Kalsang

A traditional Tibetan soup made with fresh spinach and cheese. The mixture offers a creamy texture and a mild, comforting flavor. Eaten hot as a starter.

A stewed yellow lentil soup, typical of Himalayan and Indian cuisine. It is creamy, slightly spicy, and rich in earthy flavors. Ideal as an appetizer.

Shrimp coated in a light and crispy batter. They are perfectly golden and served hot. To be enjoyed with a sweet and sour sauce.

Fried spring rolls filled with minced chicken and vegetables. The rice paper wrapper becomes crispy when fried. Usually served with lettuce and mint.

Crispy imperial rolls filled with pork and small vegetables. The texture is crispy on the outside and tender on the inside. Often eaten wrapped in a lettuce leaf.

Fresh rolls made with rice paper, vermicelli, crunchy vegetables, and beef. A cold, light, and refreshing starter. Served with peanut or nuoc-mâm sauce.

Fresh rice rolls filled with shrimp, vermicelli, herbs, and vegetables. A healthy and fresh, non-fried option. Dip in a flavorful sauce before each bite.

A salad made with chicken pieces and fresh, crunchy vegetables. Dressed with a light and fragrant Asian vinaigrette. A simple and balanced starter.

Fresh salad combining shrimp and various raw vegetables. The dressing adds a tangy and sweet-savory note. Perfect for starting the meal lightly.

Rice noodle soup with beef, enhanced with a satay sauce made from peanuts and chili peppers. The broth is rich, spicy, and very aromatic. A complete and warming dish.

The famous Vietnamese soup with rice noodles and beef, special chef's version. Clear broth simmered for a long time with spices like star anise and cinnamon. Served with fresh herbs.

Traditional Pho soup made with beef broth, rice noodles, and thin slices of beef. Delicate and fragrant flavor. Enjoy by adding lemon and herbs to taste.

Warm rice vermicelli salad topped with stir-fried lemongrass beef, raw vegetables, and peanuts. A mix of hot and cold, crunchy and tender textures. Drizzled with nuoc-mâm sauce.

A complete Bobun garnished with imperial rolls (spring rolls) cut into pieces. The combination of sautéed beef and the crispiness of the spring rolls on the vermicelli. A very popular and filling dish.

Tender beef cubes sautéed and served with tomato rice. The meat is marinated and caramelized, offering a sweet and savory flavor. Can be topped with an egg or omelette.

A comforting soup containing Tibetan dumplings (Momos) stuffed with beef. The broth is fragrant and warming. The dumplings are tender and juicy.

Traditional Tibetan soup with hand-pulled noodles (Thukpa) and beef. Flavorful broth with vegetables. A rustic and authentic dish.

Wheat noodles stir-fried in a wok with beef strips and vegetables. Flavorful seasoning based on soy sauce. Soft texture and rich taste.

Stir-fried noodles with tender chicken pieces and vegetables. Classic wok-fried dish, simple and popular. Mild and balanced flavors.

Stir-fried noodles with shrimp and various vegetables. The seafood flavor pairs well with the fried noodles. A complete and flavorful dish.

Fried transparent vermicelli noodles (Phing) with black mushrooms and vegetables. Slippery and crunchy texture from the mushrooms. A light and fragrant vegetarian dish.

A mix of seasonal vegetables quickly stir-fried in a wok to retain their crunchiness. Light seasoning to enhance the natural taste of the vegetables. A healthy side dish or a light main course.

Cubes of tofu (soy paste) stir-fried with a variety of vegetables. The tofu absorbs the flavors of the sauce. An excellent plant-based protein option.

Momos (Tibetan dumplings) stuffed exclusively with finely chopped and spiced vegetables. Steamed for a soft dough. Served with a spicy sauce.

Fried version of vegetable dumplings. The wrapper becomes golden and crispy while the inside remains tender. A different and indulgent texture.

