Wan Mey

Crispy marinated white cabbage salad in a mild, slightly sweet vinaigrette. A fresh and classic Japanese restaurant starter. Crunchy texture and tangy taste.

Fresh rice paper rolls filled with vermicelli, shrimp, chicken, and herbs. Served cold, they are light and refreshing. To be dipped in nuoc-mâm or peanut sauce.

Half avocados coated in a crispy breading and fried, topped with spicy crab meat. Interesting contrast between the hot crispiness and the melting avocado. Enhanced by a homemade sauce.

Japanese dumplings in a crescent shape, filled with vegetables and fried. The dough is crispy and the filling is savory. Usually served with a vinaigrette soy sauce.

Shrimp coated in a very light and airy batter, then fried. Crispy on the outside and tender on the inside. To be enjoyed hot.

Fried spring rolls filled with shrimp. The rice paper becomes golden and crispy when cooked. A classic of Asian cuisine.

Crispy fried spring rolls filled with chicken and vegetables. Flavorful and golden. Often eaten wrapped in lettuce and mint leaves.

Original variation of spring rolls with a turkey and melted cheese filling. Adds a creamy touch inside the crispiness.

Fried thin pastry triangles filled with spicy minced beef. Inspired by Indian cuisine but adapted here as a crispy starter.

Tender chicken balls, breaded and fried, served with a creamy spicy sauce. A rich and zesty starter.

Fried shrimp coated in a creamy and spicy homemade sauce. Mix of crispy textures and intense flavors.

Complete assortment of hot starters to share. Ideal for tasting everything: spring rolls, samosas, gyozas, and tempuras.

Traditional Japanese broth made from fermented soybean paste (miso). 'Umami' comforting flavor, garnished with small tofu cubes, seaweed, and sometimes spring onions.

Iconic Thai soup, sweet, sour, and spicy. Intense flavors of lemongrass, galangal, and kaffir lime leaves with shrimp. A invigorating and piquant broth.

Diced raw salmon mixed with sweet mango and crunchy cucumber. A very fresh sweet and savory mix.

Diced raw salmon combined with the creaminess of avocado and cream cheese. A rich and melt-in-your-mouth texture.

A non-fish version of tartare, with cooked chicken, mayonnaise, avocado, and cheese. Creamy and indulgent.

Flaked cooked fish (tuna or salmon depending on availability) mixed with mayonnaise and avocado cubes. Mild flavor and easy-to-eat texture.

Classic Japanese skewers made of thin slices of beef wrapped around a piece of melted cheese. Topped with sweet and savory sauce.

Grilled salmon piece skewers, usually glazed with a teriyaki sauce.

Japanese Tsukune: skewers of minced and seasoned chicken meat, grilled.

Crispy version of the beef-cheese skewer, breaded and fried. Melting center and crunchy exterior.

Salmon skewers wrapped around melting cheese. Rich and flavorful.

Tender grilled chicken pieces glazed with teriyaki sauce (sweet soy).

Menu consisting of 5 beef-cheese skewers served with a side dish. A gourmet classic.

100% chicken menu with 6 assorted skewers (breast and balls) and a side dish.

Menu with 5 breaded and crispy beef-cheese skewers, served with a side dish.

Create your own sushi roll. First choose the type of roll (wrapper), then a protein filling and a vegetable or cheese. Fresh and personalized.

Complete Vietnamese salad with cold rice vermicelli, crunchy vegetables, fresh herbs, hot meat, and pieces of spring rolls. Dressed with a sweet and savory nuoc-mâm sauce.

Wok-fried rice with peas, eggs, and diced ham or meat. A classic and flavorful side dish.

Thai-style fried rice, stir-fried at high heat with vegetables and meat. Flavored with soy sauce and sometimes garlic.

Stir-fried flat rice noodle dish with dark soy sauce, vegetables, and meat. Rich and slightly sweet flavor.

The national Thai dish. Stir-fried rice noodles with a sweet and sour tamarind sauce, topped with crushed peanuts and lime.

Shrimp simply sautéed with salt and pepper, seasoned with herbs. A dry but very flavorful dish, served with rice.

A large breaded and fried roll, very indulgent, topped with spicy shrimp. Hot-cold mix and crispy texture.

Large sushi roll (Sumo), breaded and fried, generously filled with salmon and cheese.

Complete lunch formula including a starter, a Thai main course, and a drink. Available on weekdays.

Varied Japanese lunch formula with starter, grilled skewers, California rolls, and a drink.

Taiwanese tea-based drink, flavored with fruit syrup and topped with bursting fruit pearls or chewy tapioca. Refreshing and fun.

Carbonated or still drinks in a 33cl can.

Sweet tartlet filled with caramel pieces coated in milk chocolate (Daim). Crunchy and melting texture.

Rich chocolate cake with a molten center. Served warm for extra indulgence.

The famous Thai Mango Sticky Rice. Sweet sticky rice topped with coconut milk and served with slices of ripe mango. An exquisite tropical dessert.

Italian dessert revisited in a verrine with a creamy mascarpone cream and various gourmet toppings.

Cream cheese cake on a biscuit base, topped with fruit coulis. Fresh and creamy.