Le Palais d’or

A rich and flavorful broth garnished with assorted seafood (shrimp, squid, fish). A comforting soup with marine flavors.

A traditional thick sweet, sour, and spicy soup, generally containing bamboo, tofu, black mushrooms, and egg.

A velvety and smooth soup combining crab meat and asparagus. Creamy texture and delicate flavor.

A clear broth served with transparent rice vermicelli and shrimp. Light and fragrant.

A variation of the sweet and sour, spicy Beijing soup, enhanced with seafood for more flavor.

A simple and light chicken broth with chicken pieces and rice vermicelli.

Wonton soup containing dumplings filled with shrimp, served in a clear broth.

Spicy and aromatic soup with Thai herbs (lemongrass, galangal) with slices of beef.

The famous Tom Yum Kung: a spicy and sour Thai soup with shrimp, flavored with lemongrass and lime.

A complete meal in a bowl: rich broth, noodles (wheat or rice), and tender beef pieces.

Fried imperial rolls, crispy, filled with minced meat, vermicelli, and vegetables. To be eaten wrapped in lettuce with mint.

Fried imperial rolls stuffed with shrimp. Crispy on the outside and flavorful on the inside.

Fresh rice paper rolls containing vermicelli, shrimp, lettuce, and aromatic herbs. Served cold with hoisin or nuoc-mâm sauce.

Small fried pastry triangles filled with a spicy meat or vegetable filling. Crispy and curry-flavored.

Shrimp fritters coated in batter and fried. Golden and crispy.

Fried scallop fritters, crispy on the outside and tender on the inside.

Assortment of assorted hot fried appetizers (spring rolls, samosas, fritters) to share.

Simple green salad, often served with a homemade vinaigrette.

Mixed salad with chicken pieces, often seasoned in an Asian style.

Fresh salad with cooked shrimp.

Salad with crab meat.

Spicy and tangy salad typical of Thailand, with shrimp, lemongrass, chili, and lime.

Minced grilled beef salad, seasoned with a spicy and citrusy dressing with fresh herbs.

Cantonese omelet with vegetables and sometimes meat, often served with a glazing brown sauce.

Omelet filled with crab meat and shrimp.

Assortment of steamed dumplings (dim sum) with various fillings (shrimp, pork).

Ha Kao: dumplings with translucent rice dough filled with whole or minced shrimp. Slightly elastic texture and delicate taste.

Siu Mai steamed dumplings, open at the top, filled mainly with shrimp.

Siu Mai with pork: steamed dumplings with seasoned pork, often wrapped in a thin yellow dough.

Small steamed buns or dumplings containing pork and a savory hot broth inside.

Gyoza dumplings, grilled on one side and steamed, filled with meat and vegetables.

Crispy fried dumplings made from glutinous rice dough, filled with meat and vegetables.

Steamed version of Fan Ko, soft and slightly sticky texture.

Fried dumplings stuffed with shrimp, crispy and golden.

Vietnamese dumplings (Banh Cuon) made from thin rice paper, filled with minced pork and black mushrooms.

Pork spare-ribs cooked in a sweet and sour caramel sauce. The meat is tender and the sauce is creamy.

Lean pork or belly pieces simmered in a fragrant Asian caramel sauce.

Chicken pieces coated in a sweet and savory caramelized brown sauce.

Dry fried pork spare-ribs, simply seasoned with salt, pepper, and aromatics (garlic, chili).

Crispy fried chicken pieces, sautéed with salt, pepper, garlic, and fresh chilies.

Large shrimp fried in their shells for more flavor, seasoned with salt and pepper.

Large shrimp sautéed with fresh lemongrass, offering a citrusy and exotic aroma.

Grilled prawns simply to preserve their natural marine flavor.

Frog legs sautéed with fresh ginger, providing a spicy and warming note.

Frog legs cooked in a spicy chili sauce.

Crispy fried frog legs, seasoned with salt and pepper.

Marinated and grilled chicken pieces skewers, flavored with garlic.

Tender marinated and grilled beef skewers, with a pronounced garlic flavor.

Lamb skewers, flavorful meat grilled with garlic.

Assorted seafood (shrimp, squid, shellfish) sautéed with very fragrant Thai basil.

Scallops sautéed simply to appreciate their delicate and sweet taste.

Scallops sautéed with aromatic lemongrass.

Scallops served in a rich and creamy satay sauce (spice, peanut, chili mix).

Steamed fillet or whole fish (Sea bass), often with ginger and spring onions. Tender and light flesh.

Whole sea bass fried until crispy, topped with a spicy sauce.

Whole fried sea bass served with a colorful sweet and sour sauce with vegetables.

Crispy fried tofu cubes on the outside and soft on the inside, seasoned with salt, pepper, and spices.

Beef slices served sizzling on a hot cast iron plate, with a flavorful brown sauce.

Beef sautéed with ginger served hot and sizzling.

Spicy beef with Thai flavors (basil, chili) served on a hot plate.

Lamb slices coated in a rich and spicy satay sauce, served sizzling.

Sautéed lamb with fresh basil, very aromatic.

Lamb sautéed with colorful bell peppers.

Thinly sliced chicken sautéed with plenty of basil.

Duck roasted or sautéed in a Thai curry sauce (often red or yellow) and coconut milk.

