Maison LY's - Restaurant Paris 11

Japanese pan-fried dumplings with a fine wrapper, crispy on the bottom and soft on top. Served hot, often with a soy-vinegar sauce.

Crispy fried dumplings, golden brown, filled with shrimp. Crispy on the outside and tender on the inside. Ideal for snacking as an appetizer.

Shrimp coated in a light and airy Japanese batter, then fried. Crispy and not greasy. Best enjoyed hot.

Small savory pancakes made from rice, filled with vegetables and grilled in a pan. Slightly chewy texture and crispy edges. A classic Asian street food.

Fresh salad made with shrimp and various raw vegetables. Seasoned with a flavorful homemade sauce. A light and refreshing appetizer.

Salad made with tender chicken pieces and fresh vegetables. Served with a homemade sauce. Perfect to start the meal lightly.

Fluffy omelette filled with whole or chopped shrimp. Silky texture and delicate taste. Comforting dish served hot.

Classic omelette prepared with diced ham. Simple and flavorful, with a tender texture. A familiar and appreciated taste.

Immature soybeans served in their pods, lightly salted. Press the pod with your teeth to extract the beans. A healthy and addictive appetizer.

Light omelette filled with various fresh stir-fried vegetables. Soft texture and vegetable flavors. A simple and tasty meat-free option.

Korean rice rolls wrapped in dried seaweed, filled with marinated vegetables, egg, and sometimes meat. Seasoned with sesame oil. Crispy texture and soft rice, eaten cold or warm.

Crushed fresh cucumber pieces marinated with minced garlic, vinegar, and sesame oil. Very crunchy, fresh, and pungent thanks to the garlic. A classic and very refreshing Chinese appetizer.

Black mushrooms (wood ear mushrooms) served cold with a garlic and black vinegar sauce. Unique texture, both crunchy and gelatinous. Tangy and garlicky flavor.

Large bowl with a base (rice or noodles) topped with raw fish, meat or tofu, and various fresh vegetables (avocado, edamame, etc.). A complete, fresh, and balanced meal.

Japanese rice triangle wrapped in a crispy nori seaweed sheet. Filled with your choice of fish or bean paste. A convenient and filling snack.

Purple glutinous rice ball with a melting cheese center. The purple rice has a firmer texture and a nutty flavor. An original and gourmet fusion.

Whole shrimp wrapped in thin potato strands, then fried. The result is ultra-crispy on the outside and tender on the inside. Visually original and delicious.

Fried balls made from shrimp paste. Coated with tempura batter pieces (agedama) for added texture. Crispy and flavorful.

Shanghai-style dumplings, with a slightly thicker wrapper, filled with chicken and grilled. Juicy inside with a well-browned and crispy bottom.

Squid rings coated in batter and fried. Tender flesh and crispy coating. Classic and always appreciated with a squeeze of lemon.

Thin slices of beef rolled around a piece of melting cheese, served on skewers and grilled. Topped with a sweet and savory sauce (yakitori). A blend of melting and savory textures.

Japanese pan-fried dumplings filled with minced chicken and vegetables. Thin wrapper, browned in the pan. Juicy and flavorful.

Thick traditional Chinese soup, both sour and spicy. Usually contains tofu, black mushrooms, egg, and bamboo. Very warming.

Clear and light broth with seaweed and egg strands. Mild and oceanic flavor. A simple and digestible soup.

Large bowl of flavorful broth containing dumplings (wontons or jiaozi) stuffed with meat. Served with some green vegetables. A complete and comforting meal.

Broth filled with dumplings stuffed with shrimp. The dumpling wrapper is tender and the filling is flavorful. Ideal for seafood lovers.

Noodle soup combined with dumplings. A very popular Cantonese-style dish, offering two different textures in a rich broth.

Noodle soup served with an assortment of fresh and cooked vegetables. Light and healthy broth. Perfect for a vegetarian meal.

Noodle soup served with slices of roasted duck. The duck fat deliciously flavors the broth. Rich in taste.

Noodle soup served with peeled shrimp. Clear broth with marine flavors. Light but filling.

Wheat noodle soup (ramen) in a rich broth, topped with slices of braised or stir-fried beef. Iconic, hearty, and flavorful dish.

Thin-wrappered dumplings (wonton style) boiled and served drained, topped with a flavorful sauce (often chili oil, sesame, soy). Slippery and tender texture.

Dumplings with a slightly thicker wrapper (jiaozi style), boiled and served with sauce. More substantial than the Southern version. A staple dish in Northern China.

Breaded chicken pieces fried until golden brown. Crispy on the outside, tender on the inside. Simple and effective.

Fried chicken wings with a crispy coating. Juicy and flavorful. Eaten with fingers.

Duck roasted using the traditional method, with a glossy, crispy skin and tender meat. Rich and slightly sweet flavor. A great Chinese classic.

Slices of duck served with a sweet and sour orange sauce. The sauce balances the richness of the duck. A fragrant and refined dish.

Small pieces of pork ribs steamed or stir-fried with fermented black bean sauce. Very pronounced salty and umami taste. The meat is generally tender and falls off the bone.

Also known as 'Hui Guo Rou' (twice-cooked pork). Pork belly first boiled then stir-fried in a wok with vegetables and a spicy bean sauce. Rich, fatty, and very flavorful.

Classic Sichuan dish of transparent vermicelli stir-fried with minced pork in a spicy sauce. The name comes from the appearance of the minced meat clinging to the noodles. Slippery texture and spicy flavor.

Crispy fried chicken pieces coated in a syrupy, sweet, and slightly spicy sauce. A very popular international dish, addictive for its contrast of textures and flavors.

