Lido Restaurant Chinois

Assortment of steamed dumplings, dim sum style. Generally contains a mix of shrimp and pork dumplings. Soft texture and delicate flavor.

Shrimp dumplings in translucent dough. Steamed for a tender texture. Mild seafood flavor.

Seasoned minced pork meatballs, wrapped in a thin dough (Siu Mai). Steamed, juicy and dense texture.

Croissant-shaped dumplings, usually filled with meat or shrimp and vegetables. Slightly thicker dough, fried or steamed depending on the variation, here steamed.

Small soft white buns filled with lacquered pork (Char Siu). Characteristic sweet and savory taste.

Variation of steamed dumplings with a filling mainly composed of shrimp. Firm texture and oceanic flavor.

Dumplings filled with minced chicken. Lighter alternative to pork, tender texture.

Japanese dumplings shaped like turnovers, filled with chicken and vegetables. Steamed here for a soft texture.

Creamy Thai soup (Tom Kha) based on coconut milk and flavored with lemongrass. Contains shrimp. Mild, tangy, and aromatic flavor.

Tom Kha Gaï soup with chicken, coconut milk, and lemongrass. Creamy with notes of citrus and galangal.

Classic thick Chinese soup with crab meat and white asparagus tips. Velvety texture, delicate flavor.

Clear broth served with shrimp dumplings (wontons). Comforting and light.

Traditional sweet and sour soup with black mushrooms, tofu, and bamboo. Thick, vinegary, and spicy.

Light broth with chicken pieces and transparent soy vermicelli. Simple and mild.

Soup with beaten egg threads and various vegetables. Silky texture.

Assortment of various fried items (spring rolls, samosas, fritters). Crispy and ideal for sharing.

Shrimp or fish pieces coated in a thick, golden batter. Crispy on the outside, tender on the inside.

Thai shrimp cakes (Tod Mun Kung), fried. Elastic texture and spicy flavor.

Dumplings filled with shrimp. Served hot.

Fried wheat pastry triangles stuffed with spicy curry beef. Crispy and fragrant.

Vietnamese imperial rolls fried in rice paper. Crispy, served with lettuce and mint.

Fresh, non-fried rolls (Goi Cuon), wrapped in rice paper with vermicelli, shrimp, lettuce, and herbs. Served cold.

Fresh salad seasoned in Thai style (lime, fish sauce, chili). Sour and spicy flavor.

Mixed salad with crab meat and a mild sweet and sour vinaigrette.

Mixed salad with shredded chicken and a mild Chinese vinaigrette.

Chinese Omelette (Foo Young) filled as chosen. Golden and often served with a sauce.

Vietnamese salad with rice vermicelli, sautéed beef, spring rolls, raw vegetables, and peanuts. Seasoned with nuoc-mâm sauce. Fresh and flavorful complete dish.

Generous noodle soup with wonton dumplings. Complete dish in broth.

Chef's suggestion varying daily.

Grilled meat or seafood marinated in lemongrass. Fresh and lemony aroma.

Dish in a slightly spicy sauce with fried pieces in batter.

Fried pieces coated in a sweet and sour yellow lemon sauce.

Healthy steaming preserving the delicate texture of the fish. Often served with ginger and spring onions.

Skewers marinated in satay or Thai spices, grilled.

Traditional sauté with very fragrant Thai basil, chili, and vegetables. Herbal and spicy flavor.

Dish simmered in a salty caramel sauce. Rich and sweet-salty taste.

Often fried pieces served with a red sweet and sour sauce, peppers, and pineapple.

Dry fried seasoned with salt, pepper, and spices. Very crispy and spicy.

Dish sautéed in a spicy sauce.

Sautéed with fresh ginger slivers and spring onions. Piquant and fresh ginger flavor.

Dish sautéed with an assortment of crunchy vegetables.

Medium spicy red curry, softened by coconut milk. Rich and fragrant.

Spicy and aromatic green curry with coconut milk and Thai herbs.

Mild yellow curry, often with potatoes and onions.

Rich sauce based on peanuts and spices. Nutty taste and creamy texture.

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

Roasted duck breast, sliced, with crispy, caramelized skin.

Dish seasoned with fermented soy sauce and chili. Strong umami taste.

Thai-style stir-fried rice noodles with eggs, peanuts, and soy. Sweet, salty, and tangy (tamarind) flavor.

Wheat noodles (Chow Mein) stir-fried in a wok with vegetables and meat.

Spicy Sichuan tofu dish, usually with minced meat and Sichuan pepper.

Fine vermicelli stir-fried with vegetables. Light dish.

Thai spiced fried rice.

Fried rice with eggs, peas, and ham pieces.

Sticky rice, often eaten by hand to accompany dishes.

Steamed plain rice.

Sautéed mix of bamboo shoots and black mushrooms.

Stir-fried seasonal vegetables (Chop Suey).

Complete menu centered around steamed dumplings, served with rice.

Menu allowing choice of 2 dishes from a selection for lunch or dinner.

Complete 3-course menu.

Complete 2-course menu of Thai specialties.

Complete 3-course menu of Thai specialties.

Traditional French aperitif with white wine and cassis cream.

Italian Vermouth, served chilled.

Classic cocktail based on gin and vermouth.

Aniseed Pastis, served with water.

Small shot of whisky.

Classic blended Scotch whisky.

Premium Scotch whisky.

Restaurant's creation.

Selection of soft drinks and Asian fruit juices.

Red wine from the Rhône Valley.

Light and fruity red wine.

Structured red Bordeaux wine.

Dry and fruity rosé wine from Provence.

Full-bodied rosé wine from the Rhône Valley.

Light lager beer, ideal with Asian dishes (e.g., Tsingtao).

Thai lager beer (e.g., Singha or Chang).