Dao Chinese Bistrot

Fresh and light rolls wrapped in delicate rice paper. The filling combines the sweetness of mango and shrimp with the freshness of vegetables. A refined and aromatic appetizer.

Julienned mixed vegetables fried until crispy. A tasty snack that enhances the natural flavor of vegetables like taro and sweet potato.

Classic fried spring rolls, golden and crispy on the outside. Filled with a savory mix of cabbage and carrots. Perfect for dipping in sweet and sour sauce.

Small Chinese buns filled with savory meat and fermented vegetables that give an acidic and umami note. The dough is soft and lightly browned.

Fried bread triangles covered with a shrimp puree and sesame seeds. Crispy and rich in flavor, a classic Chinese fusion appetizer.

Fried tapioca and shrimp wafers, light and airy like clouds. They melt in your mouth and are ideal as a side dish or snack.

Steamed Chinese bun, fluffy and unfilled. It has a neutral and delicate flavor, ideal for accompanying saucy or spicy dishes instead of rice.

Soft steamed bun filled with juicy pork enriched with a smoky sauce. A soft bite with a savory and enveloping center.

The famous Char Siu Bao, steamed bun filled with sweet and savory roast pork. The dough is white and fluffy, while the filling is rich and caramelized.

Pan-fried Baozi, with a crispy bottom and a fluffy steamed top. The pork and vegetable filling is juicy and aromatic thanks to ginger.

A crispy variation of bao, similar to a flaky flatbread. Stuffed with flavorful chicken, mushrooms, and oyster sauce for a rich and decisive taste.

Steamed open bun, stuffed like a sandwich with spiced roast pork. The meat is tender and flavorful, balanced by the freshness of the lettuce.

Open bao stuffed with spiced beef and savory sauce. A perfect combination of the bread's softness and the intense beef flavor.

Refined steamed bun stuffed with low-temperature cooked duck breast. The meat is pink and very tender, enhanced by oyster sauce.

Classic pan-fried Chinese dumplings until golden brown. The meat and cabbage filling is juicy, encased in a slightly crispy dough.

Famous Shanghai steamed dumplings, known for containing a flavorful hot broth inside along with the meat filling. Eaten carefully to avoid burns.

Unique black dumplings, colored with squid ink. The premium filling combines crab and pork for a delicate and complex sea and land flavor.

Open dumplings at the top, steamed. The dough is thin and encloses a compact and flavorful filling of pork and shrimp.

Delicate steamed dumplings with a chicken filling and the unmistakable aroma of porcini mushrooms. A refined and light flavor.

Light dumplings filled with only vegetables, tofu, and mushrooms. They offer different textures and a fresh, natural taste.

Steamed dumplings with a robust beef and pepper filling. The flavor is intense and spicy, wrapped in a soft dough.

Dumplings served in a light and savory broth. The soft dough and flavorful filling pair perfectly with the comforting liquid.

Classic Cantonese crystal dumplings with translucent starch-based dough. Filled with whole or chopped shrimp and crunchy bamboo.

Sichuan-style dumplings served in a spicy and aromatic sauce or broth. Sichuan pepper provides a characteristic pleasant numbing sensation.

A complete mix of the various types of dumplings available. Ideal for tasting different fillings and textures in one dish.

Delicate broth with small dumplings (wanton) filled with meat and fish. Enriched with seaweed and mushrooms for a deep umami flavor.

A rich and historic soup based on sea bass and ham. Creamy and velvety, with a slight spiciness from white pepper.

Classic Chinese soup that balances the acidity of vinegar and the spiciness of pepper. Rich in ingredients like tofu, eggs, and bamboo in a thick broth.

A generous bowl of wheat noodles served in a rich and aromatic meat broth. Garnished with tender beef pieces and vegetables.

Noodles in light and savory broth with fresh shrimp. A comforting and nutritious dish, also available with a spicy touch.

Wok-fried rice flour noodles, similar to Pad Thai but in Chinese style. Enriched with shrimp, eggs, and crunchy peanuts.

Transparent and slippery noodles (soy/mung bean vermicelli) stir-fried with savory bacon and crispy vegetables. Light but tasty.

Thick and chewy Korean/Chinese noodles made from sweet potato starch. Stir-fried with vegetables and bacon, they offer a unique and pleasant texture.

Classic wheat noodles stir-fried in the wok with beef strips and mixed vegetables. A complete and flavorful one-dish meal.

Wheat noodles quickly stir-fried with shrimp and eggs. The flavor is delicate and enhanced by the freshness of the vegetables.

Traditional noodle dish tossed with a thick, rich gravy containing mushrooms, tofu, and bacon. A very popular comfort food in northern China.

Chinese rice cakes (oval rice dough slices) stir-fried. They have a chewy texture and absorb the seasoning of vegetables and mustard well.

