Hit Thaï - Restaurant Thaï, Malaisien, Indonésien Boulogne

Swedish almond tart filled with buttercream and topped with milk chocolate with caramel pieces. Crunchy and melting texture, sweet caramel and chocolate flavor. Perfect for lovers of rich sweets.

Asian dessert made of tapioca balls (cassava starch) served in sweetened coconut milk. Gelatinous and creamy texture. Enjoyed cold, often with fruit pieces.

Glutinous rice balls stuffed with yellow mung bean paste and sprinkled with shredded coconut. Soft and slightly sticky texture, mild coconut flavor. Served hot.

Translucent white-fleshed tropical fruits, served in syrup. Very refreshing floral and sweet flavor. Juicy and tender texture.

Full lunch formula including a main course with a starter and a side dish or a drink. Ideal for a balanced meal.

Burger menu including the burger, fries, and a drink. A revisited fast-food classic.

Menu centered on crispy chicken, accompanied by a light starter and a drink. A complete and textured meal.

Breaded and fried chicken pieces. Golden and crispy texture.

Extra portion of beef.

Extra portion of shrimp.

A fried egg, sunny-side up. The yolk is usually runny.

Crushed roasted peanuts to add crunch.

Fresh red chili or powder to spice up the dish.

Refreshing organic drink.

Standard soda can (Coca-Cola, Fanta, etc.).

Sweet milk tea served with soft tapioca pearls that are sipped with a large straw. Drink originating from Taiwan.

Infusion of hibiscus flowers, deep red color. Tart and fruity taste, rich in vitamin C.

Fusion burger with Japanese-marinated beef (teriyaki). Served with fries.

Crispy breaded chicken burger with spicy Thai flavors. Served with fries.

Rice dish topped with crispy fried chicken, enhanced with sauces and aromatic herbs.

Fresh salad made with chicken and bean sprouts, seasoned with a sweet and sour tamarind sauce.

Thai-style beef salad (Yam Nua), flavored with fresh herbs and a typical sauce.

Version of the famous Som Tam, a fresh and spicy salad with shrimp and the crunch of peanuts.

Small marinated white cabbage salad, crunchy and vinegary.

Complete Vietnamese dish made of cold rice vermicelli, raw vegetables, fresh herbs, spring rolls, and a hot topping of your choice. Served with nuoc-mâm sauce.

Thai-style fried rice stir-fried in a wok with eggs and vegetables. A simple, tasty, and fragrant dish.

The national dish of Thailand. Rice noodles stir-fried in a wok with a sweet and sour tamarind sauce, topped with crushed peanuts.

Traditional stir-fry with holy basil (Tulsi) which gives a unique peppery and aniseed flavor. Served with rice.

Dish of Cambodian origin. Tender marinated and stir-fried meat, served with tomato rice and a fried egg.

Thai curry based on coconut milk and green curry paste (green chilies). Creamy, aromatic, and generally quite spicy.

Marinated grilled beef slices, served with a spicy dipping sauce (Nam Jim Jaew). The meat is tender and rich in flavor.

Classic beef stir-fry with lots of onions. Salty and slightly sweet flavor from the caramelized onions.

Thick and soft large Japanese wheat noodles, stir-fried with vegetables and a flavorful sauce.

Iconic fried rice from Malaysia and Indonesia. Flavored with sambal (chili paste), it is tasty and slightly spicy.

Stir-fried noodle version of Nasi Goreng. Wheat noodles stir-fried with a sweet and savory sauce, spiced with sambal.

Original dish combining fried chicken and fried plantain, served with fried rice. An interesting sweet and savory mix.

Fried spring rolls filled with chicken and vegetables. Crispy on the outside.

Fried spring rolls filled with shrimp.

Portion of steamed white rice.

Traditional Japanese soup made from fermented soybean paste (miso), seaweed, and tofu. Hot and comforting.

Tempura or breaded shrimp coated in a creamy spicy sauce.