Kok Ping

Translucent steamed dumplings filled with shrimp. The dough is thin and slightly elastic, highlighting the delicate flavor of the shrimp. · Served hot in steam baskets, often accompanied by soy or chili sauce.

Open-topped steamed dumplings, filled with a mixture of shrimp and sometimes pork. Tender and juicy texture. · A Dim Sum classic, to be enjoyed hot.

Steamed dumplings filled with chicken. A lighter alternative to shrimp or pork versions. · Enjoy with a light soy sauce.

Assorted selection of steamed bites (dumplings, ha kao, siu mai). Ideal for discovering different flavors and textures. · Perfect for sharing as a starter.

Crispy fried rolls filled with minced chicken, vermicelli, and vegetables. Golden and flavorful. · To be wrapped in lettuce leaves with fresh mint and dipped in nuoc-mâm sauce.

Crispy fried imperial rolls filled with shrimp. Crispy on the outside and soft on the inside. · Enjoy with green salad and fresh herbs.

Fresh rolls in rice paper, filled with shrimp, chicken, vermicelli, salad, and herbs. Not fried, very refreshing. · Served cold with hoisin or peanut sauce.

Fried dumplings filled with shrimp. The dough becomes very crispy and golden when cooked. · Served with a sweet and sour sauce.

Dumplings grilled on one side and steamed on the other (gyozas). Juicy chicken filling. · Dip in a mixture of soy sauce and rice vinegar.

Silky and delicate texture. Steamed rice crepes filled with minced pork and black mushrooms. · Drizzled with nuoc-mâm sauce and sprinkled with fried onions.

Assortment of fried and grilled starters for two. Allows you to taste the crispy specialties of the house. · Ideal for a convivial shared aperitif.

Salad made of shredded cabbage, chicken, and crunchy vegetables, seasoned with a sweet and sour vinaigrette. · A fresh and light starter.

Sweet and savory mix of fresh pineapple chunks and shrimp, often with crunchy vegetables. · Exotic freshness guaranteed.

Grilled beef strips mixed with fresh herbs, onions, and a spicy lemon sauce. · Spicy and very fragrant, typical of Thai cuisine.

Traditional thick and rich Chinese hot and sour soup, with tofu, mushrooms, and bamboo. · Warming and appetite-stimulating.

Creamy and smooth soup made with creamy corn and shredded chicken. · Comforting sweetness, velvety texture.

Clear broth with assorted seafood and transparent vermicelli. · Light and fragrant.

Flavorful broth containing dumplings (wontons) filled with shrimp. · A classic of Cantonese cuisine.

Creamy Thai soup with coconut milk, flavored with galangal (a root similar to ginger) and lemongrass. · Perfect balance between sweetness and acidity.

Variation of the coconut milk soup prepared with salmon pieces. · Rich and aromatic.

Famous spicy and sour Thai soup, with shrimp, lemongrass, kaffir lime leaves, and chili. · Intense and invigorating flavors.

Large seafood soup (mixed) with coconut milk and Tom Yam spices, served for sharing. · Convivial and hearty dish with Thai flavors.

Shrimp served sizzling on a cast iron hot plate, often with a savory sauce. · Spectacular and keeps food very hot.

Shrimp stir-fried with a mix of salt, pepper, and spices, often with garlic and chili. · Crispy and very fragrant.

Shrimp stir-fried in a wok with fresh Thai basil, chilies, and garlic. Characteristic anise and spicy flavor. · A classic of Thai cuisine.

Shrimp stewed in a salty caramel sauce, typical of Vietnamese cuisine. · Rich and creamy sweet and savory flavor.

Shrimp cooked in a red curry and coconut milk sauce, with bamboo and herbs. · Moderately spicy and creamy.

Assorted seafood in a Thai green curry, presented in an original way in a coconut. · Green curry is fragrant and often quite spicy.

Stewed dish served in a clay pot, combining various seafood, vegetables, and tofu in a brown sauce. · Comforting and flavorful dish.

Scallops cooked in a rich and refined sauce, often slightly creamy or spicy. · Delicate and festive dish.

Scallops stir-fried with a fermented black bean sauce, garlic, and peppers. · Pronounced umami and salty flavor.

White fish fillet steamed or stir-fried with fresh ginger and spring onion. · Light, healthy, and fragrant.

Fish curry cooked in a banana leaf, which preserves moisture and aromas. · Mousse-like texture and complex flavor of Thai spices.

Steamed cod fillet served with a lemon, garlic, and chili sauce. · Very fresh, sour, and slightly spicy.

Grilled salmon fillet coated in a thick red curry sauce with coconut milk (Chuchi). · Rich and creamy with a hint of kaffir lime.

Whole fish or fillets steamed with soy sauce, ginger, and spring onion. · A healthy classic respecting the delicacy of the fish.

Grilled sea bass served with a stir-fried sauce of Thai basil and chilies. · Crispy skin and meat flavored with herbs.

Grilled sea bass infused with fresh lemongrass aromas. · Subtle lemony note that perfectly complements grilled fish.

Large grilled prawns coated in a creamy red curry sauce. · Luxurious dish combining the sweetness of prawns and the richness of curry.

Fresh dish combining hot prawns and Thai-style vermicelli salad (lime, chili, nuoc-mâm). · Interesting hot-cold contrast.

Stir-fried seafood mix with spices, served sizzling. · For lovers of assorted seafood.

