Tang Gourmet

Cantonese roast duck with shiny, crispy skin and tender meat. Marinated in Chinese spices, it offers a rich and aromatic flavor. Usually enjoyed with rice or noodles.

Lute-shaped (Pipa) roasted duck, making it particularly crispy. The meat is drier and more intensely flavored than classic roast duck.

Duck simmered in an aromatic broth with five spices (star anise, cloves, cinnamon, Sichuan pepper, fennel seeds). The meat is tender and very fragrant.

Chicken poached in a sweet, herb-infused soy sauce. The skin is smooth and brown, the meat is very tender and juicy. Often served with a ginger-scallion sauce.

Roasted pork belly with a layer of ultra-crispy skin (the 'crackling') and layers of melting fat and tender meat. Salty and savory.

Char Siu pork marinated in a sweet and savory Chinese barbecue sauce, then roasted. The meat is tender with a characteristic red caramelized crust.

Roasted and glazed pork ribs or cartilaginous pieces with a sweet sauce. Crispy texture and flavorful meat to gnaw on.

Pork shank slowly braised in a five-spice broth. The meat is gelatinous and falls off the bone easily.

A mix of offal (tripe, stomach, intestines) simmered in a spiced soy sauce. Varied texture, often chewy or tender depending on the cut, with a rich taste.

Braised duck wings with five spices. Ideal for snacking, the skin and meat are infused with the broth's aromas.

Marinated and grilled chicken thigh, golden skin, and juicy meat. A simple and effective classic.

Thai-style stir-fried rice noodles, seasoned with tamarind, fish sauce, and peanuts. Characteristic sweet and sour flavor.

Dish of Vietnamese origin consisting of sautéed beef, tomato rice, and a fried egg. Flavorful and hearty.

Wok-fried rice with eggs, vegetables, and Thai aromatics. Soft texture and slightly fragrant.

Lunch combo including a wok-sautéed dish and a drink. A complete and economical meal.

Complete combo with wok-sautéed dish, drink, and dessert. Ideal for a filling meal.

Thick traditional Chinese soup, both sour (vinegar) and spicy (pepper). Often contains tofu, black mushrooms, and bamboo.

Thai soup with coconut milk and galangal, with chicken. Creamy, mild, and herb-scented flavor.

Iconic Vietnamese rice noodle soup, served in a clear and aromatic beef broth with meat, fresh herbs, and soy.

Plate of white rice served with pieces of roast duck. The duck fat flavors the rice. Simple and delicious.

Plate of white rice served with slices of Char Siu pork (Chinese barbecue). The meat is tender and flavorful.

Rice dish served with a choice of two roasted meats (usually Char Siu and duck or chicken).

Rice served with crispy pork belly. The contrast between the fluffy rice and the crackling pork skin is excellent.

Small portion of pickled vegetables, crisp and tangy. Perfect to awaken the appetite or accompany a rich dish.

Fresh salad mixing thin slices of beef and citrus segments, seasoned with a light vinaigrette.

Salad with chicken pieces, crisp vegetables, and an Asian dressing.

Northern Thai-style salad, often spicy and flavored with fresh herbs like mint and cilantro.

Sweet and savory mix of fresh mango and shrimp. Refreshing and exotic.

The famous Banh Mi: crispy baguette filled with meat, pâté, pickled vegetables (carrots, radish), cucumber, and cilantro.

Vietnamese sandwich with a filling of lemongrass-marinated meat, offering a fresh and aromatic flavor.

Banh Mi filled with slices of Char Siu pork. The sweetness of the meat pairs well with the pickled vegetables.

Original sandwich filled with curry chicken. Spicy and rich in flavor.

Shrimp wrapped in fried potato threads. Very crispy texture and tender inside.

Fried imperial rolls filled with minced pork and vegetables. Crispy and golden.

Variation of classic spring rolls with chicken filling. Light and crispy.

Spring rolls without meat, filled only with vegetables and vermicelli. Suitable for vegetarians.

Fresh non-fried rolls (Goi Cuon), wrapped in rice paper with shrimp, herbs, and vermicelli. Served cold.

Shrimp coated in a light batter and fried. Crispy and airy.

Pan-fried Japanese dumplings filled with chicken and vegetables. Thin dough, crispy bottom, and soft top.

Mix of two steamed classics: shrimp dumplings (Hakao) and pork-shrimp dumplings (Siumai).

Delicate steamed dumplings with translucent rice dough, filled with shrimp. Soft and slightly elastic texture.

Delicate steamed dumplings filled with a mixture of pork and shrimp, wrapped in thin yellow dough.

Yakitori-style skewers made of chicken meatball (Tsukune), often coated in a sweet soy sauce.

Small Japanese-style grilled chicken skewers, glazed with a sweet and savory tare sauce.

Thai green curry with coconut milk, green chilies, and Thai basil. Spicy, aromatic, and creamy.

Thai red curry, rich in spices and coconut milk. Vibrant red color and a spicy flavor.

Portion of rice served with chicken red curry. A complete and spicy meal.

Portion of rice served with chicken green curry. Flavorful and aromatic.

Warm rice noodle salad with sautéed beef, spring rolls, raw vegetables, and peanuts. Drizzled with nuoc-mâm sauce. Fresh and complete.

Various cooked dishes based on meat (chicken, pork, or beef) in sauce, sold by weight.

Shrimp sautéed in a spicy sauce, often with garlic and chili. Sold by weight.

Simply sautéed leafy green vegetable with garlic or soy sauce. Healthy and crisp side dish.

Stir-fried wheat noodles in a wok with vegetables and soy sauce. Flavorful base dish.

Wide rice noodles (Ho Fun) stir-fried with beef (Beef Chow Fun). Soft texture and smoky wok flavor.

Thin rice noodles stir-fried with spices and herbs, Laotian/Thai style. Often slightly sweet and savory.

Fried rice available in several styles: Cantonese (ham, peas), Thai, or Curry. Sold by weight.

Simple steamed white rice, an essential accompaniment to sauced dishes.

Selection of cold non-alcoholic drinks.

Classic hot drinks.

Blonde and light Asian beers (Chinese or Thai). Refreshing, they pair well with spicy dishes.

Traditional Asian dessert, often a sweet soup or a pudding based on banana or red beans.

Mix of tropical fruits (lychee, longan, pineapple) in syrup. Fresh and sweet.

Coconut water jelly cubes, often served with fruit pieces. Firm and refreshing texture.

Tapioca pearls in sweet coconut milk, flavored with mango. Creamy dessert.

Glutinous rice balls sprinkled with shredded coconut, filled with a yellow egg custard. Warm and soft.

Pieces of ginger cooked in sugar. Intense spicy and sweet taste, good for digestion.

Soft or crunchy Chinese nougat with sesame seeds or peanuts. Very sweet.