鸿云居 Au jardin suspendu

A classic Chinese soup combining spicy and vinegary flavors. It typically contains tofu, black mushrooms, bamboo shoots, and beaten egg in a thick broth. Warming and appetite-stimulating.

A delicate and velvety soup combining the sweetness of crab meat and the freshness of asparagus. Creamy texture and refined taste.

A clear and light broth garnished with tender chicken pieces and transparent rice vermicelli. A simple and comforting soup.

Flavorful broth containing wontons (Chinese dumplings) filled with shrimp. The dumpling wrappers are thin and the filling is juicy.

A rich soup garnished with a mix of seafood such as shrimp, squid, and fish. Pronounced marine flavors.

Fresh salad made with shredded chicken and crunchy vegetables, seasoned with a light vinaigrette.

A composed salad featuring cooked shrimp, accompanied by fresh vegetables.

Fresh salad with crab meat, offering a mild and delicate seafood flavor.

Fresh rolls wrapped in rice paper, filled with shrimp, vermicelli, lettuce, and aromatic herbs. Served cold, not fried, with a crunchy and fresh texture.

Small crispy fried Vietnamese spring rolls, filled with meat and vegetables. Often enjoyed wrapped in lettuce with mint.

A gourmet salad combining the flavors of shrimp and crab meat on a bed of fresh vegetables.

Shrimp salad flavored with lemongrass, offering aromatic and refreshing citrus notes typical of Southeast Asian cuisine.

Marinated and grilled beef slices, served as a salad with a fragrant lemongrass dressing. A balance of savory, tangy, and fresh herbs.

Spicy Thai salad mixing sweet and juicy fresh pineapple with savory and spicy flavors, enhanced with lemongrass.

Known as 'Ha Gow', these dumplings have a translucent starch-based skin and are filled with juicy shrimp.

Known as 'Siu Mai', seasoned minced pork bites steamed in a thin yellow dough wrapper, open at the top.

A variation of classic steamed dumplings, with a main filling of shrimp.

Croissant-shaped steamed dumplings (Fun Guo), filled with a savory mixture of shrimp and chicken, often with crunchy vegetables.

Fried version of croissant dumplings, offering a crispy and golden wrapper around the shrimp and chicken filling.

A tasting platter including five different varieties of steamed dim sum, ideal for discovering several flavors in one dish.

Pan-fried dumplings, crispy on the bottom and soft on top due to steaming. Filled with meat and vegetables.

Crispy fried dumplings filled with shrimp. Served golden and hot, often with a sweet and sour sauce.

Whole shrimp coated in batter and fried. The outside is puffy and crispy, the inside tender.

Shrimp simmered in a rich, slightly spicy, and flavorful imperial sauce.

Crispy fried shrimp seasoned simply but deliciously with salt, pepper, and often garlic and chili.

Shrimp simmered in a fragrant and creamy yellow curry sauce, often with coconut milk.

Shrimp stir-fried with fresh basil, served sizzling on a hot plate to maintain heat and release aromas.

Shrimp served on a hot plate in satay sauce (spice mix, peanuts, and chili), offering a rich and umami taste.

Shrimp coated in a classic sweet and sour red sauce, with pieces of pineapple and bell peppers.

Lobster stir-fried with salt and pepper, highlighting the natural sweetness of the crustacean with a crispy and spicy seasoning.

Lobster pieces stir-fried with ginger and scallions, served on a sizzling hot plate.

Scallops prepared in a rich imperial sauce.

Scallops stir-fried with fresh basil leaves for a distinctive aromatic flavor.

Scallops cooked in a fermented black bean sauce, providing a salty and deep flavor.

Lightly fried scallops seasoned with salt and pepper.

Tender white fish fillets stir-fried with fresh ginger and chives.

Fish fillets served in a flavorful fermented black bean sauce.

Fried fish pieces coated in a classic sweet and sour sauce.

Fish fillets coated in satay sauce and served sizzling on a hot plate.

Fish fillets prepared in a spicy imperial sauce.

Squid pieces stir-fried in a spicy sauce.

Assorted seafood with fresh green peppercorns, served on a hot plate.

Frog legs prepared Thai-style with spices and chili.

Frog legs stir-fried in a rich imperial sauce.

Crispy fried frog legs, seasoned with salt and pepper.

Whole sole fish delicately steamed, preserving its fine texture and subtle flavor. Often served with ginger, scallions, and soy sauce.

Whole steamed turbot, a flatfish with highly prized white and firm flesh. Generous dish for two people.

Fried chicken with very crispy skin, drizzled with a special chef's sauce based on soy, ginger, and onions.

Chicken pieces stir-fried with plenty of fresh basil, offering an intense herbaceous aroma.

Chicken in a rich and spicy satay sauce, served sizzling on a hot cast-iron plate.

Chicken simmered in a creamy curry sauce, usually yellow and flavored with coconut milk.

Sichuan-style chicken, prepared with dried chilies and Sichuan pepper, offering a spicy and slightly numbing flavor.

Diced chicken stir-fried with vegetables and whole or slivered almonds for crunch.

Chicken stir-fried with black mushrooms (wood ear mushrooms), which have a unique crunchy and gelatinous texture.

Chicken, often fried or stir-fried, coated in a tangy and refreshing lime sauce.

Classic Kung Pao, diced chicken stir-fried with peanuts, vegetables, and dried chilies. Sweet, sour, and spicy flavor.

Chicken cooked with fresh pineapple chunks, combining the savory sauce with the sweet and sour fruit.

Duck marinated in five Chinese spices then fried until crispy. Very aromatic.

Lemongrass-flavored duck slices served on a hot plate.

Duck served with fresh pineapple, offering a sweet and savory contrast.

Duck braised or stir-fried with black mushrooms.

Duck stir-fried with fresh basil leaves.

Duck served with orange sauce, a classic combining the richness of duck meat and the acidity of citrus.

The famous Peking roast duck, traditionally served in two courses. First, the crispy skin with pancakes, scallions, and hoisin sauce, then the meat stir-fried with noodles or vegetables.

Beef strips stir-fried in a spicy and flavorful imperial-style sauce.

Beef stir-fried with a generous amount of caramelized onions, a simple and flavorful dish.

Beef with basil (the French name indicates satay, but Chinese and English indicate basil), served sizzling on a hot plate.

Tender beef coated in satay sauce (peanut and spices) and served on a hot plate.