Kim Yang 2

A light broth with fine transparent vermicelli and chicken pieces. A mild and comforting soup, often flavored with chives.

Flavorful soup with wheat noodles and shredded chicken. A simple and nourishing classic.

A creamy soup combining the sweetness of white asparagus with delicate crab meat. The texture is often slightly thickened with egg white.

The famous hot and sour soup, rich in vinegar and pepper, garnished with tofu, black mushrooms, and bamboo. Stimulates the appetite with its bold flavors.

A variation of the traditional Peking soup incorporating pieces of roasted duck for richness.

The sweet and sour soup served with fresh shrimp.

A refined version of Peking soup with scallops.

A flavorful broth highlighting the taste of shrimp. Ideal for spicy food lovers.

Fish soup with spicy notes, often prepared with Asian aromatics like ginger and chili.

A clear broth containing wonton dumplings filled with meat and shrimp. A very popular and delicate Cantonese soup.

The house's special soup with various seafood. A signature recipe rich in marine flavors.

A tangy and fragrant soup, typical of Khmer cuisine, prepared with shrimp and fresh lime juice.

Aromatic beef broth, enhanced by the freshness of Thai basil and the acidity of lemon.

Traditional soup using beef tripe for a unique texture, flavored with herbs and lemon.

Fresh salad made of shredded chicken, cabbage, and carrots, seasoned with a light lemon and nuoc-mâm dressing.

Crunchy mix of marinated vegetables, often cabbage, carrots, and bean sprouts, with a sweet and sour vinaigrette.

The enriched chicken version of the classic Chinese salad.

Crunchy vegetable salad served with shrimp.

Fresh rice paper roll filled with vermicelli, shrimp, salad, and herbs. Served cold with hoisin or peanut sauce.

Thinly sliced beef marinated in lime, chili, and fresh mint. A very fragrant and invigorating starter.

Beef tripe prepared as a spicy and lemony salad, offering a crunchy and tender texture.

Blanched squid slices served in a spicy and tangy Thai salad.

Fresh shrimp seasoned with lime, chili, and aromatic herbs.

Thick Cantonese omelet filled with vegetables, meats, or seafood, often topped with a savory brown sauce.

Crispy fried rolls stuffed with minced meat, vermicelli, and vegetables. To be eaten wrapped in a lettuce leaf with mint.

Fried imperial rolls with pork filling.

Fried imperial rolls filled with shrimp.

Fried pastry triangles, filled with a spicy seafood mix.

Roasted duck slices with crispy skin and tender meat, served with a sweet and savory soy sauce.

Whole quails marinated in five Chinese spices then grilled until golden.

Pork ribs cut into pieces, fried and seasoned simply with salt, pepper, and spices, crispy on the outside.

Marinated and grilled chicken wings.

Roasted pork ribs, often glazed with a sweet and savory marinade.

Stewed or crispy pork feet, served with an aromatic spice sauce.

A varied basket of Dim Sum bites, allowing you to taste different flavors (shrimp, pork, vegetables).

Dim Sum classic: dumplings with translucent rice dough filled with whole or chopped shrimp.

Open steamed dumplings made from minced pork and shrimp, wrapped in a thin yellow wheat dough.

Steamed dumplings with translucent dough, filled with a crunchy mix of shrimp, pork, peanuts, and vegetables.

Crispy dumplings served with sweet and sour sauce.

Savory steamed meatballs.

Small steamed dishes: either tender tripe in sauce, or fermented pork ribs with black beans.

Likely tofu rolls (soy skin) stuffed with meat and topped with a rich sauce.

Crispy fried dumplings with shrimp filling, ideal for dipping in sauce.

Steamed beef meatballs, often flavored with coriander and dried citrus.

Sticky rice stuffed with chicken, Chinese sausage, and mushrooms, steamed in a lotus leaf which gives it a unique aroma.

Large shrimp coated in a light and crispy batter.

Fried shrimp with their shells (or without) and wok-fried with salt, pepper, garlic, and chili.

A special recipe of shrimp sautéed in a signature spicy sauce.

Sautéed shrimp with crunchy almonds and vegetables.

A classic dish combining the sweetness of shrimp and the crunch of cashews.

Pieces of white fish fried in batter, often served with sweet and sour sauce on the side.

Spicy chicken stir-fry (Kung Pao style) with vegetables and peanuts, served sizzling on a cast-iron plate.

Tender chicken stir-fried with vegetables and almonds.

Chicken stir-fried with cashews, served on a hot plate.

Chicken sautéed with fragrant mushrooms and crisp bamboo shoots.

Chicken stir-fried with a variety of seasonal vegetables.

Chicken stewed in a creamy and fragrant yellow curry sauce.

Chicken enhanced by the fresh and spicy taste of fresh ginger.

Roasted duck then stir-fried with plenty of ginger and onions.

Duck with black mushrooms in a spicy sauce.

Duck slices served in a creamy curry sauce.

Pork stir-fried with crisp Chinese cabbage.

Tender beef in curry sauce.

Beef stir-fried with colorful peppers and onions.

A mix of seasonal vegetables stir-fried in a wok (Chop Suey).

Dish of seasonal green vegetables, simply sautéed with garlic or plain.

