Délices Lepic

Crispy fried spring rolls, filled with minced pork and vegetables. Crunchy texture on the outside and tender on the inside. Usually eaten wrapped in a lettuce leaf with mint and dipped in nuoc-mâm sauce.

Shrimp coated in a light and airy batter, then fried until golden brown. Crispy and not greasy, served hot.

Vegetarian version of fried spring rolls, filled with a mixture of shredded vegetables. Crispy and flavorful, perfect for starting the meal.

Small dough pockets filled with minced pork and aromatics, boiled or steamed. The dough is tender and the filling is juicy.

Pork dumplings, one side pan-fried to be crispy, while the rest is steamed. Offers a pleasant contrast of textures, often served with black vinegar or soy sauce.

A fresh salad made of crunchy vegetables topped with pieces of breaded and fried chicken. Dressed with a light vinaigrette to balance the fried chicken.

Beef slices served with a spicy and fragrant sauce typical of the Sichuan region. Rich in flavors of spices, chili, and Sichuan pepper.

Wheat noodle soup (ramen) served in a broth flavored with Sichuan spices and chili. Topped with tender beef slices. A hot and spicy dish.

Flavorful broth topped with noodles and shrimp-filled dumplings (wontons). Comforting mix of textures between the noodles and the melting dumplings.

Noodle soup with a fresh and aromatic lemongrass flavor, accompanied by chicken pieces. Light and fragrant broth.

Noodle soup served with slices of roasted duck with crispy, caramelized skin. The duck fat enriches the broth's flavor.

Classic noodle soup with thin slices of beef poached in the broth. A simple, hearty, and comforting dish.

Noodle soup served with tender and flavorful braised pork ribs.

Noodle soup served with whole or peeled shrimp. A light seafood taste in a clear broth.

Noodle soup served with a breaded and fried pork cutlet (tonkatsu style), often served on top to maintain some crispiness.

Famous Vietnamese soup made of a clear beef broth simmered with spices (star anise, cinnamon), flat rice noodles, and beef slices. Served with fresh herbs.

Vegetarian option with wheat noodles and tofu pieces in a light broth.

Extra portion of meat to enhance your soup.

Four extra dumplings to add to the broth.

Portion of green or mixed vegetables for added freshness.

Extra portion of noodles for hearty appetites.

Stir-fried wheat noodles in a wok with lemongrass-marinated chicken and vegetables. A fragrant and slightly tangy dish.

Stir-fried noodles with shrimp and vegetables. Classic wok-fried flavors.

Stir-fried noodles with beef strips and vegetables, seasoned with soy sauce.

Spicy version of beef stir-fried noodles, enhanced with chili and Sichuan pepper.

Stir-fried noodles with pieces of lacquered roasted duck, offering a sweet and savory mix.

Stir-fried noodles with vegetables served with a crispy breaded pork cutlet.

Stir-fried noodles served with light shrimp fritters (tempura).

Vegetarian dish of stir-fried noodles with an assortment of crisp seasonal vegetables.

Cooked rice then stir-fried in a wok with chicken, egg, and flavored with lemongrass.

Fried rice served with crispy shrimp fritters.

Fried rice topped with flavorful slices of lacquered duck.

Fried rice served with crispy breaded pork.

Refreshing tea drink, served cold.

Infused tea served hot, ideal for accompanying the meal.

Classic coffee.