Koboon Ivry

Crispy fried shrimp wrapped in batter. Light and crunchy texture. Served hot, often accompanied by a sweet and sour sauce.

Vegetables fried in a light tempura batter. Crispy on the outside and tender on the inside. To be enjoyed as an appetizer.

Fried spring rolls stuffed with chicken and small vegetables. Crispy and golden. Eaten with fingers, dipped in nuoc-mâm or sweet and sour sauce.

Marinated and fried chicken wings. Salty and savory taste with a sweet touch thanks to the mango sauce. To be eaten with fingers.

Creamy Thai soup based on coconut milk and galangal. Mild, aromatic, and slightly tangy flavor. Enjoyed with a spoon as a comforting starter.

Lunch menu including a starter of your choice and a main course. A complete and balanced meal with Thai flavors.

Lunch menu including a main course and a dessert. Ideal for those who prefer a sweet note at the end of the meal.

Full menu with starter, main course, and dessert. The complete experience to discover the different flavors on the menu.

Special student menu including a main course and a drink. Requires a valid student ID.

Children's menu adapted for under 12s, including a main course, dessert, and drink. Portions and flavors adapted for younger diners.

Stir-fried rice noodles in a wok with a sweet and sour tamarind sauce. Iconic sweet and savory flavor with crunch from peanuts. Unmissable Thai national dish.

Beef stir-fried in a wok with various vegetables. Savory and rich in flavor, served with white rice. A complete and comforting dish.

Stir-fried wheat noodles with shrimp and vegetables. A street food classic, rich in wok umami flavors.

Dish balancing sweet, savory, and tangy flavors. Pineapple adds a unique fruity note. Served with rice to absorb the sauce.

Thai curry based on fresh green chilies and coconut milk. Creamy, fragrant, and spicy. Served with white rice to temper the heat of the spices.

Classic red curry with coconut milk and bamboo shoots. Rich, slightly spicy, and aromatic flavor. Served with white rice.

Mild and rich curry from Southern Thailand, influenced by Indian cuisine. Contains potatoes and peanuts. Complex, sweet-salty, and mildly spiced flavor.

Thai-style salad with hot stir-fried beef on cold vegetables. Fresh, crunchy, and zesty with a spicy dressing.

Revisited Indonesian fried rice. Seasoned with sweet soy sauce (kecap manis) and topped with a fried egg. Savory and caramelized.

Noodle dish in a creamy and spicy coconut milk sauce. A smooth blend of soup and stir-fry.

Main course version of the coconut milk and galangal soup. Rich, fragrant, and served with rice to make it a complete meal.

Indonesian-style stir-fried noodles. Pronounced umami flavor with a fresh touch of lemongrass. Similar to Nasi Goreng but with noodles.

Chicken wings stir-fried with garlic and pepper. Simple but very fragrant. Served with white rice.

Extra portion of meat or shrimp to enhance your dish.

Steamed jasmine rice, an ideal neutral accompaniment for saucy dishes.

Fried egg, often added to rice or noodle dishes for extra richness.