Paradis Thaï

Crispy fried spring rolls, filled with a mixture of vegetables and vermicelli. Served golden and hot. Dip in sweet and sour sauce for more flavor.

Shrimp coated in a light batter and fried until crispy. Topped with a slightly sweet chili sauce. A flavorful and textured starter.

Shrimp, whole or minced, coated with sesame seeds and fried. Sesame adds a toasted nutty flavor. Crispy outside and tender inside.

Traditional pork sausages generously flavored with garlic and herbs. They offer a rustic and aromatic flavor. Served grilled, often with sticky rice.

Marinated chicken pieces wrapped in pandan leaves and fried. The pandan leaf infuses the meat with a unique herbaceous and sweet aroma. The chicken remains juicy and tender.

Tod Mun Pla, fish cakes mixed with red curry and long beans. Firm and elastic texture with a spicy flavor. Served with cucumber sauce.

Marinated and dried beef strips, then fried for a slightly chewy texture. Flavored with lemongrass. A popular savory snack, similar to jerky.

Small parcels of dough or leaf filled with a savory chicken filling. Cooked to achieve a pleasant texture. Served as appetizer bites.

Fermented pork sausages or curry-spiced sausages (Sai Oua), typical of northern Thailand. Rich in herbs like lemongrass and kaffir lime. Complex and slightly spicy flavor.

A tasting platter featuring several signature starters from the menu. Ideal for sharing and discovering different flavors and textures. Usually includes fritters, rolls, and dumplings.

A rich version of Tom Yum with added coconut milk for creaminess. Contains large shrimp (prawns), lemongrass, and galangal. Balanced flavor between sour, spicy, and sweet.

The famous Tom Yum soup, clear and spicy. Infused with aromatic herbs like lemongrass and kaffir lime leaves. Choice between a seafood mix or shrimp.

A large portion of Tom Yum soup to share, served in a large bowl or pot. Spicy and sour broth with Thai herbs. Ideal for a convivial family meal.

Tom Yum Gai, a clear and fragrant soup with chicken and lemongrass. Slightly spicy and tangy with lime juice. Comforting and aromatic.

Tom Kha Gai, a mild and creamy soup based on coconut milk. Distinctly flavored with galangal (a root close to ginger). Rich flavor and less spicy than Tom Yum.

A light clear soup (Gaeng Jued) with minced chicken and transparent soy vermicelli. Mild in taste, often garnished with cilantro and fried garlic. Ideal for those who avoid chili.

A spectacular presentation where the shrimp soup is served inside a young coconut. The coconut juice mixes with the lemony broth for a unique flavor. Fresh and tangy.

Yam Nua, a salad of sliced grilled beef mixed with fresh herbs, lemongrass, and chili. Dressed with a Thai vinaigrette of fish sauce and lime. Fresh and spicy.

Pla Goong, a shrimp salad cooked with plenty of lemongrass, mint, and shallots. Spiced with chili paste. A vibrant and aromatic starter.

Yam Talay, a spicy seafood salad (squid, shrimp, mussels). Seasoned with lime, chili, and fresh herbs. Varied texture and refreshing marine taste.

Yam Mamuang, made with julienned crunchy and tangy green mango. Mixed with shrimp, peanuts, and a sweet-spicy sauce. A perfect balance of flavors.

Marinated and grilled beef, served in thin slices. Often accompanied by a spicy 'Nam Jim Jaew' sauce. The meat is tender with a smoky flavor.

Spicy salad with minced or sliced chicken, flavored with lemongrass and fresh herbs. Zesty dressing with lime and chili. Light and fragrant.

A fruity and savory salad combining juicy pineapple chunks and shrimp. The sweetness of the fruit contrasts with the zesty Thai dressing. Very refreshing.

Som Tum, the Thai classic. Shredded green papaya pounded with chili, garlic, tomato, and long beans. Explosive flavors: sour, spicy, salty, and sweet, with a very crunchy texture.

A variation of Som Tum with a more robust and salty flavor, typical of Laos. Uses fermented fish paste (Padaek). For lovers of authentic and powerful tastes.

Nam Khao, a salad of fried and crumbled rice balls, mixed with fermented pork (Naem), herbs, and peanuts. Unique texture combining crispy and tender. Often eaten wrapped in lettuce leaves.

Thai-style beef tartare (Koi Soi), seasoned with herbs, spices, lemongrass, and powdered roasted rice. Very fresh and spicy raw meat. A traditional dish from the northeast (Isan).

Whole soft-shell crab, fried and eaten whole. Stir-fried with plenty of garlic and white pepper. Unique crispy texture and strong garlicky flavor.

