PARIS LOC LAC

Shrimp coated in a shiny red sauce with a sweet and vinegary taste. Often accompanied by pieces of pineapple and bell peppers.

Spicy stir-fried dish where shrimp are cooked with fresh Thai basil and chilies. A powerful and zesty aromatic blend.

Shrimp fried in a light batter then seasoned with a dry mix of salt, pepper, and spices. Crispy and very flavorful.

Tender squid pieces fried and seasoned with salt and pepper. A texture that is both crispy and tender, enhanced by aromatics.

Stir-fried chicken pieces with fresh basil leaves. The sauce is generally savory with hints of garlic and soy.

Classic stir-fried chicken accompanied by fragrant black mushrooms and crunchy bamboo shoots. A dish with varied textures and umami taste.

Aromatic dish where chicken is stir-fried with fresh julienned ginger and chives. Ginger provides a pungent, lemony heat.

Fried frog legs seasoned with a salt and pepper mix. The meat is tender, reminiscent of chicken, with a crispy coating.

Tender beef cubes stir-fried in a wok, marinated in a slightly sweet and peppery soy sauce. Traditionally served on a bed of lettuce with a lime sauce.

Thinly sliced beef quickly stir-fried with a generous amount of onions. The sauce is brown and savory, and the onions remain slightly crisp.

Stir-fried beef with Chinese spinach (water spinach or similar greens). A balanced dish between the rich meat and tender green vegetables.

Pieces of pork, often fried, served in a colorful sweet and sour sauce. Accompanied by vegetables like bell peppers and pineapple.

Stir-fried pork with black mushrooms and bamboo shoots. A classic Chinese dish offering earthy flavors and crunchy textures.

Minced or ground pork stir-fried with fresh basil. The dish is very aromatic and often enhanced with a hint of garlic and chili.

Small fried pork ribs seasoned dry with salt and pepper. A flavorful meat to eat with your fingers.

Pork ribs glazed in a sweet and sticky sauce, often based on honey or soy. The meat is tender and caramelized.

Roasted duck slices with crispy, lacquered skin. The meat is juicy and flavored with Chinese spices.

Chinese barbecue pork marinated in a red sweet and savory sauce and roasted. The meat is tender with a characteristic caramelized exterior.

Roasted pork belly with ultra-crispy puffed skin (the "crackling"). The meat is tender and flavorful.

An assortment allowing you to taste the three rotisserie specialties: roast duck, char siu pork, and crispy pork.

Delicate dish appreciated for its unique texture, a mix of tender meat, skin, and soft cartilage. Often braised or fried.

Cubes of fresh tofu fried until golden brown. The inside remains soft. Often served with a dipping sauce.

Hollow-stemmed green vegetable (Morning Glory) quickly stir-fried in a wok with garlic and chili. Crunchy and very flavorful.

Chinese cabbage leaves simply sautéed with garlic. A mild and slightly crunchy vegetable side dish.

Vegetarian stir-fry combining the crunchy texture of bean sprouts and the tender texture of black mushrooms.

The famous spicy and sour Thai soup. A broth flavored with lemongrass, galangal, and kaffir lime leaves, garnished with shrimp.

A mild and creamy Thai soup based on coconut milk and chicken. Flavored with galangal and lemongrass, less spicy than Tom Yam.

Thai beef salad made with thinly sliced grilled beef. Mixed with fresh herbs, onion, and a very tangy lime and chili dressing.

Minced chicken salad, seasoned with toasted rice powder, mint, lime, and chili. A fresh and fragrant dish from Northeast Thailand.

The famous green papaya salad pounded in a mortar. Crunchy, it combines the four Thai flavors: sour, spicy, salty, and sweet.

Thailand's most famous stir-fried noodle dish. Flat rice noodles stir-fried with a sweet and sour tamarind sauce, eggs, peanuts, and seafood.

Rich and spicy red curry prepared with roasted duck. Coconut milk softens the heat of the spices, often accompanied by fruits like pineapple or grapes.

