Fortai

A spicy and fragrant Thai soup, reminiscent of Tom Yum. The clear broth is infused with lemongrass and fresh herbs, garnished with tender beef slices.

Classic Thai broth with sour and spicy notes. Contains chicken pieces simmered with fresh lemongrass and aromatic herbs.

The famous Tom Yum Goong soup. A spicy and sour broth rich in flavors of lemongrass, galangal, and kaffir lime leaves, served with shrimp.

A mild and creamy coconut milk-based soup (Tom Kha). Beef is cooked in this aromatic white broth flavored with galangal, offering a balance of sweetness and acidity.

Known as Tom Kha Gai, it is a rich and creamy coconut milk soup with chicken. Sweet, slightly sour, and very fragrant flavors.

A creamy version of Thai soup with shrimp and coconut milk. The sweetness of coconut softens the Thai spices.

Crispy fried spring rolls filled with a mixture of meat, vermicelli, and vegetables. To be eaten wrapped in a lettuce leaf with mint.

Traditional sausage from northeastern Thailand (Isan), fermented and grilled. It offers a unique taste, slightly sour, garlicky, and rich in pork.

Marinated chicken pieces wrapped in pandan leaves and then fried. The leaf infuses an herbaceous and sweet flavor to the meat while keeping it juicy.

Fresh and spicy salad made with grilled beef slices, cucumbers, tomatoes, and herbs. Dressed with a spicy lime and nuoc-mâm sauce.

Spicy and tangy salad mixing shrimp with lemongrass, shallots, and mint. A light and very aromatic starter.

A refreshing mix of sweet pineapple chunks and shrimp, seasoned with a sweet and sour Thai vinaigrette, and sometimes served in a half pineapple.

The famous Som Tum. Shredded green papaya pounded with chilies, garlic, tomatoes, and long beans. Crunchy texture and very spicy flavor.

Beef slices stir-fried in a wok with Thai basil, chilies, and garlic. A very popular dish in Thailand, flavorful and spicy.

Thinly sliced or minced chicken quickly stir-fried with holy basil leaves, chilies, and soy sauce. Herbaceous and spicy flavor.

Juicy shrimp sautéed in an aromatic sauce with Thai basil and fresh chilies. Pairs perfectly with white rice.

Fish fillets or pieces sautéed with basil sauce. The tender fish meat absorbs the peppery aromas of the basil.

Delicate scallops sautéed with fresh Thai basil. A refined dish combining the sweetness of seafood with the spiciness of herbs.

Grilled marinated chicken skewers (Satay style). The meat is tender and often served with peanut sauce.

Chicken marinated with chopped lemongrass and spices then grilled. The skin is crispy and the meat is infused with citrus flavors.

Pork ribs marinated in a mixture of lemongrass and soy sauce, then grilled. The meat is flavorful and slightly caramelized.

The 'Crying Tiger'. Grilled beef slices served with a 'Nam Jim Jaew' sauce made from tamarind, dried chili, and roasted rice powder. Smoky and tangy taste.

Steamed fish fillet with a light sauce of lime, garlic, and chili. A healthy preparation with very fresh and lemony flavors.

A classic Thai curry based on dried red chili paste and coconut milk. Beef simmers in this creamy and moderately spicy sauce.

Chicken cooked in a creamy red coconut milk curry, flavored with Thai basil and kaffir lime leaves. Spicy and comforting.

Shrimp served in a rich coconut milk red curry sauce. The sweetness of the seafood complements the spiciness of the curry.

Spicy and herbaceous green chili-based curry, spicier than red curry. Beef is served in this aromatic green coconut milk sauce.

The famous 'Kaeng Khiao Wan'. Chicken simmered in a green coconut milk curry with Thai eggplants and sweet basil.

Spicy and sweet green curry with coconut milk and shrimp. A vibrant dish with flavors of green chilies and cilantro.

A mild and rich curry originating from southern Thailand, with Indian influences. Beef simmered with potatoes, peanuts, and mild spices like cinnamon.

Tender chicken in a creamy and mild Massaman sauce. Often contains potatoes and cashews or peanuts.

A seafood version of Massaman curry. Shrimp are coated in this rich, sweet and savory sauce with nutty notes.

Wok-fried rice with shrimp, pineapple chunks, cashews, and sometimes yellow curry. A complete sweet and savory dish.

Fried rice sautéed with slices of sweet Thai sausage (Lap Cheong or Isan style). Simple and flavorful.

Sticky rice stir-fried with Thai aromatics and garnishes. Characteristic sticky and chewy texture.

The famous Pad Thai. Rice noodles stir-fried in a wok with shrimp, eggs, crushed peanuts, and bean sprouts in a tamarind sauce.

Bo Bun, a salad of warm rice vermicelli with sautéed beef, chopped spring rolls, lettuce, cucumbers, and peanuts. Served with nuoc-mâm sauce.

