Mandarin Dunois

Beef strips stir-fried in a wok with fresh ginger and chives. Served on a hot plate to maintain aromas. · The flavor is enhanced by ginger, with a tender texture for the meat. · To be enjoyed with white or Cantonese rice.

Beef coated in a creamy peanut and spice-based satay sauce. Served sizzling on a hot plate. · Rich flavor, slightly sweet and savory, with a peanut aroma. · Ideal to accompany a bowl of plain rice.

Beef stir-fried with crunchy carrots, seasoned with a spicy sauce. Served on a hot plate. · A balance between the sweetness of carrots and the spiciness of the spices. · A warming dish, perfect with noodles or rice.

A classic of Asian cuisine, beef is stir-fried with sliced onions. Served on a hot plate. · Savory and slightly sweet taste from caramelized onions. · Pairs very well with glutinous or plain rice.

Diced beef marinated and stir-fried in a wok, a Vietnamese-inspired specialty. · Tender and juicy meat with a slightly peppery and sweet marinade. · Often served on a bed of salad, to be eaten with rice.

Pieces of pork (often fried) mixed with pineapple chunks in a sweet and sour red sauce. · Classic mix of sweet and sour flavors, crispy and melt-in-your-mouth texture. · A very popular dish, enjoyed with white rice.

Roasted pork slices with a mild marinade and a characteristic red-colored skin (Char Siu). · Sweet and savory taste with notes of honey and five-spice. · Can be eaten alone as a main dish or with rice or noodles.

Pork ribs cooked in a rich, sweet sauce. · The meat is tender and easily falls off the bone, coated in a caramelized sauce. · A gourmet dish to eat with your fingers or chopsticks.

Fried pork ribs seasoned simply with salt, pepper, and often chili and garlic. · Crispy on the outside, juicy on the inside, with a spicy and savory flavor. · Perfect as a shared appetizer or a dry main course.

Grilled pork ribs served on a hot plate. · Intense smoky and grilled flavor. · A hearty dish for meat lovers.

An assortment of different roasted meats, typically lacquered pork, lacquered duck, and crispy pork. · Offers a variety of textures and flavors, from crispy to melt-in-your-mouth. · Ideal for discovering the different rotisserie specialties in one dish.

Wok-fried rice with diced pork, eggs, peas, and sometimes shrimp. · Non-sticky texture, light umami flavor. · A classic side dish or a light meal.

Wheat noodles stir-fried with a mix of seasonal vegetables. · Simple and flavorful dish, the noodles are soft and infused with soy sauce. · Ideal option for vegetarians.

Assortment of various vegetables (Chop Suey) or just bean sprouts, quickly stir-fried in a wok. · Crispy vegetables retaining their vitamins, lightly seasoned. · A healthy and light accompaniment for meat dishes.

Stir-fried broccoli florets, often with garlic. · Broccoli remains bright green and slightly crisp. · Simple vegetable side dish.

Assortment of fresh seasonal vegetables coated in a flavorful oyster sauce. · Rich and savory taste of the sauce coating the vegetables. · Excellent for adding fiber and flavor to the meal.

Steamed white rice, fragrant (often jasmine rice). · Soft and neutral texture. · The essential accompaniment for enjoying saucy dishes.

A complete dish consisting of rice with marinated and grilled lemongrass chicken. · The chicken has a fresh, lemony flavor with grilled skin. · A balanced meal served on an individual plate.

Wok-fried rice with tender beef strips. · A hearty dish with beef and soy sauce flavors. · Satisfying single dish.

Thin rice vermicelli stir-fried with yellow curry, small vegetables, eggs, and meat or shrimp. · Characteristic curry flavor, light and dry texture of the vermicelli. · A classic of Asian street food.

Thai-style stir-fried flat rice noodles (Pad Thai style) with shrimp. · Balanced flavors between sweet, savory, and sour (tamarind/lime). · Often garnished with crushed peanuts.

Cold Vietnamese salad made with rice vermicelli, hot stir-fried beef, raw vegetables, and chopped spring rolls. · Hot and cold contrast, crunchy texture and freshness of herbs (mint, cilantro). · Served with a nuoc-mâm sauce to pour over.

A complete dish with Loc Lac beef (marinated and stir-fried) served with rice (often tomato-based). · Tender and juicy meat served with fragrant rice. · A very popular single dish.

Fried rice topped with a thick sauce with seafood and diced vegetables, Fujian style. · Unlike dry Cantonese rice, this is a saucy, very creamy dish. · Rich in marine flavors.

Noodles fried until crispy, served on a hot plate and topped with beef in satay sauce. · Play of textures between the crispiness of the noodles and the creaminess of the sauce. · Rich and spectacular dish.

A complete lunch menu including an appetizer, main course, and side dish. · Allows you to taste several of the restaurant's specialties at a great price. · Available only on weekday lunchtimes.

A menu dedicated to Thai flavors with an appetizer, main course, and side dish. · Offers typical dishes such as red curry and basil beef. · Ideal for lovers of spicy and aromatic cuisine.