Le Mandarin

A spicy and sour Thai soup (Tom Yum), flavored with lemongrass, kaffir lime leaves, and galangal. It contains fresh shrimp and mushrooms. A classic rich in flavors.

A variation of Tom Yum prepared with tender chicken pieces. The broth is clear, zesty, and very aromatic thanks to Thai herbs.

Fish soup flavored with lemongrass in a spicy and tangy broth. Ideal for lovers of light and fragrant marine flavors.

A refreshing salad of grilled beef strips, crunchy vegetables, and fresh herbs. Dressed with a Thai vinaigrette made from lime juice, fish sauce, and chili.

Spicy and tangy salad with shrimp, mixed with lemongrass, mint, and cilantro. A light and stimulating appetizer.

Thai-style cuttlefish salad with fresh herbs and a spicy lime dressing. Tender texture and zesty flavor.

A sweet and savory mix of seafood and fresh pineapple, seasoned with Thai spices. An exotic and refreshing combination.

Crab meat mixed with seasoned minced pork, served in a crab shell and fried or steamed. A flavorful and rich specialty.

Assorted seafood (shrimp, squid, scallops) and vegetables stir-fried in a wok, served in a crispy basket made of fried noodles or potatoes.

Beef strips stir-fried in a wok with fresh Thai basil, chili, and garlic. A very fragrant and slightly spicy dish.

Beef sautéed with finely sliced lemongrass, offering a lemony and aromatic flavor characteristic of Thai cuisine.

Beef sautéed with fresh ginger strips and chives. A comforting dish with a slight spicy note from the ginger.

Juicy shrimp sautéed with Thai basil and spices. A classic dish combining the sweetness of shrimp with the powerful aroma of basil.

Assorted seafood (squid, shrimp, etc.) stir-fried in a wok with a generous amount of Thai basil.

Chicken pieces sautéed with Thai basil, chilies, and garlic. A Thai street food staple.

Tender chicken sautéed with fresh ginger and chives, offering sweet and fragrant flavors.

Roast duck slices then sautéed with basil and vegetables. The richness of the duck pairs perfectly with the herbs.

Steamed fish fillet with spicy sauce, served in a traditional style (Omoch often implies cooking in banana leaf or a rich sauce dish).

Fresh salmon cubes quickly stir-fried in a wok with Thai basil, preserving the fish's tenderness.

Whole mussels sautéed with a zesty basil and chili sauce. To be eaten with your fingers.

The Thai national dish: rice noodles stir-fried in a wok with eggs, crushed peanuts, bean sprouts, and a sweet and sour tamarind sauce.

Pork skewers marinated in coconut milk and spices (Satay), grilled and served with peanut sauce.

Pork skewers marinated and grilled in the Thai style, tender and caramelized.

Whole or fillet fish grilled, topped with a sauce of your choice. The flesh is white and delicate.

Stewed dish served in a pot, with vegetables, rice vermicelli, and a sauce flavored with mild spices.

Large shrimp sautéed in an intense chili sauce. For lovers of very spicy dishes.

Marinated and grilled shrimp skewers, served with a creamy peanut satay sauce.

Mixed grilled seafood skewers, accompanied by the famous peanut satay sauce.

Classic Chinese hot and sour soup, often containing tofu, black mushrooms, bamboo shoots, and egg.

Clear broth with wonton dumplings (thin pastry filled with meat or shrimp) and green vegetables.

Creamy and thickened soup, blending the sweetness of white asparagus with flaked crab meat.

Classic Chinese broth with vegetables and vermicelli, sometimes with pieces of meat or chicken.

The famous Pho: large bowl of beef broth simmered for a long time with spices (star anise, cinnamon), served with flat rice noodles and beef slices.

Light soup containing transparent soy vermicelli (angel hair) and small vegetables.

Variation of traditional Pho with seafood (shrimp, squid) instead of beef.

Assortment of five different appetizers, ideal for discovering several flavors at once. For sharing.

Assortment of various Chinese appetizers (spring rolls, samosas, fritters, etc.).

Large grilled shrimp skewers.

Shrimp fried in their shells then sautéed with Sichuan salt, pepper, and spices. Crispy and fragrant.

Shrimp cooked with chives in a flavorful tomato-based sauce.

Breaded fried shrimp, often served with a flared shape resembling a phoenix tail. Crispy and golden.

Grilled trout fillet topped with an aromatic basil sauce.

Warm rice vermicelli salad, topped with raw vegetables, sautéed beef with onions, chopped spring rolls, and sprinkled with peanuts.

Cambodian dish of marinated sautéed beef, served with tomato rice and a fried egg.

Ha Kao: translucent dough dumplings filled with shrimp. Steamed.

Steamed dumplings filled with assorted vegetables.

Siu Mai: open-topped steamed dumplings, filled with pork and sometimes mushrooms.

Variation of Siu Mai with a filling mainly composed of shrimp.

Small steamed dumplings with meat.

Croissant-shaped dumplings, fried or steamed, filled with a surf and turf mix.

Jiaozi: Chinese dumplings pan-fried on one side and soft inside, filled with meat and vegetables.

Xiao Long Bao type dumplings, often containing a little hot broth inside.

