Ai-Hua

Complete lunch set including an appetizer, a main dish of Bibimbap type, and a dessert. A balanced meal with Korean flavors.

Premium lunch set with a wider choice of special Bibimbap, accompanied by an appetizer and a drink or dessert.

Traditional Vietnamese soup made with a clear and fragrant beef broth, served with flat rice noodles and beef slices. Garnished with fresh herbs like cilantro and Thai basil.

Spicy version of Pho soup with a peanut and chili satay sauce. Rich and creamy broth with a spicy flavor.

Crispy fried rolls stuffed with taro, a sweet, starchy tuber. Served hot as an appetizer.

Crispy fried pastry pockets filled with a mixture of meat and vegetables. To be dipped in soy sauce.

Fresh green salad, simple and light, served as a side or appetizer.

Spicy fermented Korean cabbage. Pungent, tangy, and crunchy flavor. An essential accompaniment to Korean cuisine.

Fried spring rolls filled with minced chicken and vegetables. Crispy wrapper and flavorful center.

Classic fried imperial rolls with pork filling. Crispy on the outside and soft on the inside.

Pan-fried Japanese dumplings with a thin wrapper and juicy filling. Crispy on one side and tender on the other.

Fried rolls filled with shrimp. A seafood version of the classic spring roll, light and crispy.

Seasoned wakame seaweed salad with sesame oil. Crunchy and slippery texture with a mild sea flavor.

Steamed white rice bowl. Neutral accompaniment for saucy dishes.

Thick, savory pancake (Jeon) filled with various vegetables. Crispy on the outside and soft on the inside, served cut into pieces.

Savory Korean pancake filled with minced beef and vegetables. Flavorful and substantial.

Traditional Korean savory pancake (Haemul Pajeon) with seafood and chives. Rich in flavor and texture.

Orange-red pancake incorporating fermented kimchi. Characteristic spicy and tangy flavor.

Fish pieces coated in batter and fried golden. Tender inside and crispy outside.

Fried crab balls or legs. A crispy seafood appetizer.

Whole or chopped shrimp fried in batter. Classic and appreciated for its crispiness.

Fried pastry triangles filled with a spicy vegetable or meat filling. Indian-inspired adaptation.

Korean-style fried chicken, known for its double frying which makes it extra crispy. Often coated in a sweet and savory or spicy sauce.

Small Korean vegetable pancake, ideal as a side dish or small appetizer.

Enriched beef version of the vegetable pancake.

Vegetable pancake with added egg for extra softness.

Rice roll wrapped in seaweed, filled with various vegetables (carrot, spinach, pickled radish). Seasoned with sesame oil.

Kimbap with grilled eel, offering a rich sweet and savory flavor.

Classic Kimbap filled with marinated beef and vegetables. A complete meal in bites.

Rice vermicelli salad with sautéed beef, raw vegetables, peanuts, and spring rolls. Served with a sweet and savory nuoc-mâm sauce.

Chicken version of the famous Vietnamese salad.

Vegetarian option of Bo Bun, rich in fresh and cooked vegetables.

Bo Bun with slices of grilled and crispy pork belly.

Bo Bun served with tender and sweet Char Siu pork (barbecue).

Gourmet version with slices of lacquered duck with crispy skin.

Bo Bun with fish (often fried or grilled), a lighter alternative to meat.

Korean mixed rice dish with marinated beef, various vegetables, and an egg. Served with chili sauce.

Chicken version of the classic Korean mixed rice.

Bibimbap with shrimp for a seafood flavor.

Vegetarian version highlighting a variety of sautéed and marinated vegetables (namul).

Deluxe Bibimbap with grilled eel.

Bibimbap topped with crispy pork pieces for added texture.

Sweet and savory mix with lacquered barbecue pork.

Bibimbap with flavorful roasted duck.

Bibimbap with cooked fish, a lighter option.

Bibimbap with sautéed squid, often slightly spicy.

Premium dish with abalone, a prized seafood for its firm texture and delicate taste.

Fusion or children's version with sausages.

Filled with fish tofu, bouncy fish paste cubes.

Version similar to B18, possibly a different portion or a nuance in the topping.

Popular combination of mixed rice and crispy Korean fried chicken.

Spicy red beef soup (likely Yukgaejang) with shredded beef and vegetables.

Spicy pork soup, rich and comforting.

Spicy vegetarian soup, full of vegetable and chili flavors.

Spicy seafood soup (Haemul-tang), with a rich seafood broth.

Noodle bowl in a seafood broth.

Spicy version (Jjamppong) of seafood noodle soup. Red and spicy broth.

Noodle soup with crispy pork belly.

Noodles in soup served with sweet and savory roasted pork.

Rich noodle soup with flavorful roasted duck.

Confectionery made from egg whites, honey, and almonds/sesame seeds.

Refreshing mix of cut seasonal fruits.

Frozen dessert served in a coconut shell or coconut sorbet.

Orange sorbet served in its frozen rind.

Refreshing lemon sorbet served in the frozen fruit.

Vanilla ice cream with a meringue core coated in hazelnut pieces.

Japanese glutinous rice cakes filled with peanuts. Soft and elastic texture.

Lychee flavored mochis, sweet and floral.

Mochis filled with sweet taro paste.

Mango flavored mochis.

Warm glutinous rice balls filled with sweet yellow paste (mung bean) and sprinkled with shredded coconut.

Classic American carbonated drink.

Refreshing exotic fruit juices.

Coconut water or coconut milk drink, sweet and hydrating.

Drink containing real pieces of aloe vera pulp.

Sparkling orange sodas.

Iced tea or flat fruit drink.

Sweet Chinese herbal tea, known for its refreshing properties.

Italian sparkling mineral water.

Still natural mineral water.

Espresso or long coffee.

Traditional Korean infusion with candied ginger and honey. Warm and soothing.

Mild aloe vera and honey infusion.

Yuzu Tea (Yuja-cha), sweet and lemony.

Korean ginseng infusion, with a characteristic earthy taste.

Green tea flavored with jasmine flowers.

Classic green tea.

Gourmet milk tea with a layer of caramelized crème brûlée and Oreo crumbs.

Popular drinkable dessert (Yang Zhi Gan Lu) combining mango, grapefruit, and coconut milk. Fresh and fruity.

Milk tea with brown sugar and a topping of rich crème brûlée.

The classic Taiwanese milk tea.

Milk tea made with jasmine green tea for a floral note.

Fresh milk with warm tapioca pearls simmered in brown sugar syrup. No tea.

Fresh milk with brown sugar and pearls, topped with Oreo crumbs.

Refreshing iced lemon tea.

Light version of the mango grapefruit coconut dessert.

Fruity jasmine tea with lychee and pineapple flavors.

Tropical fruit tea combining the sweetness of mango and the tartness of passion fruit.

Smooth mango smoothie topped with a sweet and savory cheese foam.

Fruit tea with popping boba. Choice of flavors.

Pineapple and passion fruit tea.

Complex and refreshing mix of peach, lychee, and lemon.

Strawberry flavored milk tea with popping pearls.

Lychee milk tea with pearls.

Passion fruit milk tea with pearls.