Ramen

A clear and fragrant beef broth, served hot. It usually contains fresh herbs and sometimes small pieces of meat. A light and comforting starter.

Portion of plain steamed rice. Neutral accompaniment ideal for sauced dishes.

Immature soybeans served in their pods, lightly salted. Squeeze the pod with your teeth to extract the beans. A healthy and popular appetizer.

Wakame seaweed seasoned with sesame oil, vinegar, and sometimes chili. Crunchy texture and sweet-savory iodized flavor.

Crispy fried rice paper rolls, filled with a mixture of minced chicken and vegetables. Served hot, often with a nuoc mam sauce.

Crispy fried rolls filled with a shrimp mixture. Golden brown on the outside and soft on the inside.

Chicken dumplings (gyozas), pan-fried on one side for crispiness and steamed for tenderness. Served with a soy-vinegar sauce.

Ha gao, steamed dumplings with a translucent starch-based wrapper, filled with shrimp. Delicate and slightly elastic texture.

Siu mai, open-topped steamed dumplings, filled with a mixture of shrimp and sometimes pork. Wrapped in a thin yellow pastry.

Pieces of chicken coated in a light batter and fried until golden. Crispy texture, often seasoned with salt and pepper.

Fresh, non-fried rolls, wrapped in a moist rice paper. Contain vermicelli, shrimp, herbs, and crunchy vegetables.

Silken tofu served cold, topped with a savory sauce made from soy, garlic, and chili oil. Very tender and melt-in-your-mouth texture.

Whole shrimp dipped in a light batter and fried. Crispy and airy, served hot.

Marinated chicken pieces cooked with fresh lemongrass. Aromatic and slightly lemony flavor.

Fried chicken coated in a sauce balanced between sweet and tangy. Crispy texture despite the sauce.

Wonton soup containing dumplings filled with minced pork. Served in a clear, light broth.

Mix of seasonal vegetables quickly stir-fried in a wok to remain crisp. Lightly seasoned with garlic or salt.

Thinly sliced cooked beef served cold, accompanied by crunchy cucumber and a flavorful sauce, often spicy and vinegary.

Duck braised in a spice mix (star anise, cloves, cinnamon, pepper, fennel). Tender and very fragrant meat.

Stew of various seafood (shrimp, squid, fish) and vegetables served in a rich broth. Presented in a hot pot.

Famous dish of diced tofu, simmered in a spicy sauce based on fermented beans and Sichuan pepper. Silky texture and bold flavor.

Roasted duck slices served sizzling on a hot cast-iron plate. Accompanied by onions and a savory sauce.

Tender beef slices stir-fried and served on a hot plate with vegetables. The sauce caramelizes slightly on contact with the plate.

Large shrimp fried in their shells then stir-fried with a mix of salt, pepper, and spices. Crispy and very flavorful.

A 'Dry Pot' served in a small wok kept warm. Contains chicken pieces and various vegetables stir-fried in a rich and fragrant spice mix. A convivial dish to share.

Wok-fried rice with eggs and a variety of small diced vegetables. Simple and tasty.

Classic fried rice with beef and egg. Cooked over high heat for a characteristic smoky flavor.

Fried rice with peeled shrimp and egg. A complete dish with mild seafood flavors.

Bowl of white rice topped with lemongrass stir-fried chicken. A fragrant, complete dish served with sauce.

Rice bowl served with Kung Pao chicken, a classic stir-fry with peanuts, vegetables, and dried chilies. Sweet, sour, and spicy flavor.

Rice bowl topped with beef slices stir-fried with plenty of onions. Savory and slightly sweet brown sauce.

Large bowl of noodle soup with various vegetables (cabbage, carrots, mushrooms). Light vegetable broth.

Noodle soup served with chicken pieces. The broth is rich and often seasoned.

Japanese-style noodle dish in a rich broth, served with beef slices, corn, and egg. Hearty and flavorful.

Vietnamese salad with rice vermicelli, sautéed beef, raw vegetables, herbs, and peanuts. Served with a sweet and savory nuoc mam dressing.

Bo-bun variation with sautéed shrimp instead of beef. Fresh, light, and fragrant.

Kway Teow, flat and wide rice noodles stir-fried in a wok over high heat with beef, bean sprouts, and chives. Smoky flavor (wok hei).

Thin rice vermicelli stir-fried dry with pieces of lacquered pork (sweet and savory) and vegetables. Firm texture and rich flavor.

Korean dish served in a scorching stone bowl. Rice topped with beef, various vegetables, and an egg. Mix everything with Gochujang chili sauce before eating.

Bibimbap variation with minced or sliced chicken. The hot bowl makes the rice crispy at the bottom.

Half fresh pineapple, cut and served plain. Juicy and sweet fruit to end the meal on a light note.

Half fresh mango cut into a grid (hedgehog style). Tender, sweet, and fragrant flesh.

Asian sweet soup dessert combining the sweetness of azuki red beans with the creaminess of coconut milk.

Tapioca pearls (sago) in a sweet coconut milk enriched with mango pieces. Playful texture and tropical taste.

Peeled and pitted lychees served in a light, sweet syrup. Translucent white fruit with a floral taste.

Crunchy or soft candy with peanuts or sesame. Very sweet and sticky.

Glutinous rice dough balls sprinkled with grated coconut, filled with a sweet paste (often mung bean or cream). Served warm and soft.

Scoop of ice cream wrapped in a thin layer of rice dough (mochi). Interesting contrast between the chewy exterior and the icy interior.

Classic scoop of ice cream. Choice of flavor.

Sweet milk tea served cold with chewy tapioca pearls at the bottom. A popular Taiwanese drink, to be consumed with a wide straw.

Table wine served by the carafe or glass. Red, rosé, or white options available.