Le Phenix

A traditional Chinese thick and dark hot and sour soup. It typically contains tofu, black mushrooms, bamboo shoots, and egg. The flavor is both vinegary and zesty from the pepper.

A clear and comforting broth topped with chicken pieces and fine vermicelli. Mild and light flavor, ideal as a starter.

The famous Vietnamese soup consisting of beef broth simmered long with spices (star anise, cinnamon), served with rice noodles and beef slices. To be garnished with fresh herbs.

A flavorful broth containing shrimp-filled dumplings (wontons). The dumpling wrappers are thin and the filling is juicy.

A heartier version of the dumpling soup, adding noodles to make it a more complete meal. Clear and fragrant broth.

A fragrant soup with citrus notes from fresh lemongrass, with chicken pieces. Slightly tangy and very aromatic.

A velvety soup blending the smoothness of silken tofu with the oceanic flavors of various seafood (shrimp, squid, mussels). Soft texture and light broth.

A classic velvety soup combining minced chicken and sweet corn kernels. The texture is slightly thickened, with a mild and sweet flavor from the corn.

A noodle soup served in a sizzling bowl (hot pot) with an assortment of vegetables. You can choose your broth (plain, tomato, curry, or spicy) and your noodle type.

Chicken noodle soup served very hot in a pot. The dish is customizable with different broths and noodle types.

Beef noodle soup served in an individual pot. Offers a comforting experience with a choice of rich broth.

Seafood Noodle Soup (shrimp, etc.) served bubbling. The pot keeps the heat for a flavorful meal.

A hearty mix of meats and vegetables simmered in a spicy and fragrant Sichuan sauce. The dish is served very hot in a pot.

A classic Chinese dish (Suan Cai Yu) combining tender fish and pickled Chinese sauerkraut. The broth is sour and savory.

Fish fillets poached in a spicy red broth with Sichuan peppercorns. It's a spicy (Mala) dish that slightly numbs the palate.

Tender beef slices cooked in a spicy, oily broth typical of Sichuan. Rich in flavor, with plenty of garlic, chili, and pepper.

Pork trotters slowly braised with soybeans until tender and gelatinous. A collagen-rich dish with a savory brown sauce.

Pork ribs simmered with taro pieces (a starchy root vegetable). The taro absorbs the fat and sauce from the meat, creating a melt-in-your-mouth texture.

Thinly sliced pork stir-fried in a wok with a savory sauce (yuxiang or soy sauce type) and crisp vegetables. A balanced sweet and savory dish.

Thin slices of pork quickly stir-fried with fresh or dried chilies. A simple but zesty dish.

Slightly sweet Chinese sausages (lap cheong) stir-fried with fresh green beans. The smoky flavor of the sausage perfumes the vegetables.

Fried pork pieces until very crispy, often served with a sweet and sour sauce or simply seasoned.

Thinly sliced lamb stir-fried dry with plenty of cumin seeds and chili. A very aromatic dish with Northern Chinese inspiration.

Wok-fried beef with fresh chilies. The meat is tender and the sauce is zesty.

Beef stir-fried with fermented/marinated chilies which provide a unique tangy and spicy flavor.

Minced lamb intensely stir-fried with cumin powder and seeds. A specialty from Northern China, very fragrant and slightly spicy.

Fried chicken cubes then stir-fried with a large amount of dried red chilies and Sichuan pepper. Crispy and spicy.

Fried shrimp, with or without shell, simply seasoned with salt, pepper, and fried aromatics (garlic, chili). Crispy and savory.

Tender white fish pieces served in a zesty red sauce.

A hearty traditional dish combining fish and well-cleaned pork intestines, simmered in a rich sauce. For offal lovers.

Large shrimp slowly cooked in a savory, often slightly sweet and salty brown sauce.

A Sichuan classic (Yuxiang Qiezi). Melt-in-your-mouth eggplants cooked in a sweet, sour, and spicy sauce based on garlic, ginger, and chili paste. Contains no fish; the name refers to the sauce.

Cabbage quickly stir-fried in a wok to remain crisp, seasoned with chilies and vinegar.

Chinese cabbage leaves stir-fried with a sour and spicy sauce. A light and stimulating side dish.

A simple and healthy vegetable dish. Chinese cabbage is quickly stir-fried with minced garlic to retain its crispness.

Fresh spinach wilted in the wok. You can choose a vegetarian version with garlic or a richer version with fermented shrimp paste.

Slightly bitter green vegetable simply sautéed with garlic. Pairs well with rich dishes.

Crispy stir-fried potato juliennes (not mashed), seasoned with vinegar and chili. Surprising and crunchy texture.

Known as 'Di San Xian'. A popular vegetarian dish from Northern China consisting of fried potatoes, eggplants, and bell peppers, then stir-fried in a garlic soy sauce.

Likely Mapo Tofu. Silken tofu cubes simmered in a spicy red sauce (doubanjiang) with minced pork.

Firm tofu fried until golden brown, then stir-fried with vegetables and a savory sauce.

Stir-fried yam slices (root vegetable). The texture is crisp and slightly sticky.

Fried or sautéed pumpkin or squash pieces, often with salted egg for a rich, umami flavor.

A Chinese delicacy. Fried duck tongues, seasoned with salt and pepper. Unique texture, good for snacking.

Spicy hot pot combining poultry and frog legs. Rich and spicy sauce.

Breaded and fried chicken pieces or fillets, served with a house sauce.

The famous Kung Pao Chicken. Diced chicken stir-fried with peanuts, vegetables, and dried chilies in a sweet, sour, and slightly spicy sauce.

Chicken stir-fried with fresh or canned pineapple chunks. Fruity sweet and sour sauce.

Minced chicken stir-fried with black mushrooms (wood ear mushrooms) which provide a crunchy texture.

Chicken stir-fried with fresh basil, reminiscent of Taiwanese or Thai flavors. Very aromatic.

Chicken simmered in a creamy red curry and coconut milk sauce. Mild and spicy flavor.

Fried chicken fritters coated in a sweet and vinegary red sauce.

Thinly sliced lamb quickly stir-fried in a wok with fresh ginger strips and scallions. Fresh and zesty flavor.

Wok-fried noodles with soy sauce and a few simple vegetables (onions, bean sprouts).

Classic fried rice with diced chicken, peas, egg, and ham. Not spicy.

Bowl of steamed white rice.

Sticky textured rice, often served in a small bamboo basket.

Chinese Dumplings (Jiaozi) filled with minced pork and cabbage. Served boiled, with a soy-vinegar dipping sauce.

Dumplings filled with chicken and onions. Mild flavor and juicy texture.

Fried Chinese buns, crispy on the outside and fluffy on the inside. Often dipped in sweetened condensed milk.

Wontons served in a red sauce of chili oil and black vinegar. Spicy and savory.