Kaona

Crispy fried spring rolls stuffed with vegetables. Golden and crunchy texture on the outside. Eaten wrapped in a lettuce leaf with fresh herbs and nuoc-mâm sauce.

Fried imperial rolls stuffed with minced chicken and small vegetables. Crispy and tasty. Traditionally served with salad, mint, and dipping sauce.

Marinated and dried beef strips, then fried. Firm texture and concentrated flavor, slightly sweet and salty. A popular snack to share, often served with sticky rice.

Breaded shrimp fried until golden. Crispy on the outside and tender on the inside. Usually served with a sweet and sour sauce.

Fried tofu cubes until crispy on the outside and soft on the inside. Mild soy flavor. Often dipped in peanut or chili sauce.

Traditional Laotian chicken salad seasoned with fresh herbs (mint, cilantro), lime, chili, and toasted rice powder. Fresh, spicy, and tangy flavor.

Laotian version of beef tartare, prepared with raw or lightly cooked meat, herbs, lime juice, and spices. A dish rich in umami and spicy flavors.

Salad of minced fish with fresh herbs and Laotian spices. Light and fragrant, with a balance between the acidity of lime and the spiciness of chili.

Shrimp served with an intense sauce of lime, garlic, and fresh chili. A very spicy and tangy dish, typical of Thai-style seafood.

Fresh rice paper roll filled with crunchy vegetables, rice vermicelli, and herbs. Not fried, served cold. Light and refreshing.

Fresh rice paper roll filled with vermicelli, herbs, and your choice of protein. A fresh and healthy alternative to fried spring rolls.

Also known as Tom Yum Kung. A spicy and sour clear broth flavored with lemongrass, galangal, and kaffir lime leaves.

Also known as Tom Kha Gai. A rich and creamy coconut milk soup, infused with galangal and lemongrass. Mild with a hint of acidity.

Spicy salad of pounded shredded green papaya with chilies, garlic, tomato, and green beans. The Thai version is milder with peanuts; the Lao version is more intense with fermented fish paste.

Yum Woon Sen (glass noodle salad) mixed with crunchy vegetables, herbs, and a spicy tangy sauce. Served warm.

A refreshing mix of sweet pineapple chunks and shrimp, seasoned with an Asian vinaigrette. Combines sweet, savory, and tangy flavors.

Mix of seafood (shrimp, squid, mussels) marinated with freshly minced lemongrass, chili, and lime. Fresh and aromatic.

Grilled beef slices mixed with fresh herbs, onions, and a spicy lime dressing (Nam Tok). Smoky and zesty flavor.

Simple and flavorful salad featuring eggs (often fried or hard-boiled) with a spicy Thai dressing and herbs.

Also called Nam Khao. A salad of fried and crumbled rice balls, mixed with fermented meat (here with veal), peanuts, grated coconut, and herbs. Often eaten wrapped in lettuce leaves.

Slow-cooked veal cheek glazed with a sweet and savory sauce. The meat is tender and melts in your mouth with a caramelized crust.

Traditional soup from Isan (Northeast Thailand) and Laos. A clear, sour, and very spicy broth, garnished with meat and offal simmered with lots of herbs.

Bamboo shoot dish steamed in a banana leaf with sticky rice paste, coconut milk, and spices. Tender texture and herbaceous aroma.

Fish marinated in red curry and coconut milk, steamed in a banana leaf. Similar to a spicy and aromatic fish mousse.

Artisanal pork sausage richly flavored with lemongrass, kaffir lime, and spices. Firm texture and pronounced herbaceous taste.

Assortment of beef prepared for grilling. Generally served with dipping sauces.

Assortment of fresh seafood (shrimp, squid, etc.) ready for grilling.

Whole fish fried until the skin is crispy and the flesh is tender. Served plain or with a sauce on the side.

Crispy fried whole sea bream topped with a fresh salad of green mango, shallots, and lemon dressing. Delicious contrast between the hot fish and the cold tangy salad.

