Angkor

Fried spring rolls stuffed with minced pork, vermicelli, and vegetables. Crispy on the outside and tender on the inside. To be enjoyed wrapped in lettuce leaves with mint.

Fried imperial rolls stuffed with chicken and vegetables. A classic crispy appetizer served with nuoc-mâm sauce.

Vegetarian fried rolls filled with various vegetables and vermicelli. Crispy texture and light flavor.

Fried rolls stuffed with minced shrimp. Tasty and crispy, served with green salad.

Thai version of spring rolls, often spicier or more aromatic. Fried and crispy.

A tasting platter including various types of spring rolls and fried dumplings. Ideal for sharing and trying different flavors.

Fried pastry triangles filled with spicy beef and fried. Inspired by Indian cuisine, crispy and flavorful.

Peking-style dumplings, usually filled with meat and grilled or fried. Slightly thicker and softer dough.

Shrimp coated in a light and airy batter, then fried. Crispy and not greasy.

Crispy fried pastry triangles filled with spicy beef. Inspired by Indian cuisine, crispy and flavorful.

Fresh rolls (not fried) in rice paper, filled with shrimp, vermicelli, lettuce, and fresh herbs. Light and refreshing.

Classic steamed dumplings with translucent dough filled with shrimp. Delicate and soft texture.

Open-top steamed dumplings, filled with a mixture of pork and shrimp. Thin yellow dough wrapper.

Croissant-shaped steamed dumplings, filled with pork and sometimes peanuts or crunchy vegetables.

Vegetarian steamed dumplings filled with minced vegetables. Light and healthy.

Assortment of steamed dim sum. Allows tasting different specialties.

Soft and fluffy white bun (Banh Bao) filled with sweet and savory lacquered pork (Char Siu).

Thin steamed rice crepes rolled, filled with minced pork and black mushrooms. Served with Vietnamese charcuterie and herbs.

Fresh salad made with crunchy soybean sprouts and chicken pieces, seasoned with an Asian vinaigrette.

Mix of soybean sprouts and shrimp, served fresh with a light sauce.

Simple and crunchy salad mainly composed of fresh soybean sprouts.

Fragrant herb salad (mint, cilantro) with sliced chicken and a spicy lime and chili dressing.

Typical Cambodian salad with shrimp, cabbage, carrots, and herbs, seasoned with a spicy and tangy sauce.

Marinated and grilled beef slices served on a mix of crunchy vegetables and aromatic herbs, spicy sauce.

Vegetarian version of Cambodian salad, rich in raw vegetables and spicy flavors.

Thick traditional hot and sour soup with chicken, tofu, black mushrooms, and vinegar.

Creamy and smooth soup with white asparagus tips and crab meat.

House specialty, a rich and flavorful soup with various ingredients.

Clear broth with transparent vermicelli and chicken pieces.

Savory broth containing shrimp wonton dumplings.

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

Classic version of Tom Yam soup with shrimp. Intense lemongrass and chili flavor.

Tom Yam soup with a mix of seafood (shrimp, squid, mussels).

Creamy coconut milk soup, spiced and topped with chicken. Sweet and spicy at the same time.

Coconut milk soup with fish, flavored with Vietnamese herbs.

Rich and flavorful soup combining the sweetness of coconut milk and the flavor of shrimp.

Exotic squid soup in a spicy coconut milk broth.

Generous mix of seafood in a spicy coconut milk soup.

Sizzling beef slices served on a hot plate, spicy Thai basil sauce.

Chicken served on a hot plate with spicy basil sauce.

Pork served on a hot plate with spicy basil sauce.

Duck served on a hot plate with spicy basil sauce.

Fish served on a hot plate with spicy basil sauce.

Shrimp served on a hot plate with spicy basil sauce.

Squid served on a hot plate with spicy basil sauce.

Scallops served on a hot plate with spicy basil sauce.

Seafood served on a hot plate with spicy basil sauce.

Frog legs served on a hot plate with spicy sauce.

Meal soup (Phở) with flat rice noodles, sliced beef, and meatballs, in an aromatic broth.

Phnom Penh style rice noodle soup with chicken.

Phnom Penh style rice noodle soup with shrimp.

Phnom Penh style rice noodle soup with seafood.

Traditional Cambodian dish (Nom Banh Chok) with chicken curry served over rice vermicelli.

Beef version of the traditional curry and vermicelli dish.

Stir-fried short rice noodles with chicken and vegetables.

