Thai 18

Fried spring rolls with crispy skin, filled with minced pork, vermicelli, and vegetables. Served hot and golden. Enjoy as is or wrapped in lettuce.

Laotian version of fried pork rolls, served with a crispy rice salad. A mix of crunchy textures and rich flavors.

Bread pieces spread with shrimp paste, sprinkled with sesame seeds and fried. Crispy texture and savory seafood taste.

Dumplings with thin, crispy dough, filled with shrimp. Fried until golden brown.

Strips of marinated and then dried and fried beef. Firm texture and concentrated flavor, typical of Laotian cuisine. Ideal for snacking.

Pork sausages flavored with Laotian herbs and spices (lemongrass, kaffir lime). Aromatic taste and meaty texture.

Fresh rolls in a rice wrapper, filled with shrimp, vermicelli, lettuce, and herbs. Not fried, served cold. Fresh and light texture.

Vegetarian version of fresh rolls, with vegetables, vermicelli, and herbs in a rice paper wrapper. Fresh and crunchy.

Golden omelette filled with whole or chopped shrimp. A simple and comforting, protein-rich dish.

Omelette filled with various sautéed vegetables. A simple and tasty vegetarian option.

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

Steamed dumplings (Siu Mai) open at the top, filled mainly with pork and a hint of shrimp. Dense and juicy texture.

Steamed dumplings (Siu Mai) filled mainly with minced shrimp. Thin yellow dough wrapper. Mild seafood flavor.

Crescent-shaped dumplings filled with a mixture of shrimp and pork, steamed. Slightly thick dough and flavorful filling.

Assorted selection of steamed dim sum, allowing you to taste different shapes and fillings (shrimp, pork).

Fresh salad with crunchy bean sprouts, seasoned with a light vinaigrette. Simple and refreshing.

Bean sprout salad with cooked shrimp. Provides a crunchy texture and a hint of the sea.

Spicy Thai salad with shrimp and fresh herbs, intensely flavored with lemongrass. Lively, sour, and spicy flavors.

Cooked calamari salad, mixed with lemongrass, lime juice, and chili. Tender calamari texture and bold seasoning.

Salad of thinly sliced grilled beef, seasoned with fresh lemongrass, mint, cilantro, and chili. A fresh and fragrant Thai classic.

Salad of mixed seafood (shrimp, calamari, etc.), enhanced by lemongrass and a tangy vinaigrette.

Exotic salad combining the sweetness of fresh pineapple with seafood and the spicy flavor of lemongrass.

Sweet and savory fruit salad with fresh pineapple chunks and lemongrass. Refreshing with a spicy touch.

Boneless chicken feet salad, appreciated for its gelatinous and crunchy texture (cartilage), seasoned with lemongrass and chili.

Famous Thai salad (Som Tam) made from shredded green papaya, pounded with garlic, chili, lime, and fish sauce. Crunchy, sour, and spicy.

Vegetarian version of Som Tam, using shredded green papaya and an seasoning without fish sauce, but still spicy and tangy.

Traditional Tom Yum soup with shrimp. Clear, sour, and spicy broth, flavored with lemongrass, galangal, and kaffir lime leaves.

Chicken soup (Tom Ka or Tom Yum) flavored with lemongrass. Savory and comforting broth with a hint of acidity.

Fish soup flavored with lemongrass and Thai herbs. Light and aromatic.

Vegetarian soup with assorted vegetables, infused with fresh lemongrass. A clear and fragrant broth.

Mild soup with chicken pieces and transparent vermicelli. Ideal as a light starter.

Thick, dark Chinese hot and sour soup with black mushrooms, tofu, and bamboo. Vinegary and peppery flavor.

Creamy soup made from asparagus and often crab meat or egg white. Mild and smooth.

Signature chicken dish, prepared according to the chef's special recipe. Expect a flavorful and possibly slightly spicy sauce.

Fried frog legs, wok-sautéed with salt, pepper, garlic, and fresh chili. Tender inside and crispy outside.

Small fried pork ribs seasoned with Sichuan salt and pepper or black pepper. Savory and finger food.

Pork ribs coated in a sweet and savory caramelized sauce. Tender and rich in flavor.

Tofu dish sautéed with vegetables and a flavorful sauce. A protein-rich vegetarian option.

Fried shrimp (often with shell for crispiness) sautéed with salt, pepper, and chili. Very fragrant.

Large shrimp coated in an Asian caramel sauce. A sweet and savory mix.

Shrimp sautéed in a spicy red sauce, often tomato and chili-based. Bold flavor.

Sautéed shrimp with crunchy cashew nuts and vegetables. A classic with varied textures.

Shrimp sautéed with black mushrooms and vegetables. Umami flavor and interesting mushroom texture.

Shrimp sautéed with fresh ginger and chives. Fresh and slightly peppery flavor.

Fried calamari pieces, seasoned with salt, pepper, and spices. Crispy and tender.

Calamari sautéed in a rich fermented black bean sauce. Salty and deep flavor.

Scallops sautéed in a spicy sauce. Tender flesh and bold flavor.