Lightly battered seafood stir-fried in a wok with salt, pepper, garlic, and fresh chilies. Simple but addictive flavor.

Shrimp quickly stir-fried with Thai basil, chilies, and garlic. A flavorful and aromatic sauce coats the shrimp.

Shrimp stir-fry with an assortment of crisp seasonal vegetables (broccoli, carrots, cabbage, etc.) in a light sauce.

Marinated and grilled beef entrecôte, served sliced with a traditional dipping sauce 'Nam Jim Jaew' (dried chili, tamarind, fish sauce).

The classic 'Pad Kra Pao'. Meat stir-fried in a wok with plenty of holy basil, garlic, and chili. A very popular, tasty, and spicy street food dish.

Breaded and fried chicken pieces, served golden and crispy. Simple and universally liked.

Thai curry made with fresh green chilies, simmered with creamy coconut milk, Thai herbs, eggplants, and shrimp. Both mild, sweet, and spicy.

The meat version of the famous green curry. The creamy coconut milk sauce balances the heat of the green chilies.

Squid stir-fried in a rich, grainy sauce made from salted egg yolks. A unique, umami, and creamy flavor that coats the squid.

Steamed white jasmine rice. The standard accompaniment for sauced dishes.

Steamed sticky rice, served in a bamboo basket. Traditionally eaten with fingers by forming small balls to pick up food.

Wok-fried rice with eggs, onions, and light seasoning. Can be eaten alone or as a rich side dish.

Mix of seasonal vegetables quickly stir-fried in a wok to remain crisp.

Stir-fried bean sprouts, often with garlic and chives. Simple and light.

Wok-fried noodles (often egg or rice noodles) with soy sauce and some vegetables.

Tomato rice that traditionally accompanies beef Lok Lak, served here without the meat.

Cambodian-inspired dish with marinated and stir-fried meat, served with rice (often tomato rice) and a fried egg.

Wok-fried rice noodles in a sweet and sour tamarind sauce, with eggs, crushed peanuts, and bean sprouts.

Thai-style fried rice with vegetables and egg. Seasoned with soy sauce and served with lime.

Minced meat stir-fried with holy basil, garlic, and chili. Served over steaming jasmine rice.

Fried breaded chicken strips served over white rice. Accompanied by a sweet or spicy sauce.

Vietnamese salad composed of cold rice vermicelli, warm stir-fried meat, raw vegetables, chopped spring rolls, herbs, and peanuts.

Traditional Vietnamese soup with a rich beef broth flavored with spices (anise, cinnamon), flat rice noodles, and meat.

Thick rice and tapioca flour noodle soup (slightly chewy texture like Udon), served in a creamy broth with chicken.

Complete wok-fried noodle dish with vegetables and your choice of meat.

Lunch formula including either a starter and a main, or a main and a dessert. A limited selection of classics for a quick meal.

Full lunch formula including a starter, a main course, and a dessert. Choice from a selection of popular dishes.

An assortment of several desserts to taste everything.

A twist on the classic Italian dessert, infused with matcha green tea. Sweet, creamy, and slightly bitter.

The famous 'Mango Sticky Rice'. Sweet sticky rice topped with warm coconut milk and served with slices of fresh mango. A sweet and creamy delight.

Tapioca pearl pudding with coconut milk topped with fresh mango cubes. Playful texture and exotic taste.

Banana pieces cooked in sweet, warm coconut milk. A very popular comforting dessert in Southeast Asia.

Egg and coconut milk flan, often steamed in a pumpkin or small ramekins. Dense texture and sweet flavor.

Sticky rice balls stuffed with sweet mung bean paste or egg yolk, served warm in coconut milk.

Vietnamese dessert (Chè Ba Mau) composed of three colorful layers: red beans, yellow mung beans, and green jelly, served with coconut milk and crushed ice.

Small crispy rolls filled with melted chocolate. Served warm for a molten center.

Peeled lychee fruits served in a light, cool syrup.

Slices of ripe, juicy, and sweet mango.

Pieces of fresh pineapple, cut.

Two scoops of ice cream or sorbet.