Stir-fried noodles in a wok with an assortment of vegetables. Simple, nourishing, and vegetarian dish. Flavors of soy sauce and grilled vegetables.

Assortment of steamed Tibetan dumplings with various fillings. Allows you to taste several flavors in one dish. Tender dough and varied fillings.

Assortment of fried Tibetan dumplings. Offers a variety of fillings in a crispy wrapper. Ideal for those who like crunchiness.

Beef cut into pieces and simmered in a spicy curry sauce. Intense flavors and tender meat. Pairs perfectly with rice or Tibetan bread.

Chicken cooked in an aromatic curry sauce. The sauce is rich and creamy. A comforting classic with mild spices.

Beef quickly stir-fried in a wok with plenty of onions and spices. Pungent flavor and slightly caramelized texture of the onions. Flavorful and spicy dish.

Pieces of chicken stir-fried with onions and spicy spices. The sweetness of the onion balances the spiciness of the spices. A simple but characterful dish.

Beef strips sautéed with transparent vermicelli. The vermicelli absorbs the meat's cooking juices. Interesting texture and savory taste.

Traditional Tibetan Momos stuffed with minced and spiced beef. Steamed, they are juicy inside. Served with homemade spicy sauce.

Fried version of beef dumplings. The outside is crispy and golden, the inside remains soft and flavorful. An indulgent alternative to steaming.

Beef strips stir-fried with various seasonal vegetables. A balanced dish combining protein and fiber. Light soy sauce.

Pieces of chicken stir-fried in a wok with a variety of fresh vegetables. Tender and crunchy at the same time. A healthy and flavorful dish.

Steamed white rice. The ideal neutral accompaniment for enjoying saucy dishes.

Steamed Tibetan bread. It has a soft and airy texture, resembling a crustless brioche. Perfect for soaking up sauces.

Cantonese fried rice with eggs, peas, and pieces of ham. Flavorful and colorful. Can be eaten alone or as a side dish.

Asian confectionery with sesame and peanuts, crispy and sweet. Often served in small pieces.

Warm sticky rice ball, sprinkled with grated coconut and filled with a sweet paste (often yellow soybean or cream). Tender and chewy.

Candied ginger slices in sugar. Offers an intense flavor, both spicy and sweet. Aids digestion at the end of the meal.

Simple and fresh plain yogurt. A light end to the meal.

Traditional Tibetan dessert made of sweet rice sautéed in butter and mixed with raisins. Rich and fragrant.

Drési dessert (sweet rice with butter and raisins) served with yogurt. The yogurt adds a touch of freshness and acidity that balances the richness of the butter.

Exotic fruits (lychees) served fresh in a light syrup. Juicy texture and characteristic floral aroma.

A mix of fresh fruits cut into pieces. Refreshing and vitamin-rich.

Two scoops of ice cream or sorbet. Classic flavors available for a cold sweet touch.

Three scoops of ice cream or sorbet of your choice from the selection. For the more indulgent.

Decadent ice cream sundae with chocolate and vanilla ice cream, topped with chocolate sauce and whipped cream.

Classic iced coffee dessert, made with coffee and vanilla ice cream, drizzled with espresso or coffee sauce and topped with whipped cream.

An economical lunch menu allowing you to choose two dishes from a reduced selection.

A complete 3-course menu offering a wider selection of Tibetan and Asian dishes.

Mixture of fruit juices or other ingredients, homemade.

Traditional French aperitif made with white wine and crème de cassis.

Anise-flavored Pastis, usually served diluted with fresh water.

Sweet and rich Portuguese fortified wine, served as an aperitif.

Cocktail based on Campari, red vermouth, and soda.

Light and refreshing pale Chinese beer.

Classic pale French beer, slightly malty.

Pale Thai beer, with a rather pronounced and refreshing taste.

Traditional Tibetan tea, prepared with yak (or cow) butter and salt, or in a sweet version. Rich and energizing.

Traditional drink based on stirred yogurt, smooth and creamy. Ideal for mellowing spices.