Le Palais de Shanghai

Fresh salad made with shrimp and crunchy vegetables. A light and appetizing starter.

Salad prepared with crab meat and fresh vegetables.

Cold appetizer made with chicken pieces and various vegetables.

Sweet and savory mix of shrimp and fresh pineapple pieces. An exotic and refreshing touch.

Crispy fried spring rolls, stuffed with pork. Traditionally served with salad and mint.

Fried imperial rolls, filled with chicken. Crispy on the outside and tender on the inside.

Fried rolls stuffed with shrimp. A flavorful variation of classic nêms.

Fresh, non-fried rolls, wrapped in rice paper with vermicelli, shrimp, and herbs.

Fried patties made from lobster meat. Crispy texture and delicate flavor.

Bread slices topped with shrimp paste and fried. A crispy and golden appetizer.

Hearty assortment of hot appetizers for two. Allows tasting several fried specialties.

Shrimp coated in a light batter and fried. Served golden and crispy.

Fried triangular fritters, stuffed with a mixture of meat and spices.

Cantonese-style omelet prepared with various vegetables.

Savory omelet topped with your choice of shrimp or crab meat.

Vietnamese salad made with rice vermicelli, sautéed beef, raw vegetables, and peanuts. Served with nuoc-mâm sauce.

Variant of traditional Bo Bun with sautéed chicken instead of beef.

Variant of Bo Bun topped with sautéed shrimp.

Chicken pieces simmered in a fragrant and slightly spicy yellow curry sauce.

Sautéed chicken with black mushrooms (wood ear mushrooms) with a crunchy texture.

Chef's specialty consisting of chicken fried until crispy.

Chicken prepared with a sweet and savory brown sauce, typical of Beijing cuisine.

Fried chicken pieces coated in a sweet and sour sauce.

Chicken stir-fried in a wok with vegetables and whole almonds for crunch.

Classic chicken stir-fry served with toasted cashew nuts.

Chicken cooked in a savory caramel sauce, offering a rich and umami taste.

Chicken with satay (peanut) sauce served sizzling on a hot cast iron plate.

Chicken pieces marinated in lemongrass then grilled on skewers.

Chicken stir-fried in a wok with fresh basil leaves for an intense aroma.

Chicken cooked with fresh pineapple pieces, blending sweet and savory flavors.

Complete rice dish with lemongrass-scented chicken.

Beef slices sautéed in a spicy black pepper sauce.

Beef stir-fried in a spicy chili sauce.

White fish fillet topped with a spicy sauce.

Fish fillet served with a sauce balanced between sugar and vinegar.

Whole or fillet sea bass, steamed to preserve its delicate flavor. Often served with ginger and scallions.

Fried squid pieces seasoned with a salt and pepper mix.

Squid stir-fried in a wok with fresh herbs, including basil.

Fried frog legs seasoned simply with salt and pepper.

Sautéed frog legs with herbs and served sizzling on a hot plate.

Mixture of seafood cooked in satay sauce and served on a hot plate.

Stewed dish in a pot combining various seafood and transparent vermicelli.