SunFlower

Vietnamese-style fried spring rolls, filled with minced pork and vegetables. Crispy on the outside and tender on the inside. Often enjoyed wrapped in lettuce leaves with herbs.

Pan-fried Japanese dumplings, usually stuffed with meat and vegetables. A texture that is both crispy and tender. Served with a soy-vinegar sauce.

Small pan-fried dumplings, usually filled with savory ingredients. Similar to gyozas, with a tasty filling. Ideal as an appetizer.

Fresh, non-fried rice rolls filled with mango and crunchy vegetables. Fresh and slightly sweet thanks to the mango. A light and refreshing appetizer.

Steamed or boiled dumplings, filled with a shrimp-based mixture. Tender and delicate with a subtle marine flavor. Served hot.

Mixed salad topped with pieces of breaded and fried chicken. A mix of crunchy textures and fresh vegetables. Dressed with a light vinaigrette.

Japanese-style fried chicken, marinated in soy and ginger before frying. Juicy pieces with a light and crispy coating. A classic of Japanese street food.

Seasoned wakame seaweed salad with sesame oil. Slightly crunchy and gelatinous texture with a marine and nutty taste. Very refreshing.

Immature soybeans served in their pods, boiled and salted. The beans inside are eaten by squeezing the pod. A healthy and protein-rich appetizer.

Fried dough balls usually containing octopus (takoyaki) or shrimp (ebiyaki). Topped with special sauce and mayonnaise. Melts in your mouth inside.

Shrimp or vegetable fritters in a very light and airy batter. Crispy and not greasy. Usually dipped in a tentsuyu sauce.

Vietnamese dish composed of marinated beef cubes stir-fried in a wok. Served with tomato rice and a pepper and lime sauce. Tender and very fragrant.

Warm or cold rice vermicelli salad, topped with sautéed beef, spring rolls, raw vegetables, and peanuts. Seasoned with nuoc mam sauce. A complete, fresh, and balanced dish.

Breaded chicken cutlet with panko breadcrumbs and fried. Crispy and golden, usually served with rice and a sweet and sour tonkatsu sauce. A comforting classic.

Grilled or breaded pork chops served on a bed of white rice. A simple and hearty dish.

Chicken pieces simmered in a creamy and fragrant curry sauce. Served with white rice to accompany the sauce. Spicy and sweet flavors.

Grilled chicken skewers, often lacquered with a yakitori-type sauce (sweet soy). Served with rice. Tender and caramelized.

Thin slices or pieces of beef cooked on a hot iron plate (teppan). Quickly grilled to retain juices. Served with sautéed vegetables.

Slices of roasted duck with crispy skin served over rice. The meat is rich and flavorful. Often accompanied by a soy or hoisin sauce.

Artisanal noodle soup (lamian) with chicken flavored with lemongrass. Flavorful broth and elastic noodles. A warm and aromatic dish.

Bowl of fresh noodle soup topped with slices of roasted duck. The duck fat enriches the broth. Homemade noodle texture.

Noodle soup with elastic and soft fish balls. Clear and light broth. A traditional comforting dish.

Noodle soup served with wonton dumplings (usually pork and shrimp). A mix of textures between the noodles and the dumplings. Rich broth.

Noodle soup served with a pork chop, often placed on top or on the side to keep it crispy if breaded. A hearty meal.

Braised or sliced beef noodle soup. The broth is deep and rich. Available in a spicy version to enhance the flavor.

Shrimp noodle soup. Delicate marine flavor in a warm broth. The shrimp provide a firm and juicy texture.

Vegetarian noodle soup with an assortment of seasonal vegetables. Light and healthy broth. Perfect for a balanced meal.

Wok-fried noodles over high heat with chicken marinated in lemongrass. Smoky wok flavor (wok hei) and citrus aromas. Dry dish, without broth.

Stir-fried noodles served with pieces of grilled duck. The duck brings a rich and fatty flavor to the stir-fried noodles.

Stir-fried noodles served with pork chops. A hearty dish combining stir-fried pasta and meat.

Stir-fried noodles with grilled pork slices, often marinated char siu style (Chinese barbecue). Sweet and savory flavor.

Stir-fried noodles served with shrimp or vegetable fritters (tempura). Contrast between tender noodles and crispy fried items.

Beef stir-fried noodles with a spicy sauce. Rich in flavor, with crunchy vegetables. The beef is quickly seared.

Seafood stir-fried noodles with shrimp. A classic Asian wok dish. Flavorful and slightly oceanic.

Vegetarian stir-fried noodles with a variety of vegetables (cabbage, carrots, onions). Simple and tasty.

Artisanal noodles served cold with crunchy vegetables. Often seasoned with a sesame or soy-vinegar sauce. Refreshing in summer.

Cold noodles topped with slices of cold marinated beef. A popular dish for its freshness and intense marinated meat flavors.

Cold noodles served with pieces of hot or warm breaded chicken. Contrast of temperatures and textures.

Cold noodles served with pork seasoned with a rich soy sauce. Salty and umami.

Vietnamese rice vermicelli salad with beef, spring rolls, and raw vegetables. A classic cold dish, light and flavored with mint and cilantro.

Hawaiian bowl composed of marinated raw fish (often salmon or tuna), vinegared rice, and various fresh vegetables (avocado, cucumber). Healthy and colorful.