Sweetalk - TaklaMakan, Restaurant, Salon de thé, Spécialité Ouïghours 塔克拉玛干新疆餐厅

A refreshing salad made of shredded carrots and vermicelli. Seasoned with a special vinegary and slightly spicy sauce. A light and crunchy starter.

Smooth and melt-in-your-mouth starch jelly blocks (Liangfen). Served cold with a flavorful marinade, often spicy and vinegary. A typical Central Asian street food dish.

Crispy black mushroom (wood ear) salad. Mixed with fresh bell peppers and a light dressing. A simple and textured starter.

A small baked bun or pastry, traditionally stuck to the walls of a tandoor oven. The dough is crispy and the meat and onion filling is juicy and flavored with cumin.

Dumplings with thin dough, pan-fried to be golden on the bottom and soft on top. Served in portions of 6 with a filling of your choice.

A comforting soup containing small dumplings (similar to tortellini or wontons). The broth is light and garnished with vegetables and herbs.

Famous 'Big Plate Chicken' dish (Dapanji). A spicy and rich stew of chicken pieces, melting potatoes, and bell peppers. Served generously with wide noodles or rice to soak up the sauce.

Signature Uyghur dish made with fresh hand-pulled noodles (chewy texture). Stir-fried with veal and various vegetables. Flavorful and hearty.

Homemade noodles cut into small, bite-sized pieces. Stir-fried with finely chopped meat and vegetables. Usually eaten with a spoon.

Main course version of Uyghur dumplings. Includes 5 samsas stuffed with meat and onions, served with a salad to balance the meal.

A type of round meat pie or flatbread. The dough is stuffed with seasoned meat and then grilled until golden and crispy. Rich and flavorful.

Traditional Central Asian pilaf rice. Rice cooked with yellow/orange carrots, tender meat, and raisins for a sweet touch. Served with a hard-boiled egg.

Main course version of the mini dumpling soup. Contains a generous portion of 20 pieces in a vegetable broth.

Stir-fried rice noodles with a rich and spicy sauce. Enhanced with celery, bell peppers, and a fermented bean sauce for a pronounced umami taste.

Large steamed dumplings (Baozi type but with thin dough). Soft and juicy. Choice of classic meat filling or vegetarian with eggs and chives.

Dry stir-fried noodles (without broth) with meat and vegetables. The noodles are lightly fried and coated in a rich sauce.

Large portion of 18 grilled dumplings, ideal for a main course. Crispy and flavorful with filling of your choice.

A complete vegetarian option consisting of rice, flavorful stir-fried tofu, and a fresh salad of the day.

Fermented homemade yogurt in Uyghur style. Rich texture and characteristic tangy taste, often served fresh, sometimes with dried fruits or honey.

Assortment of sweet pastries made from phyllo dough, nuts, and syrup. Includes classics like Baklava and Tulumba (fried dough in syrup).

Sweet Taiwanese drink made from tea, milk, and chewy tapioca pearls (boba). Available in various fruity or gourmet flavors.

Iced tea infused with fruits. Refreshing, light, and fragrant without milk.

Classic espresso coffee.

Coffee diluted with hot milk.

Coffee with cream topped with a generous layer of whipped cream.

Trendy drink made of cold milk topped with a creamy and sweet coffee foam.

Espresso with hot milk and a beautiful milk foam.

Rich hot chocolate topped with whipped cream.

Standard canned sodas.

French sparkling mineral water.

Large bottle of still natural mineral water.

Hot tea served in a teapot for one person. Pairs well with meals.

Large teapot of hot tea, ideal for sharing between two.