Ly Thaï

A fresh salad made of grapefruit pieces and shrimp. The mix offers a balance between fruity acidity and the sweetness of seafood. To be enjoyed as a light starter.

The famous 'Som Tam' salad made from shredded green papaya. Very crunchy texture with a vibrant dressing mixing lime, chili, and fish sauce. A Thai cuisine classic.

Minced meat salad (Larb type) seasoned with fresh herbs, mint, and lemongrass. Intense, salty, and tangy flavor. Often eaten with sticky rice.

Shrimp mixed with aromatic herbs and plenty of minced lemongrass. A very fragrant and slightly spicy dish.

Glass noodle salad (Yum Woon Sen) with squid pieces. Slippery texture of the noodles and rubbery texture of the squid, enhanced by a sour and spicy sauce.

Chicken version of the herb minced meat salad. The chicken is cooked and shredded, then mixed with lime juice, chili, and lemongrass.

Duck slices served as a salad with a Thai dressing. The richness of the duck is cut by the freshness of lemongrass and herbs.

Salmon prepared with a spicy and fragrant Thai vinaigrette. The fat of the fish pairs well with the chili and aromatic herbs.

Julienned mango (often green or semi-ripe) served with shrimp. A mix of crunchy and tender textures with a sweet and sour flavor.

Spring rolls with a thin and crispy pastry, filled with chicken. Served golden and hot, to be dipped in a sauce.

Vegetarian version of Thai fried rolls. Crispy on the outside with a tender filling of various vegetables.

Classic Vietnamese spring rolls fried in a rice paper wrapper. The texture is granular and very crispy. Usually served with lettuce and mint to wrap them.

Marinated chicken pieces, wrapped in a pandan leaf and fried. The leaf keeps the meat very tender and gives it a unique herbaceous aroma. Do not eat the leaf.

Shrimp coated in a batter and deep-fried. Golden and crispy result around a juicy shrimp.

Thai fish cakes (Tod Man Pla) mixed with red curry and shredded green beans. Elastic and moist texture, slightly spicy flavor.

Traditional sausage (Sai Oua type) very fragrant, rich in herbs, lemongrass, and spices. Complex and aromatic taste, firm texture.

Grilled beef skewers marinated in turmeric and coconut milk. Served with a creamy peanut sauce (satay sauce).

Grilled chicken skewers, tender and fragrant. Accompanied by the famous rich and sweet-salty peanut sauce.

Steamed dumplings (Ha Kao type) wrapped in a translucent dough made from rice or tapioca. Contains a delicate shrimp filling.

Vegetarian dim sum steamed, filled with a mixture of finely chopped vegetables. Moist and light texture.

Open-top steamed dumplings (Siu Mai type), filled with a compact shrimp-based mixture. Flavorful and juicy.

Rice pastry dumplings filled with chicken. The texture is silky and smooth, typical of Vietnamese dumplings cooked in water or steamed.

Vegetarian version of Vietnamese spring rolls. Thin pastry and vegetable filling, served hot.

The famous Tom Yum soup. A clear but powerful broth, sour, spicy, and very fragrant thanks to lemongrass, galangal, and kaffir lime leaves. Contains shrimp.

Tom Kha Gai soup. A rich and creamy broth based on coconut milk, flavored with galangal. Sweet and slightly tangy flavor, with chicken pieces.

A clear and comforting broth filled with shrimp dumplings (wontons). Mild and umami flavor, often garnished with green onions.

Beef fillet pieces sautéed with Thai spices. Served sizzling on a hot cast-iron plate to keep it warm and aromatic.

Beef sautéed with very aromatic Thai basil and fresh green peppercorns. A flavorful and fragrant dish, served on a hot plate.

Beef fillet simmered in a red curry and coconut milk sauce. The sauce is creamy, red, and moderately spicy.

Beef cooked in a green curry based on fresh green chilies and coconut milk. Often spicier and sweeter than red curry.

Known as 'Crying Tiger'. Grilled beef steak, sliced and served with a traditional dipping sauce (Nam Jim Jaew) that is sour, spicy, and smoky.

The classic Pad Kra Pao with minced beef. Wok-fried with plenty of holy basil, garlic, and chili. Served sizzling.

Chicken pieces sautéed with crunchy cashews, vegetables, and sometimes dried chilies. Salty and slightly sweet flavor.

Tender chicken simmered in a green curry sauce (coconut milk, green chilies, herbs). A creamy dish with a nice spicy heat.

Classic chicken red curry. The coconut milk sauce is rich and flavored by the red curry paste. Served with rice.

Chicken sautéed with fresh basil leaves and peppercorns. Sizzling presentation on a hot plate.

Chicken marinated with Thai herbs and spices (Gai Yang), then roasted or grilled. The skin is golden and the meat is juicy. Often served with a sweet and sour sauce.

Duck slices wok-fried with basil and fresh green peppercorns. The duck fat enriches the sauce. Served very hot.

Duck fillet topped with a tamarind sauce. The taste is distinctly sweet and sour, with a syrupy texture that coats the meat well.