Tang Gourmet

A Vietnamese sandwich (Banh Mi) served in a crispy baguette. Filled with meat, crunchy pickled vegetables, and fresh herbs. A perfect blend of savory and fresh flavors.

Sandwich in a French baguette filled with lemongrass-marinated meat. Offers an aromatic and slightly citrusy flavor. Ideal for a quick meal.

Sandwich filled with minced pork seasoned with Laotian spices. Flavorful and rich. Served in a crispy baguette.

Baguette sandwich filled with slices of sweet and savory roasted pork (Char Siu). The meat is tender with a characteristic Asian barbecue flavor.

Crispy fried spring rolls stuffed with minced chicken and vegetables. Golden and crunchy texture. To be enjoyed with a spring roll sauce.

Fried imperial rolls stuffed with pork and vegetables. Crispy on the outside and flavorful on the inside. An Asian cuisine classic.

Small fried rolls stuffed with shrimp. Ideal for snacking or sharing. Crispy and light.

Shrimp coated in a light batter and fried. Airy and crispy texture. Served hot.

Pan-fried Japanese dumplings filled with chicken. The dough is slightly crispy on the bottom and soft on top. Flavorful and juicy.

Pan-fried Japanese dumplings filled with pork and aromatics. A perfect balance between the crispiness of frying and the softness of the dough.

Pan-fried Japanese dumplings filled with vegetables. Light and flavorful, with a pleasant texture.

Crispy dumplings stuffed with shrimp paste. The fried wonton wrapper is very crispy. Delicious as an appetizer.

Shrimp wrapped in thin potato strands and fried. An original presentation and a very crispy texture.

Marinated chicken pieces fried in the Japanese style. Tender inside and crispy outside with notes of soy and ginger.

Small grilled chicken skewers glazed with a sweet soy sauce (tare). Caramelized and smoky flavor.

Skewers of minced chicken meatballs (tsukune). Tender and juicy texture, often served with a glaze.

Rice noodles stir-fried in the Thai style with shrimp, eggs, and peanuts. Characteristic sweet and sour flavor from the tamarind sauce.

Rice noodles stir-fried in a wok with chicken, bean sprouts, and crushed peanuts. A complete dish with sweet and savory flavors.

Vegetarian version of Pad Thai with diced tofu. Rice noodles stir-fried with a tangy tamarind sauce and peanuts.

Jasmine rice stir-fried in a wok with fresh shrimp and Thai aromatics. Fragrant and hearty.

Chicken fried rice with vegetables and mild spices. Quickly cooked in a wok to keep the grains separate.

Rice dish served with beef or chicken stir-fried with onions. The sauce is savory and slightly sweet from the caramelized onions.

Rice dish served with meat stir-fried in a rich satay sauce. The sauce is peanut-based and spiced, offering a creamy and fragrant taste.

Rice served with meat stir-fried in a spicy sauce. For those who like spicy dishes.

Lacquered pork ribs in a sweet, fruity Kindo sauce. The meat is tender and the sauce is thick and glossy.

The classic Chinese fried rice with diced ham, peas, and egg. Flavorful and simple.

Wheat noodles stir-fried in a wok with vegetables and soy sauce. A popular side dish or light meal.

Steamed dumplings filled with chicken. Tender dough and juicy filling.

Pork dumplings delicately steamed. Soft and rich in flavor.

Steamed buns (Bao) filled with vegetables. The dough is white and fluffy.

Xiao Long Bao, Shanghai dumplings containing meat and a little hot broth inside. Eat with caution.

Croissant-shaped dumplings filled with a mixture of shrimp and pork.

Dim Sum classic. Translucent dough dumplings filled with whole or chopped shrimp. Delicate and slightly elastic texture.

Open-topped steamed dumplings, made with pork and shrimp, wrapped in a thin yellow dough. Dense and flavorful.

A mix of the two most popular steamed items: shrimp dumplings and pork-shrimp dumplings.

Roasted duck slices with crispy, golden skin, served on a bed of white rice. The meat is juicy and fragrant.

Slices of Char Siu pork (Chinese barbecue) served with rice. The meat has a sweet flavor and a characteristic reddish color.

A dish combining two roasted meats (usually duck and lacquered pork) served with rice. Ideal for tasting a bit of everything.

Roasted pork belly with very crispy skin and tender meat, served with rice. A delicious contrast of textures.

Large, soft white steamed bun (Baozi), filled with salted pork.

Sweet steamed buns with a molten custard center. Soft and creamy.

Sweet steamed buns filled with a purple taro paste. Mild flavor reminiscent of sweet potato and vanilla.

Classic steamed buns filled with a sweet red bean paste (anko). A traditional dessert.

Whole or cut duck, roasted using the traditional method. The skin is shiny and crispy, the meat is rich in flavor.

Duck prepared with a blend of five Chinese spices. Very aromatic.

Chicken poached in an aromatic soy sauce. The skin is brown and the meat is very tender and silky.

Roasted pork belly with ultra-crispy crackling and tender meat (Siu Yuk).

Classic Char Siu, marinated and roasted pork neck with a sweet and savory glaze.

Pork pieces with cartilage, lacquered and caramelized. Interesting crispy texture.

Assortment of offal simmered in a five-spice broth (Lou Mei).

Braised duck wings with spices. Ideal for snacking.

Whole roasted suckling pig. The skin is extremely thin and shatters like glass, the meat is tender and milky. A festive dish.

Whole roasted suckling pig. A luxurious specialty prized for its crispy skin.