Thai red curry simmered with beef. A creamy coconut milk and red curry paste sauce, flavored with Thai basil.

The chicken version of Thai red curry. Tender and aromatic, served in a spicy coconut sauce with vegetables like bamboo shoots.

Traditional fermented or herbal Thai sausage, often served grilled. It has a distinctive, sometimes tangy, flavor and is accompanied by fresh ginger and chilies.

Vietnamese mixed salad served in a bowl. Cold rice vermicelli, hot stir-fried beef, chopped spring rolls, raw vegetables, and peanuts, all dressed with nuoc-mâm sauce.

Plate of rice served with marinated and grilled chicken with crispy skin. Often accompanied by a few slices of cucumber and tomato.

Stewed dish where pieces of pork are cooked for a long time in a caramel and nuoc-mâm sauce. The meat is melt-in-your-mouth and the sauce is syrupy.

Strong coffee served over ice, refreshing and energizing.

Coffee mixed with milk (often sweetened condensed milk in the Vietnamese style) and served with ice. Sweet and creamy.

Carbonated drink made with sparkling water and dried salted plums. A unique taste mixing salty, sweet, and tangy.

Juice extracted from the coconut, sweet and hydrating, with a light tropical flavor. Sometimes contains small pieces of pulp.

Choice of fruit juice, sweet and fragrant, served chilled.

Soybean-based plant drink. Mild and refreshing, served cold.

Infused and chilled tea, served in a sharing pitcher. Ideal to accompany the meal.

Freshly squeezed orange juice, rich in vitamins and very fruity.

Classic or sugar-free cola soda.

French carbonated drink made with orange and orange pulp. Shake gently before drinking.

Sparkling orange-flavored soda.

Sweetened iced tea, usually peach flavored.

Clear lemon-lime flavored soda, fizzy and sweet.

Vietnamese dessert-drink (Chè Ba Mau) composed of three colorful layers: red beans, yellow mung bean paste, and green jelly, served with coconut milk and ice.

Dessert drink with sweet azuki red beans and coconut milk, served with crushed ice.

Herbal drink containing ingredients like lotus seeds, red dates, seaweed, and pearl barley.

Natural mineral water (still or sparkling) in a half-bottle format.

Large bottle of natural mineral water, still (Evian) or sparkling (Badoit).

Classic espresso or hot Americano.

Green tea flavored with jasmine flowers. A traditional floral hot beverage that pairs well with Asian meals.

Fermented tea with a robust and full-bodied flavor.

Refreshing blend of jasmine tea and mint leaves, served hot.

Soy milk served hot, comforting and smooth.

Pastis from Marseille, a French anise aperitif to be diluted with fresh water.

Italian vermouth, wine flavored with herbs and spices. Can be red (sweet) or white (drier).

Refreshing anise liqueur, very popular in the South of France.

Portuguese fortified wine, rich and sweet, served as an aperitif.

Spirit distilled from grains.

Chinese sorghum alcohol flavored with rose extract. Very aromatic and strong.

Restaurant's signature cocktail, ask your server for the ingredients (often based on exotic fruit juices and alcohol).

Premium Thai lager beer. Rich malty taste with a hoppy finish.

The most well-known Chinese beer. A pale, light, and crisp lager that pairs well with spicy dishes.

Popular Dutch lager beer with a balanced and refreshing taste.

A Rhône Valley rosé known for being dry, full-bodied, and fruity. More colorful and structured than most rosés.

Classic rosé from the South of France, pale, fresh, and elegant with notes of citrus and flowers.

Generous and spicy red wine with red fruit aromas. Pairs well with meats.

Structured and tannic red wine, famous worldwide. Notes of blackcurrant and earth.

A popular generic appellation Bordeaux, round and fruity, produced by Baron Philippe de Rothschild.

A Beaujolais cru, light, fruity, and supple. Aromas of small red fruits, very easy to drink.

Table red wine served in a carafe.

Table rosé wine served in a carafe.