New Pavillon de Jade

A complete lunch menu including a starter, main course, side dish, and dessert or coffee. An economical option to discover several flavors.

A menu available at lunch and dinner offering a wide choice of traditional dishes. Ideal for a complete meal with starter, main course, side dish, and dessert.

A varied platter of fried dumplings, ideal for sharing. Crispy and flavorful, usually served with a sweet and sour sauce.

A fresh salad composed of crisp vegetables and shredded chicken. Dressed with a light Asian-flavored vinaigrette.

Fresh seafood salad. A mix of crunchy and tender textures, served cold.

Grilled beef slices served on a bed of fresh vegetables with aromatic herbs. Enhanced by a spicy and lemony Thai sauce.

Spicy and tangy salad with fresh shrimp. Flavored with lemongrass, cilantro, and chili.

Crispy dumplings filled with shrimp paste. Fried until golden, served hot.

Fried rice paper rolls, filled with meat, vermicelli, and vegetables. To be enjoyed wrapped in a lettuce leaf with fresh mint.

Fresh rice paper roll containing shrimp, meat, vermicelli, and herbs. Not fried, served cold with peanut sauce.

Shrimp wrapped in crispy fried potato strings. An original and flavorful texture.

Shrimp coated in a light and airy batter, then fried. Crispy and light.

Pan-fried dumplings (Gyoza), filled with a mixture of shrimp and vegetables. Crispy on the bottom and soft on top.

Traditional pan-fried dumplings. Served with black vinegar or soy sauce.

Thick omelette filled with vegetables and sometimes meat. Topped with a savory brown sauce.

Soft omelette generously filled with seafood. A mild and comforting dish.

Clear and light broth garnished with transparent vermicelli and chicken pieces. Mild and hydrating.

Classic Wonton soup containing shrimp-filled dumplings. Served in a flavorful broth.

Soup filled with dumplings stuffed with pork and vegetables. A comforting classic.

Thick, sour, and spicy soup. Usually contains tofu, black mushrooms, bamboo shoots, and egg.

Velvety soup, combining the sweetness of crab meat and white asparagus tips.

Spicy and fragrant soup (Tom Yum) with seafood. Distinct flavors of lemongrass, galangal, and chili.

Shrimp version of the spicy and sour Thai soup. Aromatic and pungent broth.

Assorted selection of steamed dumplings (Dim Sum). Allows tasting different fillings and shapes.

Classic Cantonese dumplings with translucent dough stuffed with shrimp. Elastic texture and delicate taste.

Open-faced dumplings with pork, and sometimes shrimp or mushrooms. Steamed in their thin dough wrapper.

Small steamed buns filled with meat or vegetables.

Dim Sum filled with chicken. Tender and light.

Variation of steamed dumplings with a rich shrimp filling.

Small soft white buns (Banh Bao) filled with seasoned pork.

Thin sheets of rice paper (Banh Cuon) steamed, rolled, and filled with minced meat and black mushrooms.

Vegetarian steamed dumplings filled with a mixture of finely chopped vegetables.

Fried pork ribs with garlic and spice breading.

Chicken sautéed with fresh lemongrass, offering a lemony and exotic aroma.

Chicken cooked in a rich and spicy satay sauce (peanut and chili base).

Chicken sautéed with fresh Thai basil, very aromatic.

Thin slices of beef and vegetables coated in a creamy satay sauce.

Beef quickly sautéed in a wok with basil leaves.

Duck pieces sautéed with basil.

Duck enhanced by the pungency of fresh ginger.

Lamb sautéed with basil.

Spicy lamb served in a rich satay sauce.

Shrimp cooked with satay sauce.

Shrimp sautéed with fresh herbs.

Shrimp flavored with lemongrass.

Vegetables stuffed with shrimp paste, then fried or sautéed with a sauce.

Scallops sautéed in a spicy imperial-style sauce.

Scallops sautéed with basil.

Frog legs fried with garlic and spices.

Frog legs sautéed with aromatics.

Mixture of seafood and mushrooms served in a rich sauce.

Tofu cubes simmered in a spicy sauce with chili and Sichuan pepper, often with minced meat.

Shrimp fried and seasoned with salt and pepper.

Casserole dish with transparent noodles, shrimp, and pork.

Traditional casserole combining eight different ingredients (meats, seafood, vegetables).

Fried squid pieces with pepper.

Stuffed crab shell, steamed.

Creamy coconut milk chicken curry served in a casserole.

Convivial Chinese fondue (Hot Pot). You cook meats, seafood, and vegetables yourself in a bubbling broth in the center of the table.

Rice with Cambodian-style sautéed beef, tender and caramelized.

House fried rice with a rich topping selected by the chef.

Wok-fried rice with meat and small vegetables.

Fried rice with shrimp.

Thai-style fried rice, often spicier and more fragrant.

Fried rice seasoned with yellow curry powder.

Classic fried rice with diced ham, peas, and eggs.

Sticky rice, steamed.

Steamed plain rice.