Asian Home Paris

Marinated white cabbage salad, crunchy and slightly vinegary. Mildly sweet and sour flavor. Served cold as a starter or side dish.

Immature soybeans served in their pods, sprinkled with salt. Firm texture and mild vegetal taste. The beans are extracted with the teeth.

Japanese seaweed salad seasoned with sesame. Slightly crunchy and slimy texture, iodized and sweet-sour flavor. Refreshing.

Traditional Japanese soup made from fermented soybean paste, with tofu, seaweed, and spring onion. Rich and comforting umami flavor. Served hot.

Steamed white rice. Tender and sticky texture. A neutral accompaniment ideal for saucy dishes.

Jasmine-scented rice. Long, aromatic grains. Steamed to accompany curries and stir-fried dishes.

Grilled Japanese dumplings shaped like a crescent. Thin, crispy, and chewy dough, juicy filling. Served with a vinegary soy sauce.

Vietnamese-style fried spring rolls filled with chicken. Crispy and golden rice wrapper. To be dipped in nuoc-mâm sauce.

Shrimp fried in a light and airy batter. Crispy on the outside, tender on the inside. Served hot.

Skewers of thin beef slices rolled around melted cheese. Rich and indulgent flavor, coated with sweet and savory sauce (yakitori).

Skewers of minced chicken meatballs (tsukune). Soft texture and caramelized flavor from the yakitori sauce.

Grilled chicken pieces on a skewer. Tender and coated with sweet soy sauce (yakitori). A classic of Japanese cuisine.

Marinated raw salmon and avocado cubes. Fresh, creamy, and rich in flavor. Served cold, often with a light sauce.

Spicy starter made of fried pieces coated in a spicy mayonnaise sauce (spicy mayo). Crispy and creamy texture.

Steamed bao buns filled with savory ingredients and a crispy touch. Soft white dough. Eaten by hand.

Inverted rice rolls filled with raw salmon and avocado. Coated with sesame seeds. Creamy and smooth texture.

Inverted rice rolls with salmon and cream cheese. A rich and melting combination that is highly appreciated.

California rolls filled with cooked tuna mixed with mayonnaise, with avocado and cucumber for crunch. Rich and textured flavor.

Chicken and avocado rolls. A raw fish-free alternative, mild and nourishing.

Vegetarian version with avocado and cucumber. Fresh, light, and crunchy.

Rolls filled with fried shrimp (tempura) and avocado. Contrast of textures between the hot crispiness and the fresh avocado.

Gourmet creation with foie gras, a sweet touch of fig, and a crunch of almond. Rich and sophisticated.

Maki rolls wrapped in soy or rice paper, often filled with fresh herbs like mint and coriander. Fresh and aromatic.

Classic maki rolls wrapped in a black nori seaweed sheet. Seasoned rice and a simple central ingredient.

Maki rolls with rice on the outside (or wrapped in white rice paper), appearing white like snow. Tender and soft.

Maki rolls wrapped in a soy paper or rice paper, often containing cream cheese (cheese).

Nigiri sushi: a ball of seasoned rice topped with a slice of raw fish. The sushi classic.

Fresh raw salmon slices, without rice. Melting texture. Enjoy plain or with a little soy sauce.

Red raw tuna slices. Firm texture and delicate flavor. A refined dish for fish lovers.

Large bowl of seasoned rice topped with marinated raw fish (or chicken) and plenty of fresh vegetables. A complete, healthy, and colorful meal.

Breaded and fried Thai-style chicken fillets. Very crispy, served with rice. A gourmet dish that everyone loves.

Wok-fried rice (Thai-style Cantonese fried rice) with choice of meat and small vegetables. Flavorful and slightly smoky from wok cooking.

Thai curry made with coconut milk and green curry paste (green chilies). Creamy, fragrant, and spicy. Served with rice.

Marinated and grilled beef, sliced. Served with a traditional spicy sauce (Nam Jim Jaew). Tender and flavorful meat.

Noodles (often wheat or egg-based) stir-fried in a wok with meat and vegetables. A complete and flavorful dish.

The national dish of Thailand. Stir-fried flat rice noodles with a sweet and sour tamarind sauce, eggs, and crushed peanuts.

Vietnamese/Cambodian specialty. Cubes of marinated sautéed beef, served with tomato rice (red) and an egg. Tender meat and a slightly sweet and peppery taste.

Large Vietnamese mixed salad. Cold rice vermicelli, hot beef, crispy spring rolls, mint, and peanuts. Fresh and balanced.

Lunch formula including crispy chicken dish, a drink, and a starter.

Lunch formula including fried rice (Khao Prat), a drink, and a starter.

Lunch formula including green curry, a drink, and a starter.

Lunch formula including grilled beef (Tiger That Cries), a drink, and a starter.

Lunch formula including stir-fried noodles (Mi Prat), a drink, and a starter.

Lunch formula including Pad Thai, a drink, and a starter.

Lunch formula including Loc Lac, a drink, and a starter.

Lunch formula including Bo Bun, a drink, and a starter.

Assortment of salmon sushi, sashimi, and california rolls. Ideal for discovering different textures.

Mixed assortment combining fresh sushi and hot skewers (yakitori). A complete hot and cold meal.

Formula adapted for children with mild flavors (cheese, chicken, beef) and appropriate portions.

Vietnamese sandwich in a crispy baguette. Filled with marinated meat, vinegary shredded carrots, cucumber, and cilantro. An explosion of flavors.

Rich and complex signature maki. A mix of textures (crispy tempura, melting avocado) and flavors (medium-cooked salmon, spicy sauce).

Chicken version of the signature maki. Very indulgent with cheese, chili sauce, and fried onions.

Likely a luxury creation, the price suggests exceptional ingredients or gold leaf, although not detailed on the menu.

The famous 'Mango Sticky Rice'. Sweet sticky rice with coconut milk served with fresh mango. An essential Thai dessert.

Classic Italian dessert made with mascarpone, coffee, and biscuits. Creamy and smooth.

Daily chef's suggestion. Ask your server.

Still natural mineral water (Evian) or sparkling water (San Pellegrino).

Sweet carbonated drink or iced tea. Served chilled.

Asian drink, likely an exotic fruit juice (lychee, mango, coconut) or a special tea.

Flavored American soda (often exotic fruits or berries). Very colorful and sweet.

Sweet milk tea served with chewy tapioca pearls or bursting fruit pearls.

Cocktail (alcoholic or non-alcoholic, to be confirmed) based on pineapple and coconut cream. Creamy and tropical.

Fruity and refreshing cocktail mixing guava, pineapple, and kiwi. Exotic flavors.

Cocktail with sweet and tangy flavors of passion fruit and pineapple, enhanced by grenadine.