J'suis là 不见不散

A lunch or dinner set including a starter and a main course of your choice from a selection of Chinese classics. Served with rice for sauced dishes. · Varied flavors depending on choices, from crispy spring rolls to spicy or sweet and sour simmered dishes. · Choose a starter and a main course to compose your complete meal.

Fried spring rolls filled with a shrimp mixture. · Crispy and golden rice paper wrapper. Savory filling. · Usually served with salad, mint, and nuoc-mâm sauce.

Fried imperial rolls stuffed with minced chicken and small vegetables. · Crispy and hot. · To be wrapped in lettuce leaves with mint.

Dumplings (Jiaozi) filled with seasoned minced beef. · Steamed thin pastry, juicy filling. · To dip in black vinegar or soy sauce.

Chinese dumplings filled with a mixture of chopped vegetables. · Light and flavorful vegetarian option, steamed. · Soft dough and fragrant filling.

Often called Xiao Long Bao, these are small buns containing a filling and a bit of hot broth. · Delicate pastry, explosion of flavor in the mouth. · Beware of the hot broth inside when biting.

Chicken pieces simmered in a yellow curry sauce. · Rich and fragrant flavor, moderately spicy. Tender texture. · Ideal with white rice.

Sautéed shrimp served in a creamy curry sauce. · A marriage of shrimp sweetness and curry spices. · Flavorful sauced dish.

Fried pork pieces coated in a sweet and sour red sauce with pineapple chunks. · Contrast of textures between the crispy meat and the soft fruits. · A much-loved classic.

Sautéed shrimp with fresh pineapple chunks. · Fresh and fruity dish, a mix of sweet and savory. · Light and exotic.

Chicken breast sautéed with pineapple. · Light and fruity sauce. · Mild dish that appeals to both children and adults.

Thinly sliced beef quickly stir-fried in a wok with plenty of onions. · Tender meat and crispy, sweet onions. · Savory brown sauce.

Chicken cooked in a satay sauce (peanut and spice base). · Rich, creamy, and slightly grainy sauce with a peanut flavor. · Very fragrant and comforting.

Thin slices of beef in a peanut satay sauce. · Combination of red meat and rich nut sauce. · Served hot in sauce.

Fried rice often served in a hollowed-out half pineapple. · Generously garnished with sausage, shrimp, cashew nuts, and pineapple. · Complete, sweet and savory, festive dish.

Wok-fried rice with slices of sweet Chinese sausage. · Simple, fatty, and tasty. · Popular comforting dish.

Bowl of steamed white rice. · Essential accompaniment for sauced dishes. · Neutral and soft.

Shredded cabbage quickly stir-fried in a wok with chili peppers and pork (or plain). · Crispy texture and smoky wok flavor ('wok hei'). · Slightly spicy and very tasty.

Thin potato juliennes quickly stir-fried with vinegar and chili. · Surprising texture: remains crispy and not pureed. · Tangy and spicy flavor.

Famous Sichuan tofu dish in a spicy red sauce with Sichuan pepper. · Served here without meat. Tender tofu and numbing, spicy sauce (Mala). · Iconic dish, rich in flavor.

Briefly sautéed iceberg lettuce leaves. · Remains crispy and juicy. · Light and healthy vegetable dish.

Tender eggplant cooked in 'Yu Xiang' (fish fragrance) sauce based on garlic, ginger, and chili. · Complex flavor: sweet, vinegary, and spicy. · Very soft texture.

Fresh broccoli sautéed with minced garlic. · Simple but effective, it highlights the vegetable. · Crispy and fragrant with garlic.

Cold appetizer of crushed cucumbers marinated with garlic, vinegar, and sesame oil. · Very refreshing and crunchy. · Perfect for cleansing the palate.

Small pieces of fried pork ribs then sautéed with salt, pepper, and chili peppers. · Crispy on the outside, meat to gnaw around the bone. · Very tasty and addictive.

Thin strips of pork sautéed with black mushrooms and bamboo in a Yu Xiang sauce. · Typical Sichuan sweet-vinegary-spicy flavor. · Tender texture of the meat and crispy vegetables.

Braised eggplant with minced pork in the famous fish-fragrant sauce. · Rich and creamy dish, ideal over rice. · Mix of spicy, vinegary, and chili flavors.

Artistically cut pork kidneys quickly stir-fried in a wok (Fire exploded). · Crispy and tender texture when well cooked. Strong taste masked by spices. · A technical dish from Sichuan cuisine.

Mouth-watering chicken, served cold in a spicy red oily chili sauce. · Tender poached chicken, very fragrant sauce with sesame, chili, and Sichuan pepper. · Classic and spicy cold appetizer.

Thinly sliced beef poached in a fiery red broth filled with chili peppers and Sichuan pepper. · Very tender meat. The dish is often served on a bed of vegetables (cabbage, soy sprouts). · Very spicy and numbing.

Barramundi fillets poached in spicy oil and chili broth. · Tender and white fish flesh contrasting with the red oil. · Spectacular and very spicy dish.

Steamed fish covered with a layer of chopped marinated chili peppers (Duo Jiao). · Salty, fermented, and spicy flavor of chili peppers that penetrates the delicate fish flesh. · Hunan/Sichuan Cuisine.

Whole steamed fish simply with ginger, scallions, and soy sauce. · Pure and delicate fish flavor. · Light and refined.

Fried frog legs then sautéed with salt and pepper. · Tender meat resembling chicken, crispy exterior. · Simple and effective seasoning.

Whole shrimp fried with their shells (or without), seasoned with salt and pepper. · Crispy and savory. · Often eaten with fingers.

Frog legs sautéed in a wok with dried chili peppers and spices (Xiang La). · Fragrant, dry, and spicy. · A dish with character.

Sautéed shrimp in 'Xiang La' style (fragrant and spicy) with plenty of chili peppers and sometimes vegetables like celery or lotus root. · Intense, spicy, and complex flavor. · Umami-rich dish.