Chez Hu Thaï

Iconic Thai soup, spicy and sour. Prepared with wild prawns, lemongrass, galangal, and kaffir lime leaves. A perfect balance of spiciness and freshness.

A creamy and fragrant soup made with coconut milk and king prawns. Creamy sweetness enhanced by Thai spices. Less acidic than Tom Yum.

Chicken version of Tom Kha soup. Rich coconut milk broth infused with lemongrass and galangal. Tender and comforting.

Crispy fried spring rolls, filled with a savory shrimp mixture. Served hot, often accompanied by lettuce leaves and mint.

Homemade sausage prepared with Thai spices, lemongrass, and minced pork. Rich and aromatic flavor, typical of Northern Thai cuisine.

Fresh and spicy salad with prawns, aromatic herbs, onions, and chilies. Dressed with lime and nuoc-mâm sauce.

Grilled beef slices mixed with fresh herbs, cucumbers, and tomatoes. A tangy and zesty dressing, very popular in Thailand.

Fragrant lemongrass salad with your choice of minced meat. A mix of crunchy textures and herbaceous flavors.

Classic Som Tum: julienned green papaya pounded with chilies, garlic, tomatoes, and green beans. Sweet, sour, and spicy flavor.

Refreshing combination of tangy green mango and sweet prawns. Enhanced with lemongrass for an aromatic note.

Marinated chicken pieces grilled on skewers. Tender and slightly smoky, often served with peanut sauce.

Tender beef fillet skewers, grilled to perfection. Thai spice marinade for deep flavor.

Delicate scallops grilled on skewers. Subtle marine flavor enhanced by barbecue cooking.

Sizzling beef fillet served on a hot cast-iron plate. Intensely flavored with fresh lemongrass.

Classic beef stir-fry with Thai basil. The peppery and aniseed flavor of basil complements the meat.

Popular Thai street food (Pad Kra Pao). Minced beef stir-fried with plenty of holy basil, chilies, and garlic. Flavorful and spicy.

Basil chicken stir-fried served sizzling. The hot plate caramelizes the sauce and enhances the aromas.

Richly flavored duck slices, sautéed with basil and served on a hot plate. A hearty and fragrant dish.

Large wild prawns stir-fried with fresh basil. Served on a hot plate to maintain heat and flavors.

Tender scallops quickly sautéed with Thai basil. Spectacular presentation on a hot plate.

Grilled and sautéed royal prawns with herbs. Grilling on a hot plate provides a caramelized touch.

Rich and creamy coconut milk curry, prepared with your choice of poultry. Authentic Thai flavors.

Thai red curry, simmered with coconut milk, dried red chilies, and spices. Moderately spicy and very aromatic.

Thai green curry, prepared with fresh green chilies, basil, and coconut milk. Generally spicier and more herbaceous than red curry.

Quality seafood stewed in a creamy coconut curry sauce. The sweet and savory blend of coconut and spices perfectly complements the seafood.

Sea bass fillet delicately steamed in a banana leaf, which preserves moisture and imparts a subtle vegetal aroma. Light seasoning.

Whole grilled fish served with a typical Thai sauce, often sweet and sour and spicy.

Sole fillets presented on skewers and grilled. An original way to enjoy this delicate fish in Thai style.

Classic Ha Kao: steamed dumplings with translucent skin, filled with whole or chopped shrimp. Elastic texture and delicate taste.

Siu Mai: open-topped steamed dumplings shaped like a cup, filled with a mixture of shrimp and often pork. Dense and juicy texture.

Croissant-shaped dumplings filled with minced chicken. Steamed for a soft texture.

Dumplings with transparent crystal dough, filled with a light mixture of chicken and vegetables.

Xiao Long Bao: famous dumplings containing meat filling and hot broth inside. Pierce gently to drink the broth before eating.

Assortment of steamed dim sum. Ideal for discovering several flavors.

