Cathay Palace

A signature restaurant potage. Savory broth usually garnished with vegetables, meat, and seafood. To be enjoyed hot as a starter.

Clear broth containing shrimp wontons. Delicate flavor and silky texture of the dumplings. A comforting classic.

A thick and creamy soup combining crab meat and asparagus tips. Mild and slightly oceanic flavor.

Typical Beijing sweet and sour and spicy soup. Often contains tofu, black mushrooms, and bamboo. Thick and rich in flavor.

Light chicken broth with transparent vermicelli. Simple and mild, ideal to start the meal.

Cold roll wrapped in rice paper, filled with fresh vegetables and shrimp. Crunchy texture and freshness. Served with nuoc-mâm or peanut sauce.

Crab shell filled with a savory mixture of crab meat and aromatics, then cooked. Rich and fragrant.

Crispy fried rolls filled with meat, vegetables, and vermicelli. Served hot, often accompanied by lettuce leaves and mint.

Assortment of hot and cold appetizers for two people. Allows tasting several specialties like spring rolls, dumplings, and fritters.

Crispy fried dumplings with golden dough, filled with shrimp. Eaten with fingers, dipped in sweet and sour sauce.

Small triangles of bread spread with shrimp paste and fried, often sprinkled with sesame seeds. Crispy and tasty.

Dumplings (jiaozi) filled with meat and vegetables, pan-fried on one side for crispiness and steamed for tenderness. Served with black vinegar.

Fresh salad made with crunchy vegetables and crab meat, seasoned with an Asian vinaigrette.

Breaded chicken fillets served on a bed of fresh vegetables with a light sauce. A refreshing starter.

Sweet and savory mix of shrimp and fresh pineapple chunks with vegetables. Fresh and exotic.

Soft omelette filled with shrimp and crab meat. Protein-rich dish, mild flavor.

Whole shrimp steamed with minced garlic. Pure flavor highlighting the freshness of the seafood.

Seafood mix simmered in a creamy curry sauce, served in a hot pot. Spicy and comforting, ideal with rice.

Lobster prepared in a spicy and flavorful sauce. Firm and luxurious meat.

Special lobster preparation according to the chef's recipe. A refined festive dish.

Shrimp coated in batter and fried golden. Crispy on the outside and tender on the inside.

Shrimp sautéed in a spicy red sauce. Piquant flavor that stimulates the appetite.

Shrimp sautéed with crunchy cashew nuts and vegetables. Pleasant contrast of textures.

Shrimp simmered in a fragrant yellow curry sauce. Rich and spicy flavor.

Large shrimp prepared in a slightly spicy and flavorful imperial sauce.

Fried shrimp simply seasoned with salt, pepper, and dry spices. Crispy and very fragrant.

Tender sea scallops served with a rich imperial sauce.

Stuffed sea scallops, breaded and fried. A crispy and gourmet starter or dish.

Healthy sauté of sea scallops and crunchy broccoli. Light and balanced flavor.

Firm-fleshed fish delicately steamed, often with ginger and spring onions.

Fried monkfish pieces served with a classic sweet and sour sauce and vegetables.

Monkfish sautéed with fresh ginger and chives. Aromatic and light.

Giant prawns prepared in a rich and spicy imperial-style sauce.

Dry-fried prawns with salt and pepper seasoning. To be peeled and eaten with fingers.

Prawns threaded onto skewers and grilled. Smoky grilled flavor.

Diced chicken sautéed with vegetables and whole cashew nuts. Varied texture and nutty flavor.

Crispy fried chicken coated in a spicy Sichuan sauce. Intense flavor and crunchy texture.

Chicken simmered in a yellow curry sauce. Tender and spicy, pairs well with rice.

Breaded and fried chicken fillets, served with a smooth lemon sauce. Tangy and fresh taste.

Chicken sauté with fragrant black mushrooms. Classic and tasty dish.

Roasted duck slices with crispy, caramelized skin. Served with a sweet sauce.

Sautéed duck with black mushrooms. Rich and earthy flavor.

Duck prepared with fresh pineapple chunks. The fruit's acidity complements the richness of the duck.

Frog legs fried with a dry salt-pepper seasoning. Tender texture similar to chicken.

Fried pork dumplings coated in a sweet and sour red sauce, with peppers and pineapple.

Pork sauté with varied textures thanks to mushrooms and crunchy bamboo.

