Pacifique

Classic Cantonese steamed dumplings, wrapped in translucent rice dough and filled with shrimp. Soft texture and slightly crunchy due to the shrimp. To be enjoyed with a little soy or chili sauce.

Open-top steamed dumplings, filled with a mixture of minced pork and often shrimp or mushrooms. Firm and juicy texture. A Dim Sum must-have.

Steamed dumplings filled with seasoned chicken. Tender texture and mild flavor. Served hot, often with sauce.

Small pieces of pork ribs steamed in fermented black bean sauce. Rich, salty, and umami taste with tender meat. Often eaten with fingers or chopsticks.

Braised and steamed chicken feet, served in a black bean sauce. Gelatinous and melt-in-your-mouth texture, highly appreciated by connoisseurs. To be eaten by sucking the skin and cartilage.

Half-moon dumplings filled with a pork and shrimp mixture. The dough is made from rice flour. Balanced land-and-sea flavor.

Oval-shaped fritters made of glutinous rice flour, filled with five-spice seasoned minced meat. Crispy and slightly sweet exterior, soft and savory interior.

Fried croquettes made from mashed taro, with a flaky and crispy exterior. Mild and earthy taro flavor.

Fried version of pork and shrimp dumplings. Golden and crispy wrapper enclosing a juicy filling. Ideal as an appetizer.

Crispy raviolis filled with shrimp, served with a creamy mayonnaise. Hot/cold and crispy/creamy contrast.

White and soft steamed buns (Bao) filled with sweet and savory roast pork (Cha Siu). Airy texture like bread. Eaten by hand.

Steamed buns filled with a chicken mixture. Soft and comforting, ideal for a light snack.

Seasoned minced beef balls, steamed. Dense texture and pronounced meat flavor. Served hot.

Sticky rice steamed in a lotus leaf, giving it a subtle aroma. Generously filled with meat. A hearty and fragrant dish.

Savory cakes made from grated white radish and rice flour, pan-fried until golden. Tender and melt-in-your-mouth interior, crispy exterior.

Large rolls of fresh and silky rice pasta, filled with roast pork. Drizzled with sweet soy sauce. Slippery and very soft texture.

Variation of Cheung Fun filled with minced beef. The rice pasta is tender and absorbs the soy sauce served with it well.

Steamed rice pasta rolls containing whole shrimp. A Dim Sum classic offering a nice contrast of textures.

Steamed dumplings with translucent dough, filled with a mixture of mushrooms and vegetables. Light and vegetarian option.

A tasting platter featuring various types of steamed Dim Sum. Ideal for discovering several flavors in one order.

Gyoza-type raviolis, pan-fried on one side and steamed on the other. Juicy pork filling. Crispy and soft texture at the same time.

Steamed dumplings flavored with Chinese chives. Herbal and mild flavor, typical of Asian cuisine.

Meal soup served in a large bowl with a clear and flavorful broth, garnished with various seafood. Choice between wheat noodles or rice vermicelli.

Simple noodle soup, highlighting the broth and noodle texture. Ideal for a light meal or as a side dish.

Traditional Cambodian soup with a rich broth (often pork bone-based), garnished with meat, offal, and sometimes shrimp. Very aromatic.

Pho soup or similar, with beef slices and bouncy meatballs. Fragrant broth with spices. A complete and comforting dish.

Clear broth served with five large shrimp wontons. Light yet satisfying thanks to the wontons.

The full version of Wonton soup, adding noodles to the wontons for a more substantial meal.

Soup garnished with slices of sweet and savory roast pork (Cha Siu). The pork adds a sweet flavor to the savory broth.

Rich soup served with pieces of roast duck. The duck skin and fat deliciously flavor the broth.

Light soup garnished with white, bouncy fish balls. Mild seafood flavor.

Thick and velvety soup made from egg white, white asparagus, and crab meat. Delicate flavor and creamy texture.

Traditional thick hot and sour soup with vinegar, pepper, tofu, mushrooms, and bamboo. Warming and appetite-stimulating.

Thickened soup containing various chopped seafood. Silky texture and oceanic flavor.

Thick soup with minced beef and a swirl of egg white. Very popular in Hong Kong, mild and comforting.

Clear soup with shredded chicken and transparent vermicelli. Light and easy to digest.

