Jinchelin-Taihe

Fried spring rolls filled with minced chicken and vegetables. Crispy and golden, served hot. To be eaten wrapped in a lettuce leaf with mint and nuoc-mâm sauce.

Whole shrimp and potatoes wrapped in a thin batter and fried. A crispy and chewy texture. Served with sweet and sour sauce.

Fried pastry triangles stuffed with spicy beef and small vegetables. Crispy on the outside and flavorful on the inside. Ideal as an appetizer.

Pork sausages prepared with Thai spices like lemongrass and garlic. Rich and fragrant flavor, firm texture. Served grilled.

Marinated chicken pieces wrapped and fried in aromatic pandan leaves. The chicken remains tender and absorbs a unique herbaceous aroma. Remove the leaf before eating.

Thin-skinned dumplings, pan-fried for a crispy bottom. Filled with your choice of chicken or vegetables. To be dipped in a soy-vinegar sauce.

Selection of steamed shrimp dumplings (dim sum). Translucent dough and tender filling. Steamed, healthy, and light.

Imperial rolls filled with shrimp. Fried until golden brown. Served with a dipping sauce for spring rolls.

Small cakes made of fish paste mixed with red curry and green beans, then fried. Elastic texture and spicy taste. Often served with cucumber and peanuts.

Shrimp coated in a light batter and fried. Crispy and golden. A classic appreciated for its simplicity.

Fresh spring rolls (not fried) in rice paper, filled with shrimp, vermicelli, lettuce, and fresh herbs. Light and refreshing. Served with hoisin or peanut sauce.

Shrimp fried in a very light and airy Japanese tempura batter. Delicately crispy texture. Served with a dipping sauce.

Vegetarian imperial rolls filled with various vegetables and vermicelli. Crispy and flavorful. A fried option without meat.

Also called Tom Kha Gai (shrimp version), it is a sweet and creamy soup based on coconut milk, galangal, and lemongrass. Balanced flavors between sweetness and acidity. Served hot.

The famous Tom Yam Kung. A clear, spicy, and tangy broth flavored with lemongrass, kaffir lime, and chili. Intense and invigorating.

Chicken version of Tom Yam soup. Aromatic broth, slightly spicy and lemony. The chicken is tender and infused with herbs.

Traditional Tom Kha Gai soup. Rich coconut milk, tender chicken, and galangal. Creamy sweetness with a lemony note.

Thin slices of raw beef marinated in lime juice, chili, and lemongrass. Fresh and spicy. Similar to a Thai-style carpaccio or tartare.

Grilled chicken pieces served on a bed of crunchy vegetables with a lemongrass vinaigrette. Smoky and fresh flavor.

Also known as Yam Nua. Sliced grilled beef mixed with fresh herbs, cucumber, and spicy lime dressing. A mix of textures and vibrant flavors.

Som Tum, the iconic grated green papaya salad. Seasoned with chili, garlic, tomato, green beans, and peanuts. Very crunchy, spicy, and tangy.

Fruity and savory salad spectacularly served in a hollowed-out pineapple. Mix of shrimp and fresh pineapple pieces. Sweet and refreshing.

Pla Goong. Blanched shrimp mixed with plenty of lemongrass, mint, shallots, and chili paste. Very fragrant and spicy.

Version of Som Tum (green papaya salad) with shrimp. Adds a tender texture and seafood flavor to the crunchy salad.

Bean sprouts quickly stir-fried in a wok to remain crisp. Light seasoning. A healthy and simple side dish.

Fresh green beans stir-fried with minced garlic. Crunchy and fragrant. Pairs well with saucy dishes.

Tender eggplants stir-fried with Thai basil and chili. Savory and slightly sweet and sour sauce. Richly flavored vegetarian dish.

Eggplants slowly cooked until very tender. Rich and creamy sauce. Melts in your mouth texture.

Chicken pieces coated in a brown caramel sauce, a mix of sugar and fish sauce (nuoc-mâm). Intense salty-sweet taste, highly appreciated.

Gaeng Keow Wan Kai. Classic Thai green curry, quite spicy, softened by coconut milk. Contains Thai eggplants and basil. Serve with rice.

Gaeng Phed Kai. Curry based on dried red chilies, coconut milk, and spices. Slightly less spicy than green curry but rich and fragrant.

Pad Kra Pao Gai. Minced chicken stir-fry with plenty of holy basil, garlic, and chili. Very aromatic and often spicy.

Pad Kra Pao Neua. Beef stir-fried in a wok with Thai basil, chilies, and garlic. Spicy and herbaceous flavor.

Beef simmered in a red curry and coconut milk sauce. The meat absorbs the spicy and creamy flavors.

Spicy green curry with beef and coconut milk. Often contains vegetables like bamboo shoots or eggplants. Rich and spicy.

Gaeng Phed Ped Yang. Special red curry with roasted duck. The combination of duck fat and spicy curry is particularly flavorful, often with pineapple or tomato.

Duck slices stir-fried with Thai basil, chili, and vegetables. The pronounced taste of duck pairs well with peppery basil.

Beef stir-fried with plenty of onions and flavored with lemongrass. A classic stir-fry, flavorful without being too spicy.