Pork ribs simmered in a savory caramel sauce. Tender meat and sweet-savory taste.

Pork ribs prepared in the 'Kin-Do' style, usually with a fruity and tangy sauce.

Grilled pork ribs simply seasoned. Grilled taste and chewy texture.

Beef slices sautéed in a spicy and fragrant sauce.

Classic beef sauté with plenty of sliced onions. Tasty and slightly sweet due to the cooked onions.

Tender beef slices sautéed with green broccoli florets.

Lamb sautéed in a satay sauce (peanut and spices). Rich and nutty flavor.

Lamb sautéed with fresh ginger, which adds spiciness and freshness.

Seafood served sizzling on a hot cast-iron plate with ginger sauce.

Shrimp dish served on a hot plate, often with a special house sauce.

Scallops seasoned with fresh green peppercorns and garlic, served sizzling.

Chicken coated in a rich satay sauce, served hot on a plate.

Duck slices served on a plate with a ginger-flavored sauce.

Duck sautéed with fresh herbs, especially basil, served sizzling.

Beef cooked in a tangy tamarind sauce, served on a hot plate.

Seafood mix with sweet and sour tamarind sauce on a hot plate.

Steamed white rice. The ideal neutral accompaniment for sauced dishes.

Sticky rice typical of Southeast Asia, often eaten by hand.

Fried rice with eggs, peas, and ham chunks. Tasty and colorful.

Fragrant Thai-style fried rice with shrimp and sweet pineapple chunks.

Wheat noodles sautéed in a wok with a mix of crunchy vegetables.

Noodles sautéed with shrimp. A complete and satisfying dish.

Assortment of various vegetables sautéed in a light binding sauce.

Green broccoli cooked and coated in a savory and salty oyster sauce.

Crunchy bean sprouts quickly sautéed with mushrooms.

Chinese green vegetables (like pak choi) sautéed with garlic or soy sauce.

Classic steamed dumplings with translucent dough, filled with whole or chopped shrimp.

Steamed dumplings filled with a mixture of finely chopped vegetables.

Open steamed dumplings (Siu Mai) filled with shrimp.

Traditional steamed dumplings with pork and mushrooms, wrapped in yellow dough.

Chicken version of steamed dumplings.

Croissant-shaped dumplings (Fun Guo), slightly thicker dough, shrimp filling.

Pork filled half-moon steamed dumplings.

Tasting platter including several types of dim sum.

Soft steamed white bun, filled with sweet and savory glazed pork (Char Siu Bao).

Traditional Tom Yam soup, sour and spicy, flavored with lemongrass and kaffir lime leaves.

Variant of the Thai lemongrass soup prepared with fish.

Tom Yum soup with chicken, aromatic and spicy.

Spicy and tangy salad with grilled minced beef, seasoned with lime juice, chili, and fresh herbs.

Spicy and tangy shrimp salad (Yam Goong), very fragrant.

Refreshing seafood salad served with fresh pineapple.

Marinated shrimp cooked in parchment paper to preserve all their aroma.

Grilled sea scallops on skewers, often served with a satay or spicy sauce.

Grilled marinated chicken on skewers, a street food classic from Thailand.

Grilled shrimp served on skewers.

Red curry and coconut milk fish mousse, steamed in a banana leaf. Spicy custard texture.

Shrimp version of Ho Mok, a spicy coconut milk soufflé.

Fish sautéed with Thai basil leaves, which add an anise and peppery note.

Shrimp sautéed in a wok with chili and Thai basil.

Scallops cooked in the Thai style with basil.

Very popular minced beef sauté (Pad Kra Pao), spicy and fragrant.

Sweet and savory dish combining seafood and pineapple.

Chicken sautéed with chili paste and Thai spices.

Shrimp sautéed in a spicy sauce.

Shrimp sautéed simply with plenty of garlic and pepper.

Scallops with garlic, a simple and tasty dish.

Pork slices sautéed with garlic and pepper.

Frog legs prepared Thai-style with garlic.

Beef cooked in a Thai curry sauce (often red or green).

Chicken marinated in lemongrass then grilled, served with a sauce.

Creamy coconut milk curry with chicken. Balance between sweetness and spices.

Red curry with roasted duck, often accompanied by pineapple or lychees.

Shrimp curry with coconut milk, rich and fragrant.

Shrimp and glass noodle casserole, flavored with ginger and pepper (Goong Ob Woonsen).