Fresh salad composed of crunchy vegetables and cooked shrimp, seasoned with an Asian vinaigrette.

Mixture of green salad and real crab meat. Light seasoning to not mask the crab flavor.

Mixed salad with cooked chicken slices (often steamed or poached). Fresh and healthy.

Typical Southeast Asian salad made from shredded green papaya, crunchy and tangy, served with shrimp.

Vietnamese fried spring rolls, filled with pork, vermicelli, and vegetables. Crispy wrapper, served with salad and mint.

Chicken version of the famous fried spring rolls. Crispy and golden, perfect as a starter.

Vegetarian spring rolls filled only with vegetables and vermicelli. Crispy and flavorful.

Fresh spring roll (Goi Cuon) in unfried rice paper, filled with lettuce, herbs, vermicelli, chicken, and shrimp. Fresh and light, served with hoisin or peanut sauce.

Noodle-less Bo bun: beef stir-fried with lemongrass served on a bed of raw vegetables. Fragrant, fresh, and rich in flavor.

Large platter of homemade roasted meats including generally roast duck, roast pork (Cha Siu), and crispy pork. Ideal for sharing.

Portion of Cantonese roast duck. Shiny brown skin, juicy and spice-flavored meat. Served with a sauce.

The famous roast duck served whole. The skin is crispy and the meat tender. Traditionally served with thin crepes, scallions, and Hoisin sauce.

Half portion of Peking lacquered duck, adapted for two people.

Marinated and roasted pork loin, glazed with honey. Characteristic red color, very popular sweet and savory taste.

Roasted pork ribs caramelized with honey. Meat to gnaw on the bone, flavorful and sticky.

Roast pork (Siu Yuk) with ultra-crispy puffed skin (the 'crackling') and melt-in-your-mouth layers of fat and meat. Salty and rich.

Marinated and roasted chicken, served with its golden skin. Tender meat, often accompanied by a ginger and scallion sauce.

Plate combining two roasted meats: duck and Cha Siu pork. Perfect for tasting both specialties.

Complete dish: steamed white rice served with slices of roast duck and often some green vegetables.

Complete dish: white rice served with honey-glazed roast pork.

Complete dish: white rice served with caramelized pork ribs.

Complete rice dish with a duo of meats: duck and roast pork.

Complete dish: white rice served with pieces of crispy pork belly.

Complete dish: white rice served with slices of soy sauce roast chicken.

Wok-fried rice with small pieces of salted dried fish, which act as a powerful condiment. Intense and authentic umami flavor.

Cambodian dish of marinated and sautéed beef, served with tomato rice (often) and a pepper and lime sauce. Tender meat and zesty sauce.

The classic fried rice with diced ham (roast pork), shrimp, peas, and egg. Not greasy and flavorful.

Variation of Cantonese fried rice using chicken instead of pork.

Vegetable and egg fried rice, no meat or seafood.

Wide rice noodles (Hor Fun) stir-fried in a wok over high heat with tender beef. Characteristic smoky flavor from the wok (Wok Hei).

Crispy or soft wheat noodles stir-fried with a mix of meats (chicken, beef, pork) and vegetables.

Stir-fried rice noodles with an assortment of meats.

Stir-fried noodles coated in a savory sauce of fermented black beans and beef.

Stir-fried wide rice noodles with beef and black bean sauce.

Stir-fried rice noodles with beef in satay sauce (peanut and spices), rich and slightly spicy.

Classic stir-fried noodles with chicken pieces and vegetables.

Stir-fried flat rice noodles with chicken.

Stir-fried noodles with peeled shrimp.

Stir-fried rice noodles with shrimp.

Portion of jasmine white rice, steamed. Ideal neutral accompaniment.

Plain steamed sticky rice in a lotus leaf, without meat filling. Sticky texture and subtle aroma.

Fried or poached white fish fillet, coated in a sweet and sour lemon sauce. Light and fresh.

Fish fillet served with a spicy sauce, often with aromatics like garlic and ginger.

Fish fillet prepared with a sauce inspired by Korean cuisine, likely based on chili (Gochujang) and garlic.

Shrimp coated in a thick, golden batter. Crispy on the outside, soft on the inside.

