Le Jade Royal

Pork ribs simmered in a sweet and savory caramel sauce. The meat is tender and coated in a sticky, flavorful brown sauce. To be eaten with white rice.

Roasted pork ribs with a shiny, sweet glaze. The skin is slightly crispy and the meat is juicy. Sweet and fragrant flavors.

Fried pork pieces then stir-fried in a wok with salt, pepper, and fresh chilies. Crispy on the outside with a spicy and salty flavor.

Scallops quickly sautéed with fresh ginger and chives. Tender texture and delicate flavor enhanced by ginger.

Scallops coated in a spicy red sauce. Zesty flavor that contrasts with the sweetness of the seafood.

Marinated beef slices stir-fried in a satay sauce (peanut and spices), served sizzling on a cast-iron plate. Rich and slightly spicy aroma.

Shrimp, whole or peeled, stir-fried in satay sauce, served hot on a plate. Intense umami flavor with peanut notes.

Steamed dumplings with translucent rice dough filled with shrimp. Soft and slightly elastic texture. A dim sum classic.

Small steamed open-faced dumplings, filled with minced pork and sometimes shrimp. Dense and juicy texture.

Wheat dough dumplings filled with meat and vegetables, pan-fried on one side and steamed on the other. Crispy bottom, tender top.

Thin steamed rice paper sheets rolled around a filling of minced pork and black mushrooms. Slippery and soft texture, served with nuoc-mâm sauce.

Chef's special soup, rich in various ingredients (meat, vegetables, seafood). Flavorful and comforting broth.

Clear broth with fine transparent noodles and shredded chicken pieces. Light and delicate.

Thick hot and sour soup with tofu, black mushrooms, bamboo, and egg. Characteristic vinegary and peppery flavor.

Clear broth with wontons (dumplings) filled with shrimp. The dumplings are tender in a warm, soothing liquid.

Vietnamese fried spring rolls, stuffed with pork, vermicelli, and vegetables. Crispy and golden, to be eaten with lettuce and mint.

Salad made of shredded cabbage, carrots, soy sprouts, and chicken, seasoned with a sweet and savory sesame vinaigrette. Fresh and crunchy.

Fried pastry triangles filled with a spicy minced beef and pea filling. Crispy and curry-flavored.

Shrimp coated in a light batter and fried. Airy and crispy.

Beef slices stir-fried with a mix of Chinese spices (star anise, cloves, cinnamon, Sichuan pepper, fennel). Aromatic and complex flavor.

Classic beef stir-fry with plenty of sliced onions. Savory brown sauce and slightly crispy onions.

Beef strips cooked in a wok in a spicy chili sauce. For those who like spicy dishes.

Shrimp fried in shell or peeled, simply seasoned with salt, pepper, and chili. Dry and very flavorful.

Shrimp stir-fried coated in a spicy red sauce. Juicy and spicy.

Tender white fish pieces cooked in a flavorful sauce. The fish flakes delicately.

Fried squid rings quickly fried with salt, pepper, and aromatics. Slightly chewy texture and spicy flavor.

Diced chicken stir-fried with vegetables and whole or slivered almonds. Mix of tender and crunchy textures.

Chicken simmered in a yellow curry sauce, often with coconut milk. Rich, creamy, and fragrant.

Pieces of chicken (often breaded and fried) served with a translucent yellow lemon sauce. Sweet and tangy taste.

Spicy and sour Tom Yum soup with shrimp, lemongrass, galangal, and kaffir lime leaves. Very aromatic.

Salad of sliced grilled beef with fresh herbs, chili, lime juice, and fish sauce. Fresh and very zesty.

Chicken stir-fried with plenty of Thai basil and chilies, served sizzling. The anise-like aroma of basil is very present.

Creamy Thai curry based on coconut milk. Mild but rich in spices.

Lamb slices quickly stir-fried in a wok to keep them tender, flavored with fresh ginger.

Lamb simmered in a spicy curry sauce. Strong lamb flavor that pairs well with spices.

Roasted or braised duck with traditional Chinese spices. Fragrant skin and rich meat.

Famous specialty: duck with shiny, crispy red skin, tender meat. Usually served with a sweet sauce.

Duck stir-fried with pieces of fresh or canned pineapple. Classic sweet and savory mix.

Assortment of various vegetables stir-fried in a wok with a light sauce. Crunchy and healthy.

Fried rice with eggs, peas, and diced ham. The most popular side dish.

Stir-fried wheat noodles with chicken and vegetables. A complete and nourishing dish.

Flat rice noodles stir-fried with beef. Soft texture of the noodles that absorb the sauce well.

Economical lunch formula including an appetizer, a main course, a side dish, and a dessert or coffee.

Complete menu with drink included, offering more elaborate choices such as steamed dishes or grilled items.

Daily menu offering a selection of more substantial dishes, including Thai specialties.

Premium menu offering signature dishes like Peking duck and hot plate dishes.

Mixture of fruit juices and alcohol, a restaurant specialty.

Fresh or bottled fruit juices.

Sweet or sugar-free carbonated soda.

Light and refreshing Chinese pale ale, perfect with Asian cuisine.

Premium Thai pale ale, rich and malty taste.

Bordeaux red wine. Tannic and structured.

Rhône Valley red wine. Fruity and spicy.

Table wine served by the pitcher or glass. Simple and convivial.