Bowl of steamed white rice, simple and neutral. An essential accompaniment to saucy meat and vegetable dishes.

Stir-fried rice wok-fried with mixed vegetables and eggs. Flavored with soy sauce for a classic and savory taste.

Stir-fried rice enriched with shrimp and vegetables. A light and tasty one-dish meal.

Visually striking variation prepared with Venus rice or black rice. It has an aromatic and nutty flavor, served with shrimp and colorful vegetables.

Steamed glutinous rice wrapped in a lotus leaf which imparts a unique herbaceous aroma. The rice becomes sticky and absorbs the flavors of chicken and mushrooms.

One-dish meal consisting of white rice topped with roasted pork and stir-fried vegetables. A complete and satisfying meal.

One-dish meal with white rice served with chicken and mixed vegetables in sauce. Garnished with peanuts for a crunchy note.

White rice served with a beef stew or stir-fry and vegetables. Rich in seasoning that flavors the rice underneath.

The famous Kung Pao Chicken: chicken cubes stir-fried with chili, vegetables, and cashews (or peanuts). A perfect balance of spicy, sweet, and savory.

Tender chicken cooked in a creamy coconut milk curry sauce. The flavor is aromatic and slightly sweet, with soft potatoes.

Chicken cutlet or bites breaded in Japanese panko for an extra crispy crust. Served with a rich peanut sauce.

Beef strips quickly stir-fried to remain tender. Seasoned with savory oyster sauce and accompanied by potatoes.

Beef prepared with a special black pepper and honey sauce. A sweet and peppery flavor that envelops the juicy meat.

Chairman Mao's favorite dish: pork belly slow-cooked with soy sauce and caramelized sugar. The meat is very tender and the fat melts in your mouth.

Pork slices fried in a light and crispy batter (often potato starch), then stir-fried in a shiny and fragrant sweet and sour sauce.

Duck cooked sous-vide at low temperature to ensure extreme tenderness, then finished to make the skin crispy. Served with sweet plum sauce.

A spectacular dish where a hot sauce with seafood and meat is poured over crispy rice crusts (guoba), creating a characteristic sizzle.

Cubes of soft tofu stewed in a spicy and savory red sauce with minced meat and Sichuan pepper. A classic of Sichuan cuisine.

Juicy shrimp cooked in a creamy and fragrant coconut curry sauce. An exotic and delicately spiced dish.

Fried shrimp in Hong Kong style (Typhoon Shelter style), covered with a mountain of crispy fried garlic, chili, and spices. Very aromatic.

White fish fillets fried until golden and served with the classic Chinese sweet and sour sauce, enriched with pine nuts for a crunchy note.

Dehydrated tofu skin (yuba) rehydrated, which takes on a meat-like texture. Sautéed with vegetables and goji berries for a healthy dish.

Bok choy or Chinese cabbage sautéed or blanched, served with a savory oyster sauce. Simple but full of flavor.

A mix of green vegetables stir-fried in the wok, enriched with a variety of crunchy dried fruits. A nutritious side dish full of texture.

Classic stir-fry of seasonal vegetables and Chinese mushrooms. Quickly cooked to remain crispy and colorful.

Probably 'Di San Xian', a traditional northeastern Chinese dish with fried and stir-fried potatoes, eggplant, and peppers/green beans in sauce. Here in a spicy version.

Delicate dessert based on rice and coconut, with a crunchy center of dried fruit. Sweet but not cloying.

Fried glutinous rice balls, crispy on the outside and chewy on the inside (similar to Jian Dui). Filled with a sweet black sesame paste.

Unique ice cream flavored with Moutai, the most famous Chinese liquor. It has a complex, floral, and slightly alcoholic taste.

Fresh and fruity spoon dessert, with all the tropical aroma of mango. Soft and velvety texture.

White and wobbly pudding with an intense coconut flavor. Fresh and light, perfect for ending a spicy meal.

Lychee fruits served in their sweet syrup. They have a white, juicy, and fragrant pulp similar to grapes.

Large bottle of Italian natural mineral water.

World-famous Italian sparkling mineral water.

Naturally sparkling mineral water.

Classic cola-flavored carbonated beverage.

Sugar-free cola-flavored carbonated beverage.

Orange-flavored carbonated beverage.

Lemon-lime flavored carbonated beverage.

Orange juice.

Famous sweet and cold Chinese herbal tea. It is known for its refreshing properties and for balancing the heat of spicy foods.

Italian sparkling wine.

White wine by the glass.

Rosé wine by the glass.

Red wine by the glass.

A convenient fixed lunch menu that includes a variety of tastings: dumplings, rice, a main meat dish of your choice, vegetables, a drink, and coffee.