Mian Fan

Pork pieces simmered in a sweet and sour caramel sauce. The meat is tender and coated in a smooth brown sauce. Usually served with white rice.

Bowl of rice topped with thinly sliced beef and onions simmered in a mild soy sauce. A classic comforting dish from Japanese cuisine. Mix the meat and rice to enjoy.

Korean dish consisting of rice, various sautéed vegetables, and shrimp. Served with a spicy sauce (gochujang) on the side or on top. Mix all ingredients well before eating.

Cold or warm rice vermicelli salad with duck, raw vegetables, herbs, and peanuts. Seasoned with a sweet and sour nuoc-mâm sauce. A complete and fresh dish.

Salmon fillet prepared with Thai flavors, often lemongrass, chili, and coconut milk. Served with fragrant rice. A mix of sweetness and spices.

Chinese steamed dumplings, served in bamboo baskets. The thin dough encloses a juicy filling. To be enjoyed hot, plain or with a little soy sauce.

Young soybeans served in their pods, lightly salted. Squeeze the pod with your teeth to release the beans. A healthy and light appetizer.

Crispy dumplings filled with shrimp. The dough is fried and golden. Served hot, often with a sweet and sour sauce.

Fried spring rolls (nems) filled with chicken and vegetables. Crispy on the outside. Eaten wrapped in lettuce leaves with mint.

Vegetarian version of classic spring rolls, filled only with vegetables. Fried and crispy. Served with salad and fresh herbs.

Spicy Thai salad made with shredded green papaya and shrimp. Zesty dressing mixing lime, chili, fish sauce, and sugar. Crunchy texture and intense flavor.

Grilled Thai beef salad, thinly sliced, flavored with lemongrass and herbs. Fresh, spicy, and tangy flavors. The meat is usually served medium-rare.

Japanese ravioli in the shape of a croissant, grilled on one side and steamed. The filling is juicy and the dough is crispy underneath. Dip in soy-vinegar sauce.

Marinated octopus Japanese salad. The octopus is tender and served cold, often with seaweed and a light vinaigrette. Texture is both firm and tender.

Very fresh slices of raw salmon. Melting texture and delicate taste. Enjoy with a little wasabi and soy sauce.

Diced raw salmon mixed with fresh mango. The sweet and savory combination is refreshing. Served cold, delicately seasoned.

Creamy mixture of avocado and crab meat. Creamy texture and delicate marine flavor. A fresh and light starter.

Classic Cantonese noodle soup (Wonton mein) with shrimp dumplings. Clear and light broth with green vegetables. The dumplings are tender and silky.

Large bowl of rice vermicelli served warm with plenty of raw vegetables, herbs, and peanuts. Topped with marinated meat and chopped spring rolls. Drizzled with nuoc-mâm sauce (or soy sauce) to bind everything.

Noodle dish topped with a thick sauce made from fermented soybean paste and minced meat. Often accompanied by julienned cucumbers for freshness. A rich and flavorful dish.

Japanese noodle dish served with a little broth and topped with crispy fried breaded chicken. Accompanied by tomatoes and onions. A mix of crispy and soft textures.

Raw beef cut into strips and seasoned Thai-style with chili, lime, and fresh herbs. Very fragrant and spicy. Served with a bowl of rice.

Sautéed shrimp, salt and pepper style, crispy and fragrant. Accompanied by sautéed spicy vegetables. Served with a bowl of white rice to temper the spice.

Complete Korean dish served in a scorching stone bowl (dolsot), which makes the rice crispy at the bottom. Contains rice, vegetables, meat, egg, and chili paste. Mix vigorously before eating.

Very crispy fried chicken that has marinated in Sichuan pepper, offering a characteristic spicy and numbing flavor. Served over egg fried rice.

Wok-sautéed dish with chicken, vegetables, honey and sesame sauce. Mild and slightly sweet flavor. Choice of noodles or rice base.

Vegetarian wheat noodle wok, with a variety of seasonal vegetables and fragrant shiitake mushrooms. Stir-fried over high heat to keep the vegetables crisp.

Classic egg fried rice served with a breaded and fried chicken cutlet. Simple and filling dish, appreciated for the contrast between the soft rice and the crispy chicken.

Hearty dish combining stir-fried beef with onions and a base of sautéed starches (rice or noodles) with vegetables. Rich in savory and umami flavors.

Mixture of many stir-fried vegetables in a wok (shiitake, corn, cabbage, broccoli...). Vegetarian dish rich in textures and colors. Light seasoning to enhance the vegetables.

Surf and turf wok with beef and shrimp. Served with wide noodles (Udon or rice noodles type) that hold the sauce well. A gourmet and complete dish.

Seafood fried rice (shrimp, calamari, scallops). Rich in marine flavor. The rice is stir-fried over high heat to be well separated and fragrant.

Exotic fruits with translucent white flesh, juicy and sweet. Served in syrup or fresh. A very light and refreshing dessert.

Cream cheese cake on a biscuit base. Dense and creamy texture. Served with a tangy raspberry coulis to balance the sweetness.

Individual chocolate cake with a molten center. Served warm. Intense chocolate flavor, melting texture.

Tartlet filled with a tangy lemon cream and topped with a soft, golden meringue. Perfect balance between sweet and sour.

Mixture of fresh exotic fruits cut to order. Vitamins and freshness guaranteed. Ideal for finishing the meal on a light note.

Cooked fruits (apples, red berries) covered with a crumbly, crispy shortcrust pastry. Served warm. Comforting and fruity.

A coffee accompanied by a cookie. The biscuit provides a sweet and crunchy touch to accompany the hot drink.

Dessert probably based on pineapple or banana (depending on the common interpretation of 'Nana' in Asian cuisine, or the restaurant's specific name). Fresh and sweet.

A beautiful fresh mango served whole, cut for easy eating. Tropical fruit with orange flesh, tender, juicy, and very fragrant.