CHEZ YANG

Crispy fried imperial rolls filled with minced pork and vegetables. Served hot, to be enjoyed wrapped in a lettuce leaf with mint.

Crispy fried imperial rolls filled with minced chicken and small vegetables. Crispy on the outside and tender on the inside.

Vegetarian fried rolls filled with a mixture of shredded vegetables. A crispy and light option to start the meal.

Crispy rolls filled with shrimp. The golden fry contrasts with the delicate flavor of the seafood.

Tender dough balls made from minced chicken and vegetables, served on a skewer (tsukune). Grilled and flavorful.

Chinese dumplings with slightly thick dough, filled with pork and grilled on one side. Juicy inside with a crispy bottom.

Croissant-shaped Japanese dumplings, stuffed with chicken and vegetables. Often grilled to achieve a texture that is both tender and crispy.

Ha gao or classic steamed dim sum, with a translucent dough encasing a shrimp filling.

Traditional steamed dim sum, in an open basket shape, filled with seasoned minced pork.

Thin slices of beef wrapped around a piece of melting cheese, all grilled and coated in a sweet and savory sauce (yakitori).

Whole shrimp coated in a thick batter and fried. Golden and crispy, often served with a sweet and sour sauce.

Marinated chicken pieces grilled on a bamboo skewer. Tender and coated in a teriyaki-style caramelized sauce.

Tender meatballs made from minced chicken and vegetables, served on a skewer (tsukune). Grilled and flavorful.

Fried pastry triangles filled with a spicy chicken mixture. Crispy on the outside with a curry-flavored center.

Fried triangular pastries containing a seasoned minced beef and spice filling.

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

Mixed salad with chicken pieces, often seasoned with a light Asian vinaigrette.

Fresh mixture of crab meat and shredded surimi, served cold.

Crunchy salad combining the sweetness of shrimp with the crunch of cashew nuts.

Marinated wakame seaweed salad, with an iodized taste and a slightly crunchy texture. Seasoned with sesame oil.

Finely shredded white cabbage salad, seasoned with a typical Japanese sweet and sour vinaigrette.

Traditional thick and sour-spicy soup, rich in toppings like tofu, black mushrooms, and bamboo.

Clear broth served with noodles and shrimp dumplings (wontons). A comforting and complete dish.

Noodle soup with slices of roasted duck with crispy, spice-infused skin.

Simple and light soup with wheat or rice noodles and pieces of chicken breast.

Hearty soup with noodles and tender beef slices simmered in an aromatic broth.

Noodle soup with tender and slightly sweet char siu pork (Chinese barbecue).

Noodle soup with a rich and spicy broth, flavored with satay sauce (a blend of spices, peanuts, and chili peppers).

A variation of noodle soup served with flavorful duck pieces.

Cold Vietnamese salad composed of rice vermicelli, raw vegetables (carrots, cucumber, lettuce), peanuts, and meat or spring rolls. Dressed with nuoc-mâm sauce.

Famous Vietnamese soup with beef broth flavored with cinnamon and star anise, served with flat rice noodles and beef slices.

Large rice noodles stir-fried in a wok with an assortment of crunchy vegetables. A flavorful vegetarian dish.

Egg noodles pan-fried with soy sauce and some vegetables. A classic side dish.

Fried rice with peas, diced ham, and scrambled eggs. A Chinese cuisine classic.

Steamed white rice, simple and neutral, ideal for accompanying saucy dishes.

Fragrant rice, often fried or prepared with mild spices.

Diced or sliced potatoes stir-fried in a wok, seasoned in an Asian style.

Broccoli florets quickly sautéed to remain crisp, often with garlic and a little soy sauce.

Chicken pieces marinated with fresh lemongrass and grilled. Lemongrass aroma and smoky flavor.

Sweet and savory dish where chicken is simmered in a brown caramel sauce. Tender and rich in flavor.

Chicken cooked in a creamy yellow curry and coconut milk sauce, slightly spicy.

Chicken seasoned with a traditional blend of five Chinese spices (star anise, cinnamon, cloves, etc.). Very aromatic.

Diced chicken stir-fried in a wok with various vegetables.

Spicy dish with fresh ginger slivers, offering a pungent and lemony flavor that pairs well with chicken.

Breaded and fried chicken fillets, served with a special chef's sauce. Very crispy.

Chicken coated in a sweet sauce and sprinkled with toasted sesame seeds for a nutty flavor.

Diced pork simmered for a long time in a savory caramel sauce. The meat is tender and the sauce is syrupy.

Stir-fried pork with black mushrooms, which provide a characteristic crunchy texture.

Roasted pork slices with a characteristic red sweet and savory marinade (Char Siu).

Chicken stir-fried with fresh basil leaves, often slightly spicy. Very fragrant.

Shrimp fried in a light batter then sautéed with salt, pepper, and aromatics.

Shrimp sautéed in a tomato sauce with a hint of chili.

Shrimp sauté with an assortment of seasonal vegetables.

Crispy fried squid pieces, simply seasoned with salt and pepper.

Squid cooked in a spicy sauce, offering a contrast between the firm texture of the seafood and the heat of the sauce.

Large fried shrimp (prawns) seasoned with salt and pepper. Firm flesh and intense flavor.