Banh Cuon: thin steamed rice crepes, rolled and filled with minced meat and black mushrooms. Served with nuoc-mâm sauce.

Pan-fried dumplings, crispy on the bottom and soft on top. Flavorful meat filling.

Vegetarian version of Cantonese dumplings, filled exclusively with finely chopped vegetables.

Traditional hot and sour soup. Thick texture, garnished with tofu, black mushrooms, bamboo, and egg. Warming and appetite-stimulating.

Wonton soup: light clear broth containing shrimp dumplings. Simple and tasty.

Light soup with poultry broth, chicken pieces, and transparent vermicelli (angel hair).

Fresh mixed salad with whole or peeled wild prawns.

Light salad with crab meat.

Green salad with cooked chicken pieces.

Crispy fried mini rolls stuffed with chicken and vegetables. A Vietnamese classic.

Crispy fried mini vegetarian rolls, stuffed with a vegetable mixture.

Whole soft-shell crabs fried, simply seasoned with salt and pepper. Crispy and fully edible.

Prawns sautéed in a lightly spicy and flavorful imperial sauce.

Large prawns fried in their shells, generously seasoned with salt, pepper, and fresh chili.

Sautéed prawns with fresh aromatics: spicy ginger and mild chives. Served sizzling.

Prawns coated in a rich satay sauce (peanut and spices), served on a hot plate.

Lightly battered and pan-fried scallops with salt and pepper. Tender inside and crispy outside.

Scallops sautéed in a lightly spicy and flavorful imperial sauce.

Beef quickly stir-fried with onions. The onions add a sweetness that balances the salty soy sauce.

Kung Pao style beef, stir-fried with chilies and peanuts in a spicy and vinegary sauce.

Tender beef fillet coated in a creamy and slightly spicy satay sauce.

Classic beef stir-fry with fresh and spicy notes of ginger and chives.

Chef's specialty: beef with crushed black pepper. Intense and spicy flavor.

Chef's signature recipe for beef fillet.

Battered and fried chicken pieces, cooked until golden and crispy.

Sichuan-style stir-fried chicken, with plenty of dried chilies and Sichuan pepper. 'Mala' flavor (spicy and numbing).

Chicken coated in a sweet and savory caramel sauce. A mild and popular dish.

Roast duck prepared in the Cantonese style. Shiny red skin, juicy meat, and a subtle spicy flavor (5 spices).

Small pieces of fried pork ribs, simply but effectively seasoned with salt and pepper.

Pork spare ribs, lacquered or in a sweet and sour sauce typical of Cantonese cuisine.

The famous Peking lacquered duck served in two courses. First, the crispy skin to be wrapped in pancakes with sauce. Then, the stir-fried meat served as your choice.

Mixture of fresh seasonal vegetables, quickly stir-fried in a wok to remain crisp.

Sautéed vegetables with black mushrooms, which provide a unique crunchy texture.

Simple wheat noodles stir-fried in a wok with a little soy sauce.

Fine sautéed rice vermicelli, light and fragrant.

Complete dish of stir-fried noodles with a rich topping of meat and shrimp.

Vegetarian fried rice with small pieces of various vegetables.

The classic Cantonese fried rice: fried rice with eggs, peas, diced ham/chicken, and shrimp.

Steamed fragrant white rice.

Typical sticky rice from Northern Thailand and Laos, often eaten by hand.

Original fried rice with fresh pineapple pieces that add a sweet and sour touch.

Pineapple fried rice variation with crab meat.

The famous Thai national dish: stir-fried rice noodles with a sweet and sour tamarind sauce, eggs, crushed peanuts, and shrimp.

Stewed dish served in a claypot, combining rice vermicelli that absorb the sauce and various vegetables.

Morning Glory: hollow-stemmed green vegetable stir-fried over high heat with garlic and chili. Crisp and flavorful.

Fresh green asparagus simply sautéed to preserve their taste and crispness.