Fast Thaï

Crispy fried rolls served in threes. The filling is flavorful and the texture is crunchy. Usually enjoyed wrapped in a lettuce leaf with mint.

Fried triangular pastries with spices. The dough is thin and crispy, containing a flavorful filling.

Shrimp coated in a light and airy batter. Crispy on the outside and tender on the inside.

Fresh spring rolls with shrimp, rice vermicelli, and vegetables, wrapped in a translucent rice paper. Fresh and chewy texture.

Mixed salad topped with pieces of breaded and fried chicken. A mix of freshness and crispiness.

Marinated and grilled meat skewers, served with a peanut satay sauce. Rich and slightly spicy flavor.

Traditional Vietnamese soup composed of a clear broth flavored with spices (star anise, cinnamon), flat rice noodles, and meat. Served hot with fresh herbs.

Japanese noodle soup served in a flavorful broth. Topped with meat, egg, and vegetables.

Spicy and tangy Thai shrimp soup. Flavored with lemongrass, galangal, and kaffir lime leaves.

Creamy soup based on coconut milk and chicken (Tom Kha Gai). Sweet, slightly sweet, and fragrant.

Stir-fry seasoned simply with salt and pepper to enhance the taste of the ingredients. Served with rice.

Dish prepared with a salted caramel or sweet-salty sauce, coating the meat or seafood. Rich and umami flavor.

Stir-fry served with a chili sauce for those who like spicy dishes.

Stir-fried dish with a generous portion of caramelized or sautéed onions, adding sweetness and aroma.

Thick and chewy Japanese wheat flour noodles, stir-fried with meat and vegetables.

Rice noodles stir-fried in a wok with eggs, crushed peanuts, and a sweet and sour tamarind sauce. A Thai cuisine classic.

Jasmine rice stir-fried in a wok with vegetables, egg, and seasonings. Light and fragrant texture.

Wheat noodles (Lo Mein or Chow Mein type) stir-fried with vegetables and soy sauce.

Warm rice vermicelli salad, topped with sautéed meat, raw vegetables, fresh herbs, peanuts, and often spring rolls. Served with nuoc-mâm sauce.

Very fragrant stir-fry with Thai basil (Pad Kra Pao), often spiced with chili.

Thai curry based on red curry paste and coconut milk. Medium spicy, rich, and creamy.

Thai curry based on fresh green chilies, herbs, and coconut milk. Often spicier than red curry.

Cambodian specialty (Bœuf Loc Lac). Marinated meat stir-fried, served with tomato rice and a lemon-pepper sauce.

Stir-fried mix of seasonal vegetables in a wok, crunchy and flavorful. Vegetarian option.

Extra piece of breaded chicken.

Fried egg served on the side.

Extra portion of chicken.

Extra portion of beef.

Extra portion of shrimp.

Extra portion of tofu.