La Chine Masséna

Grilled pork meatballs served with rice vermicelli. Tender texture and savory, slightly sweet and sour taste. Usually eaten wrapped in rice paper or lettuce with herbs.

Seasoned shrimp paste wrapped around a sugar cane stick and grilled. The shrimp has a firm and elastic texture, infused with the sweetness of the cane. Served with vermicelli.

Marinated and grilled beef skewers served on a bed of rice vermicelli. Tender meat with a smoky flavor. Accompanied by fresh herbs and nuoc-mâm sauce.

Marinated and grilled pork slices served with steamed white rice. A classic complete dish combining flavorful meat with neutral rice.

Grilled pork served with tomato fried rice. The red rice offers a slightly tangy and sweet flavor that complements the grilled meat.

Bowl of cold rice vermicelli topped with grilled pork. Fresh and light, with a contrast of temperatures and textures. To be mixed with the sauce to bind the flavors.

Combination of grilled pork and nem (fried spring rolls) on vermicelli. Offers a mix of crispy and tender textures with fresh herbs.

Crispy yellow crepe made from rice flour and turmeric, filled with pork, shrimp, and bean sprouts. Traditionally eaten with fingers, wrapped in a lettuce leaf with herbs.

Mix of fresh seasonal green vegetables quickly stir-fried in a wok. Crispy texture and fresh, natural taste, lightly seasoned.

Seasonal vegetables topped with a rich and savory oyster sauce. The sauce adds an umami and salty note to the vegetables.

Assortment of various vegetables cut into pieces and stir-fried together. A colorful and textured dish, simple and light.

Fried tofu pieces stir-fried with a mix of vegetables in a savory brown sauce. The tofu is tender inside and absorbs the sauce well.

Fresh green beans stir-fried with XO sauce, a spicy sauce made from dried seafood. Crispy, zesty, and rich in marine flavors.

Fried tofu cubes until crispy, then sautéed with salt, pepper, and aromatics. Dry, crispy, and spicy.

Large pieces of fried tofu served with a spicy sauce (often based on fermented bean paste). Flavorful with a spicy kick.

Tofu stuffed with shrimp paste, fried and seasoned with salt and pepper. Combines the tenderness of tofu, the sea flavor of shrimp, and the spiciness of pepper.

Slices of roasted duck with crispy skin served on rice. The meat is rich and flavorful, often accompanied by a little cooking juice.

Roasted pork spare ribs glazed with a sweet and sour sauce, served with rice. The meat is tender and falls off the bone.

Crispy roasted pork belly served with rice. The pork has alternating layers of meat and melting fat, with a crispy skin.

Rice served with Char Siu pork, marinated in a sweet red sauce and roasted. The meat is lean, tender, and fragrant.

Rice plate accompanied by a choice of two roasted meats (such as duck, char siu pork, or crispy pork). Ideal for tasting multiple flavors.

Rice topped with a rich oyster sauce containing a mix of seafood and meats. A complete and saucy dish.

Tender marinated beef cubes stir-fried, served with rice (often tomato rice). A flavorful and peppery Cambodian/Vietnamese classic.

Chicken thighs marinated in lemongrass and grilled or roasted, served with rice. Lemongrass adds a fresh and aromatic note.

Wok-fried rice with eggs, peas, ham, and shrimp. A classic fried rice, balanced and flavorful.

Fried rice topped with a thick, savory sauce containing diced meat, seafood, and vegetables. Wetter than classic Cantonese fried rice.

Fried rice with dried salted fish pieces and chicken. The salted fish provides a distinctive intense and umami flavor.

Fried rice style originating from the Teochew region, often less oily and with delicate flavors.

Steamed white rice. Tender and neutral grains, an essential accompaniment for sauced dishes.

Luxurious stewed dish including sea cucumbers (trepang) and abalone. Gelatinous and tender texture, served in a rich sauce.

Pot containing tofu (or tofu skin), seafood, and various meats. A complete and comforting dish served bubbling hot.

Chicken stewed with whole chestnuts. The sweetness and floury texture of the chestnuts complement the tender meat and savory sauce.

Pork spare ribs stewed with bitter cucumber (margose). The bitterness of the vegetable balances the fattiness of the pork.

Lamb stew with fragrant shiitake mushrooms and bamboo shoots. Rich and gamey flavor, served very hot.

Braised eggplant in a pot, often with minced meat or pork. The eggplant becomes melt-in-your-mouth and absorbs the sauce.