Jiaozi Nouilles et Dimsum

Cantonese steamed dumplings with a translucent wrapper made from wheat or tapioca starch. The texture is slightly soft and elastic. To be enjoyed hot, often dipped in soy or chili sauce.

Pan-fried dumplings, crispy on the bottom and tender on top. Filled with minced meat. Savory and slightly greasy, perfect with black vinegar.

Traditional steamed dumplings shaped like small open cups. The thin dough surrounds a dense and juicy filling. A dim sum classic.

Small steamed buns filled with pork. Soft and light dough. Eaten hot, sometimes with a little vinegar and ginger.

Shanghai dumplings containing a pork filling and a savory hot broth inside. Gently pierce to drink the broth before eating. Soft texture and rich taste.

Large, white, and very soft steamed Chinese bun, filled with a savory filling. A hearty and comforting snack.

Sticky rice steamed in a lotus leaf which gives it a unique aroma. Filled with a savory mixture of meats. Sticky and melt-in-your-mouth texture.

Thin Vietnamese rice crepes steamed, rolled with a filling. Very soft and slippery texture. Served with nuoc-mâm sauce.

Taiwanese sandwich made of a small white steamed bun folded in half. Filled with meat, pickled vegetables, and herbs. The bun is very soft.

Additional satay soup or sauce, rich in spices and peanuts. Adds a spicy and creamy flavor to the dish.

Rich and creamy yellow curry soup thanks to coconut milk. Mild and fragrant flavors. Served with steamed white rice to soak up the sauce.

Popular dish of marinated beef diced and stir-fried, served with rice (often tomato-based) and raw vegetables. The meat is tender and the sauce is slightly peppery and sweet.

Thai-style stir-fried rice noodles with vegetables, eggs, peanuts, and tamarind sauce. Characteristic sweet and sour flavor.

Classic Pad Thai stir-fried with chicken pieces. Garnished with fresh soy and lime to enhance the flavor.

Pad Thai version with wok-fried beef strips. A rich and flavorful dish with sweet and savory notes.

Pad Thai stir-fried noodles with shrimp. The seafood pairs well with the tamarind sauce and peanuts.

Wide rice noodles stir-fried in a wok (Ho Fun) with crunchy vegetables. Soft noodle texture with a slightly smoky wok flavor (wok hei).

Flat rice noodles stir-fried with chicken. A simple and tasty dish, seasoned with soy sauce.

Famous dish of stir-fried beef rice noodles. The meat is tender and the noodles are infused with a savory sauce.

Wide rice noodles stir-fried with fresh shrimp. A complete dish with a pleasant texture.

A complete meal served in a bowl with a starch base, a main dish of your choice, and crispy spring rolls (nêms) as a topping.

Menu dedicated to dim sum lovers. Includes a selection of 7 dim sum pieces and a bowl of rice.

Menu including steamed dumplings (likely buns or ravioli depending on the image) served with rice.

Traditional dessert of sweet sticky rice cooked with banana and red beans, often wrapped in a banana leaf. Dense and sticky texture.

Small white steamed buns filled with sweet red bean paste. Sweet and soft.

Steamed buns filled with an egg custard. Creamy and sweet center.

Modern steamed buns filled with chocolate or Nutella. Melts in your mouth and indulgent.

Dessert soup with coconut milk, tapioca pearls, and banana pieces. Sweet, creamy, and fragrant.

Sticky rice balls coated with shredded coconut, with a chocolate center. Soft texture (mochi).

Classic sticky rice balls coated in coconut, usually filled with sweet yellow bean paste or cream.

Fried rice dough balls coated with sesame seeds (Jin Deui). Crispy on the outside, soft on the inside, often filled with sweet bean paste.

Peeled lychee fruits served in a light syrup. Fresh and sweet.

Crispy confectionery made from caramel and sesame seeds.

Ice cream ball wrapped in a thin layer of rice dough (mochi). Interesting contrast between the soft dough and the cold ice cream.

Classic ice cream served in scoops. Choice of various flavors.