Hansan..Restaurant

Shrimp sautéed in a rich, spicy, and slightly sweet Singapore sauce. Meaty and juicy texture. A flavorful dish with Asian influences.

Tender beef fillet cubes marinated and wok-sautéed, typical of Vietnamese cuisine. Strong umami flavor with notes of soy and garlic. Traditionally served with tomato rice.

Veal kidneys cooked in XO sauce (Hong Kong sauce with dried seafood and chili). Firm texture and rich, complex taste.

Vegetarian dumplings wrapped in a thin rice pastry, offering a contrast between soft and crispy. Mild and vegetal flavor.

Steamed ravioli filled with a mixture of chicken and shrimp. Translucent dough and soft texture.

Thin steamed rice crepes, usually filled with minced meat and black mushrooms. Silky and slippery texture, served with nuoc-mâm sauce.

Vegetarian version of Vietnamese ravioli, filled with assorted vegetables. Light and delicate.

Ravioli with one side grilled and the other steamed. Chicken filling, crispy and tender texture.

Small fried pastries filled with shrimp. Crispy and golden, perfect for snacking.

Classic Vietnamese fried spring rolls (Nems). Crispy rice paper containing a savory filling. To be eaten wrapped in lettuce with mint.

Fried rolls filled exclusively with vegetables. Crispy and light.

Fresh roll (not fried) wrapped in a rice paper, containing shrimp, vermicelli, herbs, and vegetables. Fresh and healthy.

Breaded and fried shrimp served with the tail on. Very crispy texture and tender flesh.

An assorted selection of fried and grilled starters, ideal for discovering multiple flavors. For sharing.

Spicy and fresh salad with Thai flavors (lemongrass, chili, cilantro). Dressed with a sweet, sour, and spicy vinaigrette.

Crispy mixed salad with a mild Chinese vinaigrette, often based on sesame or soy.

Fried quail legs simply seasoned with salt and Sichuan pepper. Crispy skin and delicate meat.

Sautéed or fried frog legs with salt and pepper seasoning. Texture similar to chicken but finer.

Tender cuttlefish pieces cooked with a blend of aromatic spices. Firm but not rubbery texture.

Classic Ha Kao, steamed ravioli with translucent dough filled with shrimp. Delicate and savory.

Chef's specialty steamed ravioli.

Dim sum filled with a mixture of crispy and melting vegetables.

Delicate steamed ravioli filled with crab meat. Refined marine flavor.

Luxurious steamed dumplings filled with langoustine meat. Sweet taste and tender texture.

Cheung Fun, large steamed rice noodle rolls served with a mild soy sauce. Very soft texture.

Vegetarian dumplings wrapped in a thin rice pastry, offering a contrast of textures.

Mixed basket of various dim sum (shrimp ravioli, pork dumplings, etc.). Perfect for tasting everything.

Open-top steamed dumplings filled with shrimp. Dense and juicy texture.

Variation of Siu Mai incorporating scallops for a more refined flavor.

Siu Mai flavored with coriander, combining shrimp and cuttlefish for a unique texture.

Crispy croquettes made from fried taro puree, filled with foie gras. An original blend of Asian and French flavors.

Thick hot and sour soup with tofu, black mushrooms, bamboo, and egg. Warming and stimulating.

Clear and comforting broth with fine vermicelli and chicken pieces.

Wonton soup, flavorful broth containing shrimp ravioli.

Complete soup dish, combining shrimp ravioli and noodles in a broth.

Velvety and smooth soup blending minced chicken and sweet corn kernels. Slightly thickened texture.

Fragrant and light soup infused with fresh lemongrass, with chicken.

Shrimp version of lemongrass soup. Similar to Tom Yam but may be less spicy.

Grilled shrimp skewers, often coated in a savory sauce.

Delicate fish pieces (sole) grilled on a skewer.

Tender chicken skewers, grilled and caramelized, Yakitori style.

Marinated and grilled beef pieces on a skewer.

Grilled scallops, melt-in-your-mouth texture and delicate flavor.

Shrimp sautéed in a wok with vegetables and crispy cashew nuts.

