Ma Cuisine Privée

Comforting dish of white rice topped with pork slow-cooked in an aromatic soy sauce. The meat is tender and flavorful. Served mixed to distribute the sauce evenly.

Sliced pork stir-fried in a traditional sweet and sour and spicy sauce with garlic and ginger. Complex flavors combining salty, sweet, sour, and spicy. Pairs perfectly with plain rice.

Fried pork pieces coated in a shiny red sauce with a sweet and sour taste. Crispy on the outside and tender on the inside. A classic of Chinese cuisine.

Breaded chicken cutlet fried until golden brown. 'Katsu' or 'Salt and Pepper Chicken' style. Crispy texture, served with rice.

Diced chicken stir-fried in a wok with vegetables and peanuts in a spicy sauce (Kung Pao style). Flavorful with a slight kick and the crunch of peanuts.

Tender beef slices quickly stir-fried in a wok. Served either with a spicy black pepper sauce or with savory onions.

White fish fillet coated in a light batter and fried. Tender, flaky flesh with a crispy exterior. Served with rice.

Whole shrimp sautéed in a slightly sweet and tangy tomato-based sauce. A juicy and colorful dish.

Whole fried shrimp in their shells, generously seasoned with salt, pepper, and spices. Very crispy and fragrant.

Twice-fried pork slices for crispiness, then coated in a sweet and tangy caramelized sauce. (Guo Bao Rou).

Bok choy quickly stir-fried with garlic. A fresh, crisp, and light green vegetable side dish.

Cold appetizer made of dried tofu cut into fine filaments, seasoned with sesame oil and sometimes cilantro. Firm texture and subtle flavor.

Chinese dumplings served in a spicy red sauce with chili oil and black vinegar. Savory and spicy.

Poached chicken appetizer served cold, drizzled with a rich sauce of chili oil, Sichuan pepper, and sesame. (Kou Shui Ji).

Warm glutinous rice balls sprinkled with grated coconut, filled with sweet yellow bean paste or cream.

Black herbal jelly (mesona), served chilled with honey. Slightly herbaceous flavor, refreshing gelatinous texture.

Peeled lychee fruits served in a sweet syrup. A simple, fruity, and fragrant dessert.

Natural mineral water, available still or sparkling.

Classic international sodas and sweetened iced tea. Served chilled.

Traditional plant-based drink made from soybeans. Mild and slightly creamy.

Lemon and honey flavored tea drink, sweetened with honey. Can be served hot or cold depending on the season.

Jasmine flower scented green tea. Delicate and soothing floral aroma.

Black coffee, served strong (espresso) or long.

Sweet and nectar fruit juices. Choice of floral lychee, sweet peach, or tropical mango.

Traditional tea served in a sharing teapot. Choice of robust black tea, light green tea, or barley tea (toasted flavor).

Wine served by the glass. Accompanies the meal.

Carafe of wine (quarter liter).

Carafe of wine (half liter).

The most famous Chinese beer. Light, refreshing, and smooth blonde lager, perfect with spicy dishes.

'Super Dry' Japanese beer. Clean, dry, and thirst-quenching taste.

Rose-scented sorghum spirit (Meiguilu). Very aromatic and strong, often served as a digestif.

High-quality Chinese Baijiu. Complex aromas of soy sauce and fermented grains.

Small bottle of baijiu. Ideal for discovering this strong Chinese spirit.

Milder variety of the famous Moutai. Prestigious sorghum spirit with floral and cereal notes.

High-quality Baijiu, blue bottle. Powerful and characteristic flavor.

The original 'Kweichow Moutai'. China's most prestigious spirit. Intense, complex flavor with an exceptional long finish.