Chez Ly...Restaurant

A delicate soup combining tender crab meat and asparagus tips. The texture is slightly velvety with a mild seafood flavor. To be enjoyed hot at the start of the meal.

A traditional sweet and sour and spicy soup, garnished with black mushrooms, tofu, and bamboo. Thick texture and spicy taste. A classic to whet the appetite.

Clear broth served with shrimp wontons. The soup is light and flavorful, with thin-skinned dumplings. Eaten with a spoon, savoring the broth.

Light chicken broth garnished with shredded chicken and transparent vermicelli. Mild and comforting flavor. Ideal for a light meal.

Rich seafood soup with crab and shrimp, served with vermicelli. The broth is flavored with shellfish. To be enjoyed hot.

A hearty soup with various seafood (shrimp, squid, fish). Intense iodized flavor. Perfect for seafood lovers.

Creamy soup made from corn cream and shredded chicken. Slightly sweet taste thanks to the corn. Soft and binding texture.

Fresh salad with cooked shrimp and crunchy vegetables. Light dressing. A refreshing starter.

Crab meat salad served with greens. Delicate and marine flavor. Perfect for a light start to the meal.

Mixed salad with tender chicken pieces and raw vegetables. Light Asian vinaigrette. Simple and fresh.

Traditional salad with marinated jellyfish strips. Unique texture, both crunchy and firm. Often dressed with vinegar and sesame oil.

Small fried rice paper rolls, stuffed with chicken and vegetables. Crispy on the outside, tender on the inside. To be wrapped in lettuce leaves with mint.

Fresh rice paper rolls containing vermicelli, shrimp, herbs, and vegetables. Not fried, served cold. Dip in hoisin or fish sauce.

Golden fried dumplings with crispy pastry, filled with shrimp. Crispy texture. Usually served with sweet and sour sauce.

Assorted fried bites (shrimp, vegetables, etc.). Ideal for discovering different crispy textures. To share as an appetizer.

Fried dumplings with crispy pastry, stuffed with meat and vegetables. Half-moon shape. Tasty and hot.

Fried bread toasts topped with fish paste (sole) and sesame. Crispy and flavorful. A house specialty.

Fried toast variation with shrimp filling. Golden and crispy. Served with a dipping sauce.

Whole or chopped shrimp coated in batter and fried. Crispy on the outside, soft on the inside. Classic Asian appetizer.

Crab claws coated in shrimp paste, breaded and fried. Spectacular presentation and rich taste. Eaten with fingers or cutlery.

Famous Ha Kao, dumplings with translucent skin stuffed with shrimp. Steamed for a delicate and soft texture. A must-have Dim Sum.

Shrimp Siu Mai, steamed dumplings open at the top. Juicy filling and thin wheat pastry wrapper. Served hot in bamboo baskets.

Croissant-shaped dumplings with translucent pastry, stuffed with shrimp and vegetables. Slightly sticky and flavorful texture.

Assorted Cantonese steamed dumplings. Mix of land and sea flavors. Thin pastry and generous filling.

Braised chicken feet steamed in black bean sauce. Very popular gelatinous and melting texture. Salty and umami taste.

Assorted dim sum (dumplings, bites). Allows tasting several varieties in one order. Ideal for sharing.

Vietnamese dumplings (Banh Cuon) with very thin rice pastry, filled with meat and black mushrooms. Served with fried onions and fish sauce.

Gyoza or dumplings grilled on one side and steamed on the other. Juicy meat filling. Crispy and tender at the same time.

Steamed dumplings filled exclusively with finely chopped vegetables. Light and vegetarian option. Thin and transparent pastry.

Shrimp sautéed in a spicy and flavorful sauce. Typical spicy dish. To be accompanied by white rice.

Shrimp coated in a sweet and vinegary red sauce, often with pineapple and peppers. Perfect balance between sweetness and acidity.

Shrimp cooked with a rich sauce of fermented black beans. Characteristic salty and deep flavor of Cantonese cuisine.

Large shrimp fried in their shells, seasoned with salt, pepper, and chili. Crispy and very fragrant. Often eaten with fingers.

Dish served sizzling on a hot plate. Shrimp are sautéed with fresh ginger and spring onions for a powerful aroma.

Assortment of sautéed seafood with ginger and green onions, served on a hot cast iron plate. Fresh and iodized aromas.

Large prawns coated in a satay sauce (peanut and spices), served on a hot plate. Rich, spicy, and slightly sweet flavor.

