CHENG THAI

Whole fish fillet or pieces delicately steamed. The flesh remains tender and juicy, seasoned with light soy sauce, ginger, and green onions. · Mild and natural flavor, melting texture. · Enjoy hot, served with white rice.

De-boned fish cut into a grid pattern (resembling a squirrel's tail), fried until golden and crispy, then coated with a sweet and sour sauce. · Contrast between the crispiness of the frying and the tender flesh of the fish, with a sweet and savory flavor. · A spectacular dish to share.

Whole roasted duck with lacquered, crispy, and shiny skin. Traditionally served in several courses or with thin pancakes, spring onions, and hoisin sauce. · The skin is rich and crispy, the meat is tender. · Festive dish to share, to be assembled by oneself in pancakes.

Famous Tom Yum soup with shrimp, flavored with lemongrass, galangal, and kaffir lime leaves. Clear, spicy, and tangy broth. · Vibrant, spicy, and lemony taste. · To be enjoyed hot as a starter or with rice.

Tom Yum soup variation with chicken. Aromatic broth infused with Thai herbs. · Tangy and fragrant flavor, light texture. · A comforting and stimulating starter.

Tom Yum soup prepared with fresh cod pieces. The fish absorbs the flavors of the spicy broth. · Tender fish in a spicy broth. · Ideal for lovers of spicy seafood flavors.

Clear broth with transparent rice vermicelli (angel hair) and minced chicken. · Mild and light flavor, silky texture of vermicelli. · A simple and soothing soup.

Tom Kha Gai soup, rich and creamy thanks to coconut milk, flavored with galangal and lemongrass. · Mild, creamy flavor with a hint of lemon tanginess, not very spicy. · Very popular for its aromatic sweetness.

Shrimp version of Tom Kha soup. Coconut milk softens the spices while creating a rich broth. · Velvety texture, dominant coconut flavor balanced by herbs. · Enjoyed as a gourmet soup.

Rice broth (congee or khao tom type) with cod pieces. The rice is cooked until tender in the broth. · Comforting and easily digestible texture, subtle fish flavor. · Often consumed as a light meal.

Rice broth with fresh shrimp. A complete and nourishing dish. · The rice is soft, infused with a flavorful broth. · Classic of Asian street food cuisine.

Ha Kao, classic Cantonese dumplings with translucent rice skin, filled with shrimp. · Slightly elastic dough and crispy shrimp filling. · Dim sum essential, to be dipped in soy or chili sauce.

Siu Mai or open steamed dumplings, filled with a mixture of shrimp and sometimes pork. · Dense and flavorful texture, thin wheat wrapper. · A classic from the steam baskets.

Wide and silky rice paper rolls, filled (often with shrimp or meat) and topped with sweet soy sauce. · Very smooth and slippery texture, mild flavor. · Cantonese specialty enjoyed for breakfast or dim sum.

Fresh (non-fried) spring rolls wrapped in rice paper, filled with shrimp, vermicelli, lettuce, and herbs. · Fresh, crispy, and light. · Dipped in hoisin or nuoc-mâm sauce.

Shrimp version of fresh spring rolls filled with cooked beef slices and raw vegetables. · Freshness of herbs combined with the flavor of meat. · A healthy and fragrant starter.

Marinated fish (often with red curry and coconut milk) steamed in a vegetable parcel. · Tender flesh, flavored by banana leaf and spices (Amok or Hor Mok type). · Traditional presentation and exotic aromas.

Tasting platter featuring the best fried starters: spring rolls, fritters, toasts, and dumplings. · Variety of crispy textures and savory fillings. · Ideal for sharing to discover different specialties.

Small bread triangles spread with shrimp paste, sprinkled with sesame seeds and fried. · Crispy on the outside, soft on the inside with a rich shrimp flavor. · Classic fried starter.

Gyoza or Jiaozi, wheat dough dumplings filled with pork, pan-fried on one side. · Golden and crispy dough on one side, soft on the other, juicy filling. · Served with black vinegar or soy sauce.

Marinated and dried beef strips, then quickly fried. Similar to jerky but served hot. · Firm and chewy texture, concentrated and savory flavor. · Excellent as an appetizer or side dish.

Whole or in pieces, squid is grilled on a griddle or barbecue. · Firm and slightly elastic texture, smoky flavor. · Often served with a spicy and lemony sauce.

Large prawns grilled in their shells to retain juices. · Firm and sweet flesh with a grilled taste. · To be peeled and eaten with your fingers.

Fried imperial rolls, filled with shrimp and vermicelli in a crispy rice paper. · Very crispy texture, savory filling. · Traditionally rolled in a lettuce leaf with mint.

Fried spring rolls filled with minced chicken and vegetables. · Crispy and golden. · A popular alternative to pork.