Breaded and fried cod pieces, served without a topping sauce. To be dipped by yourself.

Shrimp stir-fried in a wok in a spicy sauce.

Shrimp stir-fried with various vegetables in a slightly spicy brown sauce.

Sautéed shrimp and vegetables sprinkled with toasted cashew nuts for crunch.

Healthy dish of shrimp stir-fried with a mix of fresh seasonal vegetables (broccoli, carrot, Chinese cabbage...).

Tender scallops sautéed in a spicy sauce.

Lightly breaded and fried scallops, seasoned simply with salt, pepper, and often fresh garlic and chili.

Simple preparation highlighting the delicate flavor of scallops, often sautéed with small mushrooms.

Scallops sautéed in a rich and savory fermented black bean sauce.

Crispy fried cuttlefish pieces, seasoned with a blend of five Asian spices and salt/pepper.

Cuttlefish pieces (often scored) stir-fried with peppers and onions in a black bean sauce.

Frog legs sautéed with fresh ginger and scallions. Tender meat similar to chicken.

Frog legs in savory black bean sauce.

Crispy fried frog legs, seasoned with salt and pepper.

Crispy green vegetables quickly sautéed with garlic and ginger. Healthy side dish.

Mushrooms with a meaty texture, sautéed in a light sauce.

Broccoli coated in a savory brown oyster sauce.

Bean sprouts sautéed very briefly to remain crunchy.

Mixture of various sautéed vegetables.

Shrimp coated in a Cantonese red sauce, fruity and sweet and sour (Peking/Kindo sauce).

Shrimp simmered in a creamy yellow curry sauce (often with coconut milk) and fragrant.

Fried shrimp (often with thin shell) seasoned with salt, pepper, and chili. Very flavorful.

Crab claws sautéed in a rich fermented sauce.

Fried crab claws seasoned dry.

Crispy fried chicken served with a ginger topping sauce.

Sautéed cuttlefish served on a bed of green vegetables.

Fried pork ribs coated in a fruity red sweet and sour sauce.

Small pieces of fried pork ribs, seasoned simply with salt and pepper.

Chinese omelet (Foo Yong) filled with shrimp. Soft texture.

Omelet filled with minced or sliced beef.

Omelet with various vegetables, no meat or seafood.

Diced chicken stir-fried with vegetables and whole cashew nuts.

Chicken (Kung Pao style) stir-fried with vegetables and dried chilies, slightly spicy sauce.

Chicken stir-fried in a savory black bean sauce.

Chicken simmered in a creamy yellow curry sauce.

Chicken stir-fried with black mushrooms, which provide a crunchy texture.

Chicken stir-fried with pieces of fresh or syrup pineapple, sweet and savory flavor.

Breaded and fried chicken cutlet or pieces.

Sautéed beef slivers coated in brown oyster sauce.

Classic beef stir-fried with plenty of sliced onions. Simple and flavorful.

Beef stir-fried with colorful, crunchy, and juicy peppers.

Beef stir-fried in a fermented black bean sauce.

Beef in satay sauce (peanuts, spices), rich and fragrant.

Beef stir-fried with a mix of seasonal vegetables.

Beef stir-fried with fresh ginger slivers for a spicy and citrusy note.

Slices of roast or sautéed duck with black mushrooms.

Duck served with a sweet and sour pineapple sauce.

The classic sweet and sour pork: fried pork pieces coated in a red, vinegary, and sweet sauce, with peppers and pineapple.

Sichuan dish. Silky tofu cubes and minced pork simmered in a spicy red sauce (chili and Sichuan pepper). Tender and spicy.

Variation of Ma Po Tofu using minced beef.

Fish fillets served sizzling in a casserole (Hot Pot) with an aromatic ginger and scallion sauce.

Mixture of vegetables, tofu, and sometimes vermicelli served in a hot casserole.

Chicken pieces simmered in a casserole with plenty of ginger and scallions.

Rich dish combining various meats, seafood, and vegetables (the '8 treasures').

Golden fried tofu cubes, seasoned simply with salt and pepper.

Shrimp and transparent vermicelli simmered in a casserole in a spicy satay sauce.

Melt-in-your-mouth Chinese eggplants sautéed with minced pork in a savory sauce.

Sautéed eggplant in sauce, meatless version.