Steamed shrimp to preserve their natural flavor and tender texture. Light and healthy dish.

Steamed shrimp topped with a generous amount of minced garlic. The garlic delicately flavors the shrimp flesh. Very aromatic.

Stewed dish served in a pot, combining shrimp, spicy satay sauce, and vermicelli that absorbs the juices. Rich and comforting.

Fried squid pieces, crispy and seasoned with salt, pepper, and fresh chili. Tender texture inside. Excellent as a main course or for sharing.

Crab claws dry-sautéed with salt and pepper. The crab meat remains juicy. Needs to be shelled.

Scallops lightly breaded and sautéed with salt and pepper. Melting texture and delicate flavor enhanced by spices.

Scallops sautéed in a spicy imperial sauce. Refined dish with intense flavors. Delicious with rice.

Soft-shell crab fried whole, everything can be eaten. Crispy salt and pepper seasoning. A unique texture experience.

Tender beef pieces sautéed with plenty of onions. Flavorful sauce, slightly sweetened by caramelized onions.

Beef sautéed in a spicy imperial-style sauce. Tender meat and spicy taste. A classic of Chinese beef dishes.

Beef with satay sauce (peanuts, spices) served on a sizzling plate. Rich aroma and melting texture. Very fragrant.

Beef sautéed with fresh ginger and spring onions. Fresh and pungent ginger taste enhances the meat.

Chef's specialty, black pepper beef served hot. The pepper adds spiciness and character to the tender meat.

Signature beef recipe, prepared according to the chef's inspiration. Quality meat and homemade sauce.

Veal chop served on a hot plate with pepper sauce. Tender meat and aromatic sauce. Hearty dish.

Sichuan-style chicken, known for its spiciness (chili and Sichuan pepper). Characteristic spicy and numbing taste.

Fried chicken with very crispy skin and juicy flesh. Usually served with a separate sauce. Pleasant texture.

Fried chicken pieces coated in a shiny red sweet and sour sauce, with pineapple and peppers. Very popular and universally liked dish.

Chicken stewed in a salty caramel sauce. Deep sweet and savory flavor and dark golden color. Delicious with rice.

Hong Kong style roasted duck, shiny and crispy skin, tender flesh flavored with 5 spices. Served chopped with its juices.

The classic sweet and sour pork. Fried pork cubes coated in fruity and vinegary sauce. Balanced flavors.

Marinated and roasted pork ribs with a sweet and savory red glaze (Char Siu). Tender and flavorful.

Small pieces of fried pork ribs seasoned dry with salt, pepper, and chili. Crispy and addictive.

The authentic Peking duck served in several courses. First, crispy skin in pancakes, then sautéed meat (with noodles or vegetables). An imperial feast.

Light soup with various vegetables and vermicelli. Clear vegetable broth. Healthy and digestible.

Vegetarian version of Peking soup. Sour and spicy, with tofu and mushrooms. Rich in flavors.

Fragrant salad with lemongrass and Thai herbs, no meat. Lemony and spicy freshness.

Fried vegetarian spring rolls, stuffed with vegetables and vermicelli. Crispy. To be eaten with salad.

Fresh rice paper rolls filled with raw vegetables, herbs, and vermicelli. No meat or shrimp. Very fresh.

Steamed dumplings filled with a mix of vegetables. Thin pastry and flavorful filling.

Steamed rice crepes filled with mushrooms and vegetables (vegetarian Banh Cuon). Silky texture.

Egg noodles stir-fried in a wok with soy sauce and some bean sprouts. Simple and effective.

Traditional vegetarian stew ('Buddha's Delights') with tofu, assorted mushrooms, and seasonal vegetables. Savory brown sauce.

Fried rice stir-fried in a wok with small vegetables (peas, carrots, corn). 'Wok hei' aroma (taste of the fire).

Black mushrooms (wood ear mushrooms) sautéed, unique crunchy and gelatinous texture. Subtle taste.

Crispy fried tofu cubes, seasoned with salt, pepper, and chili. Soft interior. A spicy vegetarian dish.

Mix of crunchy sautéed seasonal vegetables with black mushrooms. Light sauce.

Broccoli florets sautéed and coated in savory oyster sauce. Simple and healthy.

Complete dish of sautéed noodles with a mix of toppings (shrimp, meat, vegetables). Hearty and varied.

The famous Cantonese fried rice with eggs, peas, ham/chicken pieces, and shrimp. A classic accompaniment.

