Feng & Na

An economical meal deal including a main dish and a side. Ideal for a quick and tasty lunch.

A balanced meal deal with a starter (steamed or spring rolls), a side dish, and a drink. Perfect for discovering the house specialties.

The complete meal including starter, main course, side dish, drink, and dessert. A total Asian gastronomic experience.

Fried spring roll filled with minced chicken and vegetables. The rice paper becomes crispy when cooked. Often eaten wrapped in lettuce with mint.

Traditional fried roll with minced pork, vermicelli, and black mushrooms. Crispy and tasty. To be dipped in nuoc-mâm sauce.

Spring roll variation filled with minced shrimp. Frying makes it crispy, contrasting with the tender filling. A classic Vietnamese starter.

Triangle of thin pastry filled with spicy beef and fried. The pastry is crispy and the filling is fragrant with curry. A popular and tasty bite.

Large vegetarian fried roll, filled with various crunchy vegetables. Similar to a large spring roll or egg roll. Crispy texture and melting interior.

Whole shrimp coated in a thick batter and fried. Golden and crispy on the outside, soft on the inside. Ideal for snacking.

Asian dumpling (wonton) filled with shrimp and fried until very crispy. Served hot, often with a sweet and sour sauce.

Steamed dumpling with shrimp filling (Ha Kao). The dough is translucent and slightly elastic. Delicate seafood flavor.

Steamed dumpling filled with minced chicken. Soft dough and juicy filling. A lighter alternative to fried items.

Vegetarian steamed dim sum. Filled with a mixture of finely chopped vegetables. Tender and light.

Dumpling with slightly thicker dough, often filled with pork and cabbage or chives. Steamed or pan-fried. A classic of Northern Chinese cuisine.

Delicate steamed dumpling containing scallop. Fine flavor and tender texture. Often served in translucent dough.

Siu Mai, an open-topped steamed dumpling, made with pork and shrimp. Wrapped in a thin yellow dough. Dense and flavorful texture.

Traditional hot and sour soup. Thick, often containing tofu, black mushrooms, egg, and bamboo. Warming and spicy.

Clear broth served with shrimp dumplings (wontons) and some vegetables. Light and comforting. The dumplings are tender and slippery.

Meal soup composed of noodles (often wheat or rice) and slices of roasted duck. The broth is rich and flavored with spices. A complete dish.

Famous Vietnamese soup with flat rice noodles and beef in a very aromatic broth (star anise, cinnamon, ginger). Served with fresh herbs and soy.

Fresh mixed salad with shrimp. May contain crunchy vegetables and a light dressing. Sold by weight.

Mix of chicken pieces and raw vegetables. Often Asian seasoning (soy, sesame). Sold by weight.

Vietnamese salad composed of cold rice vermicelli, hot stir-fried beef, fresh vegetables (cucumber, carrot), herbs, and often chopped spring rolls. Dressed with nuoc-mâm sauce.

Fresh roll in rice paper (not fried), filled with vermicelli, shrimp, lettuce, and mint. Very fresh and light. Dipped in hoisin or nuoc-mâm sauce.

Seasoned wakame seaweed salad with sesame. Crunchy and gelatinous texture, iodized and slightly sweet taste. Sold by weight.

Spicy and tangy salad typical of Thailand. Often contains green papaya or vermicelli, with lime, chili, and peanuts. Sold by weight.

Thin slices of beef carpaccio rolled around a piece of melted cheese (Emmental or Gouda type), grilled on a skewer. Melts in your mouth and is tasty (Yakitori).

Marinated chicken pieces grilled on a skewer. Tender and often coated in a sweet and savory sauce (teriyaki).

Likely chicken or beef meatballs served on a skewer or individually, coated in a sweet Japanese soy sauce (yakitori).

Steamed white rice, simple and neutral. Basic accompaniment for all sauced dishes.

Fried rice with peas, diced ham, and scrambled eggs. Tasty and slightly greasy. An essential classic.

Thai-style fried rice, often spicier or flavored with curry or pineapple. Separate and fragrant grains.