Stir-fried short rice noodles with beef.

Stir-fried short rice noodles with shrimp.

Stir-fried short rice noodles with seafood.

Communal meal where you cook your own meats, seafood, and vegetables in a broth at the table.

Chicken stew served in a hot pot with satay sauce.

Beef stew served in a hot pot with satay sauce.

Pork stew served in a hot pot with satay sauce.

Simmered shrimp served in a hot pot with satay sauce.

Fish stew served in a hot pot with satay sauce.

Simmered seafood served in a hot pot with satay sauce.

Hot pot of vermicelli with chicken.

Hot pot of vermicelli with beef.

Hot pot of vermicelli with pork.

Hot pot of vermicelli with shrimp.

Hot pot of vermicelli with seafood.

Crispy fried chicken served sizzling on a hot plate.

Fried salt and pepper shrimp served on a hot plate.

Shrimp in spicy sauce served on a hot plate.

Shrimp cooked in garlic butter served on a hot plate.

Stir-fried mix of three types of seafood or meats, served on a hot plate.

Fried salt and pepper frog legs served on a hot plate.

Frog legs with garlic butter served on a hot plate.

Frog legs in spicy sauce served on a hot plate.

Fried salt and pepper squid served on a hot plate.

Squid in spicy sauce served on a hot plate.

Garlic butter squid served on a hot plate.

Scallops in spicy sauce served on a hot plate.

Scallops in satay sauce served on a hot plate.

Scallops in sweet and sour sauce served on a hot plate.

Scallops with ginger and chives served on a hot plate.

Vietnamese salad composed of cold rice vermicelli, raw vegetables, chicken, spring rolls, and peanuts.

The classic Bo Bun with sautéed beef and pork spring rolls.

Bo Bun with shrimp and shrimp spring rolls.

Vegetarian version of Bo Bun with plenty of vegetables.

Tender beef cubes stir-fried, served with tomato rice.

Grilled chicken skewers with a sweet and savory sauce, served with white rice.

Thai-style stir-fried rice noodles with chicken, eggs, peanuts, and bean sprouts.

Pad Thai prepared with sliced beef.

Pad Thai prepared with shrimp.

Pad Thai prepared with squid.

Pad Thai prepared with a mix of seafood.

Lemongrass marinated and grilled chicken, served with white rice.

Breaded and fried chicken pieces topped with lemon sauce, with rice.

Crispy fried chicken specialty served with rice.

Slices of lacquered duck served with white rice.

Roasted char siu pork served with white rice.

Large noodle soup meal with roasted duck pieces.

Noodle soup with shrimp dumplings (wonton).

Steamed white rice.

Fried rice with peas, pieces of omelet, and ham.

Thai-style fried rice with shrimp.

Yellow curry fried rice, with shrimp and chicken.

Traditional sticky rice, often eaten by hand.

Simple stir-fried noodles with soy sauce and some vegetables.

Stir-fried noodles with beef.

Stir-fried noodles with chicken.

Stir-fried noodles with shrimp.

Stir-fried noodles with a mix of seafood.

Crispy black mushrooms simply stir-fried.

Mix of seasonal vegetables stir-fried in a wok.

Chef's special dessert of the day.

Slices of fresh, sweet mango.

Pieces of fresh pineapple.

Hot sticky rice balls filled with sweet bean paste and rolled in shredded coconut.

Slice of coconut tart.

Sweet lychees served in their syrup.

Soft Asian confectionery with peanuts and sesame.

Candied ginger pieces in sugar.

Apple quarters coated in batter and fried.

Apple fritters flambéed with alcohol (often Saké or Mei Kuei Lu) in front of the customer.

Banana coated in batter and fried.

Banana fritters flambéed with alcohol.

Complete formula including appetizer, main course, side dish, and dessert.

Gourmet menu focused on shrimp and seafood.

Complete menu without meat or fish, suitable for vegetarians.

Menu including a steamed assortment of 9 pieces as a main course.

Lunch formula including appetizer, main course, and plain rice accompaniment.

Natural still mineral water.

Large bottle of mineral water.

Italian sparkling mineral water.

Large bottle of sparkling water.

Short and strong coffee.

Decaffeinated coffee.

Espresso diluted with hot water.

Hot Asian tea, flavored with jasmine or plain.

Sweet drink made from soy, served hot or cold.

Sweet iced tea.

Selection of sodas, exotic fruit juices, or Asian beers.