China Town Belleville

Whole shrimp coated in a light and crispy batter. Served golden, often with a sweet and sour sauce.

Fried spring rolls filled with a melting mix of cheese and shrimp. A rich and flavorful variation of classic spring rolls.

Shrimp fried in a very light and airy Japanese batter. Delicate and crispy texture, less greasy than classic fritters.

A varied platter of Chinese fried bites, including spring rolls and fried wontons. Ideal for sharing and discovering different crispy textures.

Selection of steamed dumplings, such as Ha Kao (shrimp) and Siu Mai (pork). Thin wrapper and juicy filling.

Also called Ha Kao, these dumplings have a translucent wrapper made from wheat starch. Filled with whole or chopped shrimp, steamed.

Shanghai-style dumplings, often juicy inside with a flavorful pork filling. Slightly thicker dough.

Pork dumplings, pan-seared for a crispy bottom and soft top (Gyoza style).

Crispy bites filled with a refined mix of lobster and shrimp. Fried for a golden exterior.

Small open-topped steamed dumplings (Siu Mai) filled with shrimp filling.

Classic Siu Mai, steamed dumplings with minced pork and mushroom filling, wrapped in a thin yellow wheat dough.

Dumplings filled with seasoned beef. Can be served steamed or grilled depending on the house style.

Dumplings whose filling highlights the fresh and garlicky taste of Chinese chives, often mixed with shrimp or pork.

Vegetarian option, these dumplings are filled with a mix of finely chopped vegetables and fragrant mushrooms.

Dumplings with chicken filling. Available grilled (crispy) or steamed (soft).

Croissant-shaped Japanese dumplings, filled with meat and vegetables. Grilled on one side and steamed on the other.

Beef slices stir-fried with fresh ginger and chives. Served sizzling on a hot cast-iron plate.

Tender beef coated in a rich black pepper sauce. Very aromatic and slightly spicy dish, served on a hot plate.

Lamb slices quickly stir-fried with plenty of chives. Distinctive lamb flavor enhanced by herbs.

Lamb prepared with a spicy and savory sauce, often with crisp vegetables. Flavorful dish.

Large shrimp (prawns) stir-fried with chilies. Zesty flavor and firm flesh.

A traditional feast served in three courses: crispy skin with pancakes, stir-fried meat (often with noodles or rice), and a broth soup. Ideal for sharing.

Cantonese roasted duck with a shiny, crispy skin and juicy meat. Served with a mild sauce.

Pork Char Siu marinated in a red sweet and savory sauce and roasted. Tender and fragrant, often sliced.

Shrimp sautéed in a spicy tomato sauce, often with garlic and ginger. Sweet, sour, and spicy flavor.

Shrimp fried in their shells (or peeled) then stir-fried in a wok with salt, pepper, and fresh chilies.

Tender scallops coated in a spicy sauce. A refined and zesty seafood dish.

An elegant dish combining stir-fried seafood served on a bed of crisp broccoli. Light and flavorful sauce.

Pieces of white fish fried or poached, served in a spicy chili sauce.

Breaded and fried white fish fillets, simply seasoned with Sichuan salt and pepper. Crispy and fragrant.

Half chicken steamed, often served cold or warm with a ginger and green onion sauce. Firm flesh and authentic taste.

Chicken pieces stir-fried with crunchy black mushrooms and a savory soy sauce.

Chef's specialty fried chicken, likely marinated with secret spices before being fried to a crisp.

Beef slices stir-fried in a wok with plenty of thinly sliced onions. Salty and slightly sweet brown sauce.

A classic: tender beef and crisp broccoli florets stir-fried together in a garlic and soy sauce.

Pork pieces simmered for a long time in a salty caramel sauce. The meat is tender and the sauce is syrupy.

Chicken version of the classic caramel pork. Rich, sweet, and savory sauce coating tender chicken pieces.

Meaty pork ribs cooked in a caramel sauce. Eat with your fingers to enjoy the meat around the bone.

Pork fritters coated in a bright red sweet and sour sauce, with pineapple, peppers, and onions.

Small pieces of pork ribs dry-fried and generously seasoned with salt, pepper, and chili. Very tasty.

Very fragrant dish, beef stir-fried with cumin seeds and often dried chili. Northern Chinese style.

Lamb and cumin are a classic combination. Meat stir-fried with plenty of spices, very aromatic.

Cambodian/Vietnamese specialty. Marinated beef cubes stir-fried in a wok, served on a bed of lettuce. Tender and peppery.

Fragrant white rice steamed. Ideal neutral accompaniment for sauced dishes.

Opaque grain rice that sticks together when cooked. Dense and soft texture, often eaten by hand.

Wok-fried rice with eggs, peas, and your choice of meat or vegetables. A complete and flavorful dish.

Complete dish consisting of Loklak beef (marinated stir-fried beef cubes) served with rice, often tomato-based.

The full version of Loklak rice, topped with a fried egg for extra indulgence.

Wheat noodles stir-fried in a wok with beef slices and vegetables. Soy sauce seasoning.

Noodles stir-fried with shrimp. A classic seafood noodle dish.

Vegetarian option, noodles stir-fried with a mix of crisp seasonal vegetables.

Noodles stir-fried with tender chicken pieces. Simple and universally liked.

Udon (thick Japanese wheat flour noodles) stir-fried with beef. Soft and consistent texture.

Thick Udon noodles stir-fried with shrimp. Springy texture of the noodles combined with the seafood flavor.