Royal Plaisance

A complete menu with Thai flavors including an appetizer, main course, side dish, and dessert.

The chef's special menu featuring a selection of his best dishes, including appetizer, main course, side dish, and dessert.

A light menu focused on steaming, including an appetizer, dim sum assortment, side dish, and dessert.

Economical weekday lunch menu. Includes appetizer, main course, side dish, and dessert, with optional drink.

A menu adapted for children under 10 years old, with simple dishes loved by kids, served with a dessert and a drink.

Assortment of house appetizers: fried shrimp, savory croissants, crispy spring rolls, and dumplings. Ideal for discovering multiple flavors at once.

Fried spring rolls filled with minced chicken and vegetables. Crispy and golden, usually served with salad and mint.

Crispy imperial rolls filled with shrimp. A classic appetizer with a crunchy texture.

Fresh roll in rice paper filled with shrimp, rice vermicelli, salad, and fresh herbs. Light and refreshing.

Pan-fried dumplings filled with meat and vegetables. Crispy on the bottom and soft on top.

Dumplings filled with chicken and grilled. Flavorful and lightly browned.

Crispy fried pastry triangles filled with a spicy beef mixture.

Crispy fried dumplings filled with seasoned minced pork.

Fried crescent-shaped dumplings filled with a spicy beef mixture.

Asian-style omelette filled with various crunchy vegetables.

Fluffy omelette filled with shrimp.

Shrimp coated in a thick batter and fried until golden.

Shrimp fried in a light and airy tempura batter, Japanese style.

Fresh and spicy salad with shrimp.

Spicy salad with beef strips, seasoned in Thai style.

Traditional shredded green papaya salad, mixed with shrimp and fresh pineapple for a sweet and sour touch.

Crunchy salad made with soy sprouts and chicken pieces.

Fresh soy sprout salad served with shrimp.

Spicy and sour soup (Tom Yum) with shrimp, flavored with lemongrass and galangal.

Chicken version of the famous spicy Thai soup.

Traditional Chinese hot and sour soup, rich in ingredients like tofu, bamboo, and mushrooms.

Clear broth served with pork-filled dumplings (wontons).

Creamy and smooth soup with white asparagus and crab pieces.

Light soup garnished with shrimp dumplings.

Soup filled with thin transparent noodles, shrimp, and chicken.

Lobster tail prepared in a wok with a simple salt and pepper seasoning to enhance the crustacean's flavor.

Lobster tail sautéed with fresh ginger and chives, offering aromatic flavors.

Lobster dish served fondue-style with a spicy broth.

Tender beef sautéed with black pepper, served sizzling on a hot plate.

Beef fillet sautéed in a rich and flavorful sauce, served hot on a plate.

Marinated and sautéed beef cubes, a Vietnamese/Cambodian inspired specialty.

Scallops filled with a shrimp paste, served on a hot plate.

Large prawns (gambas) coated in a flavorful sauce.

Prawns served in a spicy broth fondue-style.

Shrimp served in a pot with a spicy sauce.

Shrimp sautéed dry with salt and pepper for a pure and crispy taste.

Shrimp steamed with plenty of garlic, very fragrant.

Scallops sautéed with broccoli, served hot on a plate.

Scallops coated in a spicy sauce.

Scallops seared with salt and pepper.

Fillet or whole fish (depending on availability) delicately steamed, often with ginger and spring onion.

Grilled fish, crispy skin and tender flesh.

Whole sea bream cooked with fresh aromatics.

Fried pork ribs seasoned with salt and pepper.

Pork ribs simmered in a savory salted caramel sauce, tender and delicious.

Fried pork pieces coated in a caramel sauce.

The classic sweet and sour pork: crispy fritters in a sweet and sour sauce with peppers and pineapple.

Silken tofu and minced pork dish in a spicy fermented bean sauce.

Fried frog legs seasoned simply with salt and pepper.

Frog legs sautéed with garlic and parsley.

Frog legs in a sate (spicy peanut) sauce.

Mix of three meats sautéed with vegetables, served in a pot.

Seafood medley simmered in sauce.

Communal meal where you cook your own meats, seafood, and vegetables in a broth at the center of the table.

Tender eggplant stewed with minced beef in a flavorful sauce.

Shrimp dumplings with translucent dough.

Steamed bites with transparent skin filled with poultry.

Steamed dumplings open at the top, filled with shrimp.

Classic Siu-Mai: steamed dumplings with pork and sometimes shrimp.

Beef version of steamed dumplings.

Assortment of different steamed bites to taste a bit of everything.

Beef sautéed in a curry sauce.

Beef sautéed with black mushrooms.

Spicy and flavorful beef sauce served sizzling.

Sate beef (peanut) on a hot plate.

Beef sautéed simply with plenty of onions.

Beef seasoned with five Chinese spices.

Spicy beef dish sautéed with fresh chilies.

Beef with fresh basil.

Lamb slices sautéed with fresh ginger.

Spicy chili sautéed lamb.

Sate lamb served hot on a plate.

Lamb with basil.

Shrimp and black mushrooms sautéed together.

Shrimp in a flavorful sauce served sizzling.

Sweet and sour shrimp with fresh pineapple chunks.

Shrimp in yellow curry sauce.

Shrimp in Thai green curry sauce.

Shrimp sautéed with fresh chilies for spice lovers.

Shrimp with garlic and parsley on a hot plate.

Shrimp with basil.

Scallops with parsley on a hot plate.

Sate scallops.

Tangy and fruity scallops.

Scallops and Chinese cabbage stew.

Basil scallops.

Squid slices in a flavorful sauce.

Lemon sauce fish fillet.

Ginger fish served hot.

Spicy sauce fish on a plate.

Wok-sautéed seasonal vegetable medley.

Simply sautéed black mushrooms.

Crispy and green sautéed broccoli florets.

Assortment of sautéed green vegetables.

Egg noodles sautéed with soy sauce and some vegetables.

Noodles sautéed with beef.

Shrimp fried noodles.

Chicken fried noodles.

Complete bowl of rice vermicelli, raw vegetables, herbs, sautéed beef, and spring rolls, dressed with nuoc-mâm sauce.

Fried rice with peas, egg, and ham chunks.

Rice sautéed and tinted yellow by curry powder.

Steamed white rice with jasmine fragrance.

Traditional sticky rice, often eaten by hand.

Thai-style curry fried rice.

Thai-style fried rice noodles with beef, egg, peanuts, and soy.

The famous Pad Thai with shrimp.

Complete dish with grilled chicken thigh and rice.

Rice with marinated and sautéed beef (Loc Lac), often served with an egg and raw vegetables.

Chicken version of Loc Lac Rice.

Shrimp version of Loc Lac Rice.