Fried rice mixed with various diced vegetables (carrots, corn, beans). A colorful vegetarian option.

Wheat noodles stir-fried in a wok with soy sauce and some vegetables (onions, bean sprouts). Soft texture and savory taste.

Fine stir-fried rice vermicelli (Singapore style or plain), often with a little curry and vegetables. Lighter than wheat noodles.

Shrimp stir-fried in a red sauce with chili. Spicy and slightly sweet flavor. Ideal with white rice.

Fried shrimp (often whole or peeled) simply seasoned with salt, pepper, and sometimes garlic and fresh chili. Very crispy.

Scallops cooked in a spicy sauce. A refined seafood dish with character.

Fried squid pieces in a light batter, seasoned with salt and pepper. Tender texture under a crispy crust.

Squid stir-fried with vegetables in a spicy sauce. Tender and spicy.

White fish pieces coated in batter and fried. Golden and crispy. Mild flavor.

Beef strips stir-fried in a wok with plenty of onions. Savory brown sauce. A simple and popular dish.

Beef stir-fried with a chili or Szechuan sauce. Spicy and rich in flavor.

Thai-inspired dish. Beef stir-fried with fresh basil, often chili. Very aromatic.

Marinated beef stir-fried with chopped lemongrass. Fresh and citrusy flavor characteristic of Vietnamese cuisine (Bo Bun).

Breaded and fried chicken pieces, served without sauce or with sauce on the side. Very crispy.

Chicken simmered in a yellow curry sauce, often with potatoes and carrots. Mild, creamy, and fragrant.

Chicken stir-fried with black mushrooms and sometimes bamboo shoots. Light soy sauce. Umami flavor.

Very fragrant dish where fresh ginger dominates, accompanied by chives. Warming and aromatic.

Festive dish with chicken and a mix of colorful vegetables, sometimes cashews. Savory and balanced sauce.

Chicken cooked in a satay sauce (peanut and spice base). Rich, slightly sweet and spicy flavor.

Chicken meatballs, fried or in sauce. Tender texture.

Marinated chicken cooked with lemongrass. Fresh and aromatic.

Chicken pieces coated in a brown, sweet, syrupy caramel sauce. Very popular, pronounced sweet and savory taste.

Thai recipe, likely a green or red curry, or basil stir-fry. Spicy and fragrant.

Chicken stir-fried with fresh basil leaves. Anise and peppery flavor.

Fried chicken wings, crispy, simply seasoned with salt and pepper. Ideal for eating with your fingers.

Kung Pao chicken or similar, stir-fried with vegetables, chili peppers, and peanuts. Slightly spicy sauce.

Slices of roasted duck with crispy, lacquered skin. Tender and juicy meat. Rich and slightly sweet flavor.

Fried pork pieces coated in a bright red, sweet and vinegary sauce, with pineapple, peppers, and onions. A very popular classic.

Pork simmered for a long time in a caramel and nuoc-mâm sauce. The meat is tender and the sauce is syrupy. Vietnamese family dish.

Chop Suey, stir-fried mix of various vegetables (cabbage, carrot, bean sprouts, mushrooms). Crunchy and light.

Stir-fried or fried potato pieces, simply seasoned. Adapted Western side dish.

Stir-fried broccoli florets, sometimes with garlic or oyster sauce. Simple and green.

Stir-fried green beans with garlic or plain. Crunchy and fresh.

Peeled exotic fruits (lychees) preserved in a sweet syrup. White, juicy, and fragrant flesh.

Mixture of seasonal fruits cut into pieces. Fresh and vitamin-rich. Sold by weight.

Hot glutinous rice flour ball, sprinkled with grated coconut, filled with a sweet paste (yellow soy or peanut). Soft and elastic texture (hot mochi).

Asian confectionery made from sugar, honey, and sesame seeds or peanuts. Soft or crunchy texture depending on the type.

Often a light steamed sponge cake (Ma Lai Gao) or a small shortbread cookie. Sweet and not too sweet.

Dessert based on banana and tapioca/coconut milk, or banana cake wrapped in a banana leaf. Sweet and fragrant.