Chez Tofe

Croissant-shaped Japanese dumplings, pan-fried on one side and steamed on the other. The filling consists of minced chicken and aromatics. Texture is both crispy and tender, often dipped in a soy-vinegar sauce.

A variation of homemade Chinese dumplings, folded into a triangle shape. Generally filled with meat and vegetables. They are grilled or fried for a crispy texture.

Vietnamese-origin fried spring rolls, filled with shrimp. The fried rice paper is very crispy and golden. Often eaten wrapped in lettuce leaves with mint.

Fried imperial rolls filled with chicken and vermicelli. Crispy on the outside and tender on the inside. Traditionally served with green salad and nuoc-mâm sauce.

Shrimp coated in a light and airy batter, then fried. The texture is very crispy and not greasy. A classic of Japanese cuisine adapted here.

Steamed shrimp dumplings with translucent wrappers (Ha Kao). The texture is soft, slightly elastic, and delicate. Mild seafood flavor.

Steamed Chinese buns (Baozi), filled with seasoned pork. The dough is white, soft, and slightly sweet. A comforting and nourishing snack.

Open-top dim sum (Siu Mai), filled with a minced shrimp-based filling. Steamed, they are tender and flavorful. Often served in bamboo baskets.

Traditional Chinese hot and sour soup. It generally contains tofu, bamboo shoots, black mushrooms, and beaten egg. The consistency is slightly thick.

Fresh salad made with raw vegetables (cabbage, carrots) and shrimp. Seasoned with a light, often sweet and savory Asian vinaigrette. A light and crunchy appetizer.

Breaded and fried chicken pieces until golden brown. Served with plain white rice. The contrast between the crispy chicken and tender rice is appreciated.

Thin slices of beef stir-fried in a wok with sliced onions. The sauce is usually brown and savory, based on soy sauce. Served with white rice.

Vietnamese-influenced specialty consisting of marinated and stir-fried beef cubes. The meat is tender and flavorful. Traditionally served with rice (often tomato-based) and sometimes a fried egg.

Slices of glutinous rice cake stir-fried in a wok. The texture is unique, both soft and chewy, similar to savory mochi. Served with a fragrant soy sauce.

Rice dish served with chicken cooked with lemongrass. The meat is fragrant with fresh citrus notes typical of Southeast Asia.

Slices of roasted duck with lacquered and crispy skin, served on a bed of rice. The meat is rich and flavorful, often accompanied by a sweet and savory brown sauce.

Wide flat rice noodles stir-fried in a wok with beef and vegetables. Similar to Ho Fun, with a characteristic smoky flavor from wok cooking.

Flat rice noodles stir-fried with chicken pieces. A complete and nourishing dish, not very spicy.

Seafood version of stir-fried rice noodles. The shrimp add a mild flavor that pairs well with the tender texture of the noodles.

Classic fried rice with eggs, peas, and diced ham or pork. It's an essential side dish, flavorful and slightly greasy.

Thin, yellow wheat noodles, stir-fried over high heat with beef and vegetables. Firm texture and savory taste.

Wheat noodles stir-fried with sliced chicken. A simple and popular dish, often seasoned with soy sauce.

Stir-fried noodles with shrimp. The noodles absorb the cooking juices for a flavorful result.

Plain stir-fried noodles with a little soy sauce and possibly bean sprouts or onions, without meat. Ideal as a side dish or a light vegetarian meal.

Large Vietnamese mixed salad. It contains cold rice vermicelli, hot stir-fried beef, raw vegetables (cucumber, carrot), mint, peanuts, and pieces of spring rolls. The whole dish is dressed with nuoc-mâm sauce before mixing.

A variation of the classic Bo-Bun where beef is replaced by lemongrass-infused chicken. A fresh, complete, and aromatic dish.

Seafood version of Bo-Bun with sautéed shrimp. Offers a lighter alternative to red meat, always accompanied by crispy spring rolls.

Generous meal soup consisting of a flavorful broth, noodles, and slices of roasted duck. The duck skin adds flavor to the broth.

The national Vietnamese soup. A clear and fragrant beef broth (star anise, cinnamon) served with flat rice noodles and thin slices of beef. Accompanied by fresh herbs and lime.

Light clear broth containing dumplings (wontons) filled with shrimp. Often garnished with green vegetables like pak choi.

Soup served with Japanese dumplings (gyozas). The dumplings become tender in the hot broth.