Porte du Bonheur

Crispy fried spring rolls filled with chicken and vegetables. Served hot and golden, often accompanied by salad and mint.

Chinese dumplings with thin dough, filled with minced pork and pan-fried to achieve a crispy base and a soft top.

Whole shrimp coated in a light batter and fried. Crispy on the outside and tender on the inside.

Fluffy omelet filled with shrimp. A simple and tasty dish, rich in protein.

Fresh salad made of crunchy bean sprouts and chicken pieces, seasoned with a light vinaigrette.

Shrimp salad enhanced with a spicy sauce. A mix of freshness and spiciness.

Fresh roll in rice paper, filled with vermicelli, crunchy vegetables, herbs, and chicken. Not fried, served cold.

Classic steamed dumplings (Ha Kao) with a translucent wrapper containing a shrimp filling. Delicate and soft texture.

Assortment of classic steamed dim sum, including shrimp, beef, and chicken fillings.

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

Clear and savory broth containing dumplings filled with shrimp (wontons).

Creamy and spicy soup based on curry and coconut milk, topped with shrimp.

Large shrimp cooked in a fragrant Thai sauce, blending spicy, sweet, and tangy flavors.

Dry-sautéed prawns with a simple yet intense seasoning of salt, pepper, and garlic.

Shrimp sautéed salt and pepper style with garlic, offering a crispy texture and a savory taste.

Mix of shrimp and scallops grilled on a hot plate (plancha).

Shrimp grilled on a plancha and enhanced with a spicy sauce.

Shrimp sautéed with fresh ginger and chives, for a fragrant and slightly spicy flavor.

Classic sweet and sour dish with shrimp and fresh pineapple pieces in a creamy sweet and sour sauce.

Tender scallops accompanied by various vegetables, all seared on the plancha.

Scallops grilled on the plancha with a spicy sauce.

Stew served in a pot, with shrimp, vermicelli, and vegetables in a rich satay sauce with peanuts and spices.

Fried pork pieces coated in a shiny red sauce with a sweet and tangy taste, often with peppers and pineapple.

Dry-sautéed pork with an aromatic blend of salt, pepper, and garlic.

Breaded and fried chicken pieces until very crispy.

Chicken sautéed and marinated in lemongrass, offering a fresh, lemony flavor typical of Asian cuisine.

Tender beef strips stir-fried in a wok with thinly sliced onions in a savory brown sauce.

Spicy beef dish from Sichuan, prepared with chilies and Sichuan pepper which provides a unique sensation.

Beef grilled on a plancha and topped with a satay sauce with peanuts and spices.

Famous Sichuan dish made of silky tofu cubes and minced beef simmered in a spicy and fragrant red sauce.

Stew served in a pot combining beef and melting eggplants in a curry sauce.

Duck grilled on a plancha and flavored with basil, offering a mix of rich and herbaceous flavors.

Slices of duck breast roasted with a sweet and savory lacquered glaze, crispy skin and tender meat.

Frog legs sautéed with a classic seasoning of salt, pepper, and garlic.

Vegetarian dish served in a pot, consisting of a mix of seasonal vegetables and possibly tofu.

Melting eggplants cooked in a spicy sauce. A flavor-rich dish.

Golden fried tofu cubes, served with a spicy sauce.

Vietnamese salad composed of cold rice vermicelli, hot sautéed beef, raw vegetables, fresh herbs, and crispy spring rolls.

Variation of Bo Bun with sautéed chicken instead of beef. Fresh and complete rice vermicelli salad.

Variation of Bo Bun with sautéed shrimp. A complete dish combining hot and cold.

Convivial experience where diners cook their own assortment of meats, seafood, and vegetables in a hot satay broth placed in the center of the table.

Steamed white rice, a neutral accompaniment ideal for sauced dishes.

Wok-fried rice with eggs, peas, and pieces of ham or meat.

Wheat noodles simply stir-fried in a wok with soy sauce.

Crispy green beans sautéed with minced garlic.

Black mushrooms with a unique texture, sautéed with garlic.

Wok-fried rice with shrimp, flavored with yellow curry.

Stir-fried noodles accompanied by a mix of crunchy vegetables.

Thick Japanese noodles (Udon) stir-fried with vegetables.

Complete dish of wok-fried noodles with your choice of meat or shrimp.

Thick Japanese noodles stir-fried with your choice of topping.

Udon noodle soup served in a curry broth with shrimp.

Meal soup combining noodles and shrimp dumplings in a hot broth.

Complete menu including a starter, a main course, a side dish, and a dessert or a drink.

More elaborate menu offering plancha dishes and a choice of gourmet desserts.

Flexible chef's menu, available in 2 or 3 courses, with a selection of classic dishes.