Noody

Fried and crispy rice paper rolls, filled with minced meat or vegetables. Served hot, often with lettuce leaves and mint. To be dipped in nuoc-mâm sauce.

Triangular-shaped fritters stuffed with spicy vegetables. The batter is thin and crispy. A classic Indian-inspired starter.

Shrimp coated in a light and airy batter, then fried. Crispy on the outside and tender on the inside.

Small, thin-crust dumplings stuffed and pan-fried (Gyoza style). Savory and slightly crispy on one side.

A tasting platter featuring three fried classics: spring rolls, shrimp tempura, and samosas. Ideal for sharing and trying everything.

Fresh rolls wrapped in a raw rice paper, filled with vermicelli, fresh vegetables, herbs, and meat or shrimp. Fresh and soft texture, not fried.

Fresh and crunchy salad made with shredded green papaya and shrimp. Seasoned with a sweet, sour, and spicy sauce, typical of Southeast Asia.

Salad made with marinated and sautéed lemongrass meat, served on a bed of raw vegetables. A fragrant, fresh, and slightly tangy mix.

Traditional Cantonese steamed dumplings with shrimp. The wrapper is translucent and slightly elastic, the filling is tender.

Open-top steamed dumplings, filled with meat. Soft texture and rich flavor.

Steamed rice dough specialty, filled with shrimp. Silky and melting texture.

Tender beef cubes marinated and wok-sautéed, served with rice (often with tomato). A popular Indochinese-influenced dish, rich in flavors.

Chicken pieces sautéed with fresh lemongrass, served with sautéed rice. A fragrant and slightly spicy dish.

Slices of roasted duck with crispy lacquered skin, served with white rice. The meat is tender and flavorful.

Shrimp sautéed in a spicy sauce, served with white rice to temper the chili heat.

Very crispy breaded fried chicken, chef's special recipe, served with sautéed rice.

Roasted pork (Char Siu) with a sweet and savory flavor, served in slices with white rice.

Beef strips sautéed with fresh basil leaves and spices. A very aromatic dish, typical of Thai and Vietnamese cuisine.

Stir-fried mix of fresh seasonal vegetables in a wok to keep them crunchy, served with white rice. A light and vegetarian option.

Rich and creamy chicken curry made with coconut milk and spices, served with white rice. Mild and creamy flavor.

Creamy shrimp curry with coconut milk, served with white rice. A perfect marriage of coconut sweetness and seafood.

Fragrant and light shrimp and lemongrass soup (Tom Yum style), served with rice on the side.

Clear and aromatic broth with vegetables and lemongrass, served with white rice.

Sticky rice stuffed with shrimp and steamed in a lotus leaf, which gives it a subtle, woody aroma.

Portion of steamed white rice.

Large bowl of warm rice vermicelli topped with sautéed beef, crunchy raw vegetables, fresh herbs, and spring rolls. Sprinkled with peanuts. A complete, fresh, and balanced dish.

Bò bún variation with lemongrass-marinated chicken instead of beef. Served with vermicelli, raw vegetables, and spring rolls.

Bò bún with sautéed shrimp, accompanied by traditional ingredients (vermicelli, raw vegetables, spring rolls).

Meat-free version of Bò bún, served with vegetable spring rolls and samosas. Rich in raw vegetables and fresh flavors.

Beef strips sautéed in the wok with plenty of onions. The sauce is generally savory and slightly sweet.

Fried shrimp (often with the shell for crispiness) seasoned simply with salt and pepper. A classic with intense flavor.

Pork pieces simmered for a long time in a salted caramel sauce. The meat is melting and the sauce is syrupy.

Modern bowl with a base (usually rice or salad) topped with Gyozas, avocado, fresh vegetables, and other colorful toppings.

Vegetarian poké bowl with tofu as the main protein, accompanied by various fresh vegetables like avocado and edamame.

Poké bowl with chicken pieces and an assortment of fresh and healthy vegetables.

Wok-sautéed dish with beef and vegetables. You choose your base: egg noodles, sautéed rice, or rice noodles (tagliatelle-style rice).

Chicken version of the sautéed dish. Choose your base: noodles, rice, or rice noodles.

Shrimp version of the sautéed dish. Choose your base: noodles, rice, or rice noodles.

Vegetarian version of the sautéed dish, rich in vegetables. Choose your base: noodles, rice, or rice noodles.

Mixed sautéed dish with chicken and beef. Choose your base: noodles, rice, or rice noodles.

Warm sticky rice dough balls, filled with sweet paste (often yellow soy or peanut) and rolled in shredded coconut.

Japanese dessert: a scoop of ice cream wrapped in a thin layer of rice dough (mochi). Soft texture and frozen center.

Lychees (tropical fruits with white, sweet flesh) served fresh in a light syrup.

Two scoops of ice cream, classic flavors.

Warm and creamy dessert made with coconut milk, tapioca pearls, and banana pieces. Very comforting.

Sweet dessert drink made of candied red beans and coconut milk. Rich texture and sweet taste.