Nouvelles Saveurs

Fried imperial roll stuffed with shrimp and vegetables. Crispy and golden pastry. Eaten hot, often wrapped in lettuce with mint.

Classic fried roll filled with minced pork and vegetables. Crispy on the outside and tender on the inside. An Asian cuisine staple.

Variation of the traditional spring roll with a chicken filling. Fried until crispy. Ideal as a starter.

Thin-dough dumplings, grilled on one side for crispiness and steamed on the other. Filled with seasoned pork. Savory and juicy.

Japanese pan-fried dumplings filled with chicken. Grilled and soft. Enjoyed dipped in a soy-vinegar sauce.

Grilled Japanese dumplings filled with a mix of vegetables. A flavorful vegetarian option with a contrasting texture between grilled and soft.

Shrimp fritter coated in a light and airy batter. Very crispy and not greasy. Eaten hot.

Fried wheat dough triangle, filled with spicy beef (often curry). Crispy and fragrant. A popular bite inspired by Indian cuisine.

Steamed dumpling filled with various vegetables. The dough is translucent and tender. A light and delicate choice.

Steamed dumplings with green dough or spinach filling. Mild flavor and soft texture. Healthy and appetizing.

Small steamed dumpling filled with minced chicken. Tender and juicy. Pairs well with soy or chili sauce.

Classic Siu Mai, open-topped dumpling with a pork filling. Dense and savory texture. A dim sum must-have.

Ha Kao or variation, steamed dumpling containing shrimp pieces. Delicate marine flavor and slightly elastic dough texture.

Steamed dumplings primarily filled with shrimp. Thin dough and pink filling. Fresh and light taste.

Refined steamed dumplings with scallop flavor. Tender texture and subtle taste. A slightly more gourmet option.

Specific style of steamed dumpling (may contain broth) with shrimp. Juicy and flavorful. Be careful of the heat inside.

Shredded white cabbage salad marinated in a sweet and sour sauce. Crunchy and refreshing. Often served as a side dish.

Crunchy soybean sprouts lightly seasoned. Simple and fresh. Adds texture to the meal.

Mix of soybean sprouts and shredded chicken. Light seasoning. A protein-rich and fresh salad.

Salad composed of soybean sprouts and shrimp. Marine freshness and vegetable crunch. Light and fragrant.

Wakame seaweed seasoned with sesame and chili. Slightly crunchy and gelatinous texture. Iode and sweet-savory flavor.

Fresh rice paper roll (not fried) rolled with lettuce, vermicelli, shrimp, and aromatic herbs. Very fresh and light. Dipped in hoisin or nuoc-mâm sauce.

Thick hot and sour soup with vegetables, black mushrooms, tofu, and sometimes meat. Spicy and warming flavor. Velvety texture.

Large bowl of cold rice vermicelli with stir-fried beef, spring rolls, raw vegetables, and peanuts. Drizzled with nuoc-mâm sauce. A complete and fragrant dish.

Clear broth served with noodles and shrimp wonton dumplings. Comforting and nourishing. Often garnished with spring onions.

Special house recipe based on chicken. Preparation varies by chef but is generally flavorful and sauced.

Chicken pieces stir-fried with a spicy Sichuan-style sauce. Spicy taste with notes of chili and garlic. For lovers of hot dishes.

Chicken stir-fried with vegetables and sometimes cashews or peanuts. Slightly spicy and savory sauce. A balanced dish.

Chicken cooked with fresh ginger slices. Characteristic peppery and lemony ginger flavor. Very aromatic.

Meatballs prepared on-site with minced chicken and aromatics. Tender and soft. Often served with sauce.

Chicken prepared with Thai flavors, often basil, lemongrass, or green/red curry. Fragrant and slightly spicy.

Chicken pieces simmered in a creamy yellow curry sauce (often with coconut milk). Mild and spicy. Ideal with rice.

Marinated and grilled chicken piece skewer (Yakitori or Satay style). Tender and slightly caramelized. Easy to eat.

