Tse Yang

A signature house soup, likely based on a rich and flavorful chicken broth, garnished with vermicelli and tender chicken pieces. A comforting and light dish.

The classic hot and sour soup. A thick broth filled with tofu, black mushrooms, bamboo, and beaten egg, seasoned with vinegar and pepper.

A creamy and delicate soup combining the sweetness of crab meat with the freshness of white or green asparagus tips. Silky texture.

A traditional Chinese delicacy. The soup has a rich, gelatinous consistency, often served with a drizzle of red vinegar to enhance its flavor.

A clear and light broth filled with silken tofu cubes and a mix of seafood (shrimp, scallops, squid). Subtle marine flavor.

Clear broth served with wonton dumplings filled with pork and shrimp. Simple, flavorful, and very popular.

A refreshing and fruity salad, mixing julienned mango and green papaya. Dressed with a sweet, sour, and spicy vinaigrette.

Crispy bean sprouts served fresh with shredded crab meat. An interesting mix of textures, light and healthy.

An assortment of varied appetizers to discover several flavors: crispy rolls, tender fried fish, and fresh salad.

A selection of cold Chinese charcuterie and specialties. Usually includes marinated and smoked meats with complex flavors.

Cold chicken slices topped with a spicy and aromatic sauce, often based on chili oil and Sichuan pepper ('chicken saliva' chicken).

Duo of crispy fried rolls (spring rolls) and perhaps fresh rolls or another seasonal variation. Filled with vegetables and meat.

Fried shrimp balls, light and airy inside, with a golden and crispy coating. Served hot.

Unfried rice paper rolls (Vietnamese summer roll type), filled with shrimp, fresh herbs, and vermicelli. Very fresh.

Large fried shrimp coated in a creamy mayonnaise sauce with a hint of wasabi. A rich, spicy, and sweet combination.

Refined vegetarian dish composed of layers of smoked tofu skin (yuba), filled with a mushroom and bamboo shoot mixture.

Classic Ha Kao: translucent rice dough encasing a generous shrimp filling. Steamed, with a slightly elastic and tender texture.

Vegetarian steamed dumplings filled with a savory mixture of chopped vegetables and fragrant black mushrooms.

Likely Xiao Long Bao, containing a pork filling and delicious hot broth inside. Eat with caution.

Peking dumplings (Jiaozi) with slightly thicker dough, filled with meat and vegetables. Choose them grilled for a crispy bottom or steamed for more tenderness.

Assorted steamed basket allowing you to taste different types of Dim Sum: shrimp, pork, and vegetarian versions.

Cha Siu Bao: soft, fluffy white buns filled with sweet and savory roast pork (Char Siu).

Steamed sweet buns, filled with a creamy lotus seed paste. A sweet dessert or snack.

Delicate steamed dumplings filled with scallops. Fine and oceanic flavor.

Steamed dumplings with green dough (often spinach), filled with green vegetables. Light and healthy.

Shrimp stir-fried 'salt and pepper' style, seasoned with fragrant Sichuan pepper and salt. Dry, crispy, and aromatic.

Crab claw coated in shrimp paste, then fried. Served crispy outside and tender inside.

Spectacular dish where a seafood sauce is poured over crispy puffed rice, causing a characteristic crackling sound ('Guoba').

Sautéed shrimp topped with a tangy and refreshing lime sauce.

Shrimp cooked in a spicy red sauce, often with garlic, ginger, and chili paste.

Shrimp prepared with a rich and fragrant yellow curry sauce, with Southeast Asian influences.

Inspired by Singapore's 'Chili Crab': large prawns in a spicy and sweet tomato sauce, served with steamed buns (Man Tou) for dipping.

Frog legs lightly breaded and fried, then wok-sautéed with salt, pepper, garlic, and green chili.

Abalone (prized shellfish) slowly braised in a rich oyster-based sauce until tender. Intense umami flavor.

Fresh lobster prepared to your preference (steamed, ginger-scallion, etc.). Price by weight.

Lobster prepared with a spicy Sichuan sauce (chili, pepper) or a savory fermented black bean sauce.

Scallops sautéed and deglazed with Chinese yellow wine (Shaoxing), offering a woody and complex aroma.

Scallops stir-fried in a wok with a fermented black bean sauce, garlic, and peppers. Salty and full-bodied flavor.

Sole fillets served sizzling on a hot cast-iron griddle, topped with a rich and aromatic sauce.

Tender sole pieces quickly stir-fried in a wok with a spicy sauce. Delicate flesh and zesty flavors.

Whole or filleted fish, steamed or fried, then topped with a light soy sauce flavored with fresh ginger and scallions.

Whole sea bass steamed to preserve its delicate flesh. Light seasoning (soy, ginger) to enhance the fish's freshness.

Fried squid rings or pieces in a light batter, then sautéed with salt, pepper, and fresh chili. A crispy classic.

Assortment of simply wok-sautéed seasonal vegetables (cabbage, carrots, mushrooms, snow peas), crisp and healthy.

Sautéed bok choy (Shanghai cabbage), often with garlic. Tender and slightly sweet green vegetable.

Steamed or sautéed broccoli florets, topped with a creamy white sauce containing crab meat.

Crispy bamboo shoots and fragrant shiitake mushrooms stir-fried in a brown sauce.

Bean sprouts quickly stir-fried with a little vinegar, retaining their crispness.

Wide rice noodles (Ho Fun) wok-fried with seafood and vegetables in a creamy sauce.

Famous Sichuan dish: tofu cubes simmered in a very spicy red sauce (Doubanjiang) with minced meat and Sichuan pepper.

Fried tofu then sautéed with vegetables and meat (usually pork) in a savory, mild brown sauce.

Smoked firm tofu slices stir-fried with celery. An aromatic and textured dish.

Wok-fried rice with eggs, peas, and shrimp. An timeless classic.

Fried rice with pieces of chicken and eggs.

Vegetarian version of Cantonese fried rice, with diced vegetables (carrots, peas, corn).

The real Cantonese fried rice: fried rice with diced barbecue pork (Char Siu), shrimp, eggs, and peas. No soy sauce (light color).

Wheat noodles (Lo Mein or Chow Mein type) stir-fried with a mix of crisp vegetables and soy sauce.

Fine rice vermicelli stir-fried in yellow curry, with shrimp, pork, eggs, and vegetables. Dry and fragrant.

House Special Stir-Fried Noodles with Fresh Shrimp and Signature Sauce.

Steamed glutinous rice, sticky and dense texture. Often served as a side dish or wrapped in a lotus leaf.

Plain jasmine rice, ideal for accompanying saucy dishes.