Assortment of different steamed dumplings (shrimp, pork, etc.) for variety.

Banh Bao: steamed white bun, filled with sweet and savory lacquered pork (Char Siu).

Sticky rice stuffed with meat and spices, steamed in a lotus leaf which gives it a unique aroma.

Steamed pork ribs with fermented black beans and garlic.

Meat dumplings fried until golden and crispy. Served with sweet and sour sauce.

Light puff pastry filled with a shrimp mixture.

Breaded and fried frog legs, reminiscent of chicken texture.

Steamed Vietnamese rice crepes, thin and translucent, filled with minced pork and black mushrooms. Served with Vietnamese charcuterie and nuoc-mâm.

Fresh roll made of rice vermicelli, shrimp, lettuce, and mint wrapped in a raw rice paper.

Fluffy omelette filled with whole or chopped shrimp.

Cantonese omelette filled with various ingredients (vegetables, meat, seafood) and often topped with sauce.

Crispy triangular fritters filled with a spicy curry mixture.

Fried imperial rolls, crispy on the outside and soft on the inside. To be wrapped in lettuce leaves with mint.

Fresh salad with bean sprouts, ham, and seafood, seasoned with a sweet and savory vinaigrette.

Crunchy cabbage or soy salad with chicken strips.

Shredded white cabbage and marinated carrots salad, topped with chicken and aromatic herbs (mint, cilantro), with peanuts.

Shrimp version of Vietnamese coleslaw, fresh and crunchy.

Whole shrimp dipped in batter and fried until golden.

Balanced dish combining shrimp and seasonal vegetables stir-fried in a wok.

Shrimp simmered in a creamy and fragrant yellow curry sauce.

A Cantonese classic: shrimp topped with a sweet and vinegary red sauce, with pineapple and peppers.

Shrimp enhanced by a spicy sauce.

Breaded and fried scallops.

Tender scallops sautéed with an assortment of crunchy vegetables.

Scallops served in a spicy chili sauce.

Fried scallops seasoned simply with salt and pepper to enhance their flavor.

Tender white fish served either with a spicy sauce or a Vietnamese salted caramel sauce.

Monkfish cooked with Chinese cooking wine (Shaoxing), giving a rich and aromatic flavor.

Delicate sole fillet, prepared either with a rustic garnish or a light lemon sauce.

Cuttlefish slices sautéed with fresh ginger which tenderizes the flesh and flavors the dish.

Crispy fried cuttlefish pieces, seasoned with salt and pepper.

Diced chicken sautéed with crunchy cashews and vegetables.

Chicken sautéed with fresh lemongrass.

Choice of: dry and spicy fried chicken, or coated in a creamy caramel sauce.

House specialty chicken prepared according to the chef's secret recipe.

Chicken fritters served with a yellow lemon sauce, tangy and sweet.

Kung Pao Chicken: sautéed with peanuts, vegetables, and dried chili.

Chicken prepared with almonds, either sautéed or breaded with slivered almonds for crispiness.

Chicken and black mushroom sauté, offering an interesting texture.

Chicken simmered in a creamy yellow curry sauce.

Sweet and savory dish with juicy pineapple chunks.

Classic sauté with fresh ginger aromas.

Duck sautéed with fragrant mushrooms and crunchy bamboo shoots.

Duck slices served in a satay (spicy peanut) sauce.

Roast duck with crispy, lacquered skin, served with its sauce.

Duck cooked in a rich curry sauce.

Sautéed duck and mushrooms.

Duck roasted with five Chinese spices, very aromatic.

Frog legs sautéed simply with caramelized onions.

Frog legs served in a spicy chili sauce.

Pork prepared either in a special spicy chef's version, or dry fried with salt and pepper.

Pork sautéed with ginger.

Pork fritters with sweet and sour sauce, or Vietnamese caramelized pork.

Pork sautéed with black mushrooms.

Grilled pork ribs, flavorful and to be eaten with your fingers.

Pork ribs enhanced with a pepper sauce.

Choice of ribs or caramel pork.

Char Siu: roasted pork with a sweet red marinade.

Beef quickly sautéed with plenty of onions.

Spicy beef dish, house specialty.

Beef Sautéed with Black Pepper.

Tender beef topped with a savory brown oyster-based sauce.

Beef sautéed with black mushrooms.

Fine rice noodles sautéed in yellow curry with vegetables and sometimes shrimp or pork.

Crispy sautéed bean sprouts plain.

Assorted stir-fried vegetables.

Sautéed black mushrooms, slightly crunchy texture.

Thick wheat noodles sautéed with dark soy sauce and vegetables.

Vegetable Fried Rice

Fried rice with peas, eggs, and diced ham (or chicken).

Steamed white rice.

Fried rice flavored with Thai spices.

Fried rice with sweet and savory roasted pork.

Traditional sticky rice, often eaten by hand as an accompaniment.

Fruits coated in batter and fried, served hot, often with powdered sugar.

Selection of classic Asian sweets.

Sweet steamed bun filled with a creamy lotus seed paste.

Fresh pineapple slices.

Fresh mango cut into pieces.

Lychees in syrup.

Refreshing carbonated drink.

Light lager beer.

French red or rosé wine, ideal for accompanying the meal.