Soleil Levant

A savory broth topped with various seafood such as shrimp, squid, and mussels. A light and fragrant soup.

A clear soup containing shrimp-filled wontons. Usually served with some spring onion.

A velvety soup combining chicken pieces and sweet corn kernels. Slightly thickened and creamy texture.

Light soup with glass noodles and sliced chicken. Sometimes with vegetables or mushrooms.

Traditional hot and sour soup with vinegar, pepper, tofu, black mushrooms, and meat.

Delicate soup made with crab meat and asparagus tips. A classic marriage of sweet flavors.

Fried and crispy spring rolls, served with lettuce and mint for wrapping.

Fried rolls filled with a shrimp mixture. Crispy on the outside and tender on the inside.

Fresh rice paper rolls filled with shrimp, vermicelli, lettuce, and herbs. Served cold with a sauce.

Shrimp-filled dumplings, fried until golden and crispy. Served with a sweet and sour sauce.

Fried bread slices topped with shrimp and sesame paste. Crispy and savory.

Shrimp coated in a thick batter and fried. Golden and fluffy.

Triangles of thin pastry filled with spicy beef and fried. A crispy Indian-inspired starter.

Salad made of marinated vegetables, often cabbage, carrots, and bean sprouts, seasoned with a sweet and sour vinaigrette.

Fresh Chinese salad with cooked chicken pieces.

Fresh salad with shrimp and crab meat.

Cantonese omelet with vegetables, often served with a glossy brown sauce.

Rich omelet filled with shrimp and crab.

Breaded and fried shrimp, often presented decoratively. Crispy and golden.

Tasting platter including various fritters and fried starters (spring rolls, samosas, shrimp fritters, etc.).

Assortment of cold starters, which may include salads, spring rolls, and cold meats.

Shrimp wok-sautéed in a spicy chili sauce.

Shrimp sautéed simply with perhaps a little garlic or ginger, without a heavy sauce.

Sweet and sour dish with shrimp and fresh pineapple chunks.

Shrimp cooked with fresh mango, offering a tropical and sweet flavor.

Shrimp sautéed with crunchy cashews and vegetables.

Large shrimp fried or dry-sautéed, generously seasoned with salt, pepper, and five-spice.

Fried frog legs seasoned with salt and pepper. Tender meat reminiscent of chicken.

Scallops sautéed in spicy sauce.

Scallops sautéed simply to preserve their delicate flavor.

Scallops seasoned with salt and pepper, often lightly fried.

Thinly sliced cuttlefish sautéed with fresh ginger and chives.

Crispy fried cuttlefish seasoned with salt and pepper.

White fish fillet topped with a spicy sauce.

White fish fillet cooked in a fragrant yellow curry sauce.

Roast duck slices with crispy, glazed skin. Sweet and spicy flavor.

Marinated duck cooked with a blend of five Chinese spices (anise, fennel, pepper, cinnamon, clove).

Duck sautéed with fresh pineapple chunks for a sweet and sour taste.

Sautéed duck with fragrant black mushrooms and a savory sauce.

Chicken pieces simmered in a creamy curry sauce.

Tender chicken sautéed with black mushrooms.

Chicken, often fried or breaded, topped with a tangy and sweet lemon sauce.

Chef's specialty, very crispy fried chicken pieces.

Chicken sautéed with fresh pineapple.

Sautéed chicken served with whole or slivered almonds for crunch.

Fried pork pieces coated in a red sweet and sour sauce with peppers and pineapple.

Meat slow-cooked in a savory salted caramel sauce, very fragrant.

Roasted pork with a sweet and red marinade (Char Siu).

Roasted and glazed pork ribs, juicy and sweet.

Pork ribs fried and seasoned with salt and pepper.

Pork ribs coated in a caramel sauce.

Thinly sliced beef quickly sautéed with plenty of onions.

Beef sautéed with black mushrooms.

Beef sautéed in spicy sauce.

Beef sautéed with green or red peppers.

Wheat noodles sautéed with mixed vegetables.

Noodles sautéed with chicken and vegetables.

Noodles sautéed with beef and vegetables.

Noodles sautéed with shrimp.

Singapore-style curry fried rice vermicelli with egg, vegetables, and meat/shrimp.

Fried rice with peas, ham chunks, and egg.

Fried rice seasoned with yellow curry and chicken.

Plain steamed rice.

Glutinous rice, sticky and dense texture.

Tomato rice served with sautéed marinated beef (Loc Lac).

Warm rice vermicelli salad with sautéed meat, spring rolls, fresh vegetables, and peanuts.

Large bowl of noodle soup with various vegetables.

Meal soup with noodles and a choice of meat.

Traditional Vietnamese soup (Pho) with flat rice noodles and beef in a fragrant broth.

Noodle soup with seafood.

Assorted sautéed vegetables.

Sautéed Shanghai bok choy, crisp and green.

Broccoli florets sautéed with minced garlic.

Plain sautéed Chinese cabbage (Napa).