Gourmets Gourmands

Traditional Japanese soup made with dashi broth and fermented soybean paste. Salty and umami flavor. Usually drunk directly from the bowl.

Shredded cabbage salad marinated in a light, sweet vinaigrette. Crispy texture and refreshing taste. Often served as a side dish.

Immature soybeans served in their pods, lightly salted. Firm texture on the outside and tender on the inside. The seeds are extracted with the teeth to eat them.

Wakame seaweed salad seasoned with sesame oil. Crispy and gelatinous texture, iodized and slightly sweet taste.

Fried spring rolls filled with minced chicken and vegetables. Crispy and golden. To be dipped in nuoc-mâm sauce or wrapped in lettuce leaves.

Vegetarian version of spring rolls, stuffed with vegetables and vermicelli. Crispy wrapper. Enjoy hot with fresh mint.

Spring rolls stuffed with shrimp. Crispy fried filling containing a flavorful seafood mixture. A classic of Vietnamese cuisine.

Fried dumplings shaped like a purse or triangle, filled with shrimp. Very crispy dough. Usually served with a sweet and sour sauce.

Pan-fried Japanese dumplings filled with chicken and vegetables. Thin dough, grilled on one side and steamed on the other. To be dipped in a soy sauce and vinegar mixture.

Pan-fried Japanese dumplings with vegetarian filling. Soft and slightly grilled texture. Popular side dish.

Shrimp coated in a light and airy batter, then fried. Very crispy texture without being greasy. Eaten hot.

Clear and flavorful broth containing shrimp dumplings (wontons). Comforting and light dish. The dumplings have a silky dough.

The famous Vietnamese soup Pho. Beef broth simmered with spices, served with flat rice noodles, raw beef that cooks in the hot broth, and meatballs. To be enhanced with herbs, lemon, and chili.

Flat rice noodle soup with slices of pork and shrimp. Fragrant broth. A complete and balanced dish.

Chicken Pho (Phô Gà). Clear and light broth with rice noodles and tender chicken pieces. Mild and aromatic flavor.

Noodle soup (usually egg noodles) served with shrimp dumplings. A mix of textures between firm noodles and tender dumplings.

Noodle soup with beef. Rich broth and flavorful meat. A hearty dish, popular in Asia.

Noodle soup with poultry broth and chicken pieces. Simple and comforting.

Noodle soup served with pork braised in dark soy sauce (brown sauce). Sweet and savory flavor and melting meat.

Noodle soup rich in various seafood (shrimp, squid, etc.). Broth with a pronounced marine flavor.

Ha Cao: Steamed dumplings with translucent starch-based dough, filled with shrimp. Elastic and delicate texture.

Steamed dumplings filled with a mixture of vegetables. Light and healthy.

Variation of shrimp dumplings with a particularly thin and transparent dough (

Xiao Long Bao: Small steamed buns containing a pork filling and a hot broth center. Be careful not to burn yourself when biting into them.

Siu Mai: Open-top steamed dumplings, made with egg dough, filled with shrimp and pork. Dense and flavorful texture.

Tasting platter including various steamed dim sum pieces (dumplings, bites). Ideal for tasting a bit of everything.

Banh Cuon: Large steamed rice dough sheets, rolled and filled with meat and shrimp. Silky and smooth texture, served with nuoc-mâm sauce.

Classic Bo Bun: Cold rice vermicelli, hot sautéed beef, raw vegetables, fresh herbs, peanuts, and spring rolls. All topped with nuoc-mâm sauce.

Chicken version of Bo Bun. Fresh and complete, mixing hot and cold.

Meatless Bo Bun, served with vegetarian spring rolls and sometimes tofu. Fresh and light option.

Bo Bun with sautéed shrimp. Adds a seafood touch to this Vietnamese salad dish.

Bo Bun served with crispy fried shrimp (tempura) in addition to spring rolls. Extra crispy texture.

Large flat rice noodles stir-fried in a wok with beef. Peanuts add crunch. Similar to Pad See Ew or Char Kway Teow.

Stir-fried flat rice noodles with chicken. Characteristic smoky wok taste ('wok hei').

Flat rice noodles stir-fried with shrimp and peanuts. Flavorful dish with varied textures.

Flat rice noodles stir-fried with pork. Hearty and comforting dish.

Stir-fried wheat noodles (chow mein style) with beef and vegetables. A Chinese cuisine classic.

Wheat noodles stir-fried with chicken and vegetables. Flavorful and simple.

Wheat noodles stir-fried with shrimp. Slightly iodized and grilled taste.

Stir-fried noodles with strips of pork and vegetables.

Wok-fried rice with small pieces of beef, eggs, and vegetables. Loose and fragrant grains.

Classic chicken fried rice. Popular and crowd-pleasing dish.

Rice sautéed with shrimp, eggs, and small vegetables.

Rice sautéed with pieces of pork (often roasted or char siu) and vegetables.

Pieces of pork (often belly) simmered for a long time in a sweet and savory soy sauce with spices (star anise). The meat is melting and the sauce is rich.

Thin slices of beef quickly sautéed with plenty of onions. Flavored with sesame oil.

Grilled or pan-fried chicken coated in a Japanese teriyaki sauce (soy, mirin, sugar). Shiny sweet and savory taste.

Beef dish sautéed in a spicy sauce. For lovers of spicy dishes.

Chicken cooked in 'fish-fragrant' style (Yuxiang), a Sichuan sauce combining garlic, ginger, chili, and vinegar. Complex sweet-sour-spicy taste.

Melting eggplants cooked in Yuxiang sauce (garlic, vinegar, chili). A great vegetarian classic from Sichuan.

Mild and creamy chicken curry made with coconut milk and peppers. Exotic and mildly spicy flavor.

Beef version of mild coconut milk curry. Creamy sauce.

Marinated chicken cooked with five-spice powder (anise, fennel, cinnamon, cloves, pepper). Aromatic and fragrant taste.

Breaded chicken cutlet in Japanese style (panko breadcrumbs) and fried. Crispy on the outside, tender on the inside. Often served with a tangy tonkatsu sauce.

Breaded or battered fish fillets, fried until golden. Crispy texture.

Fried shrimp (often with shell) seasoned with a mixture of Sichuan salt and pepper, garlic, and chili. Very flavorful and crispy.

Diced tofu, often lightly fried, simmered in a savory brown sauce with vegetables. Flavorful vegetarian dish.

Stir-fried vegetables noodles, no meat. Side portion.

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

Assortment of seasonal vegetables stir-fried in a wok. Crispy and colorful.

Steamed glutinous rice. Sticky grains and soft texture. Typical of Laos and Northern Thailand.

Steamed white rice, usually fragrant jasmine rice.

Glutinous rice dough balls filled with sweet soybean paste or cream, sprinkled with grated coconut. Served hot.

Crispy Asian confectionery made from caramel and sesame seeds.

Pieces of ginger candied in sugar. Spicy and sweet taste, excellent for digestion.

Peeled lychee fruits served in a light, sweet syrup. Very fresh.

Dessert based on eggs and coconut milk, with a creamy texture similar to crème caramel.

Pieces of banana coated in batter. Crispy and melting.

Banana fritters served hot and flambéed with alcohol (rum or rice wine) upon serving.

Three scoops of ice cream of your choice.

Cheesecake, available in Asian flavors like black sesame or matcha/yuzu green tea.

Soft and elastic glutinous rice cakes, often filled with red bean paste or ice cream.