Dish of Indochinese origin consisting of tender marinated sautéed beef, served with red tomato rice. Often accompanied by a fried egg and a lime-pepper sauce.

Sticky textured rice, traditionally served in a small bamboo basket. Eaten with fingers to accompany grilled dishes or salads.

Ha Kao. Translucent rice dough dumplings filled with whole or chopped shrimp. Delicate and chewy texture.

Small steamed dumplings filled with a mixture of finely chopped vegetables. A light and vegetarian option.

Siu Mai. Open-faced steamed dumplings containing a juicy minced pork filling, often mixed with mushrooms or shrimp.

Variation of steamed dumplings (Dim Sum) with a main filling of shrimp. Served hot in bamboo baskets.

Banh Cuon. Thin steamed rice crepes filled with minced pork and black mushrooms. Served with Vietnamese charcuterie and herbs.

Pan-fried Gyoza or Jiaozi. Dumplings with a crispy golden base from pan-frying while the top remains soft from steaming.

A tasting platter including several types of Dim Sum (shrimp, pork, vegetables). Ideal for discovering different flavors.

Wan Tan Soup. A clear and flavorful broth containing delicate-skinned dumplings filled with shrimp.

Light broth served with dumplings filled with seasoned minced pork. A classic comforting starter.

Sour, spicy, thick soup rich in ingredients like tofu, black mushrooms, bamboo, and sometimes meat. Creamy texture.

Thick, velvety soup containing minced beef, egg white, and fresh cilantro. Mild flavor.

A white and creamy soup blending the delicate flavor of crab meat with hints of white asparagus.

Classic crispy fried spring rolls filled with minced pork, vegetables, and vermicelli. Served fried and golden.

Fried imperial rolls containing minced chicken filling. A lighter alternative to pork spring rolls.

Crispy vegetarian spring rolls filled with a mixture of vegetables, mushrooms, and soy vermicelli.

Fresh (Goi Cuon) non-fried rolls. Rice paper wrapping shrimp, lettuce, mint, and rice vermicelli. Served cold with hoisin or peanut sauce.

Whole shrimp dipped in a light batter and then fried until golden and crispy.

Fresh salad mix topped with crab meat and shrimp, often accompanied by a light Asian vinaigrette.

Small fried pork ribs seasoned with a dry mix of salt, Sichuan pepper, and chili. Crispy and flavorful.

Chicken served sizzling on a cast-iron plate, coated in a rich and spicy satay sauce (peanut/chili base).

Aromatic dish served on a hot plate. Chicken is stir-fried with julienned fresh ginger and scallions, offering a fresh and peppery taste.

Spicy chicken dish originating from Sichuan. Sautéed with dried chilies, Sichuan pepper (which causes slight numbness), and vegetables.

Diced chicken stir-fried with crunchy cashews and various vegetables in a slightly sweet and savory brown sauce.

Spicy beef dish, often with crunchy vegetables and chilies. The sauce is coating and spicy.

Beef slices served sizzling in an aromatic and creamy satay sauce. Served very hot.

Tender beef stir-fried in a rich and fragrant black pepper sauce, served on a sizzling plate to caramelize the sauce.

Shrimp coated in a spicy and fragrant satay sauce, served on a sizzling plate to maintain heat and aroma.

Shrimp sautéed in a spicy red sauce, served sizzling. For lovers of spicy seafood.

Shrimp flavored with fresh ginger and scallions. Cooked on a hot plate that enhances the flavors.

Fried shrimp in shell or peeled, seasoned simply but deliciously with salt, pepper, and chopped fresh chilies.

Tender scallops coated in a creamy and spicy satay sauce.

Scallops sautéed in a spicy Chinese-style sauce (Sichuan or Hunan style).

Classic and delicate preparation where ginger and scallions enhance the sweetness of scallops without masking it.

White fish fillets sautéed with ginger slivers and scallions. A light and fragrant dish.

Roasted duck slices with crispy skin, served hot on a sizzling plate, often with a sweet and savory brown sauce.

Mixture of shrimp, squid, fish, and sometimes shellfish simmered in a small pot with vegetables and tofu. Flavorful sauce.

Famous Sichuan dish. Silken tofu cooked in a spicy red sauce containing minced meat, fermented beans, and Sichuan pepper.

Crispy green vegetables (broccoli or Bok Choy) quickly stir-fried in a wok with minced garlic. Simple and healthy.

Wheat noodles (Chow Mein) stir-fried with a mix of seasonal vegetables and soy sauce.

Complete noodle dish stir-fried with beef strips and vegetables. Rich soy sauce flavor.

Classic stir-fried noodles topped with tender chicken pieces and vegetables.

Stir-fried noodles with shrimp and vegetables.

Classic fried rice with peas, diced ham, and scrambled eggs.

Portion of plain steamed rice, ideal for accompanying saucy dishes.