Seafood simmered in a creamy red curry, served inside a fresh coconut shell. The presentation adds a subtle coconut aroma. Rich and medium-spicy dish.

Similar to the red curry version but with green curry, more spicy and herbaceous. Served in a coconut shell for a beautiful presentation. Flavors of Thai basil and green chilies.

Grilled lamb chops topped with a sweet and sour tamarind sauce. Enhanced by fresh green peppercorns. The meat is tender and the sauce is rich in flavors.

Tender scallops stir-fried in a Thai-style XO sauce (dried seafood). Intense umami and spicy flavor. A refined dish with complex marine aromas.

Whole or sliced squid grilled over charcoal. Served with a spicy and lemony seafood sauce. Firm texture and smoky flavor.

Shrimp stir-fried in a red sauce based on tomato and chili. Sweet and sour flavor with a hint of spice. A saucy dish that pairs well with rice.

Large shrimp (prawns) stir-fried with minced lemongrass. The sweet flesh of the prawns pairs perfectly with the lemony aroma. Dry and fragrant dish.

Fried or stir-fried pork rib pieces with a simple seasoning of salt, pepper, and garlic. Crispy and tasty. Easy to eat with fingers.

Shrimp stir-fry with pineapple chunks, peppers, and onions. Served in a hollowed-out half pineapple. Classic sweet and sour flavor.

Prawns cooked with a dried shrimp paste and spices. Rich and very fragrant sauce, typical of Thai cuisine. For seafood lovers.

Crispy fried fish fillet topped with a tangy green mango salad. The contrast between the hot fish and fresh mango is delicious. Sweet, sour, and spicy sauce.

Shrimp stir-fried in a spicy chili sauce with basil. A spicy classic (Pad Prik). Tasty and stimulating.

Roasted duck breast slices served with a sweet and sour tamarind sauce. Often garnished with fried shallots. The richness of the duck is balanced by the acidity of the tamarind.

Very popular stir-fry with sacred Thai basil and fresh chilies. Enhanced with fresh green peppercorns. Very aromatic and spicy.

Stir-fry with fresh ginger (Pad Khing) with mushrooms and chives. Mild and warming taste thanks to the ginger. Choice between fish or frog.

Dry stir-fried dish with a simple but savory seasoning of garlic, salt, and pepper. Often garnished with peppers and onions. Highlights the freshness of the main ingredient.

Gaeng Phed, a classic Thai red curry based on coconut milk, red curry paste, bamboo, and basil. Medium spicy and creamy. Delicious with jasmine rice.

Gaeng Keow Wan, the green curry known for being spicier and more fragrant. Cooked with coconut milk, Thai eggplants, and basil. Vibrant green color and herbaceous taste.

Gaeng Karee, a milder yellow curry rich in turmeric. Often contains potatoes and onions. Creamy and very mildly spiced.

Meat stir-fried with a complex mix of Thai spices and herbs (may include krachai, green pepper). Intense and fragrant flavor. For those who like spicy dishes.

Pad Preow Wan, stir-fry with pineapple, tomatoes, onions, and peppers in a red sweet and sour sauce. A classic non-spicy dish, enjoyed by all.

Kai Pad Med Mamuang, chicken stir-fried with roasted cashews, onions, and dried chilies. Savory slightly sweet sauce. The crunchiness of the nuts pairs well with the chicken.

A red curry fish custard steamed in a banana leaf. Mousse-like and tender texture, flavored with coconut milk and kaffir lime leaves. A delicate traditional dish.

Variation of Ho Mok served in a pot, using cod. Creamy and spicy fish curry, gently cooked to preserve the fish's tenderness.

Chicken pieces coated in a sweet and sticky sauce, sprinkled with sesame seeds. Addictive sweet and savory taste. Often fried to be slightly crispy.

Khao Pad Sapparod, fried rice with yellow curry, raisins, pineapple, and seafood. Spectularly served in a hollowed-out pineapple. Sweet, savory, and fragrant flavor.

Whole steamed fish (Barramundi). Tender and delicate flesh. Likely served with a lime, garlic, and chili sauce, or ginger soy sauce.

Healthily steamed cod fillet. Topped with a spicy and lemony Thai sauce (Lime Chili). Light and very tasty.

Shrimp stir-fried with a sizzling spicy sauce, served on a hot cast iron plate. Intense aromas released at the table. Hot and spectacular dish.

Whole fried or cooked fish, served with choice of sauce. Either a spicy and herbaceous green pepper version, or a sweet and fruity sweet and sour version. The sea bream has fine white flesh.

Whole fish (Barramundi) steamed in a banana leaf. Marinated with fresh lime and herb flavors. Healthy cooking that keeps the fish moist.

Grilled prawns served sizzling on a hot plate with a house sauce. Rich and interactive dish.

