Tin Tin

An assortment of classic hot appetizers from the house. Ideal for sharing and discovering several flavors in one plate, usually including spring rolls, fritters, and other fried items.

A salad of fresh, crunchy vegetables. Dressed with a light vinaigrette, perfect for starting the meal with freshness.

Fresh salad with cooked shrimp. A mix of textures between crunchy vegetables and tender seafood, served with a vinaigrette dressing.

Salad with crab meat. A light starter with delicate marine flavors.

Mixed salad with cooked chicken pieces. A protein-rich and fresh option, often served with a slightly tangy dressing.

Asian-style omelette (Egg Foo Young) with various vegetables. Soft and flavorful, often served with a rich brown sauce.

Soft omelette filled with whole or chopped shrimp. A comforting dish combining the sweetness of eggs and the iodized taste of shrimp.

Omelette made with crab meat. Tender texture and subtle seafood flavor.

Fried patties made from shrimp paste. Crispy on the outside and soft inside.

Fried crescent-shaped dumplings, stuffed with a mixture of minced pork and shrimp. Crispy and puffy pastry.

Fried bread toasts spread with shrimp paste. Often sprinkled with sesame seeds. Very crispy and rich in flavor.

Shrimp coated in a thick, golden batter and fried. Served hot and crispy, often with a sweet and sour sauce.

Breaded and fried white fish pieces, served with lemon sauce. The tangy lemon flavor balances the richness of the frying.

Whole or filleted fish, fried and coated with a sweet and sour sauce with chili. A mix of sweet, sour, and spicy flavors.

Frog legs coated in batter and fried. The meat is tender, reminiscent of chicken, with a crispy coating.

Fried chicken pieces served with a creamy lemon sauce. A classic combining crispiness and sweet lemon flavor.

Pork tripe, cleaned, marinated, and then fried until very crispy. A unique texture, often served as a snack.

Rich soup garnished with a mix of seafood (shrimp, squid, mussels). Flavorful broth with marine notes.

Rich, sour, and spicy traditional soup. Usually contains tofu, black mushrooms, bamboo, and egg. A warming and flavorful starter.

Creamy and smooth asparagus and crab meat soup. Slightly thickened texture, very delicate.

Clear broth served with transparent rice vermicelli and chicken pieces. A light and comforting soup.

Whole squid stuffed with a shrimp mixture, then sautéed with salt and pepper. A technical preparation offering a contrast of textures.

Pieces of monkfish tail, a firm-fleshed fish, sautéed with a fermented black bean sauce. Pronounced umami and salty flavor.

Monkfish tail sautéed in a wok with fresh ginger and chives. An aromatic and light dish highlighting the fish's delicate flavor.

Tender beef slices marinated and stir-fried with crushed black pepper. A spicy and fragrant dish.

Small fried quail legs seasoned with a dry mix of salt, pepper, and spices. To be eaten with fingers to enjoy the crispiness.

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

Duck prepared with crispy lacquered skin and tender meat. Served sliced, often with a sweet hoisin-like sauce.

Stewed dish served in a casserole. Pork cooked in a salted caramel and pepper sauce, typical of Vietnamese cuisine (Thit Kho).

Chicken simmered or stir-fried served in a casserole, flavored with fresh lemongrass and chili. Lively and spicy flavors.

Chicken simmered with warming ginger and chive flavors. Served hot in a casserole.

Large prawns (gambas) grilled and served with a spicy sauce. Firm flesh and smoky grilled flavor.

Shrimp stir-fried 'salt and pepper' style, a dry preparation with garlic, chili, and spices. Very fragrant and slightly crispy.

Tender scallops sautéed according to the chef's recipe. Likely with vegetables or a signature sauce.

Royal sea bream prepared with Thai herbs and spices (lemongrass, chili, basil). Can be fried or steamed.

Mussels stir-fried in wok with satay sauce (mix of spices, peanuts, and chili). Rich and flavorful.

Pork sausage flavored with Thai herbs (lemongrass, galangal, kaffir lime). Unique and aromatic taste.

Mussels sautéed with plenty of fresh basil and often chili. Intense herbaceous flavor.

Beef slices stir-fried in a wok over high heat with Thai basil and chili peppers. A Thai cuisine classic (Pad Kra Pao).

Chicken pieces stir-fried with basil and aromatics. Fragrant and slightly spicy dish.

Shrimp quickly stir-fried to remain crispy, flavored with fresh basil.

Mix of seafood (mussels, squid, shrimp) sautéed with basil. Rich in marine and herbaceous flavors.

Tender frog legs sautéed with basil sauce. An Asian variation of a popular dish.

Delicate scallops sautéed with basil. The fresh herb complements the sweetness of the seafood.

Marinated chicken pieces grilled on skewers. Served with peanut satay sauce.

Grilled beef skewers served with a rich satay sauce.

Creamy chicken curry simmered with coconut milk. Mild, rich, and fragrant, served in a casserole.

Rich curry containing pieces of roasted duck and coconut milk. The taste of duck pairs well with red curry spices.

Beef simmered in a coconut milk curry sauce. Tender and flavorful.

Fish cooked in a creamy coconut milk sauce with Thai spices. Sweet and exotic flavor.

Cambodian specialty. Often a curry (Amok) or an aromatic stir-fry. Ask for the day's special.

Assortment of seafood in a coconut milk sauce flavored with lemongrass and galangal.

Fried patties made from spicy fish paste (Tod Mun Pla). Chewy texture and spicy flavor.

House specialty. A signature recipe from the chef, likely a composed dish or an original creation.

Thai-style stir-fried noodles (Pad Thai). Rice noodles stir-fried with egg, peanuts, soy, and tamarind sauce.