Shrimp prepared in a spicy and rich sauce, imperial style.

Sizzling shrimp dish, often served on a hot plate with a savory sauce.

Shrimp cooked with rice vermicelli that absorbs the cooking juices.

Fried shrimp (often with shell for crispiness) seasoned with salt, pepper, and spices.

Shrimp simmered in a mild and creamy yellow curry sauce with coconut milk.

Shrimp (often battered) coated in a sweet and sour red sauce with pineapple and peppers.

Large shrimp in a rich, spicy, and flavorful Singapore sauce.

A trio of seafood sautéed in a satay sauce (peanut and spices), rich and fragrant.

Fried crab claws seasoned with the five-spice Chinese blend.

Steamed scallops, often served in their shells with vermicelli and garlic.

Scallops sautéed in a rich imperial spicy sauce.

Whole noble fish steamed, preserving its fine and delicate flesh. Served with soy sauce, ginger, and spring onions.

Crispy fried turbot seasoned with salt and pepper.

Steamed sea bass fillet, flavored with classic Chinese aromatics. Light and healthy.

Sea bass fillet steamed in a savory and salty fermented black bean (soy) sauce.

Sea bass fillet simmered in a creamy and fragrant curry sauce.

Steamed sole fillet with black bean sauce.

Grilled sole served with a tangy and spicy Thai sauce.

Sole cooked in a savory caramel sauce, typically (caramel pork) adapted for fish.

Crispy fried sole seasoned with salt and pepper.

Steamed chicken, tender and juicy meat, served with broccoli and ginger.

Spicy sautéed chicken with Sichuan pepper and dried chilies. Pungent and numbing taste.

Chicken sautéed with Thai basil, very aromatic.

Breaded chicken in a sweet and sour red sauce.

Chicken pieces coated in a savory caramel sauce.

Breaded and fried chicken, very crispy, served with a spicy sauce.

Mild and creamy chicken curry with coconut milk.

Marinated and grilled chicken, served with a Thai dip sauce.

Roasted duck with crispy skin and tender meat. Festive dish served with pancakes, hoisin sauce, and spring onions.

Half portion of lacquered duck, ideal for a couple. Same preparation options.

Cantonese roasted duck, juicy meat and shiny skin.

Braised or sautéed duck with the five-spice blend, very aromatic.

Tender imperial-style sautéed beef fillet, rich sauce.

Sautéed beef fillet, either with sweet onions or flavored with basil.

Diced beef sautéed in a wok, tender and caramelized.

Beef sautéed in a peanut and spice satay sauce.

Spicy sautéed beef, Sichuan style.

Sautéed kidneys with spicy XO sauce.

Sautéed lamb slices in a wok with ginger for a fresh and pungent taste.

Spicy five-spice lamb.

Classic sweet and sour pork with pineapple and peppers.

Pork ribs coated in a sticky and savory caramel sauce.

Crispy fried spareribs with salt and pepper.

Assorted vegetables cooked vegetarian style (often cabbage, mushrooms, carrots, tofu).

Large wheat noodles sautéed with dark soy sauce and cabbage.

Fine rice vermicelli stir-fried with vegetables.

Rich vegetarian dish with braised tofu, mushrooms, and vermicelli.

Sautéed green vegetables with garlic or plain, crispy and healthy.

Sautéed Asian green vegetables (like Bok Choy).

Fragrant fried rice, may contain pineapple or Thai spices.

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

Vegetarian fried rice.

Sticky rice, served traditionally in a small basket. Often eaten with fingers.

Steamed jasmine white rice.

Stir-fried flat rice noodles (Ho Fun) with vegetables.

Stir-fried rice vermicelli with yellow curry (Singapore noodles), with shrimp, pork, and vegetables.

Complete menu for two people exploring Thai flavors. Includes starter, main course, side dish, and dessert.

Special menu centered around Lacquered Duck for two. Offers a complete tasting experience with choice of duck serving style.

Business lunch menu. Includes a full meal with drink and coffee.

Premium lunch menu offering more refined choices (seafood, fish).