Tricotin

Steamed dumplings filled with a mixture of vegetables and chives. The dough is translucent and soft. To be enjoyed hot, plain or with a little soy sauce.

Cantonese Dim Sum classic. A shrimp filling wrapped in a thin, translucent dough made from wheat starch. Delicate texture and mild flavor.

Small steamed dumplings open at the top, filled with a savory mixture of minced pork and shrimp. Firm and juicy texture.

Dumplings filled with pork, first steamed then pan-fried on one side for crispiness (Gyoza style). Served with a vinaigrette sauce.

Small, very soft and airy white buns, filled with sweet and savory roast pork (Char Siu). A must-have in Cantonese cuisine.

Savory cake made from white radish (daikon) and rice flour, with Chinese sausage, then pan-fried. Melts in your mouth inside and crispy outside.

Sticky rice parcel steamed in a lotus leaf which flavors the rice. The filling usually contains chicken, pork, and mushrooms.

'Cow dung' type dumplings containing a pork filling and a delicious hot broth inside. Be careful not to burn yourself when eating them.

Large fresh steamed rice noodle rolls (Cheung Fun) filled with roast pork. Drizzled with a slightly sweet soy sauce. Very slippery and soft texture.

Clear and fragrant broth served with fine rice vermicelli, garnished with pork, offal, and shrimp. A complete and comforting dish.

Savory broth containing shrimp-filled dumplings. The dumplings have a thin wrapper and float in the soup. Often sprinkled with chives.

Rich dish combining wheat noodles, shrimp dumplings, and slices of roast duck in a hot broth.

Plate of steamed white rice served with a marinated and grilled pork chop, often accompanied by small pickled vegetables.

White rice served with pieces of roast duck with crispy skin and tender meat, drizzled with its cooking juices.

Pieces of roast duck in the Cantonese tradition, with a shiny, crispy skin and juicy meat.

Pork loin marinated in a sweet and savory reddish sauce then roasted. The meat is tender and caramelized on the surface.

An ideal choice to taste several meats: a combination of roast duck and roast pork or pork ribs.

Wide flat rice noodles stir-fried in a wok over high heat with slices of beef, soy sauce, and bean sprouts. Characteristic smoky wok flavor.

Nest of egg noodles (fried for crispiness or boiled for softness) topped with a seafood and vegetable sauce.

Tender beef slices quickly stir-fried in a wok with plenty of onions. Savory brown sauce.

Crispy fried rolls stuffed with minced pork, vermicelli, and black mushrooms. To be wrapped in a lettuce leaf with mint and dipped in nuoc-mâm sauce.

Warm salad composed of rice vermicelli, stir-fried beef, raw vegetables (cucumber, carrot), fresh herbs, and peanuts, seasoned with fish sauce.

The full version of Bo Bun, also topped with crispy spring roll pieces.

Famous Thai soup, spicy and sour, flavored with lemongrass, galangal, and kaffir lime leaves, garnished with shrimp.

Very thin steamed rice noodle crepes, filled with minced pork and black mushrooms. Served with Vietnamese charcuterie and fried shallots.

Pieces of fruit coated in batter and deep-fried. Crispy on the outside and melt-in-your-mouth on the inside. Served hot.

Glutinous rice balls sprinkled with shredded coconut, filled with a sweet yellow soybean or egg cream. Served hot.

Sweet and creamy drink extracted from soybeans. Can be served hot for comfort or iced for refreshment.

Coffee mixed with sweetened condensed milk, typical of Vietnamese style.

Light and refreshing Chinese lager beer. Pairs well with spicy dishes and fried foods.

Refreshing traditional dessert drink containing various ingredients such as lotus seeds, pearl barley, dates, and seaweed in a light syrup.

Gourmet drink made of sweet red azuki beans served in cold coconut milk with crushed ice.

Light and fruity French red wine.

Simple wine to accompany the meal.

Chinese rice wine flavored with rose extract. Very aromatic and strong.