Pad Pak Ruam. A colorful mix of seasonal vegetables and tofu stir-fried in a wok. Crunchy and healthy, light soy sauce.

Shrimp stir-fried with fresh julienned ginger and chives. Fresh and slightly spicy taste due to the ginger.

Crispy fried shrimp, simply seasoned with salt, pepper, and garlic. Pure flavor and crunchy texture. Often eaten with the shell for more flavor.

Shrimp stir-fried in a wok with Thai basil and chili sauce. Aromatic and spicy.

Shrimp simmered in a creamy green curry. Coconut milk softens the heat of the green curry.

Fried frog legs seasoned with salt and pepper. Tender meat resembling chicken, crispy exterior.

Frog legs stir-fried in a spicy basil sauce. A dish with character for enthusiasts.

Hor Mok Talay. Mix of seafood (shrimp, squid, mussels) cooked in a thick red curry steamed, served inside a young coconut. Spectacular presentation and creamy taste.

White fish fillet topped with a rich red curry and coconut milk sauce. Tender and fragrant.

Large prawns coated in Phanaeng curry sauce, a thicker red curry, mild and rich in peanuts and lemongrass.

Fish fillet cooked in a green curry sauce. Spicy and herbaceous.

Whole sea bream, fried or grilled, simply seasoned with salt and pepper to highlight the delicate flesh of the fish.

Tender scallops served in a rich and creamy Phanaeng curry sauce.

Whole sea bream fried until crispy, covered with a stir-fried basil and chili sauce. Contrast of textures.

Whole sea bream steamed, served with a green curry sauce. Moist flesh and fragrant sauce.

Grilled scallop skewers, served with a spicy Thai sauce.

Chicken satay. Marinated turmeric chicken skewers, grilled, served with a creamy peanut sauce.

Beef satay. Grilled beef skewers, served with satay sauce (peanuts).

Large prawns (gambas) grilled on skewers, smoky flavor enhanced by yellow spices.

Wheat or rice noodles stir-fried in a wok with a mix of crunchy vegetables and soy sauce.

Stir-fried noodles with fresh shrimp and vegetables. A complete and flavorful dish.

Wok-fried noodles with beef slices and vegetables.

Stir-fried noodles with tender chicken pieces.

The national dish of Thailand. Stir-fried rice noodles with egg, peanuts, bean sprouts, and tamarind sauce. Characteristic sweet and sour taste.

Pad See Ew likely. Wide rice noodles stir-fried in dark soy sauce with meat and Chinese broccoli. Rich and caramelized flavor.

Wide rice noodles stir-fried with shrimp. Chewy texture of the noodles.

Beef Bo Bun. Salad composed of cold rice vermicelli, hot stir-fried beef, chopped spring rolls, raw vegetables, and peanuts. Drizzled with nuoc-mâm sauce.

Bo Bun version with stir-fried chicken instead of beef.

Vegetarian version of Bo Bun with stir-fried vegetables and spring rolls (likely vegetable spring rolls).

Bo Bun with stir-fried shrimp. Fresh and complete.

Noodle soup with rice noodles (rice paste) and shrimp in a lemongrass broth (Tom Yam style).

Chicken noodle soup with a fragrant lemongrass broth. Comforting.

Noodle soup with beef slices in a lemongrass broth.

Noodle soup topped with slices of roasted lacquered duck, in a fragrant broth.

Beef Loc Lac. Tender beef cubes stir-fried, served with tomato rice (red rice) and a fried egg. Accompanied by a pepper and lime sauce.

Rice plate served with lemongrass-marinated and grilled chicken.

Rice plate served with grilled beef flavored with lemongrass.

Wok-fried rice with shrimp, pineapple pieces, and curry powder. Sweet and savory mix.

Yellow curry fried rice with beef and pineapple.

Yellow curry fried rice with chicken and pineapple.

Khao Pad Sapparod. Fried rice presented in a hollowed-out half pineapple, with shrimp, cashews, and raisins. Very festive.

Rice served with slices of roasted lacquered duck, crispy skin and tender meat.

Steamed Thai sticky rice, served in a small bamboo basket. Traditionally eaten with fingers as an accompaniment to grilled dishes or salads.

Steamed jasmine fragrant white rice.

Lunch formula including a starter and a main course.

Full menu including starter, main course, side dish, and dessert.

Premium tasting menu with more elaborate choices.

Khao Tom Mat. Sticky rice and banana wrapped in a banana leaf and steamed. Traditional warm and sweet dessert.

Mango Sticky Rice. The most famous Thai dessert. Sweet sticky rice with coconut milk served with slices of fresh mango. Sweet and creamy.

Crispy or soft confectionery with sesame seeds.

Lychee fruits served fresh in a light syrup. Simple and fragrant.

Liquid dessert with soft tapioca pearls and mango pieces in sweet coconut milk.

Warm sticky rice balls, filled with sweet yellow bean paste or coconut, and sprinkled with shredded coconut.

Ice cream or sorbet served in a natural coconut shell.

Slices of fresh pineapple.

Slices of ripe and sweet mango.

Candied or fried ginger slivers. Piquant and sweet taste, aids digestion.

Artisanal ice cream or sorbet.

Two scoops of ice cream of your choice.

Three scoops of ice cream of your choice.