Opéra Mandarin

Fried rice paper rolls, filled with meat and vegetables. The texture is crispy on the outside and tender on the inside. Traditionally served with lettuce leaves and fresh mint.

Meat-free version of classic spring rolls, filled with vegetables. Crispy and light. To be enjoyed with sweet and sour sauce.

Fresh non-fried rice paper rolls, filled with vermicelli, shrimp, and aromatic herbs. Fresh and soft texture. Eaten cold, dipped in peanut or nuoc-mâm sauce.

Cucumber slices marinated in a light vinaigrette, often with garlic and chili. Crunchy and refreshing. Served as a cold appetizer.

Assortment of several hot appetizers, such as spring rolls, samosas, or fritters. Ideal for sharing and tasting different flavors. Crispy and varied.

Prepared jellyfish slices, with a unique crunchy and gelatinous texture. Seasoned with sesame oil and vinegar. A cold specialty appreciated for its texture.

Crab meat served on a bed of fresh vegetables with an Asian vinaigrette. Delicate marine flavor and light texture. A fresh starter.

Thinly sliced chicken pieces mixed with crunchy raw vegetables. Light and fragrant seasoning. Simple and refreshing.

Cooked shrimp served cold with various vegetables in a salad. Fresh and oceanic. Accompanied by a light sauce.

Thin slices of cooked and cooled pork belly, coated in a spicy garlic and chili sauce. Tender and melt-in-your-mouth texture with fat. Savory and spicy.

Omelet prepared in a wok, generously seasoned with pepper. Fluffy texture and savory taste. A simple and comforting dish.

Thick Cantonese omelet filled with various ingredients such as vegetables and seafood. Fluffy and rich. Often served with a brown sauce.

Squid stir-fried with vegetables in a rich and savory sauce. Tender and slightly elastic texture. A classic sauced dish.

Fried squid pieces, simply seasoned with salt, pepper, and spices. Crispy and fragrant. Eaten hot, often with fresh chili.

Fish dish (sea bass) simmered and served in a hot pot, often with tofu and vegetables. Rich and comforting flavor. The fish remains tender and infused with sauce.

Shrimp cooked with transparent rice vermicelli that absorb the sauce. Varied texture between the soft noodles and the crunchy shrimp. Savory and light.

Whole shrimp delicately steamed to preserve their natural sweet taste. Firm and juicy flesh. Often served with a light soy sauce.

Fried whole shrimp, seasoned with salt, pepper, and aromatics. Crispy and very fragrant. To be peeled or eaten as is depending on the frying.

Dish made from intestines (andouillette style) prepared with a spicy sauce. Unique texture, firm and rubbery. For offal lovers.

Offal served sizzling on a hot cast-iron plate. Intense aromas and caramelized sauce. Keeps the dish hot throughout the meal.

Fried frog legs, seasoned with salt and pepper. Tender meat reminiscent of chicken, with a crispy exterior. A Franco-Asian cuisine classic.

Frog legs stir-fried in a spicy red sauce. Rich flavor and tender texture. Ideal with plain rice.

Frog legs stir-fried with fresh ginger and chives. Fresh and aromatic taste. Less spicy and more fragrant.

Whole turbot steamed, often with ginger, scallions, and soy sauce. Fine and delicate flesh. A choice dish for convivial meals.

Whole or fillet fish steamed. Healthy preparation highlighting the freshness of the fish. Served with a light sauce.

Fish cooked in a rich and spicy sauce. Strong flavors that permeate the fish flesh. Pairs well with plain rice.

Wheat noodles stir-fried in a wok with soy sauce and a little oil. Simple and savory. Often served as a side dish.

Complete dish of stir-fried noodles topped with a mix of meats and seafood. Rich and hearty. A meal in itself.

Noodles stir-fried with tender pork pieces and vegetables. Umami soy sauce flavor. An Asian street food classic.

Noodles stir-fried with juicy shrimp. Balance between tender noodles and seafood. Fragrant and popular.

Thin rice noodles stir-fried with beef strips and onions. Light texture of the vermicelli. Rich flavor of stir-fried beef.

Rice vermicelli stir-fried with yellow curry, with small vegetables, shrimp, and meat. Characteristic spicy and fragrant flavor. Colorful and dry dish.

Thin vermicelli simply stir-fried with shrimp and vegetables. Light and digestible. Delicate flavor.

Rice vermicelli filled with an assortment of meats (pork, chicken, beef). Complete and satisfying dish. Rich in flavors.

Wide flat rice noodles (Ho Fun) stir-fried with beef, often with a thick brown or dark soy sauce. Chewy and slippery texture of the noodles (Wok Hei).

Wide rice noodles stir-fried with a generous mix of sea and land ingredients. Coating and savory sauce. Generous dish.

Plate of white rice served with a topping of roasted meat of your choice. Simple and traditional dish. The meat is often served with its juices or a sauce.

