Cathay House

A complete menu typical of Asian caterers in France. It allows you to choose between a Starter/Main or Main/Dessert combination, always with a side dish (rice, noodles). The dishes are flavorful and served hot.

A quick and efficient lunch option. It includes a main dish (meat or fish) and a substantial side dish like rice or stir-fried noodles.

A meat-free option featuring dishes based on tofu or vegetables. The structure is identical to the classic menu, offering flexibility and light Asian flavors.

A menu focused on steaming, a lighter option. It includes an assortment of steamed bites (dim sum), a side dish, and a sweet touch to finish.

A soft ball made from glutinous rice flour, filled with a sweet mung bean paste and rolled in shredded coconut. Served warm, it's a sweet and comforting dessert.

A dense, golden cake, often made with a base of rice flour and soy or coconut cream. Slightly firm texture and subtly sweet taste.

Small biscuits or shortbread cookies flavored with almond. Crunchy or crumbly, perfect with tea.

Fresh rolls wrapped in a translucent rice paper, filled with rice vermicelli, crunchy vegetables, mint, and often shrimp. Served cold with a nuoc-mâm sauce.

Seasoned minced chicken meat balls, steamed or fried. Tender and flavorful.

Pieces of chicken coated in a shiny brown sauce with salted caramel and nuoc-mâm. A perfect balance between sweet and savory, very popular.