Chez Wang

A classic lunch set including a starter and a main course. Choose from a selection of Asian specialties.

Lunch set including a main course and a drink.

The complete lunch menu: a starter, a substantial main course, and a drink.

Fresh rice paper rolls filled with vermicelli, shrimp, herbs, and vegetables. Fresh and light texture, not fried. Served with hoisin or peanut sauce.

Traditional steamed shrimp dumplings. The wrapper is thin and the filling is juicy. Served hot in bamboo baskets.

Fried imperial rolls with crispy skin, filled with minced meat, vermicelli, and vegetables. Savory and golden. Dip in nuoc-mâm sauce.

Spicy Korean fermented cabbage. Crispy texture with a pungent and tangy flavor. An appetite-stimulating side dish.

A fresh salad made with Chinese cabbage and crisp cucumbers. Lightly seasoned for a refreshing starter.

Marinated beef slices cooked with a blend of five Chinese spices. Served cold or warm, the meat is fragrant and tender.

Napa cabbage quickly stir-fried in a wok to maintain its crispness. Seasoned with chili for a spicy flavor.

Broccoli florets stir-fried with garlic. Simple, green, and crisp. A healthy and light side dish.

A colorful mix of three seasonal vegetables stir-fried together. Mild flavors and varied textures.

Dry-fried green beans, often with minced pork, garlic, and chili. Wilted but crisp texture, very flavorful.

Selection of fresh green vegetables of the day, such as rapeseed or cabbage hearts. Simply stir-fried to preserve their natural taste.

Steamed eggplants until tender. Served with a light soy sauce and aromatics.

Eggplants filled with a savory stuffing, available with minced pork or in a vegetarian version. Braised to blend the flavors.

Classic Sichuan dish 'fish-fragrant'. Melting eggplants in a sweet, sour, spicy, and garlicky sauce. Very aromatic.

Chinese cabbage stir-fried in a wok with black vinegar and dried chilies. A perfect balance between acidity and spiciness.

Very finely julienned potatoes quickly stir-fried. They remain slightly crisp with a vinegary and spicy flavor.

Pork ribs served in a 'dry pot' style. Stir-fried with spices, chili, and vegetables for an intense flavor.

Assortment of vegetables cooked in a spicy 'dry pot' style. Rich in flavor thanks to spices and chili.

The complete mix including various meats and vegetables in a spicy wok sauce. Ideal for tasting everything.

Whole or peeled shrimp cooked in a wok with dry spices and chili. Fragrant and slightly crispy.

Wok-fried chicken pieces, dry pot style. Spicy, savory, and served sizzling.

Shrimp stir-fried with fresh ginger and chives. A classic Cantonese flavor, light and fragrant.

Crispy fried shrimp seasoned with a mix of salt, pepper, and spices. Often eaten whole with the shell.

Tender squid pieces stir-fried with fresh or dried chilies. A spicy dish with a nice texture.

Squid stir-fried with plenty of onions, seasoned with salt and pepper. Savory and less spicy than the chili version.

Whole fish or fillets delicately steamed. Served with a light soy sauce, ginger, and green onions.

Large fish soup with Chinese sauerkraut (marinated vegetables). The broth is tangy and spicy, very comforting.

Fish fillets poached in a rich red broth with chili oil and Sichuan pepper. Very tender and very spicy.

Breaded and fried shrimp until golden. Crispy on the outside and tender on the inside.