Chez Ly

A creamy soup combining the sweetness of crab meat and asparagus tips. The texture is slightly thickened and velvety. Best enjoyed hot as a starter.

Traditional hot and sour soup. It typically contains tofu, black mushrooms, bamboo, and egg in a thick broth. Rich in flavor and warming.

Clear broth filled with wonton dumplings stuffed with shrimp. The dumplings have a thin wrapper and a flavorful filling. A light and fragrant dish.

Light soup made with fine pieces of chicken and transparent vermicelli. The broth is mild and digestible. Ideal for a delicate starter.

Rich soup with a mix of seafood such as shrimp, squid, and scallops. The broth is often slightly thickened to coat the ingredients.

Prestigious traditional soup with a characteristic gelatinous and stringy texture. The broth is flavorful, often prepared with chicken and ham.

Fresh salad made with crisp vegetables and cooked shrimp. Dressed with a light vinaigrette, often slightly sweet or tangy.

Refreshing salad featuring flaked crab meat on a bed of vegetables. Delicate seafood flavor enhanced by the dressing.

Mix of fresh vegetables and cooked chicken strips, often served cold. A simple and protein-rich starter with an Asian vinaigrette.

A generous combination of shrimp and crab meat with crisp vegetables. Offers a variety of seafood textures in one dish.

Cold salad offering a unique crunchy texture, typical of Asian preparations with seaweed or jellyfish. Marinated with sesame oil and mild spices.

Crispy fried rolls made with rice paper, filled with minced meat, vermicelli, and vegetables. Served hot, traditionally wrapped in lettuce leaves with mint.

Fresh, non-fried rolls wrapped in a translucent rice paper. Contains shrimp, rice vermicelli, lettuce, and aromatic herbs. Light and refreshing.

Bread slices spread with shrimp paste, then fried until golden and crispy. A rich and savory appetizer, often sprinkled with sesame seeds.

Large shrimp coated in a light batter and fried until crispy. The meat remains tender inside. Enjoy plain or with a sweet and sour sauce.

Crab claws coated with a generous shrimp paste filling, then breaded and fried. Crispy exterior and a soft, flavorful interior.

Classic Ha Kao. Steamed dumplings with a thin, translucent wrapper, filled with juicy shrimp pieces. Delicate and slightly elastic texture.

Traditional Siu Mai. Steamed open-faced dumplings, filled with a mixture of minced pork and sometimes shrimp or mushrooms. Dense and flavorful texture.

A variation of steamed dumplings where the filling is mainly composed of minced shrimp. Steamed to preserve the marine flavor.

Crescent-shaped dumplings with a slightly thicker dough, filled with a savory mixture of chicken and shrimp. Often accompanied by crunchy vegetables inside.

Steamed dumplings with a translucent wrapper (Fun Guo or Crystal dumpling style), filled with a mixed and flavorful filling. Offers a combination of varied textures.

Fried version of crescent dumplings. The dough becomes golden, crispy on the outside and soft on the inside (Ham Sui Gok type). Savory pork or mixed filling.

Tasting platter including a variety of Dim Sum (dumplings, bites). Ideal for trying different flavors and textures in one dish.

Steamed rice crepes, thin and silky, rolled and filled with minced pork and black mushrooms. Served with nuoc-mâm and fried shallots.

Pan-fried dumplings (Gyoza). Wheat-based wrappers, pan-fried on one side for crispiness and steamed on the other. Juicy meat and vegetable filling.

Crispy fried dumplings, filled with shrimp. The wrapper is bubbly and very crispy. Often served with a sweet and sour sauce.

Assorted selection of fried items (spring rolls, samosas, shrimp fritters). Perfect for sharing and enjoying different crispy textures.