Au ciel de Shanghai

Traditional steamed dumplings (Siu Mai) made from minced pork, often mixed with shrimp or mushrooms, in a thin wheat wrapper. Firm and juicy texture. Enjoy hot, dipped in soy or chili sauce.

Steamed dumplings (Ha Kao) wrapped in a translucent starch-based dough, filled with whole or chopped shrimp. The dough is slightly elastic and the filling is crunchy. A Dim Sum classic, to be enjoyed as is or with a little soy sauce.

Wheat dough dumplings, filled with meat and pan-fried on one side to be crispy while remaining tender inside (Gyoza style). Served hot. To be dipped in a soy-vinegar sauce.

Vietnamese fried imperial rolls, made with a crispy rice paper wrapper filled with minced meat, vermicelli, and vegetables. Very crispy texture. Traditionally rolled in a lettuce leaf with fresh mint and dipped in nuoc-mâm sauce.

Fresh, non-fried rolls, wrapped in a moistened rice paper wrapper, containing vermicelli, shrimp, lettuce, and aromatic herbs. Fresh and light texture. Served cold with peanut or nuoc-mâm sauce.

A salad made with shredded chicken pieces, often mixed with cabbage, carrots, and fresh herbs, dressed with an Asian vinaigrette. Crunchy and refreshing.

A complete Vietnamese salad with cold rice vermicelli, hot sautéed beef, pieces of spring rolls, raw vegetables (carrots, cucumber), fresh herbs, and crushed peanuts. A mix of sweet and savory flavors and hot and cold temperatures. Drizzle with nuoc-mâm sauce before mixing and enjoying.

Traditional Chinese hot and sour thick soup, usually containing tofu, black mushrooms, bamboo shoots, and egg. Spicy and vinegary flavor.

Clear and savory broth with shrimp dumplings (wontons) and often some green vegetables. The dumplings have a silky wrapper and a tender filling. A comforting and light dish.

A meal soup composed of noodles (wheat or rice) in a rich broth, topped with slices of roast duck with crispy skin. The duck fat deliciously flavors the broth.

Famous Vietnamese rice noodle soup in a clear beef broth simmered with spices (star anise, cinnamon, ginger), served with slices of beef. Aromatic and deep flavor. Add herbs, lemon, and chili to taste.

Beef strips stir-fried in a wok with a generous amount of sliced onions in a savory brown sauce. The beef is tender and the onions are slightly crisp and sweet.

Cambodian/Vietnamese specialty consisting of marinated and sautéed beef cubes, served with rice (often tomato-based) and sometimes a fried egg. The meat is tender and caramelized.

Chicken pieces sautéed with fresh chopped lemongrass, offering an intense and aromatic lemony fragrance. A dry dish or with little sauce, often slightly spicy.

Chicken simmered in a rich and creamy yellow curry sauce made with coconut milk. Mild, smooth, and fragrant with spices.

Pieces of pork, often deep-fried, coated in a bright red sauce balancing vinegar and sugar, with pieces of pineapple and bell peppers. Crispy texture then coated.

Wok-fried chicken pieces with fresh or dried chilies and vegetables. A spicy dish that stimulates the appetite.

White fish fillets cooked in a spicy sauce, often based on chili paste or Sichuan spices. The fish is tender and the sauce has character.

Slices of duck roasted using the traditional method, characterized by a shiny, crispy skin and juicy meat. Rich and slightly sweet flavor.

Beef strips stir-fried with fresh Thai basil, served on a hot cast-iron plate (plancha) that keeps the heat and caramelizes the sauce. Distinctive anise aroma from the basil.

Fried chicken wings coated in a Korean-style sauce, usually based on chili paste (gochujang), garlic, and sugar. Crispy, sticky, sweet, and spicy.

Shrimp sautéed in a spicy sauce typical of the Sichuan province, often using Sichuan pepper (ma) and chili (la). Spicy and aromatic flavor that can slightly numb the tongue.

Large shrimp fried in their shells (or peeled) and seasoned simply with a mix of salt, pepper, and spices, often sautéed with garlic and fresh chili. Crispy texture and intense flavor.

Wok-fried rice with eggs, peas, and diced ham or roast pork. A classic and flavorful side dish.

Wheat noodles stir-fried in a wok with beef strips and vegetables (cabbage, carrots, onions). A complete dish or a hearty side, soy sauce flavor.

A mix of seasonal vegetables (broccoli, cabbage, carrots, mushrooms...) quickly stir-fried in a wok to remain crisp. Light sauce.

Thin rice vermicelli stir-fried with minced meat and vegetables. Light and fine texture, delicate flavor.

Stir-fried noodles topped with a mix of seafood (shrimp, calamari, etc.) and vegetables. Seafood flavor.

Steamed white rice, neutral and fluffy. The ideal accompaniment for all sauced dishes.