Chicken stir-fried in a wok with fresh ginger and chives. Very aromatic, healthy, and light dish. Ginger adds a peppery and fresh note.

Fried chicken pieces seasoned with a dry mix of salt, pepper, and spices. Crispy and very fragrant. Ideal for sharing.

Thin slices of beef stir-fried with an assortment of crunchy vegetables in a thickened sauce. A complete and balanced dish.

Chinese culinary classic. Tender beef stir-fried with crunchy broccoli florets in a savory brown sauce (often oyster-based).

Beef stir-fried in a rich and spicy satay sauce (based on peanuts, sesame, spices). Complex flavor, slightly spicy and nutty.

Shrimp stir-fried in a creamy satay sauce. The sweet flavor of the shrimp pairs well with the spicy peanut sauce.

White fish fillets cooked in an aromatic satay sauce. The tender fish flesh absorbs the spices from the sauce.

Chicken stir-fried in satay sauce. A comforting dish with peanut and mild spice flavors.

Slices of duck served with satay sauce. The pronounced flavor of the duck is complemented by the rich sauce.

Fried cod pieces seasoned with salt and pepper. Tender fish inside, spicy and crispy crust outside.

Fried fish topped with a shiny red, sweet and sour sauce. Often served with peppers and pineapple. A perfect balance between sweetness and acidity.

Fish fillet served in a spicy sauce. For those who like spicy dishes. The fish remains tender.

Slices of lotus root (resembling cartwheels) stir-fried in a sweet and sour sauce. The lotus root remains crunchy. An original vegetarian dish.

Diced tofu (usually fried) simmered in a rich satay sauce. The tofu absorbs the flavors of the sauce well.

Mix of seasonal vegetables stir-fried in a wok (cabbage, carrots, mushrooms, etc.). Crunchy and light. A healthy side dish.

Tofu sautéed with various vegetables in a light sauce. Simple and nutritious vegetarian dish.

Rice or soy vermicelli stir-fried without meat, just seasoned. Elastic texture and neutral taste that pairs well with sauced dishes.

Wuhan specialty (Re Gan Mian). Noodles mixed with a rich sesame paste sauce, often served without broth (or with very little). Creamy texture and intense nutty flavor.

Meat-free version of Wuhan noodles, with the characteristic sesame sauce and vegetables or condiments.

Vietnamese cold rice vermicelli salad, topped with hot stir-fried meat, raw vegetables, spring rolls, peanuts, and mint. Served with nuoc-mâm sauce. Fresh and contrasting.

Bo Bun version with stir-fried shrimp instead of meat. Still served with vermicelli, raw vegetables, and spring rolls.

Chicken simmered in a spicy and fragrant Thai curry sauce (often with coconut milk). Creamy and spicy.

Beef cooked in a spicy curry. The meat absorbs the spice aromas.

Duck roasted then cooked in a curry sauce. A rich dish where the character of the duck meets the power of the curry.

Shrimp served in a creamy and spicy curry sauce. A Thai classic.

White fish fillets in a spicy curry. The fish remains tender and flakes slightly in the sauce.

Vegetarian option with tofu in a flavorful curry sauce.

Thick wheat noodles served warm, topped with a dark sauce made from fermented soybean paste and minced pork, accompanied by julienned cucumber. Salty, flavorful, and rustic. Mix well before eating.

Complete dish served over rice (Donburi). Includes meat or tofu simmered with eggs and onions in a mild sweet and savory dashi sauce.

Complete rice dish with Thai curry with meat or tofu. Served with a small appetizer.

Complete rice dish topped with satay sauce with meat or tofu. Served with a small appetizer.

Rice bowl topped with a breaded cutlet (tonkatsu) and a semi-cooked omelette with onions in a sweet and savory broth. Very comforting.

Oval slices of glutinous rice cake (Nian Gao) stir-fried in a wok. Very soft and elastic (chewy) texture, served with pork and vegetables.

Buckwheat noodles (soba) served cold, mixed with a sauce and vegetables. Refreshing, with the rustic flavor of buckwheat.

Wide flat rice noodles (Ho Fun) stir-fried in a wok over high heat with chicken. Tender and slippery texture, smoky wok flavor.

Wide rice noodles stir-fried (Chow Fun) with beef or shrimp. A classic Cantonese dish.

Vegetarian version of stir-fried rice noodles, with vegetables.

Thick and soft Japanese wheat noodles, stir-fried in a wok with meat or shrimp and vegetables. Consistent and satisfying texture.

Classic egg noodles stir-fried with meat and vegetables. A simple and popular dish (Chow Mein).

Shrimp and vegetable fried noodles.

Shanghai specialty. Noodles simply mixed with fried leek-infused oil and soy sauce. Very aromatic and umami flavor despite the simple ingredients.

Traditional Asian confections. Nougat is often crunchy sesame, candied ginger is sweet and spicy.

Glutinous rice ball coated with shredded coconut, with a sweet center (often cream or bean paste). Very soft and sticky texture.

Popular Chinese street food. Fresh fruits on skewers coated in a thin layer of hardened sugar syrup. Crunchy on the outside (like glass) and juicy on the inside.

Small Japanese cake made of glutinous rice, filled with sweet paste. Very soft and elastic texture.

Classic ice creams or sorbets. Refreshing at the end of a meal.

Small pastry filled with 'rousong' (dried meat floss). Sweet and savory mix with a crumbly exterior and cottony interior.

Twisted and fried Chinese biscuit, very crunchy and hard, with a brown sugar caramelized flavor.

Small, dry, sweet biscuit, folded, containing a paper message inside.

Very popular snack in China. Wheat gluten sticks seasoned with chili oil and spices. Chewy texture, salty, sweet, and very spicy flavor.