Jujube salon de thé cambodgien

A spicy and tangy Thai salad made with minced beef and fresh herbs. Bright flavors of lemongrass and mint with a crunch. Served cold as an appetizer.

A refreshing salad combining the sweetness of fresh pineapple and the flavor of shrimp. Dressed with a tangy vinaigrette. Juicy and crunchy texture.

Fresh rolls made with shrimp and salad wrapped in a thin soy paper. A light and delicate appetizer to eat with your fingers.

A warm and savory broth topped with shrimp-filled dumplings (wontons). Flavored with sesame oil and cilantro. Comforting and tender.

A special appetizer that changes daily according to the chef's inspiration and market products. Ask the server for details.

A spicy Thai curry made with creamy coconut milk and red curry paste. Rich in lemongrass and bergamot aromas. Served hot, ideal with rice.

Beef slices cooked in a creamy peanut and spice-based satay sauce. Rich, nutty, and slightly spicy flavor.

A large Vietnamese salad made with rice vermicelli, raw vegetables, fresh herbs, and fried spring rolls. Served with a choice of meat. Fresh, complete, and varied in textures.

Chicken thigh marinated for a long time and cooked with Pu Erh black tea and spices. Deep, complex, and slightly smoky flavor.

Pieces of chicken breast sautéed with aromatic lemongrass stalks. Served with rice vermicelli. A light dish with citrus notes.

The special dish of the day, prepared according to the chef's mood. A surprise option, often seasonal.