Variation of Bo Bun using rice instead of vermicelli, topped with stir-fried beef, raw vegetables, peanuts, and spring rolls. Fresh and complete. Served with nuoc-mâm sauce.

Seasonal green vegetables (like bok choy or broccoli) blanched or stir-fried, coated in a savory oyster sauce. Simple and healthy. Ideal accompaniment.

Mixture of various stir-fried vegetables, crunchy and colorful. Light and thickened sauce. A classic vegetarian dish.

Wok-fried rice with eggs, peas, diced ham, and shrimp. Fragrant and non-sticky. A rich side dish or a light main course.

Classic version of fried rice with diced ham, eggs, and peas. Savory and universal. Ideal with sauced dishes.

Fragrant white rice cooked in steam. Neutral and fluffy. The essential accompaniment for sauced dishes.

Very sticky short-grain rice, steamed. Dense and chewy texture. Often eaten by hand, accompanying grilled meats or desserts.

Glutinous rice stuffed with chicken, mushrooms, and sausage, wrapped in a lotus leaf and steamed. The leaf gives a unique aroma to the rice. Nourishing and fragrant.

Steamed preparation wrapped or served with bamboo leaves, coated in oyster sauce. Woody and salty flavor.

Steamed dumplings with translucent dough, filled with a finely chopped vegetable mixture. Light and delicate. Vegetarian option.

Fried chicken feet then simmered in a savory black bean sauce. Gelatinous and melt-in-your-mouth texture highly appreciated. Eaten by separating the skin and cartilage from the bones.

Steamed rice noodle roll (Cheung Fun) filled with whole shrimp. Served with a sweet soy sauce. Slippery and soft texture.

Dumplings filled with minced chicken and fresh cilantro. Distinctive herbaceous taste. Steamed.

Dumplings whose filling contains Chinese chives (garlic chives), giving a strong garlicky taste. Often translucent dough. Savory and fragrant.

Wide rice leaves steamed, rolled with a vegetable filling. Very soft and melting texture. Served with soy sauce.

Cheung Fun filled with pieces of sweet and savory char siu roasted pork. Contrast between the bland dough and the rich filling. A dim sum classic.

Steamed rice dough rolls filled with minced beef, often flavored with cilantro or dried citrus. Tender and juicy.

White rice dough rolls containing whole or chopped shrimp. Delicate texture. Light and refined dish.

Assortment of typical steamed and fried dumplings from the Canton region (Dim Sum). Allows tasting several specialties. Ideal for sharing.

Selection of fried dumplings including crispy seafood dumplings and fried rice cakes (Ham Sui Gok). Crispy texture and soft center.

Dumplings with thicker wheat dough, filled with meat and cabbage. Steamed for a soft texture. Northern Chinese style.

Pan-fried dumplings (Gyoza/Jiaozi) with a crispy bottom and steamed top. Juicy filling. Served with vinegar and ginger.

Small steamed buns (Baozi) filled with a vegetable mixture. White, airy, and fluffy dough. A healthy and nourishing snack.

Xiao Long Bao: dumplings or small buns containing a meat filling and a hot gelatinous broth that melts during cooking. Eat with caution to avoid burning yourself with the juice.

Tropical fruits with translucent white flesh, sweet and fragrant. Served fresh or in syrup. Light end to the meal.

Small oval citrus fruits that are eaten with the skin. Both sweet (skin) and tangy (flesh) flavor. Candied or fresh.

Ginger slices cooked in sugar. Intense spicy and sweet taste. Aids digestion at the end of a meal.

Fruit pieces coated in batter and deep-fried. Golden and crispy exterior, melting and hot interior. Classic gourmet dessert.

Fried fruit fritters served hot and flambéed with alcohol (often a strong digestif) at the time of service. Adds an aromatic and spectacular touch.

Fritters coated in hot caramel that hardens as it cools (Toffee). To be dipped in ice water to set the caramel and create a crunchy shell around the hot fruit.

Pastries filled with sweet lotus seed paste. Sweet and nutty flavor. Often dense and floury texture.

Hard or soft candy made of sugar and sesame seeds. Crunchy and very fragrant. Traditional sweet.

Portion of fresh cut fruit, chosen according to season and availability. Simple, healthy, and refreshing.

Large assortment of exotic and seasonal fruits, cut. Carefully presented for sharing. Ideal for ending the meal on a light note.

Mixture of canned fruits (lychees, arbutus, etc.) in a sweet syrup. Very sweet and fresh.

Cubes of white jelly flavored with almond, served with fruit in syrup. Melting texture and characteristic bitter almond taste.

Glutinous rice balls coated in grated coconut, filled with a sweet egg yolk or soy cream. Served warm and soft.

Light steamed sponge cake (Ma Lai Gao). Airy and spongy texture, sweet egg and brown sugar flavor.

White steamed buns filled with sweet red bean paste (Azuki). Sweet, warm, and comforting.

Fried glutinous rice balls coated in sesame (Jian Dui), with a red bean paste center. Crispy outside, chewy inside.