Scallops served with crunchy cashew nuts and sautéed vegetables.

Scallops lightly fried and seasoned with salt and pepper.

Beef strips sautéed in a wok with fresh ginger and chives. Aromatic and tender.

Sautéed beef with an assortment of seasonal vegetables (broccoli, carrot, cabbage, etc.). Complete and balanced.

Beef sautéed in a rich satay sauce, based on peanuts and spices. Creamy and fragrant flavor.

Beef sautéed with plenty of caramelized onions. Sweet and savory flavor.

Beef sautéed with black mushrooms and bamboo. Crunchy mushroom texture.

Chicken simmered in a mild yellow curry sauce with coconut milk, potatoes, and onions.

Diced chicken sautéed with cashew nuts, vegetables, and sometimes dried chili.

Fried chicken pieces coated in a sweet and sour red sauce with pineapple, bell peppers, and onions.

Minced chicken sautéed with black mushrooms and soy sauce.

Sautéed chicken with fresh ginger and chives. Simple and fragrant.

Slices of roasted or sautéed duck, served with pineapple sauce. The fruit's acidity cuts through the duck's richness.

Duck sautéed with black mushrooms. Rich and earthy flavor.

Beef served sizzling on a hot cast iron plate, coated in a spicy black pepper sauce.

Shrimp served on a hot plate with a bold black pepper sauce.

Scallops served on a hot plate in an aromatic satay sauce.

Portion of steamed jasmine rice. The standard accompaniment for sauced dishes.

Traditional sticky rice served in a small basket. Eaten with fingers by forming balls.

Fried rice with diced ham, peas, eggs, and sometimes shrimp.

Wheat noodles stir-fried in a wok with soy sauce and a few vegetables or bean sprouts.

Stir-fried seasonal vegetables (Chop Suey).

Water spinach (Morning Glory) stir-fried over high heat with garlic, chili, and soy sauce. Crunchy and green.

Scallops cooked in a coconut milk curry sauce.

White fish fillets simmered in a creamy red curry and coconut milk sauce.

Vegetarian Thai green curry, with a mix of vegetables, coconut milk, and green curry paste (green chili, herbs).

Assorted vegetables cooked in a mild coconut milk sauce.

Thai Green Curry Chicken. Spicy and fragrant sauce with Thai basil and coconut milk.

Chicken in a rich coconut milk sauce (often Tom Kha or red curry).

Beef strips simmered in a red curry and coconut milk sauce.

Roasted duck then cooked in a red curry coconut milk sauce, often with pineapple or cherry tomatoes.

Stewed dish combining duck and taro (starchy tuber) in a coconut sauce.

Shrimp in a coconut curry sauce.

Shrimp served in a spicy and creamy green curry.

Grilled and sliced sirloin steak, served with a tamarind and chili-based Thai dip sauce (Nam Jim Jaew).

Cooked minced chicken salad, seasoned with lime, fish sauce, chili, mint, and toasted rice powder. Fresh and very fragrant.

Minced beef version of the laab salad. Spicy, sour, and herbaceous.

Marinated and grilled beef skewers, served with a peanut satay sauce.

Grilled satay chicken skewers, served with their peanut sauce.

Fish specialty, special preparation by the restaurant (Thai 18).

Amok or fish marinated in curry and coconut milk, steamed in a banana leaf. Tender and aromatic.

Frog legs sautéed with Thai basil and chili.

Scallops sautéed with basil leaves, garlic, and chili.

Fish fillets stir-fried in a wok with spicy basil sauce.

Shrimp sautéed Pad Kaprao style with basil and chilies.

Calamari sautéed with Thai basil. Spicy and fragrant.

Chicken sautéed with basil (Pad Kaprao Gai), a classic of Thai street food, spicy and aromatic.

Beef sautéed with Thai basil and fresh chilies.

Slices of duck sautéed with basil.

Vegetarian Pad Thai without meat, with tofu, bean sprouts, peanuts, and tamarind sauce.

Chicken Pad Thai. Stir-fried rice noodles, egg, peanuts, sweet and sour sauce.

Wide rice noodles stir-fried with beef (Pad See Ew or Rad Na), dark soy sauce.

Beef noodles with a rich black bean sauce.

Fried rice (Khao Pad) with shrimp and calamari, egg, onion, and tomato.

Dish of Vietnamese origin. Marinated sautéed beef, served with tomato rice and a fried egg.

Wonton soup, clear broth with shrimp/pork dumplings and vegetables.

Complete soup with noodles and Wonton dumplings.

Beef rice noodle soup (Pho), broth flavored with spices (anise, cinnamon).

Chicken rice noodle soup.

Shrimp rice noodle soup.

Warm rice vermicelli salad with sautéed beef, fresh vegetables, herbs, and peanuts. Without spring rolls.

Complete Bo Bun with sautéed beef and broken spring rolls. A fresh and flavorful complete dish.

Lunch formula including a main dish (served with white or sticky rice) and a hot drink.

Complete 3-course menu with Thai flavors: an appetizer, a main dish with its rice, and a dessert or coffee.