Tang Frères

Cantonese-style roast duck with shiny, crispy skin and tender meat. Rich and slightly sweet flavor.

Pipa duck, roasted duck shaped like a lute, offering even crispier skin and firm meat.

Duck braised in an aromatic five-spice broth. Very tender and fragrant meat.

Whole chicken poached in soy sauce marinade. The skin is brown and the meat is silky and salty.

Roasted pork belly with very crispy puffed skin (crackling) and tender meat layers.

Pork Char Siu marinated in a sweet and savory barbecue sauce, then roasted. Tender texture with a shiny glaze.

Honey-glazed and roasted pork ribs or cartilage. Sweet flavor and crunchy texture.

Pork shank braised for a long time with five spices. Melting and gelatinous meat.

Tripe marinated and cooked in a spiced broth. Pleasant chewy texture and spicy taste.

Duck wings braised in five spices. Ideal for snacking.

Whole roasted suckling pig, served for special occasions. Crispy red skin and tender meat.

Small roasted suckling pig. A festive specialty appreciated for the contrast between the crispy skin and the meat.

Sandwich in a crispy baguette filled with pâté, Vietnamese cold cuts, pickled vegetables, and cilantro.

Baguette filled with stir-fried lemongrass beef, served with raw vegetables.

Baguette filled with lemongrass-marinated and grilled chicken.

Baguette filled with sliced roast pork (Char Siu) and fresh vegetables.

White rice plate served with roasted roast duck.

White rice plate with crispy pork (Siu Yuk).

White rice plate served with honey-glazed barbecue pork (Char Siu).

Rice plate with a mix of roast pork and crispy pork belly.