Restaurant Vive

Whole shrimp coated in a light, crispy batter. Golden and hot, they offer a pleasant contrast of textures. Usually served with a sweet and sour dipping sauce.

Shrimp stir-fried in a wok with fresh ginger slivers and chives. A fragrant dish, slightly spicy from the ginger. Firm shrimp texture and vibrant aromas.

Shrimp sautéed with crunchy cashews and various vegetables. A mix of tender and crunchy textures with a savory and slightly sweet flavor.

Shrimp cooked in a creamy and spicy yellow curry sauce. Rich and aromatic flavor. Ideal served with white rice.

Shrimp coated in a shiny red, sweet and vinegary sauce, with pieces of pineapple and peppers. A classic balancing acidity and sweetness.

Shrimp in a spicy sauce. Intense and spicy flavor that awakens the taste buds. For lovers of spicy dishes.

Pieces of white fish fillet cooked in a fragrant curry sauce. Tender flesh that absorbs the mild spices of the curry.

White fish fillet prepared with fresh ginger and chives. A light and aromatic preparation that enhances the flavor of the fish.

Fish fillet coated in a spicy and zesty sauce. The mildness of the fish contrasts with the spiciness of the sauce.

Scallops simply sautéed to preserve their delicate flavor. Tender and moist texture. Subtle and refined marine flavor.

Scallops served in a rich peanut and spice-based satay sauce. Complex flavor, slightly sweet and savory, and nutty.

Scallops seasoned simply with salt and pepper, often lightly breaded and fried. Crispy on the outside and melting on the inside.

Scallops sautéed with fresh basil leaves. The herbaceous aroma of basil complements the sweetness of the scallops.

Frog legs with a texture reminiscent of delicate chicken, served in a spicy sauce. A flavorful dish for those who enjoy spicy food.

Dry-fried frog legs with salt and pepper seasoning. Crispy and savory, ideal for sharing or as a main course.

Frog legs sautéed with fresh ginger and chives. A classic preparation that brings freshness and zest to the dish.

Fried squid pieces seasoned with a mix of salt, pepper, and sometimes chili. Pleasantly crispy and chewy texture.

Squid stir-fried in a wok with an assortment of crunchy vegetables. A balanced and light dish.

Diced chicken stir-fried with vegetables and chilies. A spicy and flavorful Kung Pao style recipe.

Chicken stir-fried with whole cashews and vegetables. The crunchiness of the nuts contrasts with the tender chicken.

Chicken pieces cooked with almonds and diced vegetables. A mild flavor and varied texture.

Chicken stir-fried with black mushrooms (wood ear mushrooms). The mushrooms provide a unique crunchy and slippery texture and an earthy flavor.

Chicken served with pineapple pieces in a sweet and sour sauce. An exotic and fruity mix.

Chicken simmered in a fragrant yellow curry sauce. Tender and spicy, perfect with rice.

Breaded and fried chicken pieces until very crispy. Often served with a special chef's sauce.

Slices of roasted duck with a shiny, crispy skin. The meat is rich and flavorful, coated in a slightly sweet sauce.

Roasted duck stir-fried with black mushrooms, adding an interesting texture and earthy flavor to the dish.

Duck paired with the sweet acidity of pineapple. The duck fat pairs well with the fruit.

Fried pork fritters coated in a red sweet and sour sauce, with peppers and pineapple. A classic of Western Chinese cuisine.

Pork slices stir-fried with crunchy black mushrooms. A flavorful dish with varied textures.

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

Small fried pork ribs seasoned with salt and pepper. Crispy on the outside and juicy near the bone.

Roasted pork ribs brushed with a sweet and shiny lacquered sauce. Rich flavor and sticky texture.

Pork ribs cooked in a creamy caramel sauce. The meat falls off the bone easily. Sweet and savory flavor.

Beef slices quickly seared in a wok with plenty of onions. Simple, tasty, and aromatic.

Tender beef stir-fried with black mushrooms that absorb the savory sauce.

Thinly sliced beef stir-fried with chopped lemongrass and often a little chili. A very fragrant dish typical of Southeast Asian cuisine.

Beef stir-fried in a spicy sauce. A zesty and warming dish.

Wheat or rice noodles stir-fried in a wok with a mix of seasonal vegetables. A simple and filling vegetarian dish.

Stir-fried noodles with tender beef slices and vegetables. A complete and flavorful dish.

Stir-fried noodles with chicken pieces and vegetables. Tender texture of noodles and chicken.

Stir-fried noodles topped with juicy shrimp. A favorite classic for its seafood flavor.

Noodles stir-fried with a mix of seafood (shrimp, squid, etc.). Rich in flavor.

