Tien Hiang

A fresh and crunchy Thai salad made from shredded green papaya. It offers a balance of sour, spicy, and slightly sweet flavors. Ideal for starting the meal lightly.

A salad made of various raw, crunchy vegetables with a Vietnamese touch. It is seasoned with a light lemon vinaigrette. Refreshing and full of textures.

Vietnamese-style fried spring rolls, filled with vegetables and mock meat. The skin is golden and crispy. To be eaten wrapped in a lettuce leaf with mint.

Small crispy rolls filled with a mixture of vegetables seasoned with curry. They are flavorful with a slight spicy note. Served hot as an appetizer.

A tasting platter including several types of vegetarian fried bites. Ideal for discovering different textures and flavors, from crispy to soft. Perfect for sharing.

Fine dough ravioli, grilled on one side for crispiness and steamed on the other. The vegetable filling imitates pork with flavorful mushrooms. Dip in rice vinegar or soy sauce.

Croissant-shaped fried dumplings, with a crispy and puffed wrapper. The filling is rich and flavorful thanks to the aromatic mushrooms. A warm and comforting appetizer.

Breaded and fried pieces of chicken substitute. The texture is reminiscent of classic chicken nuggets or fried chicken. Crispy on the outside and tender on the inside.

Shrimp imitations coated in a light and airy batter. Crispy and golden, they are served with a dipping sauce. A surprising vegetarian alternative to seafood.

Whole or chopped shiitake mushrooms, dipped in batter and fried. They offer an intense umami flavor and a meaty texture. A delight for mushroom lovers.

A creamy and fragrant soup inspired by Thai Tom Kha. Coconut milk adds sweetness that balances the spices. Garnished with mock meat and crunchy vegetables.

A clear and light soup with mild flavors. It contains silken tofu and green vegetables. Ideal for warming up without feeling heavy.

Classic Cantonese dumplings with translucent dough, steamed. Filled with a flavorful shrimp imitation. Delicate, slightly sticky, and soft texture.

Very thin steamed rice crepes rolled around a filling of mushrooms and mock pork. Served with fresh herbs and sauce. A light and refined dish typical of Northern Vietnam.

A selection of steamed dim sum and dumplings. Allows tasting different shapes and vegetable fillings. Served hot in a bamboo steamer.

Fresh, non-fried rolls, wrapped in rice paper. Filled with aromatic herbs, vermicelli, and tofu. Very fresh and light, to be dipped in hoisin or peanut sauce.

Noodle soup topped with generous homemade dumplings. The broth is flavorful and comforting. A complete and nourishing dish.

The vegetarian version of the national Vietnamese soup. Rich broth with spices (anise, cinnamon), served with flat rice noodles and fresh herbs. Customize with lemon and chili.

A rich and spicy soup with a satay sauce base (peanuts and spices) and coconut milk. Creamy texture and intense nutty flavor. A warm and hearty dish.

Thai-style stir-fried rice noodles, slightly sweet and sour. Topped with crushed peanuts for crunch. A street food classic revisited in a vegetarian version.

Large rice noodles stir-fried in a wok over high heat (wok hei). Seasoned with dark soy sauce, served with beef substitute and green vegetables. Soft texture and smoky flavor.

Warm rice vermicelli salad, very popular. Topped with stir-fried vegetable beef, crispy spring rolls, and raw vegetables. Drizzled with a sweet and savory vegetarian 'nuoc mam' sauce.

A variation of Bo Bun with mock shrimp tempura instead of beef. Fresh, crunchy, and flavored with mint and lemongrass. A complete dish served in a large bowl.

A traditional vegetarian stew of Buddhist monks. Composed of a mix of various vegetables and tofu simmered in a light sauce. Healthy and delicate.

Pieces of mock meat simmered in a salted caramel sauce. Served very hot in a hot pot. The sauce is coating, sweet and salty, perfect with white rice.

Beef substitute stir-fried with an intense black pepper sauce. Served sizzling in a hot pot. Spicy and aromatic flavor.

Signature dish served in a hot pot, gratinated with cheese (not vegan). Comforting mix of rice, sauce, vegetables, and plant-based protein. Rich and melting.

Imitation roast duck with crispy skin and a sweet and savory lacquered sauce. Served with rice and pickled vegetables to cut through the richness. Amazing texture.

Lotus leaf parcel containing stuffed sticky rice. The rice absorbs the delicate fragrance of the lotus and the filling ingredients. A hearty traditional Cantonese dish.

Marinated and stir-fried vegetable beef cubes, served with red tomato rice. Accompanied by raw vegetables. A dish with French and Vietnamese influences.

Breaded vegetable cutlet served with a thick and mild Japanese curry sauce. Accompanied by white rice. A very popular dish in Japan, comforting and not very spicy.

Grilled skewers topped with a creamy peanut sauce. Served with rice. The taste is rich, sweet and savory with nutty notes.

Spectacular dish served on a sizzling cast-iron plate. The ingredients sizzle in an aromatic ginger sauce. Smoky flavors and crunchy vegetables.

Lemongrass-marinated and grilled mock beef skewers. Alternated with pieces of vegetables. Fresh and lemony aroma.

Large crispy yellow crepe (colored with turmeric), filled with bean sprouts and mock meat. Eaten with fingers, wrapped in lettuce and herbs, dipped in sauce.

Stir-fried vegetables and chicken substitute generously flavored with Thai basil. The basil provides a unique anise and peppery flavor. A Thai cuisine classic.

Stir-fried dish combining tender textures with the crunch of roasted cashew nuts. Light and flavorful sauce. Highly appreciated for its texture contrast.

Vegetable beef strips stir-fried in a wok with crushed black pepper. Slightly spicy and very aromatic thanks to the celery. Ideal with plain rice.

Vegetable pork fritters coated in a shiny red, sweet and sour sauce. Served with crunchy vegetables and pineapple or tomatoes. A colorful and appetizing dish.

Vegetable chicken pieces stir-fried with finely sliced fresh lemongrass. Strong and refreshing lemony aroma. A dry stir-fry dish, without much sauce.

Steamed fragrant white rice. The basic neutral accompaniment for all sauced dishes.

Sticky and dense rice, typical of Laos and northern Thailand. Traditionally eaten by hand by forming small balls.

Wok-fried rice with diced plant-based ham and small vegetables. Flavorful and slightly oily, it can be eaten alone or as a side dish.

A rich preparation of stir-fried sticky rice with flavorful ingredients like shiitake mushrooms. Dense and sticky texture, umami taste.

Stir-fried rice with Thai flavors, generously flavored with holy basil. Spicy and aromatic.

Wheat noodles stir-fried in a wok with soy sauce and vegetables. A simple and popular dish, soft texture.

A colorful mix of seasonal vegetables stir-fried just enough to remain crunchy. Light and shiny sauce.

Chinese green vegetables simply stir-fried with garlic or soy sauce. Crunchy stems and tender leaves. A healthy and green side dish.