The classic version of Vietnamese pork spring rolls. · Rich and authentic taste, crispy shell. · Eaten with nuoc-mâm sauce.

Whole shrimp dipped in a thick, golden batter. · Crispy and airy coating, tender shrimp inside. · Gourmet and loved by children.

Minced beef stir-fried in a wok over high heat with Thai basil and chili peppers (Pad Kra Pao). · Strong basil aroma, savory and spicy flavor. · A great classic of Thai street food.

Shrimp sautéed with fresh basil leaves, garlic, and chili. · Mix of marine and herbaceous flavors. · Fragrant and light dish.

Chicken pieces sautéed with a savory sauce and lots of basil. · Tender and very aromatic. · Pairs perfectly with white rice.

Squid rings or pieces quickly sautéed to remain tender, flavored with basil. · Firm texture, spicy sauce. · A delicious way to eat seafood.

Frog legs with delicate meat resembling chicken, sautéed with basil. · Delicate flesh enhanced by herbs. · Specialty appreciated for its finesse.

Duck slices (sometimes roasted beforehand) stir-fried in a wok with basil. · Rich duck flavor balanced by the freshness of basil. · Flavorful and original dish.

Morning glory sautéed with garlic, chili, and fermented bean paste. · Crispy green vegetable, savory and umami-rich sauce. · Very popular vegetable side dish in Southeast Asia.

Mix of seasonal vegetables and sometimes tofu stir-fried in a wok. · Light, crispy, and healthy. · Meat-free option full of flavor.

Shrimp fried then dry-sautéed with salt, pepper, garlic, and fresh chili. · Very fragrant, crispy, and spicy. · Often eaten with the shell for more flavor.

Small pieces of fried pork ribs seasoned with Sichuan salt and pepper. · Juicy meat inside, salty and peppery crust. · An addictive dish to eat with your fingers.

Pork ribs cooked with a generous amount of fried garlic. · Powerful garlic flavor, tender meat. · For garlic lovers.

Frogs sautéed simply with garlic and pepper. · Preparation highlighting the delicacy of the flesh. · Light and fragrant.

Shrimp sautéed in a wok with minced garlic. · Garlic enhances the natural sweetness of shrimp. · A simple and effective classic.

Fried pork coated in a shiny red sweet and vinegary sauce, with pineapple and peppers. · Perfect balance between sweet and tangy. · Very popular Cantonese dish in the West.

Shrimp coated in sweet and sour sauce with crispy vegetables. · Fruity and tangy flavor. · Colorful and appetizing dish.

Fried cod pieces served with the classic sweet and sour sauce. · Tender fish under a crispy coating soaked in sauce. · Sweet alliance of white fish and sweet sauce.

Shrimp simmered in a yellow or red curry sauce, often with coconut milk. · Rich, creamy, and spicy sauce. · Ideal to eat with rice so as not to lose a drop of sauce.

Portion of Cantonese roasted duck, served with its golden skin. · Tender and juicy meat, slightly crispy skin. · Served with sweet soy sauce or plum sauce.

Stewed dish in a pot with prawns and soy vermicelli that absorb the cooking juices. · Concentrated flavors of seafood, ginger, and pepper. · Hearty and flavorful dish.

Prawns quickly sautéed with fresh ginger slivers and spring onions. · Ginger adds a spicy and fresh note that pairs well with shellfish. · Refined and aromatic.

Chicken sautéed with peppers and chili peppers. Colorful and spicy dish. · Peppers add crunch and a sweet flavor. · Balanced and spicy dish.

Mango Sticky Rice, iconic Thai dessert. · Warm, sweet sticky rice topped with salty-sweet coconut milk, served with slices of fresh mango. · A creamy and fruity delight.

Steamed egg and coconut milk flan. · Firm but creamy texture, caramelized palm sugar flavor. · Sweet and traditional dessert.

Slices of ripe and juicy mango. · Simple, fresh, and light. · Perfect for ending the meal on a fruity note.

Tapioca pearls cooked in sweet coconut milk, served with mango. · Playful texture of tapioca pearls, creaminess of coconut. · Comforting dessert served warm or cold.

Pieces of fresh pineapple, cut. · Sour and sweet, aids digestion. · Vitamin-rich dessert.

Japanese sticky rice cakes with an elastic and soft texture, filled with ice cream or sweet paste. · Soft and chewy bite. · Trendy and light dessert.

Sorbet or ice cream served in the natural shell of the frozen fruit. · Elegant and refreshing presentation. · Intense fruit flavor.

Lime sorbet with vodka. · Frozen and alcoholic digestive dessert. · Fresh and tangy.

Simple scoop of ice cream with whipped cream. · Classic and customizable. · Sweet pleasure.