Chef Asie

A Vietnamese cold rice vermicelli salad. It is topped with sautéed beef, crispy spring rolls, fresh vegetables, and peanuts. Everything is drizzled with a sweet and sour nuoc-mâm sauce.

A classic Chinese soup with thin-skinned dumplings filled with minced pork. The broth is light and flavorful, often garnished with herbs. A warm and comforting dish.

A variation of wonton soup with a shrimp filling. The dumplings have a slippery and tender texture. The broth enhances the delicate seafood flavor.

The national Vietnamese soup made with a clear and very fragrant beef broth (star anise, cinnamon, ginger). Served with flat rice noodles and slices of beef. To be enjoyed with fresh herbs.

A spicy noodle soup originating from Sichuan. It typically contains minced pork, sesame paste, and chili oil. Rich, creamy, and spicy flavor.

A simple and accessible noodle soup served with tender pieces of chicken. The broth is mild and low in fat. Ideal for a light meal.

Noodle soup garnished with generous pieces of simmered beef. The broth is often brown and full-bodied, infused with spices and soy sauce.

Noodle soup served with roasted duck with crispy skin. The duck meat adds a rich and fatty flavor to the broth.

Noodle soup served with whole or peeled shrimp. A dish with fresh and light seafood flavors.

An assortment of sushi including salmon maki rolls (seaweed rolls) and salmon, cream cheese, and cucumber california rolls (inside-out rolls). Fresh and creamy.

Platter combining classic salmon sushi (slice of fish on rice) and california rolls with crispy tempura. An interesting play on textures.

A large assortment for salmon lovers. Includes sushi, sashimi (slices of raw fish without rice), and salmon and avocado california rolls.

A complete menu centered around salmon, offering three varieties: nigiri sushi, maki, and avocado california rolls. Perfect for discovering different preparations.