean or egg) and rolled in shredded coconut.

Peeled lychee fruits served in a light syrup. Sweet, fragrant, and refreshing.

Small whole citrus fruits candied in sugar. Intense taste of bitter and sweet orange.

Candied ginger pieces. Spicy and sweet, aids digestion.

Hard or soft candy with sesame seeds and peanuts. Crunchy and sweet.

Fruit pieces dipped in batter and fried golden, then coated in hot caramel. Crispy outside, melting inside.

Flambéed version (usually with sake or rum) of fruit fritters. Spectacular and flavored.

Plate of fresh cut fruit. A light and natural end to the meal.

Light lunch formula focused on steamed specialties (dim sum).

Classic lunch formula including appetizer, main course, and side dish with various choices.

Complete menu offering more elaborate dishes, often served on a hot plate or in a pot.