La Couronne Dorée

A complete meal including a small steamed bun filled with pork and a beef noodle soup. The broth is flavored with spices and the meat is tender. Ideal for a hearty and comforting meal.

A discovery menu of Vietnamese cuisine with a choice of appetizer, a signature Hanoi dish, and a dessert or typical coffee. Offers a variety of fresh, grilled, and sweet flavors.

Lunch combo available weekdays only. Allows you to compose your meal with a choice of starters, classic main courses, and light desserts.

A menu dedicated to the flavors of Sichuan, famous for its unique pepper and spicy dishes. Includes dumplings, Dan Dan noodles, and a Sichuan pepper-flavored dessert.

Thin steamed rice crepes, filled with pork and mushrooms. Silky and tender texture. Served with herbs and a nuoc-mâm fish sauce for dipping.

Fresh spring roll wrapped in a rice paper, filled with vermicelli, vegetables, and meat or shrimp. Fresh and light, to be dipped in sauce.

Boiled Chinese dumplings served in an aromatic sesame and chili oil sauce. Chewy texture with a spicy and flavorful kick.

Vegetarian version of Bánh Cuốn, filled with tofu and mushrooms. Served with a vegetarian sauce. Mild and light.

Steamed dumplings with translucent dough (Ha Kao) filled with shrimp. Elastic texture and delicate seafood taste.

A soft, white steamed bun folded in half, filled with meat, vegetables, and sauce. A kind of tender and flavorful Asian sandwich.

Crispy fried spring rolls, filled with a mixture of pork and shrimp. Served with a premium fish sauce. To be eaten hot and crispy.

Fresh shrimp salad with aromatic herbs and crisp vegetables. Dressed with a homemade vinaigrette for a light and tangy taste.

Crushed cucumber pieces marinated in a vinaigrette, garlic, and sometimes spicy sauce. Very refreshing and crunchy.

Traditional Vietnamese fried spring rolls. Crispy on the outside with a flavorful filling. To be dipped in nuoc-mâm sauce.

Assortment of fried items including spring rolls, samosas, and dumplings. Ideal for sharing and tasting different crispy textures.

Hanoi specialty composed of grilled pork and meatballs served in a bowl of sweet and sour broth, accompanied by rice vermicelli and fresh herbs. Noodles and herbs are dipped in the broth before eating.

Grilled beef skewers marinated in lemongrass. Served with a side of your choice and a unique homemade sauce. Tender and fragrant.

Sichuan noodle dish coated in a rich sesame and chili oil sauce. Flavorful, creamy, and spicy.

Turmeric-marinated fish cooked at the table with plenty of dill and spring onions. Served with rice vermicelli, herbs, peanuts, and shrimp paste or fish sauce. A convivial and very aromatic dish.

Vietnamese national soup with a clear and aromatic broth simmered for a long time, flat rice noodles, and meat. Garnished with fresh herbs.

Warm rice vermicelli salad with raw vegetables, herbs, peanuts, fried onions, and spring rolls. Drizzled with sweet and savory nuoc-mâm sauce. Fresh and complete.

Tender beef cubes stir-fried in a wok, often served with red tomato rice (if traditional). Accompanied by a salt, pepper, and lime dipping sauce.

Comforting Taiwanese dish of melt-in-your-mouth braised pork served over rice with a rich, flavorful sauce, often accompanied by a marinated hard-boiled egg.

Meat or seafood stir-fried with vegetables, served sizzling on a hot cast-iron plate. Spectacular and keeps the dish very hot.

Taiwanese noodle soup with a dark, deep broth, tender braised beef chunks, and wheat noodles. A flavorful and slightly spicy classic.

Shrimp stir-fried in a wok with plenty of garlic and pepper. A simple but very flavorful dish, with a crunchy touch thanks to the peanuts.

Crispy fried chicken pieces served with fragrant fried rice. A complete and satisfying dish, accompanied by a sauce to enhance the flavor.

Refreshing dish of cold noodles mixed with chicken and a creamy sesame sauce. Perfect for hot days.

Eggplant cooked until tender, coated in a sweet and savory soy sauce. A rich and flavorful side dish.

Fried tofu cubes until crispy, simply seasoned with salt, pepper, and fried aromatics. Crispy outside and tender inside.

Steamed white rice, a neutral accompaniment ideal for saucy dishes.

Pan-fried rice with eggs and green onions. Flavorful and slightly toasted.

Wheat noodles stir-fried in a wok with simple vegetables. A classic side dish of Chinese cuisine.

Chinese cabbage quickly stir-fried to remain crisp, seasoned with garlic and a touch of vinegar. Light and healthy.

Roasted duck with crispy skin, served with thin pancakes, vegetables, and a sweet sauce. You assemble your own rolls at the table.

Stir-fried seasonal vegetable mix. Colorful and crisp.

Mixed salad with crispy fried chicken pieces. A balanced meal between freshness and indulgence.

Green Vietnamese cake (thanks to pandan) with its characteristic spongy and elastic texture (honeycomb). Sweet coconut and pandan flavor.

Japanese-style cheesecake, very light and soufflé, with a mousse-like texture. Less sweet and more airy than a classic cheesecake.

Steamed bun, then fried until golden and crispy. Served as a sweet dessert with condensed milk.

Iced dessert inspired by bubble tea, combining ice cream and milk tea. Fresh and creamy.

Thick fried or toasted Hong Kong-style French toast, served hot with peanut butter and syrup. Rich and decadent.

Duo of ice creams with contrasting Asian flavors: black sesame (toasted hazelnut flavor) and ginger (spicy and fresh).

Asian version of the Colonel (lemon sorbet vodka), here with sake ice cream and rose-scented rice wine (Mei Kwei Lu). Iced digestif.

Dessert centered on chewy tapioca pearls (boba), served with ice cream and brown sugar syrup.

Dessert cream infused with Sichuan pepper, which provides unique citrusy and floral notes without being spicy. An original taste experience.

Glazed glutinous rice dough balls filled with ice cream. The outside is chewy and the inside is cold and creamy.

Popular Vietnamese dessert combining the creamy texture of blended avocado with condensed milk and the freshness of coconut ice cream.

Ice cream cup with iconic Vietnamese flavors: pandan (herbal Asian vanilla) and coconut.

Classic coffee with milk prepared with espresso and steamed milk. Creamy and smooth.

Hanoi specialty (Cà Phê Trứng), black coffee topped with a whipped cream of egg yolk and condensed milk. Liquid tiramisu texture.

Egg coffee variation replacing coffee with hot chocolate. Rich and decadent.

Milk tea with pearls (boba) using a premium Vietnamese red tea. Served with chewy tapioca pearls.

Iced condensed milk coffee with a higher proportion of milk than coffee. Very smooth and sweet.

Traditional Vietnamese coffee prepared with an individual filter (phin) placed over the glass. Mixed with sweetened condensed milk. Strong and caramelized.

Caffeinated dessert where hot espresso is poured over matcha ice cream. Hot-cold and bitter-sweet contrast.

Vietnamese version of affogato with coconut ice cream and strong Robusta coffee. Very decadent.