Royal Fata

A warm assortment of appetizers for two. Includes crispy nems, fritters, and various fried or steamed items. Ideal for starting the meal by sharing.

Seafood served in half a pineapple with a sweet and sour sauce. An exotic sweet and savory mix with fresh pineapple chunks.

Crab meat prepared with finely chopped and sautéed vegetables to keep them crisp. A light and textured dish.

Scallops and shrimp wok-sautéed with green asparagus. A delicate dish combining seafood and tender vegetables.

Frog legs served sizzling on a hot cast iron plate. Tender meat with a flavorful sauce.

A rich mix of seafood simmered in a flavorful Thai sauce with basil. Spicy and aromatic flavors.

Fried shrimp seasoned simply with Sichuan salt and pepper. Crispy on the outside and tender on the inside.

Squid pieces sautéed with fermented black bean sauce, served on a hot plate. Pronounced umami flavor.

Shrimp prepared with dried orange zest and chili. An aromatic combination of citrus and spice.

Sautéed shrimp with crunchy nuts, served on a hot plate to maintain temperature and flavors.

A rich soup with various seafood. Flavorful broth and generous garnish.

Creamy soup combining the sweetness of crab meat and the texture of asparagus. Often thickened with egg white.

Clear broth with pieces of chicken and transparent rice vermicelli. Light and comforting.

Traditional wonton soup with meat or shrimp filled dumplings in a clear broth.

Classic hot and sour soup with black mushrooms, tofu, and bamboo. Spicy flavor and slightly thick texture.

Shrimp, whole or minced, wrapped in a thin dough and fried. Crispy and golden.

Crispy dumplings served with a sweet and sour red sauce for dipping.

Large shrimp coated in a thick batter and fried. Chewy and crispy texture.

Small triangles of bread spread with a shrimp and sesame filling, then fried. Classic appetizer.

Crab shell filled with crab meat stuffing and herbs, often gratinated or fried.

Fresh salad with crab meat and a light vinaigrette, often served with crunchy vegetables.

Cold salad with cooked shrimp, served with a seasoned dressing.

Chicken slices served on a bed of green salad and vegetables, with an Asian sauce.

Scallops simply sautéed to preserve their delicate taste. Tender texture.

Large shrimp prepared according to the chef's special recipe. Expect a signature sauce.

Shrimp sautéed in a spicy chili sauce. For lovers of spicy dishes.

Shrimp simmered in a creamy yellow curry sauce, fragrant and rich.

White fish fillet sautéed with fresh ginger slivers and spring onions. Fresh and slightly spicy taste.

White fish served in a spicy sauce, often with vegetables.

Fried frog legs seasoned with salt and pepper. Crispy like fried chicken.

Sole fillet delicately steamed with herbs. A healthy and very fragrant preparation.

Chicken pieces sautéed with young ginger, which is less fibrous and more fragrant.

Chicken sautéed with fresh pineapple chunks in a sweet and sour sauce.

Chicken simmered in a creamy yellow curry sauce, often with onions and potatoes.

Marinated chicken sautéed with chopped lemongrass. A fresh, lemony taste typical of Southeast Asia.

Roasted duck slices with crispy, lacquered skin. Usually served with hoisin sauce.

Roasted or sautéed duck accompanied by pineapple and a sweet and sour sauce.

Duck served with a flavorful spicy sauce.

Breaded and fried pork bites, coated in a red sweet and sour sauce with peppers and pineapple.

Pork strips sautéed in a spicy sauce.

Pork chops marinated in five-spice (anise, fennel, pepper, cinnamon, clove) and grilled.

Tender beef slices wok-sautéed with plenty of caramelized onions.

Beef sautéed with chili peppers and a spicy sauce.

Beef simmered in an aromatic curry sauce.

Mix of assorted vegetables (cabbage, carrots, bean sprouts) wok-sautéed to remain crisp.

Green broccoli sautéed and coated in a savory brown oyster sauce.

A classic Chinese side dish combining the crunchy texture of bamboo and the gelatinous texture of black mushrooms.

Wheat noodles sautéed with shrimp, vegetables, and soy sauce.

Wok-sautéed wheat noodles with choice of meat and vegetables.

Very fine rice noodles sautéed, often with vegetables and a light sauce.

Fried rice with eggs, peas, and diced ham. The most popular side dish.

Fried rice fragrant with yellow curry powder and topped with shrimp.

Fragrant rice, possibly stir-fried Thai-style with aromatics.

Steamed white rice, ideal for accompanying saucy dishes.

Sticky rice, traditionally served in a small bamboo basket.

Steamed dumplings with translucent skin, filled with shrimp. A dim sum classic.

Open-top steamed dumplings, filled with pork and sometimes shrimp.

Small fried dumplings with a savory mixed filling.

Crescent-shaped steamed dumplings, filled with pork and vegetables.

Variation of classic steamed dumplings, filled with beef.

White and fluffy steamed buns, often filled with meat or vegetables.

Dumplings (Gyoza) with one side pan-fried and the rest steamed.

Steamed dim sum filled with chicken.

Variation of shrimp dim sum, different from Ha-Kao in shape or dough.

Assorted basket of different dim sum to taste everything.

Monkfish slices served sizzling on a hot plate, firm and fine flesh.

Sautéed shrimp served on a hot cast iron.

Shrimp flambéed with Chinese rice wine, seasoned with salt and pepper.

Spiced lamb slices sautéed, served on a hot plate.

Beef with a spicy fermented sauce (Doubanjiang), very aromatic.

Sizzling Scallops

Luxury dish with lobster sautéed with fresh herbs.

Duck coated in a sweet and sour orange sauce.

Roasted duck served hot and sizzling.

Grilled pork chops kept warm on the plate.

Fish cooked with dried orange zest for a unique citrus flavor.

Citrus-scented shellfish mix.

Frog legs with a hint of orange.

Lamb sautéed with orange zest.

Beef sautéed with a touch of citrus.

Delicate scallops enhanced by orange.

Seafood simmered in a casserole with a creamy curry sauce.

Frogs simmered in a spicy sauce.

Original land and sea mix of fish and lamb in curry.

Vegetarian dish of assorted stewed vegetables.

Duck simmered in curry.

Lunch set including appetizer, main course, drink, and dessert. Served with Cantonese or plain rice.

Full menu with more dish choices, drink, and dessert included. Served with rice.

Menu specializing in dim sum and steamed dishes. Served with rice and dessert.

Tasting menu for two. Royal Appetizer, Spicy Shrimp and Ginger Beef, Cantonese Rice, Homemade Dessert.

Full menu with elaborate choices and wine included (half bottle).

Complete romantic menu for two. Cocktail, Royal Appetizer, Steamed Assortment, Special Scallop and Duck Dish, Rice, Dessert.