Wheat noodles stir-fried with soy sauce and bean sprouts.

Stir-fried noodles with chicken pieces.

Stir-fried noodles with thinly sliced beef.

Stir-fried noodles with shrimp.

Fried rice with eggs, peas, and diced ham or Chinese sausage.

Cantonese rice enriched with shrimp.

Cantonese rice with chicken pieces.

Steamed fragrant white rice.

Bowl of cold rice vermicelli (Bo Bun) with sautéed beef and crispy spring rolls, served with salad and nuoc-mâm.

Seafood and spring roll variation of Bo Bun.

Chicken Bo Bun with spring rolls.

Colorful salad mixing various fresh and crunchy ingredients.

Thai-style salad with intense flavors, using dried anchovies or fish sauce.

Spicy and lemony salad with tuna and herbs.

Assortment of various spring rolls.

Beef tripe prepared as you choose, served on a hot plate.

Seasoned frog legs, served sizzling.

Grilled seafood skewers on a hot plate.

Grilled shrimp with spring vegetables.

Grilled shrimp topped with curry sauce.

Beef in satay sauce (spicy peanut) with mushrooms.

Spicy beef with mushrooms.

Beef stir-fried with chili and onions.

Lamb in satay sauce.

Sweet and sour lamb with fresh pineapple chunks.

Shrimp in a syrupy lemon sauce.

Pineapple shrimp stir-fry.

Seafood duo with black pepper.

Crab shell stuffed with seasoned crab meat and fried or baked.

Classic sautéed beef with ginger.

Boneless chicken wings stuffed with seafood filling.

Seafood sautéed with Thai basil.

Chicken in caramelized lemon sauce.

Fruity and aromatic chicken.

Fish fillet in caramelized lemon sauce.

Stir-fried fish with fruits and herbs.

Spicy lamb with mushrooms.

Beef with black pepper.

Roasted duck stir-fried with pineapple.

Lamb with black pepper.

Frog legs flavored with lemongrass served in a casserole.

Spicy shrimp with mushrooms.

Stir-fried chicken with basil and chili (Pad Ka-Prao).

Fruity and spicy variation of basil beef.

Lamb stir-fried with vegetables and chili.

Spicy and sweet seafood.

A royal assortment of seafood and frogs on a hot plate.

Large crispy spring roll filled with quality seafood.

Duck in lemon sauce.

Cantonese roast pork (Char Siu) served hot.

Duck with black pepper.

Combination plate of Cantonese roasted meats.

Shrimp and vermicelli cooked with aromatics.

Pork meatballs served with a fried or scrambled egg.

Beef and egg skewers.

Spicy frog legs with basil.

Sautéed squid with crisp celery.

A traditional dish combining eight precious ingredients (meats, seafood, vegetables) in sauce.

Fried fish topped with sweet and sour sauce.

Stir-fried fish with vegetables.

Fish with basil.

Fish in spicy tomato sauce.

Lamb with curry.

Lamb with ginger.

Lamb in spicy sauce.

Lamb with peppers.

Lamb meatballs in sweet and sour sauce.

Lamb meatballs flavored with herbs and grilled.

A convivial large meal where you cook meats and seafood yourself in a broth in the center of the table.

Grilled mixed seafood skewers.

Sweet and sour Peking soup without meat.

Simple and vegetarian pasta soup.

Asparagus soup thickened with egg.

Fried rice with eggs and vegetables, no meat.

Crispy fried rolls filled only with vegetables.

Fresh vegetarian roll.

Omelet with various vegetables.

Chef's special vegetarian dish.

Crispy fried tofu cubes, seasoned with salt and pepper.

Wok-fried noodles with vegetables.

Complete dish of rice noodles and vegetables.

A complete lunch menu including starter, main course, side dish, and dessert of your choice.

Hot and cold dessert with fried banana and ice cream.

Fried fruits in sweet batter.

Flambéed fried fruits (often Mei Kuei Lu or Rum).

Cup of fresh exotic fruits.

Asian fruits in syrup.

Crunchy confectionery with sesame seeds and peanuts.

Fruits or roots candied in sugar.

Homemade fruit ice cream sundae.

Small steamed bun filled with sweet seed paste.

Thai dessert made from palm sugar, often steamed.

Warm sticky rice balls, filled with yellow mung bean paste and rolled in shredded coconut.

Specialty cocktail of the restaurant, often with lychee or fruit.

Non-alcoholic version of the house cocktail.

Glass of whisky.

Anise aperitif or vermouth.

Classic aperitifs.

Sweet soy milk drink served chilled.

Fruit juice of your choice.

Soda.

Coconut water with pulp, served chilled.

Light Chinese blonde beer.

Rosé wine from Provence.

Dry and fruity rosé wine from the Rhône Valley.

Red wine from the Rhône Valley.

Red wine from Bordeaux.

Light and fruity red wine from the Loire Valley.

Prestigious red wine from Bordeaux.

Dry white wine from the Loire, ideal with seafood.

Table wine served in a carafe.

Chinese rice wine flavored with rose (Mei Kuei Lu).

French digestif.

Champagne cocktail with cassis cream.

Bottle of champagne.