Big Bowl Ramen



Starters 前菜
Spring rolls 春卷
Pan-fried dumplings 煎饺
Chinese dumplings. Very popular in China, they are one of the traditional Chinese pastas. Cooking methods are multiple (steamed dumplings). Dumplings boiled in water are called shuijiao (water dumplings), and pan-fried dumplings are called guotie (pot sticker).
Steamed dumplings 蒸点心
Sautéed noodles 炒拉面
HOMEMADE RAMEN SOUP HAND-STRETCHED NOODLES In traditional Chinese, la mian literally means "stretched noodle"; they are also called shou la mian, "hand-stretched noodles," or chen mian, "stretched noodles." These wheat noodles are freshly stretched by the cook's expert hand to their ideal thickness. This ancient Chinese technique, dating back to the early 16th century, was highly appreciated by the Song Dynasty for its recognized longevity qualities. * noodles can be replaced with rice noodles
Bobun
Bò bún, also known as bún bò nam bộ (bún thịt bò in Vietnamese, bò 'beef', bún 'rice vermicelli', and nam bộ 'Southern Vietnam'), is a traditional Vietnamese dish with various versions, based on rice vermicelli served at room temperature, minced and cooked beef, raw vegetables, aromatic herbs, and a sweet and sour fish sauce.
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ROSÉ WINE
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Lunch Menu
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