Large shrimp cooked in a rich and mild yellow curry sauce. Flavors of turmeric and coconut milk. Mildly spiced.

Barramundi fillets simmered in a creamy yellow curry. Served in a pot to keep warm. Comforting dish.

Tender scallops quickly stir-fried with chili and Thai basil. The anise flavor of basil complements the sweetness of the scallops.

Crispy fried fish served with a fresh and tangy green mango salad. A Thai signature dish (Pla Tod Yam Mamuang).

Shrimp stir-fried with crunchy cashews and vegetables. Savory brown sauce. Varied textures and pleasant taste.

Grilled beef steak (often Crying Tiger style) served with a special house sauce. Juicy meat with a spicy sauce.

Grilled scallop skewers topped with a signature sauce. Elegant presentation and refined taste.

Satay Gai, chicken skewers marinated in turmeric and coconut milk, grilled over charcoal. Served with a creamy peanut sauce.

Marinated lamb skewers, Satay style. The flavor of lamb pairs well with grilled spices and peanut sauce.

Satay Nua, marinated beef skewers, grilled. Tender and fragrant, served with classic peanut sauce.

Grilled large shrimp skewers, brushed with a spicy sauce. Smoky and spicy taste.

A varied assortment of different skewers (chicken, beef, seafood) offered by the house. Ideal for tasting everything.

Khao Pad Goong, jasmine rice stir-fried in a wok with eggs, shrimp, and small vegetables. A complete dish or a rich side.

Classic fried rice with choice of meat, egg, onion, and tomatoes. Seasoned with soy sauce and a little sugar. Simple and comforting.

Egg noodles simply stir-fried with garlic, soy sauce, and some vegetables (bean sprouts). Neutral accompaniment.

Stir-fried noodles with shrimp and vegetables. A complete Chow Mein type dish.

The famous Pad Thai. Stir-fried rice noodles with egg, peanuts, bean sprouts, and a sweet and savory tamarind sauce.

Steamed Thai jasmine rice. Fragrant and fluffy. Essential accompaniment for saucy dishes.

Khao Niew, steamed sticky rice. Sticky texture eaten with fingers by forming balls. Typical of northeastern Thailand.

Fried rice with peas, ham cubes, and egg. A simple and popular classic.

Vegetarian fried rice with a mix of seasonal vegetables. Light and colorful.

Snow peas quickly stir-fried in a wok to remain crisp. Simply seasoned with garlic and soy sauce.

Broccoli florets stir-fried, retaining their green color and crunch. Healthy and light dish.

Pak Boong, a very popular leafy green vegetable with a hollow stem. Stir-fried over high heat with garlic, chili, and soy paste. Tasty and crunchy.

Stir-fried seasonal vegetables in a wok (Pad Pak Ruam). Light sauce.

Melting eggplant cubes stir-fried with Thai basil and chili. The sauce penetrates the eggplant well. Silky texture.

Crispy fried tofu cubes, seasoned with salt, pepper, and garlic. Simple but addictive.

Tofu stir-fried or fried topped with a sweet chili sauce. Mix of textures and sweet-spicy flavor.

Classic Dim Sum. Translucent dough dumplings filled with shrimp. Steamed, delicate and slightly elastic texture.

Open steamed dumplings (Shumai) filled with a mixture of pork and shrimp. Savory and juicy.

Shrimp dim sum variation, steamed.

Steamed dumplings filled with a mixture of chopped vegetables. Light and vegetarian option.

Pan-fried Gyoza or dumplings on one side (potstickers), filled with chicken. Crispy on the bottom and soft on top.

Tasting platter including various steamed dumplings (Ha Kao, Siu Mai, etc.). Perfect for discovering different dim sums.

Vietnamese fried spring rolls (Nems) with vegetarian filling. Crispy and puffed rice paper wrapper. Served with lettuce and herbs for wrapping.

Classic spring rolls stuffed with minced chicken, vermicelli, and black mushrooms. Crispy and tasty.

Banh Cuon, thin steamed rice crepes filled with minced pork and black mushrooms. Slippery and soft texture, served with nuoc mam.

Complete rice dish with a marinated lemongrass chicken thigh or pieces, grilled. Simple and fragrant.

Diced beef, tender and caramelized, served with tomato rice. Often accompanied by a fried egg. Very popular French-influenced dish in Vietnam.

Thit Kho, pork pieces simmered for a long time in a caramel and nuoc mam sauce. The meat is melting and the sauce is sweet and savory.

Warm rice vermicelli salad, topped with stir-fried beef, spring roll pieces, fresh vegetables, and peanuts. Drizzled with nuoc mam sauce. Fresh and complete.