Chez Huang

Small fried roll stuffed with chicken and vegetables. The pastry is thin and very crispy. Often eaten wrapped in a lettuce leaf.

Fried imperial roll filled with minced pork. Crispy on the outside and soft on the inside. A Vietnamese cuisine classic.

Crispy fried roll containing a shrimp filling. Tasty and golden. Ideal as an appetizer or starter.

Chinese dumplings with slightly thick dough, filled with chicken. Steamed or grilled depending on preparation. Juicy and fragrant.

Shanghai-style dumpling filled with pork. The filling is tender and flavorful. Often served hot.

Croissant-shaped dumpling, filled with chicken and vegetables. The dough is thin, often grilled on one side. Delicate umami flavor.

Vegetarian dumpling filled with a mixture of finely chopped vegetables. Light and fragrant. Suitable for those who do not eat meat.

Translucent dumpling filled with shrimp pieces. Elastic texture and mild seafood taste. A dim sum classic.

Refined steamed dumpling containing scallops. Delicate marine flavor and tender texture.

Open-top steamed dumpling (Siu Mai), filled with shrimp. Thin yellow dough encasing a firm and juicy filling.

Variety of shrimp dim sum, often presented with a decorative shape or topping. Mild steamed shrimp flavor.

Whole shrimp coated in a light, fried batter. Very crispy and golden. To be enjoyed hot.

Triangular fried pastry stuffed with meat and spices (often curry). The pastry is crispy and the filling is fragrant.

Marinated chicken pieces grilled on a wooden skewer. Often coated with a sweet and savory yakitori sauce.

Fresh rice paper roll containing vermicelli, shrimp, salad, and mint. Not fried, served cold. Light and refreshing.

Crispy white cabbage salad marinated in a mild and slightly sweet vinaigrette. Fresh and tangy side dish.

Traditional hot and sour soup with vegetables, tofu, and sometimes meat. Thick and warming.

Fragrant Thai shrimp soup, often flavored with lemongrass and chili. Exotic and spicy flavors.

Pork pieces simmered in a sweet and savory caramel sauce. The meat is tender and the sauce is creamy. Iconic dish.

Fried or glazed chicken wings. Crispy skin or coated in sauce. To be eaten with fingers.

Chicken cut into pieces cooked in a sweet and savory brown sauce. Rich and sweet flavor.

Creamy chicken curry with coconut milk and Thai spices. Mild, fragrant, and slightly sweet.

Chicken stir-fried with various vegetables and sometimes cashews. Balanced flavor and light sauce.

Chicken sautéed and marinated with fresh lemongrass. Distinctive and aromatic lemony flavor.

Breaded and fried chicken pieces for extra crispiness. Often served with a separate sauce.

Chicken prepared teriyaki or yakitori style, with a sweet soy sauce. Tender and flavorful.

Beef slices quickly sautéed with plenty of onions. Savory brown sauce.

Beef sautéed in a spicy chili sauce. For those who like spicy dishes.

Beef sautéed with fresh coriander. Herbal taste and tender meat.

Fried squid pieces simply seasoned with salt and pepper. Crispy and spicy.

Fish fillet prepared with Thai spices and herbs. Can be in sauce or fried.

Shrimp sautéed in a spicy red sauce. Enhanced seafood flavor.

Large fried prawns (gambas) with their shells, seasoned with salt and pepper. Firm flesh and intense flavor.

Broccoli florets stir-fried in a wok, often with garlic. Crunchy and healthy.

Chicken cooked in a satay sauce based on peanuts and spices. Rich and slightly spicy taste.

Chicken sautéed with fresh ginger slices. Spicy and warming ginger flavor.

Fried rice sautéed with eggs, peas, and diced ham. A classic to accompany dishes.

Thai-style fried rice, often spicier or more fragrant than Cantonese fried rice.

Rice sautéed with curry powder, giving it a yellow color and a spicy taste.

Steamed white rice, simple and neutral. Ideal for absorbing the sauces from dishes.

Wheat noodles stir-fried in a wok with various crunchy vegetables. Tasty and nourishing.

Cold rice vermicelli salad with a tangy Thai vinaigrette, herbs, and sometimes small vegetables.

Flat rice noodles stir-fried with a sweet and sour tamarind sauce, peanuts, and bean sprouts. Thai national dish.

Large complete bowl including rice vermicelli, salad, herbs, chopped spring rolls, peanuts, and your choice of meat. Served with nuoc-mâm sauce.

Complete meal set including a starter, a main meat dish, and a starch side dish.

Menu dedicated to dim sum lovers, including an assortment of 8 steamed bites, a side dish, and a dessert.

Hearty menu with a larger starter, a main course, a side dish, and a sweet treat or a drink.

The largest available menu, offering a wide selection of starters and main courses (including seafood), with drink and dessert included.

Set menu including a Bo Bun (noodle salad with meat) and a sweet extra or a drink.

Traditional hot Asian green tea, unsweetened. Digestible and soothing.

Classic coffee.

Carbonated cola soda.

Orange soda with pulp.

Sparkling orange soda.

Tonic water or citrus soda.

Sweet iced tea, often with peach.

Bottle of still mineral water.

Still fruit drink.

Sweet and fragrant exotic fruit juice.

Light and refreshing Chinese blonde beer.

Soft candy with sesame seeds and sometimes peanuts. Sweet and sticky.

White and juicy exotic fruits served in a sweet syrup.

Ginger pieces cooked in sugar. Intense, spicy, and sweet taste.

Glutinous rice dough ball sprinkled with grated coconut, with a sweet center (often yellow bean paste or peanut). Served hot.

Slice of Asian cake, often a light sponge cake or pandan cake.