Le Mandarin de Choisy - Asian Restaurant

Assorted seasonal vegetables wok-fried (Chop Suey). Crunchy and coated in a light sauce.

Stir-fried broccoli florets, retaining their crunchiness and bright color. Simple and healthy.

Black mushrooms with a unique texture, slightly crunchy and gelatinous, stir-fried with aromatics.

Stir-fried Bok Choy (Shanghai Cabbage). Crunchy stems and tender leaves, mild flavor.

Fresh spinach leaves wok-tossed, often with garlic. Tender and iron-rich.

Water spinach hollow stems stir-fried over high heat. Very popular for its crunchiness.

Roast duck famous for its lacquered, crispy skin. Traditionally served with small pancakes, hoisin sauce, and spring onions. The meat is then served as a stir-fried dish.

Whole grilled fish with Thai herbs and spices. Smoky and aromatic flavor.

Whole steamed fish, often with ginger, scallions, and soy sauce. Tender flesh and pure taste.

Cambodian dish of marinated and stir-fried beef (or other protein), served with tomato rice and a fried egg. Flavorful and hearty.

Thai-style stir-fried rice noodles with egg, crushed peanuts, and bean sprouts. Characteristic sweet-sour-tangy taste.

Warm rice vermicelli salad with stir-fried beef, raw vegetables, herbs, and spring rolls. Dressed with nuoc-mâm sauce. Fresh and complete.

Vegetarian version of Bo Bun with tofu and vegetable spring rolls. Fresh and flavorful.

Fried chicken pieces coated in a tangy and sweet lemon sauce. Crispy and fresh.

Grilled meat skewers served with a creamy peanut sauce (Satay). Rich and fragrant.

Chicken marinated in lemongrass and grilled. Lemongrass aroma and smoky taste.

Whole grilled Tilapia fish with Thai flavors. White and firm flesh.

Beef slices wok-fried with plenty of onions. Classic, savory, and slightly sweetened by the onions.

Diced chicken stir-fried with crunchy peanuts and often vegetables and chili (Kung Pao style). Rich and textured.

Fried pork ribs seasoned simply with Sichuan salt and pepper. Crispy and very fragrant.

Slices of pork roasted and marinated in a red sweet and savory sauce (Char Siu). Tender with a characteristic barbecue flavor.

Roasted pork ribs glazed with a sweet and savory sauce. To be eaten with fingers.

Roasted pork belly (Siu Yuk) with very crispy skin and tender, savory meat. Rich and textured.

Steamed jasmine fragrant white rice. Ideal neutral accompaniment for sauced dishes.

Steamed glutinous rice. Sticky and dense texture, often eaten by hand.

Fried rice with eggs, peas, and diced ham or roast pork. A classic.

Wok-fried rice with shrimp. Flavorful and complete.

Wheat noodles (chow mein type) wok-fried with vegetables and meat. A complete and comforting dish.

Simple stir-fried noodles with a little soy sauce and bean sprouts. Ideal accompaniment.

Wide rice noodles (Ho Fun) wok-fried (wok hei). Chewy and slightly caramelized texture.

Steamed buns with a molten egg custard center. Sweet, warm, and comforting.

Steamed buns filled with molten hazelnut chocolate. Modern sweet indulgence.

Steamed sponge cake, light and airy, sweetened with brown sugar. Very fluffy.

Chewy glutinous rice balls coated in coconut, filled with a sweet peanut paste.

Sesame seed and peanut confection bound by caramelized sugar. Crispy and sweet.

Dessert combining sweet coconut milk sticky rice with a creamy egg custard.

Famous Thai dessert (Mango Sticky Rice). Coconut milk sticky rice served with slices of fresh mango. Sweet and exotic.

Firm and smooth custard with taro and coconut flavor. Dense texture and mild taste.

Slices of fresh, ripe, and juicy mango. Simple and refreshing.