Sautéed duck with herbs and basil.

Seafood mix in a lightly sweet and spicy Beijing sauce.

Prawns served sizzling in a spicy sauce.

Large prawns coated in a spicy sauce.

Large prawns prepared with Thai spices.

Large shrimp sautéed with ginger.

Scallops served hot with a spicy sauce.

Scallops flavored with basil.

Beef sautéed with chunks of crisp green or red bell peppers.

Beef cooked in satay sauce (spices, peanut).

A classic: beef sautéed with plenty of thinly sliced onions.

Beef sautéed in a spicy sauce.

Beef accompanied by black mushrooms with a crisp and gelatinous texture.

Beef simmered in a yellow curry sauce.

Beef sautéed with fresh basil leaves.

Breaded and fried chicken pieces until very crispy.

Sautéed chicken with black mushrooms and almonds (whole or slivered).

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

Sautéed chicken with black mushrooms.

Sautéed chicken with pineapple chunks, sweet and sour sauce.

Chicken in a creamy curry sauce.

Sautéed chicken with fresh ginger.

Chicken in a spicy sauce.

Sautéed chicken with satay sauce.

Roasted duck with crispy, lacquered skin.

Sautéed duck with black mushrooms.

Duck in spicy sauce.

Sautéed duck with pineapple.

Fried duck pieces seasoned with salt and pepper.

Shrimp sautéed in a sweet and sour sauce.

Shrimp in spicy sauce.

Shrimp simmered in curry.

Sautéed shrimp with black mushrooms.

Plain sautéed shrimp.

Sautéed shrimp with basil.

White fish fillet in sweet and sour sauce.

Fish fillet cooked Thai style, spicy and fragrant.

Fried fish fillet pieces, salt and pepper.

Sautéed fish fillet with basil.

Sautéed squid with ginger.

Sautéed squid Thai style.

Squid in satay sauce.

Fried squid, salt and pepper.

Steamed glutinous rice, sticky texture.

Steamed fragrant white rice.

Fried rice with eggs, peas, and ham cubes (here without pork, likely poultry ham or vegetarian depending on the case).

Classic fried rice with eggs, peas, and ham.

Thai-style fried rice, often spicier and more aromatic.

Shrimp fried rice.

Fried rice with crab meat.

Plain fried noodles.

Noodles sautéed with chicken and vegetables.

Noodles sautéed with beef.

Shrimp fried noodles.

Noodles sautéed with shrimp, chicken, and vegetables.

Vietnamese specialty: marinated sautéed beef, served with tomato rice and a fried egg.

Wok-sautéed bean sprouts, crisp.

Sautéed black mushrooms.

Assorted sautéed vegetables (chop suey).

Skewers menu including chicken meatballs (tsukune) and chicken skewers.

Mixed menu with melting beef-cheese skewers and chicken.

Special menu with beef-cheese skewers (yakitori with melted cheese wrapped in beef carpaccio).

Menu with melting cheese fritters.

Menu with grilled salmon skewers.

Large assortment of mixed skewers (beef-cheese, chicken, beef, meatballs).

Menu with spring rolls and a choice of Japanese dish (skewers, sushi, or sashimi).

Classic assortment of maki (seaweed rolls) with fish and avocado.

Assortment of three-flavor california rolls (rice on the outside).

Spring rolls (wrapped in rice paper/lettuce, without seaweed) fresh and light.

Vegetarian menu with sushi and vegetable california rolls.

Menu 100% salmon in various forms (spring rolls, cheese rolls, california rolls).

Menu for salmon and cream cheese lovers.

The 'All Salmon' menu: sashimi, sushi, and maki, served with a bowl of rice.

Combination of assorted sushi and salmon california rolls.

Menu rich in raw fish (sashimi) accompanied by rolls.

A large mixed platter of sushi and maki/california rolls.

Dozen classic sushi (salmon and tuna).

Small assortment of 8 sushi.

The grand feast: a wide selection of assorted sushi and sashimi.

Vinegared rice bowl topped with slices of raw salmon.

Vinegared rice bowl topped with slices of raw tuna.

Vinegared rice bowl with an assortment of raw fish (salmon, tuna, sea bream...).

Vinegared rice bowl topped with seasoned fish tartare.

Vinegared rice bowl with beef (likely cooked or carpaccio).

Rice bowl with cooked tuna.

Bo Bun: Warm rice vermicelli salad, sautéed beef, spring rolls, raw vegetables, and peanuts.

Very complete discovery menu for one person combining raw (sashimi, sushi, maki) and cooked (skewers).

Large platter of sushi and sashimi to share between two.

The royal menu for two: a massive combination of cold and hot Japanese specialties.

Refreshing sodas.

Assorted fruit juices.

Light and thirst-quenching Chinese pale ale.

Dry and refreshing Japanese beer.

Large format Japanese beer.

Glutinous rice balls sprinkled with shredded coconut, sweet center (often yellow bean paste or cream).

Lychees in sweet syrup.

Chewy Asian nougat with sesame seeds.

Fresh pineapple slices.

Rosé wine from Provence, fruity and light.

Rhône Valley red wine.

Bordeaux red wine.

Loire red wine (Saumur-Champigny).

Dry and light white wine, ideal with seafood.

Bottle of salted soy sauce.

Bottle of sweet soy sauce.