Chicken stir-fried marinated with lemongrass. Very aromatic fresh and lemony flavor. A Vietnamese cuisine classic.

Slices of roasted duck with a shiny, crispy red skin. Tender and juicy meat. Characteristic sweet and savory flavor.

Thinly sliced beef stir-fried with Thai herbs and spices. Rich and fragrant taste, often with Thai basil and chili.

Thinly sliced beef quickly stir-fried with plenty of onions. Mild flavor and melting texture. A simple and popular dish.

Pork pieces simmered in a brown caramel sauce. Very pronounced sweet and savory taste. The meat is usually very tender.

White fish (cod) cooked in a spicy red sauce. Flaky flesh and spicy taste. Savory and light.

Shrimp stir-fried in a spicy sauce. Shrimp remain crispy. For those who like spicy seafood.

Large fried shrimp (often with shell) seasoned with salt, pepper, and five spices. Very crispy and fragrant. Eaten with fingers.

Broccoli florets sautéed with garlic or plain. Remain crunchy and green. A healthy side dish.

Steamed white rice. Neutral and soft. Perfectly accompanies sauced dishes.

Fried rice with eggs, peas, and diced ham. Savory and slightly fatty. A very popular classic.

Fragrant fried rice, often with vegetables or mild spices. Long grain and aromatic.

Wheat noodles stir-fried with julienned vegetables (carrots, cabbage, onions). Soft and savory. An alternative to rice.

Fine rice vermicelli stir-fried, often with curry or plain. Light and fine texture.

Hot glutinous rice dough ball, sprinkled with shredded coconut, with a sweet yellow center (mung bean). Soft and sticky.

Modern variation of the coconut pearl filled with chocolate-hazelnut. Gourmet and melting.

Small dry or soft cake with a good almond flavor. Similar to a financier or a Chinese cookie.

Hard or soft candy made from sugar and sesame seeds/peanuts. Very sweet and crunchy.

More generous portion of sesame and peanut nougat.

Ginger slices cooked in sugar. Intense spicy and sweet taste. Aids digestion.

Large portion of candied ginger.

Creamy dessert made of tapioca pearls in coconut milk, topped with mango coulis. Sweet, fresh, and exotic.

Peeled lychee fruits served in a light syrup. Floral and sweet taste. Very refreshing at the end of a meal.

A complete and quick set menu including a main course, a side dish, and a drink. Ideal for lunch.

Gourmet set with starter, main course, side dish, and dessert. A complete meal with varied flavors.

Sparkling and sweet cola soda. Served cold. (33cl)

Sugar-free cola soda. Light and refreshing taste. (33cl)

Peach-flavored iced tea. Sweet and fruity. (33cl)

Sparkling orange soda. Bright color and fruity taste. (33cl)

Sparkling citrus drink or tonic. Slightly bitter or fruity taste depending on the variety. (33cl)

Natural sparkling mineral water. Very fizzy and thirst-quenching. (33cl)

Still tropical fruit drink. Sweet and non-carbonated. (33cl)

Juice with a rich mango flavor. Creamy and sweet. (25cl)

Fragrant and floral lychee juice. Sweet and exotic. (25cl)

Coconut water or coconut milk drink, often with pulp pieces. Very refreshing. (33cl)

Light blonde Chinese beer (lager). Fresh and slightly bitter taste. Best served very cold. (33cl)

Large bottle of Tsingtao Chinese beer. Ideal for sharing. (64cl)

Small carafe or bottle of red wine. Pairs well with meats. (25cl)

Small format rosé wine. Fresh and fruity, pleasant with spicy Asian dishes.

Half bottle of Rhône Valley red wine. Generally round and spicy wine.

Standard bottle of Côtes du Rhône. Full-bodied red wine that pairs well with sauced meats.

Half bottle of Bordeaux wine. Classic and elegant.

Bottle of red Bordeaux wine. Present tannins, pairs well with beef.