Portion of fragrant steamed white rice. Ideal neutral accompaniment for sauced dishes.

Steamed sticky rice. Sticky and soft texture. Often eaten with fingers as an accompaniment to grilled dishes.

Thai-style fried rice with fresh pineapple chunks and shrimp. Exotic sweet and savory mix. Fragrant and colorful.

Delicately steamed sea bass fillet, served with light soy sauce, ginger, and spring onion. Fine and tender flesh.

Grilled sea bass served with a spicy and lemony Thai sauce. Crispy skin and tender flesh.

Sea bream fillet coated in a spicy sauce. Firm white fish with a delicate taste.

Whole or filleted sole steamed. Very delicate taste. Served plain or with a light sauce.

Sole prepared with a salty caramel sauce. Surprising and tasty combination of delicate fish and rich sauce.

Crispy fried sole seasoned with salt and pepper. Contrast of textures between the crispiness and the tender flesh.

Fried sole coated in sweet and sour sauce. Colorful and fragrant dish.

Sole served with black pepper sauce. The spiciness of the pepper enhances the delicate flesh of the fish.

Sole fillets sautéed in a wok with ginger and green onions. Classic Cantonese preparation respecting the product.

Same preparation as for sole, but with sea bass. Slightly firmer flesh and distinct taste.

Noble whole fish (Turbot), prepared according to the chef's inspiration (often steamed). Exceptional white flesh, firm and fine. Festive dish.

The famous Tom Yum Kung soup. Clear, sour, and very spicy broth, flavored with lemongrass, galangal, and kaffir lime leaves.

Tom Yum variation with a mix of seafood. Explosion of spicy and lemony flavors.

Tom Ka Gai, chicken soup with coconut milk and galangal. Milder and creamier than classic Tom Yum, but still fragrant.

Rich and creamy coconut milk soup with large prawns. Intense Thai flavors.

Shrimp soup prepared in the style of Canh Chua (Vietnamese sour soup) with tamarind, pineapple, and fresh herbs. Sweet and sour, light taste.

Thai-style fried spring rolls, stuffed with shrimp. Crispy and served with a sweet chili sauce.

Yam Goong, spicy shrimp salad with lemongrass, mint, cilantro, and chili. Very fresh and vibrant.

Yam Nua, grilled minced beef salad, seasoned with lime juice, chili, and fresh herbs. Salty-sour-spicy balance.

Mixed salad of seafood and fresh pineapple chunks. Fruity freshness and marine flavors.

Som Tam, shredded green papaya salad pounded with chili, garlic, tomato, and peanuts. Crunchy, very spicy, and refreshing.

Marinated and grilled meat skewers, served with peanut sauce (satay). Grilled aroma.

Thai sausage flavored with lemongrass, garlic, and spices. Unique fermented taste and firm texture.

Sweet and savory salad with green or semi-ripe mango julienne and shrimp. Fresh and exotic.

Mix of satay skewers (beef and chicken). Allows tasting both meats with peanut sauce.

Pad Kra Pao Gai, chicken stir-fry with Thai basil, chili, and garlic. Very aromatic and spicy.

Roasted duck slices stir-fried in a wok with Thai basil. The duck fat pairs well with the herbs.

Minced beef stir-fried with basil and chili. Classic Thai street food dish, very tasty.

Shrimp sautéed with basil sauce. Aniseed flavor of basil and sweetness of shrimp.

Scallops and basil served sizzling. Luxurious and fragrant dish.

Large prawns sautéed with basil, served on a hot plate. Spectacular and delicious.

Grilled prawns served with a Thai sauce (Nam Jim Seafood) - green, sour, and spicy.

Grilled sole accompanied by spicy Thai sauce. Whole fish or fillets.

Thai curry (red or green) with coconut milk, creamy and spicy. Choice of chicken or duck.

Seafood curry with coconut milk. Rich and creamy. Choice of shrimp or scallops.

Chicken marinated with lemongrass and grilled (Gai Yang). Golden skin and lemony aroma.

Chicken sautéed with lemongrass served hot. Fresh aroma and tender texture.

Fish cooked in parchment in a banana leaf with spices and herbs (Hor Mok). The leaf imparts a subtle vegetal aroma.

Beef fillet sautéed with Thai basil, served on a hot plate. Tender and very fragrant.

Crying Tiger Beef. Marinated and grilled beef fillet, served sliced with 'Nam Jim Jaew' sauce (tamarind, chili, toasted rice). So good it makes the tiger cry.