Soleil Levant

A complete menu with starter, main course, side dish, and dessert. Offers a wide choice of classic Chinese and Thai specialties.

A shared feast designed for two people. Includes an assortment of starters and main courses of seafood and beef served hot.

A grand banquet menu for groups of four or more. Offers a wide variety of meat and seafood dishes to share family-style.

Economical weekday lunch formula. Offers a balanced meal with a choice of classic dishes.

A lighter lunch option focused on steamed dishes like dim sum. Served with rice or noodles and a dessert.

A flavorful soup prepared with a mix of seafood and vegetables. The broth is rich and fragrant.

Creamy soup combining tender crab meat and asparagus tips. The texture is slightly thick.

Typical Beijing sweet and sour and spicy soup, with vinegar and chili. Usually contains tofu, mushrooms, and vegetables.

Clear, light broth with chicken pieces and fine rice vermicelli. Easy to eat and comforting.

Wonton-style soup filled with shrimp dumplings. The broth is usually light and flavorful.

Spicy and tangy Thai soup (Tom Yam) with seafood. Intensely flavored with lemongrass, galangal, and kaffir lime leaves.

The classic Tom Yam Kung. Spicy and tangy broth with fresh shrimp and Thai herbs.

Aromatic and spicy soup with pieces of white fish. Enhanced by lemongrass and chili.

Tom Ka Gai or clear version, a chicken soup flavored with Thai herbs. Fresh and lemony taste.

Spicy soup containing tender beef slices and infused with lemongrass. Spicy and invigorating flavors.

An assortment of fried and fresh starters to share. Ideal for tasting several specialties at once.

Fresh salad made with crunchy vegetables and shrimp. Seasoned with a light vinaigrette.

Refreshing salad featuring tender crab meat. Served on a bed of fresh greens.

Salad with cooked chicken strips and raw vegetables. Simple and light.

Mix of fresh, crunchy vegetables without meat or seafood. Ideal as a light side dish.

Bread slices topped with shrimp paste and fried until golden. Crispy and flavorful.

Thai salad (Yam Kung) mixing shrimp, fresh herbs, and lemongrass. Spicy and tangy seasoning.

A sweet and sour combination of shrimp and fresh pineapple pieces. Fresh and exotic.

Spicy salad of blanched cuttlefish (squid), seasoned with lime, chili, and lemongrass. Firm texture and vibrant taste.

The famous Yam Neua. Grilled beef slices mixed with herbs, lime juice, and chili. Very fragrant.

Mixed seafood (shrimp, squid, mussels) in a spicy and lemony Thai vinaigrette.

Minced chicken salad (Laab Gai or Yam Gai) with fresh herbs and lime juice. Light and spicy.

Large grilled shrimp with the chef's special spicy sauce. Firm flesh and intense flavor.

Shrimp fried in a light batter then sautéed with salt, pepper, and aromatics (garlic, chili). Crispy and very fragrant.

Shrimp sautéed quickly in a wok with plenty of garlic. A flavorful classic for garlic lovers.

Monkfish pieces (firm-fleshed fish) fried and seasoned with salt and pepper. Texture comparable to lobster.

Lobster tail prepared in a rich, slightly spicy sauce. A refined festive dish.

Lobster tail fried and simply seasoned with salt and pepper to highlight the crustacean's flavor.

Stewed dish served in a pot, combining various seafood, tofu, and vegetables in a flavorful sauce.

Tender lamb stew simmered in a fragrant curry sauce. Served hot in a pot.

Chicken pieces simmered with vegetables in a creamy curry sauce. Served in a pot to keep warm.

Monkfish fillets served sizzling on a hot cast-iron plate, usually with a flavorful sauce and vegetables.

Frog legs sautéed with fresh basil, served on a hot plate. Tender flesh reminiscent of chicken.

Assortment of seafood (shrimp, squid, scallops) served on a hot plate with a sizzling sauce.

Shrimp served on a very hot cast-iron plate, releasing appetizing aromas upon arrival at the table.

Large grilled prawns served on a hot plate.

Prawn skewers, served sizzling and flambéed (often with rice wine) in front of you for the show and taste.

Tender scallops served on a hot plate. A refined and flavorful dish.

Sautéed chicken pieces served on a hot plate, often with onions and a soy or black pepper sauce.

Seared beef slices served on a sizzling plate. The meat remains tender and the sauce caramelizes slightly.

Aromatic lamb slices served on a hot plate, often with spices or herbs like cumin or chives.

Scallops threaded onto skewers and grilled. Tender and sweet.

Grilled shrimp skewers. Smoky flavor and crispy texture.

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

Grilled lamb skewers, often seasoned with cumin and spices.

Tender beef pieces grilled on skewers.

Small pieces of fried pork ribs simply seasoned with salt and pepper. Very tasty for snacking.

Pork ribs sautéed with fresh lemongrass. Lemongrass aroma and rich taste.

Pork ribs coated in a sweet and tangy red sauce, often with pieces of pineapple and bell peppers.

Pork ribs served with a fruity and slightly tangy orange sauce.

Grilled prawns served with a spicy Thai sauce or marinated in Thai herbs.

Prawns cooked in a clay pot with transparent vermicelli (angel hair), ginger, and soy sauce.

Fish fillets and vermicelli simmered in a pot with aromatics.

Monkfish pieces sautéed with Thai herbs, chili, and spices.

Shrimp sautéed in a wok with a spicy Thai sauce (often basil and chili).

Sweet and sour fruity dish with shrimp and fresh pineapple pieces.

Sautéed seafood mix with spicy Thai spices.

Frog legs prepared with Thai herbs, garlic, and chili.

Squid quickly sautéed to remain tender, seasoned in Thai style.

Scallops sautéed with Thai flavors (lemongrass, chili).

Beef skewers marinated in Thai spices and grilled.

Lamb skewers with an aromatic Thai marinade.

Lamb slices sautéed in a wok with Thai herbs and spices.

Sautéed beef (often with Thai basil and chili) in a rich sauce.

Roasted duck slices then sautéed with vegetables and Thai seasonings.

Rich duck flavor balanced by the tanginess and sweetness of fresh pineapple.

Tender chicken sautéed with chunks of juicy pineapple. Sweet and sour.

Chicken sautéed in a wok with Thai aromatics (basil, chili, garlic).

Noodles (usually egg noodles) stir-fried in a wok with shrimp and vegetables.

Stir-fried noodles with beef slices and soy sauce.

Simply stir-fried noodles with soy sauce and sometimes bean sprouts. Ideal accompaniment.

Fine rice vermicelli sautéed with a variety of vegetables. A light dish.

Classic fried rice with eggs, peas, and diced ham.

Version of Cantonese rice replacing ham with other ingredients or simply without pork.

Fried rice seasoned with yellow curry powder, giving it a golden color and a spicy flavor.

Plain steamed rice. The standard accompaniment for sauced dishes.

Sticky rice with a chewy texture, often served in bamboo baskets. Typical of northern Thailand and Laos.

Shrimp fried rice in a wok

Thai-style fried rice (Khao Pad), seasoned differently from Cantonese rice, often with tomato and onion.

Sticky rice stuffed with meat and savory ingredients, steamed in a lotus leaf that perfumes the rice.