Bao Bao

Crispy fried spring rolls filled with chicken or shrimp. The texture is golden and crunchy. A classic starter often served with nuoc-mâm sauce and salad.

Fried triangular pastries stuffed with spicy beef. The dough is thin and crispy, containing a flavorful filling. Ideal for sharing as an appetizer.

Immature soybeans served whole in their pods, lightly salted. They are eaten by squeezing the pod to extract the beans. A healthy and popular snack in Japan.

Wakame seaweed salad seasoned with sesame oil. Slightly crunchy and slippery texture with a refreshing marine taste. Often sprinkled with sesame seeds.

Fresh rolls wrapped in rice paper, filled with vermicelli, shrimp, chicken, and herbs. Not fried, they are light and fresh. Served cold, usually with peanut sauce or nuoc-mâm.

Dumplings with fried, crispy dough, filled with shrimp. They are golden and served hot. Often accompanied by a sweet and sour sauce.

Shrimp coated in a light and airy batter, fried until crispy. A delicate Japanese dish that highlights the shrimp's flavor.

Breaded and fried chicken pieces for a very crispy exterior and tender interior. A tasty bite enjoyed by all.

Shredded cabbage salad marinated in a sweet and sour vinaigrette. Crunchy texture and fresh taste. A light, traditional side dish.

Salad made with chicken pieces, green salad, tomatoes, and bean sprouts. A fresh and balanced dish with an Asian touch.

Fresh salad mixing shrimp, romaine lettuce, tomatoes, and bean sprouts. Seasoned to enhance the flavor of the ingredients.

Silken or firm tofu blocks served fresh, often with soy sauce and simple garnishes. Mild taste and melt-in-your-mouth texture. A refreshing vegetarian option.

Pieces of white radish (daikon) marinated in sweet vinegar. Crunchy and tangy, perfect for cleansing the palate between dishes.

Croissant-shaped Japanese dumplings stuffed with chicken. They are grilled on one side for crispiness and steamed for softness.

Grilled dumplings filled with shrimp. The thin dough and mixed cooking method offer varied textures. Served hot with a soy-vinegar sauce.

The classic gyoza stuffed with pork and vegetables. Juicy inside with a golden, crispy base. A must-have in Japanese cuisine.

An original variation where the traditional filling is replaced or supplemented with melting cheese. A mix of crispy and creamy textures.

Grilled dumplings filled with a finely chopped vegetable mix. A flavorful and light vegetarian option.

Steamed pork dumplings (Siu Mai) with yellow dough, filled with minced pork. Dense and juicy texture, cooked in bamboo steamers.

Open-top dim sum, filled with a rich shrimp mixture. Tender and flavorful, steamed.

Steamed dumplings filled with seasoned beef. A flavorful alternative to pork or shrimp versions.

Cantonese dumplings with translucent, delicate skin, stuffed with shrimp. Slightly elastic texture and fine taste.

A mix of different steamed dim sums. Ideal for discovering several flavors and textures in one order.

Half-moon shaped dumplings with slightly thick, translucent dough. The filling usually contains pork, shrimp, and crunchy vegetables.

Fried version of Fan-Ko dumplings. The dough becomes golden and very crispy, contrasting with the soft filling inside.

Shanghai dumplings containing a pork filling and delicious hot broth inside. To be enjoyed carefully with a spoon.

Steamed buns or dumplings filled with a vegetable mix. Soft dough and fragrant filling.

Hot broth filled with pork Beijing dumplings. The dough is slightly thicker than wontons, offering a consistent texture.

Soup served with shrimp-filled Beijing dumplings. A comforting dish combining flavorful broth and seafood.

Light soup filled with vegetable dumplings. Rich in flavor, ideal for a complete yet digestible meal.

Traditional Cantonese soup with wonton dumplings with fine, silky dough, stuffed with pork. Clear and fragrant broth.

Shrimp wonton soup. Delicate dumplings float in the broth, offering a melt-in-your-mouth texture.

Cold wheat noodles (ramen type) served cold, topped with minced beef and crunchy vegetables. To be mixed with the sauce for a refreshing meal.

Cold noodle dish served with seasoned minced pork and vegetables. Ideal in summer or for a light meal.

Warm glutinous rice dough balls, sprinkled with shredded coconut and filled with a creamy sweet paste.

Peeled lychee fruits served in a light syrup. A fruity, simple, and very refreshing dessert.

Crispy or soft Asian confections made from peanuts, sugar, and sesame seeds. Sweet taste and nutty aroma.

Pieces of ginger cooked in sugar. Intense flavor, both spicy and sweet. Excellent digestive.

Quarter of fresh pineapple, cut. Juicy and tangy, it's a natural and light end to a meal.

Colorful mix of seasonal fruits cut into pieces. Fresh and vitamin-rich.

Rich chocolate cake with a tender or molten center. Served warm, it's a gourmet classic.

Cream cheese cake on a biscuit base. Dense and creamy texture.

Ripe mango cut into slices or cubes. Soft, juicy, and fragrant flesh.

Exotic dessert composed of small tapioca pearls, mango pieces, and coconut milk. Creamy texture and tropical taste.