Le coq d’or

Fried and crispy spring rolls, filled with minced meat, vermicelli, and vegetables. Served hot, traditionally wrapped in lettuce with mint.

Variation of classic spring rolls filled with shrimp. The fried rice paper is golden and crispy.

Fried pastry bites filled with a savory meat or vegetable filling. Served golden.

Fried pastry triangles, filled with spicy beef. Crispy on the outside and tender on the inside.

Dumplings filled with chicken, cooked to achieve a grilled texture.

Shrimp coated in a light batter and fried. Crispy and golden.

Fresh mix of crunchy vegetables and chicken pieces, seasoned with an Asian vinaigrette.

Fresh salad composed of vegetables and shrimp, often served with a sweet and sour or nuoc-mâm sauce.

Fresh rice paper rolls containing shrimp, rice vermicelli, lettuce, and herbs. Not fried, served cold.

Traditional Chinese hot and sour soup, rich in ingredients like tofu, mushrooms, and egg.

Clear and flavorful broth served with filled dumplings (wontons).

Open-topped steamed dim sum (Siu Mai), filled with a shrimp mixture.

Steamed dumplings with translucent, thin wrappers, filled with shrimp. A dim sum classic.

Pieces of pork cartilage cooked in a sweet and vinegary sauce.

Crispy fried pork cartilage, wok-fried with salt and pepper.

Shredded pork simmered in a creamy and spicy curry sauce.

Fried pork dumplings coated in a classic sweet and sour sauce.

Duck seasoned with five spices, prepared as fritters or roasted for crispy skin.

Slices of duck stir-fried with pieces of pineapple, offering a sweet and savory mix.

Lacquered duck stir-fried with black mushrooms for an earthy texture and flavor.

Fried frog legs, simply seasoned with salt and pepper. The meat is tender, reminiscent of chicken.

Frog legs sautéed with fresh aromatics like ginger and chives.

Frog legs enhanced with a spicy sauce.

Slices of beef stir-fried in a satay sauce with peanuts and spices.

Slices of beef quickly wok-fried with plenty of onions for a mild and savory flavor.

Fried shrimp seasoned with salt and pepper, crispy and flavorful.

Shrimp cooked in a fragrant yellow curry sauce.

Shrimp stir-fried in a spicy chili sauce.

Fried shrimp coated in a sweet and sour sauce with pineapple pieces.

Shrimp stir-fried with fresh ginger and chives.

Mix of seasonal vegetables stir-fried in a wok (Vegetable Chop Suey).

Bean sprouts quickly stir-fried to remain crisp.

Stir-fried black mushrooms, appreciated for their unique texture.

Broccoli florets stir-fried with minced garlic.

Stir-fried Chinese cabbage leaves (Pekinenis) with garlic, tender and mild.

Pak choi (Shanghai cabbage) stir-fried with garlic, offering crunchiness.

Famous Vietnamese rice noodle soup in an aromatic beef broth, served with fresh herbs.

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

Bo-bun version with stir-fried shrimp.

Noodle (wheat) or rice noodle dish simply stir-fried without meat.

Wok-fried noodles or rice noodles with chicken pieces.

Wok-fried noodles or rice noodles with beef slices.

Stir-fried noodles or rice noodles with shrimp.

Noodle dish served with slices of lacquered duck.

Classic fried rice with diced pork (ham), peas, and eggs.

Complete dish including white rice served with chicken in curry.

Complete dish including white rice served with shrimp in curry.

Wok-fried rice with beef and assorted vegetables.

Fried rice flavored with beef and onions.

Cambodian specialty of marinated and stir-fried beef, served with tomato rice and a fried egg.

Thai-style fried rice, often spicy and fragrant, with shrimp.