Mekong

Fried imperial rolls stuffed with pork. Crispy and golden, served with nuoc-mâm sauce. Enjoy hot, often wrapped in a lettuce leaf.

Fried imperial rolls stuffed with chicken. A crispy and flavorful alternative to pork spring rolls. Served with a dipping sauce.

Fried imperial rolls with a vegetable filling. Crispy and light, no meat. Served with vegetarian nuoc-mâm or soy sauce.

Small fried pastry dumplings stuffed with shrimp. Very crispy texture. Served as an appetizer.

Traditional Laotian sausage with herbs and spices, fried. Rich and fragrant flavor with lemongrass and kaffir lime. Firm and meaty texture.

Fresh rice paper rolls filled with shrimp, mango, vermicelli, and herbs. Fresh, light, and slightly sweet-savory. Not fried.

Fresh rice paper rolls filled with sautéed lemongrass beef, vermicelli, and herbs. Fragrant and refreshing. Not fried.

Dessert combining the sweetness of coconut milk and the freshness of mango. Creamy and fruity texture. Served chilled.

Moist and sweet banana cake, often steamed or baked with coconut milk. Tender and fragrant texture.

Fresh, ripe mango pieces. Naturally sweet and juicy. A light end to the meal.

Lychee and mango flavored pearl tea. Fruity and refreshing drink with chewy tapioca or fruit pearls.

Matcha green tea and vanilla pearl tea. Herbal and sweet flavor with a milky texture. Contains chewy pearls.

Melon and coconut pearl tea. Exotic and creamy taste. Served cold with pearls.

Sparkling drink with passion fruit and lemon. Refreshing and invigorating. Ideal for a light break.

Fruity tea with red fruit flavors (strawberry and raspberry). Sweet and fragrant. Served with pearls.

Vietnamese iced coffee with sweetened condensed milk. Strong, sweet, and creamy. A classic energizing drink.

Sparkling drink or non-alcoholic fruit juice.

Light lager beer, served in a 50cl format. Refreshing and bubbly.

Full menu including a Vietnamese sandwich (Banh Mi), a side dish, and a drink. A balanced and economical meal.

Combo menu with a burger or panini, plus a side dish and a drink. Various fusion Asian flavors.

Full menu with a main course (Bo Bun or specialty), an appetizer or dessert, and a drink. The best way to discover the chef's cuisine.

Steamed brioche bun with a mixed filling. Very soft and white texture.

Steamed bun (Bao) stuffed with chicken. Soft and airy bun with a savory filling.

Bao stuffed with lacquered pork (Char Siu). Sweet and savory flavor characteristic of Cantonese roasted pork.

Bao with a vegetarian filling. Light steamed bun and vegetable or tofu filling.

Pressed and toasted sandwich filled with chicken satay sauce (peanut) and melted cheddar cheese. Asian-Western fusion.

Panini with lemongrass-marinated beef and melting cheddar. A blend of Vietnamese flavors and cheese.

Toasted vegetarian panini. Filled with vegetables and melted cheese.

House signature burger. Brioche bun with a special chef's filling.

Burger topped with lemongrass-marinated beef patty. Fresh and fragrant flavors in a burger format.

Chicken burger with a peanut satay sauce. Rich and slightly sweet-savory taste.

Vegetarian burger, likely with tofu or a vegetable patty.

The classic Vietnamese sandwich (Banh Mi Dac Biet) with an assortment of Vietnamese cold cuts (pâté, lacquered pork, sliced pork) and pickled vegetables. Served in a crispy baguette.

Baguette sandwich filled with red lacquered pork (Char Siu) and pickled raw vegetables. Sweet and savory flavor.

Baguette sandwich filled with marinated chicken and satay sauce (peanut). Rich and flavorful.

Baguette sandwich filled with lemongrass-sautéed beef and vegetables. Fresh and aromatic.

Vegetarian baguette sandwich filled with lemongrass-scented tofu and crunchy raw vegetables.

Rice vermicelli salad with sautéed beef, spring rolls, lettuce, cucumber, herbs, and peanuts. Served with nuoc-mâm sauce. Mix before eating.

Chicken version of Bo Bun. Rice vermicelli, grilled or sautéed chicken, fresh vegetables, and crispy spring rolls.

Bo Bun with sautéed shrimp. A fresh and light seafood version.

Bo Bun served with pieces of fragrant Laotian sausage. Distinctive herbal and lemony flavors.

Vegetarian version of Bo Bun, usually served with tofu and vegetarian spring rolls.

Thai-style red curry (Panang) with fried tofu. Rich, creamy (coconut milk), and slightly spicy. Served with rice.

Beef Panang Curry. Creamy coconut milk sauce, red curry paste, and kaffir lime leaves.

Chicken Panang Curry. Mild, fragrant, and creamy. Pairs perfectly with white rice.

Shrimp Panang Curry. The rich coconut sauce complements the seafood flavor well.

Cambodian dish of sautéed marinated beef, served with tomato rice, a fried egg, and a pepper-lime sauce. Tender meat and flavorful sauce.

Chicken variation of Lok Lak. Caramelized chicken pieces served with rice and raw vegetables.