Noble fish with fine, firm flesh. Prepared according to the day's catch. · Choice between crispy spicy cooking or light aromatic steaming.

Fried chicken coated in a sweet and vinegary red sauce, with pineapple and peppers. · Very popular dish, appreciated for its sweet-acid balance.

Chicken pieces stewed in a yellow or red coconut milk curry sauce. · Tender and creamy.

Fried chicken with a light and very crispy coating. · Often served with a separate sauce.

Fried chicken coated in a yellow and translucent lemon sauce. · Tangy and sweet flavor.

Minced chicken pieces wrapped in pandan leaves (baitey) and fried. Pandan infuses a herbaceous vanilla flavor. · Very fragrant Thai specialty.

Chicken stir-fried with plenty of fresh julienned ginger, black mushrooms, and onions. · Warming dish with peppery notes of ginger.

Marinated chicken skewers with turmeric, grilled, served with a creamy peanut sauce. · Classic Southeast Asian street food.

Minced chicken stir-fried with holy basil (kra pao), garlic, and chili. Very aromatic and often spicy. · One of the most popular dishes in Thailand.

Thai green chicken curry, with Thai eggplants and coconut milk. · Green color from fresh green chilies, spicy and herbaceous flavor.

Rich red curry with roasted duck, often including fruits like pineapple or lychee to sweeten the chili. · Sophisticated dish combining the richness of duck and spices.

Duck slices served with a sweet and sour sauce and fresh pineapple pieces. · Classic combination of duck and fruits.

Confit duck leg coated in a tangy and slightly sweet tamarind sauce. · Tender meat that falls off the bone.

Roasted duck with shiny red crispy skin, tender meat. · Served with its special sauce, a must-have.

Duck marinated in five spices (star anise, cinnamon, cloves, fennel, pepper) then grilled. · Very fragrant and tasty.

Shrimp cooked with lychees, adding an original floral and sweet note. · Surprising exotic combination.

Main course version of the famous Pad Thai. Stir-fried rice noodles with eggs, peanuts, and tamarind sauce. · Complete and hearty dish.

Beef strips stir-fried with a mix of crunchy vegetables in a thickened sauce. · Healthy and balanced dish.

Marinated and grilled beef fillet, cut into thin slices. Served with 'Nam Jim Jaew' sauce (dried chili, lime, toasted rice). · The name evokes a flavor so delicious it would make a tiger cry (or the spicy sauce).

Shrimp stir-fried with a variety of seasonal vegetables. · Simple and tasty.

Fish fillet prepared with Sichuan pepper and chilies. Spicy and slightly numbing flavor (Mala). · For thrill-seekers.

Vegetarian version of Tom Yam soup, sour and spicy, rich in vegetables. · Light and fragrant.

Steamed rice crepes filled with mushrooms and vegetables instead of meat. · Delicate and flavorful.

Steamed dumplings filled exclusively with finely chopped vegetables. · Healthy and light.

Crispy fried rolls without meat, filled with cabbage, carrots, and vermicelli. · Crispy and vegetarian.

Mixed vegetables and tofu cubes stewed in a flavorful sauce, served in a pot. · Complete and nourishing dish.

Fried tofu cubes with a spicy sauce (Mapo Tofu style or similar). · Spicy and rich in vegetable protein.

Fragrant mushroom stir-fry, Chinese cabbage (pak choi), and tofu. · Interesting mix of textures.

Melting aubergines seasoned with a light and fragrant sauce. · Side dish or light meal.

Melting aubergines in a rich fermented black bean sauce, served sizzling. · Intense umami flavor, melting texture.

Fried tofu cubes with a crispy coating. · Contrast between the crispy exterior and the soft interior.

Vegetable pieces dipped in batter (tempura) and fried. · Crispy and golden.

Tofu dish served on a hot plate, usually with vegetables and a sauce. · Spectacular service and hot dish.

Thai red curry with coconut milk, meatless, rich in vegetables and tofu. · Spicy and creamy.

Bowl of cold rice vermicelli, raw vegetables, herbs, vegetarian spring rolls, and tofu, drizzled with sauce. · Complete, fresh, and balanced dish.

Pad Thai without meat or shrimp (check if without fish sauce), with tofu and vegetables. · The great Thai classic in a vegetarian version.

Wok-fried rice with small vegetables (peas, carrots, corn...). · Simple and tasty.

Steamed fragrant jasmine rice.

Fried rice with eggs, peas, and diced ham or Chinese sausage.

Steamed sticky rice, sticky texture. Often eaten with fingers. · Typical side dish from Northern Thailand and Laos.

Thai-style fried rice (Khao Pad), seasoned differently from Cantonese, often with tomato and onion.

Exotic fried rice with pineapple chunks, shrimp, cashews, and sometimes curry.

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

Noodles stir-fried with beef strips.

The famous sweet and sour stir-fried rice noodle dish, as a side portion or light main.

Mix of crunchy stir-fried vegetables.

Stir-fried Chinese cabbage, often with garlic or oyster sauce.

Stir-fried broccoli, simple and healthy.

Stir-fried black mushrooms, slightly crunchy and gelatinous texture.

Stir-fried green beans.

Shredded and stir-fried white cabbage.

Balanced and light menu including a steamed starter, steamed fish with rice, and a hot drink. · Designed for a healthy meal without sacrificing taste.

Complete lunch formula with choice of starter, main course, side dish, and dessert.

Complete dinner menu, offering a wide choice of house specialties.