La Grande Muraille

A complete weekday lunch menu. It includes an appetizer, a main course with plain rice, and a dessert. Ideal for a balanced and quick meal.

Lunch formula offering a wide choice of appetizers, main courses, and side dishes (rice or noodles). Includes a dessert to finish on a sweet note.

Fresh salad made with chicken pieces and crunchy vegetables. Dressed with a light Asian-flavored vinaigrette.

A refreshing appetizer combining shrimp and various raw vegetables. Served with a mild and fragrant sauce.

Delicate salad highlighting crab meat. Accompanied by fresh vegetables for a crunchy texture.

Fried spring rolls stuffed with minced pork and vegetables. Crispy and golden, usually served with salad and mint.

Chicken version of the famous crispy nêms. A light frying enclosing a flavorful filling.

Crispy nêms filled with shrimp paste. To be dipped in nuoc-mâm sauce for more flavor.

Fresh rice paper rolls containing shrimp, vermicelli, herbs, and vegetables. A cold, light, and healthy appetizer.

Golden omelette filled with a mixture of assorted vegetables. A simple and tasty dish.

Tender omelette with whole or chopped shrimp. Rich in marine flavors.

Omelette prepared with crab meat. A tender texture and refined taste.

Fried pastry triangles stuffed with spicy beef. Crispy on the outside with a warm, flavorful center.

Golden fritters containing lobster meat. A crispy and luxurious appetizer.

Bread pieces coated with shrimp paste and fried. Crispy and rich in flavor, often sprinkled with sesame.

Chinese dumplings with thin dough, grilled on one side for crispiness and steamed for softness. Filled with meat and vegetables.

Classic Cantonese dim sum: shrimp wrapped in translucent rice dough. Steamed for a delicate texture.

Open-top steamed dumplings, filled with a mixture of pork and mushrooms. Dense and juicy texture.

Siu-Mai variation prepared with minced beef. Gentle steaming.

Small steamed dumplings with shrimp filling. Light and fragrant.

Croissant-shaped dumplings, filled with meat and vegetables. Slightly thicker and soft dough.

Rice dough dumplings, often filled with pork and black mushrooms. Served with nuoc-mâm sauce and fried shallots.

Discovery platter including several types of steamed dim sums. Ideal for tasting different flavors.

Soft white steamed buns (Baozi) filled with a juicy meat mixture. Served hot.

Scallops sautéed with salt, pepper, and spices. A dry and fragrant dish.

Marinated chicken pieces grilled on skewers. Tender and slightly caramelized.

Tender beef skewers, grilled to perfection. Flavorful and often served with a sauce.

Stewed dish served in a hot pot. Tender chicken in a creamy and fragrant curry sauce.

Seafood mixture stewed in a pot with vegetables. Broth rich in marine flavors.

Large shrimp cooked in a pot, infused with a flavorful sauce. Generous dish.

Fish served on a hot plate with a rich imperial sauce. The heat maintains intense flavors.

Turbot fillet cooked with fresh ginger. Delicate and fragrant flavor.

Sole prepared with ginger and spring onions. Delicate and light-fleshed fish.

Sole simply grilled and drizzled with lemon juice. A light dish highlighting the quality of the fish.

Lemon fish or seafood dish, served sizzling on a hot plate with imperial sauce.

Marinated and grilled shrimp barbecue style. Smoky flavor and firm flesh.

Grilled seared beef slices with an Asian barbecue sauce. Juicy and flavorful meat.

Luxury dish of lobster prepared with a rich and flavorful sauce. Ideal for special occasions.

Langoustines sautéed with ginger and green onions. A refined dish with fresh flavors.

Communal meal where you cook meats, seafood, and vegetables yourself in a hot broth at the center of the table.

Asian fondue variation focused on a selection of fish and shellfish to poach in broth.

Roasted duck with crispy, lacquered skin. Famous specialty served with thin pancakes, hoisin sauce, and green onions.

Spicy and sour soup (Tom Yum) with seafood, lemongrass, and Thai herbs.

The famous Tom Yum Kung. Spicy and fragrant lemongrass broth with shrimp.

Fragrant soup (Tom Ka Gai or Tom Yum Gai) with chicken, flavored with lemongrass and galangal.

Salad of sliced grilled beef, seasoned with lime juice, chili, cilantro, and mint. Fresh and spicy.

Spicy salad (Yam Woon Sen or similar) with shrimp, fresh herbs, and tangy sauce.

Seafood salad mix with a spicy and lemony Thai vinaigrette.

Large Pho-style meal soup with rice vermicelli and beef in an aromatic broth.

Shrimp sautéed with very fragrant Thai basil, served sizzling on a hot plate.

Beef slices stir-fried with Thai spices, served on a hot plate to keep warm.

Chicken stir-fry (Pad Kra Pao) with holy basil, chili, and garlic. A Thai street food classic.

Assortment of seafood stir-fried with Thai basil, served on a hot plate.

Lamb pieces cooked with Thai spices and served on a hot plate.

Duck slices stir-fried with basil and chili, served sizzling.

Beef Loc Lac: marinated and stir-fried beef cubes, served with red rice (or fried rice) and a fried egg.

Cuttlefish cooked Thai-style, often with chili, garlic, and vegetables.

Egg noodles stir-fried in a wok with a mix of seasonal vegetables and soy sauce.

Stir-fried noodles with tender beef strips and vegetables.

Complete dish of stir-fried noodles with chicken pieces.

Stir-fried noodles with peeled shrimp and vegetables.

Stir-fried noodles rich in seafood (shrimp, calamari, etc.).

Mix of crunchy assorted vegetables stir-fried in a light sauce.

Black mushrooms with a crunchy texture, simply stir-fried, often with a little garlic.

Fresh broccoli florets stir-fried in a wok, retaining their green color and crunch.

Shrimp fried rice flavored with Thai spices, often served with lime.

Yellow fried rice flavored with curry powder, with shrimp.

The classic Cantonese fried rice (peas, eggs, ham) enriched with shrimp.

Fried rice with eggs, peas, and ham pieces. An essential side dish.

Steamed fragrant white rice bowl. Perfectly accompanies saucy dishes.

Sticky textured glutinous rice, often served in a small bamboo basket. Typical of Laos and Northern Thailand.