Mix of various vegetables stir-fried in a light, thickened sauce. The vegetables remain crunchy. Ideal as a side dish.

Black mushrooms simply sautéed to appreciate their unique crunchy and gelatinous texture.

Wok-fried broccoli florets, often with garlic. Crunchy and green.

Shrimp fried rice flavored with Thai spices, often with a bit of pineapple or curry.

Fried rice tinted yellow by curry powder, topped with shrimp. Aromatic and flavorful.

The famous fried rice with diced ham, peas, and eggs. An essential side dish.

Fried rice with various diced vegetables. Light and colorful.

Portion of steamed white rice. The perfect neutral accompaniment to saucy dishes.

Sticky and dense rice, traditionally eaten by hand. Highly appreciated with grilled meats or Laotian/Thai dishes.

Spicy and tangy soup (Tom Yum style) with assorted seafood. Flavored with lemongrass, galangal, and kaffir lime leaves.

Classic Tom Yum Kung soup. Clear but powerful broth, spicy and lemony, with fresh shrimp.

Chicken and lemongrass soup (often Tom Ka Gai with coconut milk or clear Tom Yum). Aromatic and comforting.

Fresh and spicy salad (Yam Talay) with poached seafood, onions, celery, and a lime and chili dressing.

Spicy salad (Yam Goong) with shrimp, fresh herbs, and a tangy dressing. Very refreshing.

Sliced grilled beef salad (Yam Nua), mixed with cucumbers, tomatoes, and a zesty lime dressing.

Chicken stir-fried with plenty of Thai basil, chilies, and garlic. A very fragrant and often quite spicy dish.

Dish including omelet and beef, often served with rice or vermicelli. (The name may refer to a specific restaurant specialty).

Marinated Thai spiced beef served sizzling on a hot cast iron plate. Spectacular and tasty.

A variation of chicken with basil, possibly served on a plate or with a slightly different preparation (different price from T7).

Assortment of seafood stir-fried with Thai basil, served sizzling. The aroma of basil is enhanced by the heat of the plate.

Slices of lamb cooked with spices and Thai basil. Lamb pairs well with the strong flavors of basil and chili.

Large shrimp (prawns) sautéed with basil, served on a hot plate. Firm flesh and intense flavor.

Tomato (red) fried rice served with marinated and sautéed beef cubes, topped with a fried egg. A very popular complete dish.

Cuttlefish (squid) slices cooked with Thai herbs and spices. Tender texture and zesty flavor.

Vietnamese mixed salad with cold rice vermicelli, hot sautéed beef, crispy spring roll pieces, lettuce, and fresh herbs. Served with nuoc-mâm sauce.

Large shrimp fried in their shells with salt and pepper. To be peeled yourself to enjoy the juicy flesh.

Slices of lacquered duck served on a hot plate, often with onions and a rich sauce that caramelizes.

Chicken with satay sauce (peanut) served sizzling. Creamy and fragrant sauce.

Scallops served on a hot plate. Quick cooking preserves their tenderness.

Large shrimp prepared in an imperial sauce (often slightly spicy and sweet) on a hot plate.

Whole shrimp skewered and grilled. The head adds a lot of flavor.

Scallops and often vegetables (peppers, onions) on grilled skewers.

A more generous portion of shrimp skewers.

Marinated chicken pieces (often Yakitori or Satay style) grilled on skewers.

Tender beef skewers grilled, often served with a sweet and savory sauce.

Curry chicken served in an individual pot or casserole, keeping the dish hot.

Assortment of seafood and vegetables simmered in a flavorful sauce, served in a hot pot.

Large shrimp simmered in a pot, often with soy vermicelli and spices.

Flatfish (turbot) with fine flesh, prepared with a rich sauce and served on a hot plate.

Turbot cooked (often steamed or braised) with fresh ginger. Very delicate and aromatic.

Whole sea bass fillet grilled. White and delicate flesh.

Sole fillets prepared with ginger. A light and refined dish.

Sole simply grilled, highlighting the quality of the fish.

Shrimp grilled with a smoky barbecue flavor.

Marinated and grilled beef, smoky flavor and Asian barbecue sauce.

Festive dish with lobster prepared in a rich imperial sauce. Luxurious and firm flesh.

Lobster sautéed with ginger and spring onions. Ginger enhances the sweet flavor of the crustacean.

A communal meal where you cook thin slices of meat, seafood, and vegetables yourself in a hot broth at the center of the table.

A variation of fondue centered around an assortment of fish, shrimp, squid, and shellfish to poach in broth.

The famous whole Peking duck, served in several courses (crispy skin in pancakes, stir-fried meat, soup). A celebratory dish.