Le Lys d'Or

Steamed shrimp dumplings (Har Gow). The texture is soft and slightly elastic, with a delicate seafood flavor. Enjoyed hot, often dipped in soy or chili sauce.

Assorted selection of small Chinese steamed bites. Generally includes shrimp, pork, or vegetable dumplings. Ideal for discovering different flavors and textures in one dish.

Dumplings filled with minced pork, first steamed then pan-fried on one side (Gyoza). The bottom is crispy and the top is tender. Flavorful and juicy, to be dipped in black vinegar sauce.

Traditional boiled dumplings with slightly thicker dough. The pork filling is rich and juicy. A comforting dish typical of northern China, served without broth or with a little cooking water.

Crispy fried spring rolls filled with shredded vegetables. The rice paper wrapper is very crispy and golden. Often eaten wrapped in lettuce with fresh mint.

Crispy fried rolls filled with minced chicken and small vegetables. Crispy texture on the outside and tender on the inside. To be enjoyed with sweet and savory nuoc-mâm sauce.

Various vegetables coated in a light batter and fried. The result is airy and very crispy, preserving the vegetable's flavor. Served hot as an appetizer or side dish.

Eggplant braised in red soy sauce (Hongshao). The eggplants are meltingly tender, infused with a rich, savory, and slightly sweet sauce. A flavorful vegetarian classic served with rice.

Chicken pieces coated in an amber caramel sauce and sprinkled with sesame seeds. The taste is sweet and savory, and the texture is slightly sticky. Very popular and enjoyed with white rice.

Chicken simmered in a creamy coconut milk curry sauce with various vegetables. Mild, aromatic, and slightly spicy flavor. A smooth sauced dish perfect for spooning over rice.

Beef slices stir-fried in a wok with plenty of onions. The meat is seared and tender, the sauce is brown and flavorful. A simple dish but rich in umami taste.

Large minced pork meatballs braised Hongshao style (soy sauce). Flavored with ginger, they are juicy and tender. Served with brown sauce and vegetables.

Pork ribs slow-cooked until very tender. The Hongshao sauce is dark, shiny, with caramelized notes and a hint of spice. The meat easily falls off the bone.

Roasted duck slices marinated in five spices (anise, fennel, cinnamon, cloves, pepper). The skin is golden and the meat is fragrant. Served with rice to accompany the richness of the meat.

Shredded roast duck served with soy sauce. Intense roasted duck flavor enhanced by the savory sauce. A boneless, easy-to-eat alternative.

Seafood duo stir-fried in a spicy sauce. Shrimp and scallops remain tender and juicy. A luxurious dish with a kick to stimulate the appetite.

Crispy fried seafood simply seasoned with Sichuan or white salt and pepper. Dry, aromatic, and crispy on the outside. Enjoy as is to appreciate the freshness of the ingredients.

Delicately steamed white fish fillet. Enhanced with julienned ginger and chives, then drizzled with hot oil and light soy sauce. A traditional preparation that highlights the finesse of the fish.

Large white and chewy Japanese noodles, stir-fried with chicken and vegetables. Tender and chewy texture characteristic of udon. A complete and filling dish.

Stir-fried udon noodles with flavorful pieces of pork ribs. Enhanced with a hint of spice and garnished with crunchy vegetables. A mix of textures between tender meat and thick noodles.

Vegetarian version of stir-fried udon noodles. Rich in various vegetables (cabbage, carrots, soy). A healthy and substantial dish, appreciated for the texture of the noodles.

Classic Thai dish of stir-fried flat rice noodles. Served here with beef and the traditional topping of crushed peanuts. Typical sweet and sour flavors of tamarind.

Warm rice vermicelli salad topped with stir-fried lemongrass beef. Fresh and aromatic thanks to herbs and nuoc-mâm sauce. Served with crispy spring roll pieces.

Version of Bo Bun with chicken marinated in lemongrass instead of beef. Light, fragrant, and refreshing. Contains peanuts and raw vegetables.

Vietnamese mixed salad served with duck slices. The combination of rich duck and fresh raw vegetables is delicious. A complete meal in a bowl.

Seafood version of Bo Bun, topped with sautéed shrimp. Offers a lighter alternative to red meat. Always served with the crunchy topping of spring rolls and vegetables.

A hearty combo dish offering varied textures. Combines the crispiness of vegetable fritters with the tenderness of braised pork ribs in sauce. Served with rice and raw vegetables to balance the meal.

Beef cubes stir-fried in a very fragrant black pepper sauce. The pepper provides a characteristic spicy warmth. A classic Asian bistro dish served with rice.

Pad Thai style stir-fried rice noodles served with ginger beef meatballs. An interesting fusion of Thai and Chinese flavors. Served with fresh raw vegetables.

Stir-fried or soup noodles topped with slices of roast duck. The duck adds a roasted and sweet touch to the noodles. A rich and flavorful dish.

Sea bass fillet served with a spicy sauce. The fish is tender and the sauce adds character. For those who like flavorful fish dishes.

Large bowl of hot soup with fine vermicelli. The broth is spicy and garnished with chicken and vegetables. Ideal for warming up.

Stir-fried Pad Thai noodles topped with caramelized pork ribs (Hongshao). A mix of tender textures and sweet and savory flavors. A gourmet and original dish.

Meat-free version of the famous Pad Thai. Rich in vegetables, tofu, and tamarind seasoning. A light and flavorful option.

Steamed white rice. Tender and neutral grains. The essential accompaniment for all sauced dishes.

Very sticky short-grain rice, steamed in bamboo baskets. Often eaten with fingers by making balls. Dense and chewy texture.

Wok-fried rice with small pieces of chicken, eggs, peas, and sometimes ham. Flavorful and colorful, it can be eaten alone or as a side dish.

Mix of various crunchy stir-fried vegetables in a light, thickened sauce. Healthy and colorful dish. Pairs well with meat or fish.

Wheat noodles stir-fried in a wok with soy sauce and a little oil. Simple and flavorful. Serve as an alternative to rice to accompany dishes.

Crunchy or chewy confection made from sugar and sesame seeds. Sweet and toasted taste. Often served in small cubes to finish the meal.

White, fleshy tropical fruits served in a sweet syrup. Floral flavor and juicy texture. A very fresh and light dessert.

Glutinous rice dough balls filled with sweet paste (often yellow soy or cream) and rolled in shredded coconut. Served warm and chewy.

Creamy dessert made of small tapioca pearls cooked in sweetened coconut milk, with fresh mango pieces. Sweet, exotic, and smooth.

Banana pieces coated in batter and served hot and crispy. Drizzled with melted chocolate sauce. A classic gourmet dessert from Asian restaurants.