Xin Chuan Yang

A complete and balanced menu including a starter, a main course, a side dish, and a dessert of your choice. Ideal for discovering a variety of classic Asian flavors.

A menu highlighting steaming, a lighter cooking method. Includes a varied selection of steamed dumplings (dim sum), a starter, a side dish, and a dessert.

A gastronomic menu featuring more elaborate dishes and chef's specialties. Includes a starter, a refined main course, a side dish, and a gourmet dessert.

The chef's special menu, offering a selection of dishes served on a hot plate for an intense taste experience. Includes starter, main course, side dish, and dessert.

Steamed dumplings wrapped in a translucent dough made from rice or wheat, filled with juicy shrimp. Tender and soft texture. Served hot in a bamboo steamer.

Small seasoned minced pork balls, steamed in a thin dough (Siu Mai). Firm and flavorful texture.

Fried or steamed crescent-shaped dumplings, usually filled with meat and vegetables. Crispy or soft dough depending on cooking method.

Meat and vegetable ravioli, available fried (crispy bottom) or steamed (soft). Served with black vinegar or soy sauce.

A varied mix of different steamed dumplings (dim sum), allowing you to taste several flavors in one order.

Steamed Vietnamese ravioli made of a silky white rice dough, filled with pork and black mushrooms. Slippery and tender texture.

Variation of steamed dumplings (Siu Mai) with a main filling of shrimp. Delicate marine flavor and bouncy texture.

Steamed ravioli filled with a mixture of minced chicken and mild spices. A lighter alternative to pork.

Creamy and thickened soup, combining the sweetness of asparagus and the delicate flavor of crab meat. Velvety texture.

Classic sweet and sour soup, rich in vinegar and pepper, with tofu, black mushrooms, and bamboo. Warming and appetite-stimulating.

Clear and light broth garnished with fine transparent vermicelli and chicken pieces. Mild and comforting.

Flavorful broth containing shrimp-filled ravioli (wontons). A complete and light dish.

Spicy and fragrant Tom Yum soup with lemongrass, galangal, and lime leaves, with large shrimp. Intense and tangy flavor.

Creamy soup with coconut milk and curry, garnished with shrimp. A blend of sweetness and Thai spices.

Variation of Thai lemongrass soup with a mix of meats and seafood (three delicacies).

Spicy and fragrant lemongrass soup with thin slices of beef.

Famous Vietnamese soup with a rich and aromatic beef broth (star anise, cinnamon), flat rice noodles, and thinly sliced beef. Served with fresh herbs.

Fresh salad made with cabbage, carrots, and bean sprouts with shredded chicken, seasoned with a sweet and sour vinaigrette.

Crunchy raw vegetable salad with crab meat and a light dressing.

Mix of crunchy vegetables and cooked shrimp, served with an Asian vinaigrette sauce.

Spicy salad (Yam Talay) with a mix of seafood, onions, tomatoes, and herbs, seasoned with lime juice and chili.

Spicy and tangy shrimp salad (Yam Goong), with fresh herbs and a Thai vinaigrette.

Minced or shredded chicken salad (Larb or Yam), seasoned with chili, lime, and aromatic herbs.

Spicy grilled beef salad (Yam Nua), mixed with crunchy vegetables and a spicy lime sauce.

Crispy fried ravioli stuffed with a flavorful langoustine filling. To be dipped in a sweet and sour sauce.

Soft Asian omelet filled with whole or chopped shrimp and spring onions.

Fried spring rolls (Imperial rolls) stuffed with pork. Served with lettuce leaves and mint to wrap them.

Crispy rolls stuffed with chicken and vegetables. To be eaten wrapped in lettuce with fresh herbs.

Fried bread toasts topped with a shrimp and sesame paste. Crispy and flavorful.

Cold roll (Goi Cuon) in rice paper, filled with shrimp, chicken, vermicelli, and herbs. Fresh and healthy.

Assortment of two fresh rice paper rolls, one with shrimp and the other with beef.

Chicken pieces stir-fried in a wok with Thai spices, chilies, and herbs. Spicy flavor.

Diced chicken sautéed with crunchy vegetables and whole or slivered almonds for crunch.

Tender chicken sautéed with roasted cashew nuts and vegetables, served sizzling on a cast iron plate.

Chicken sautéed with black mushrooms (wood ear mushrooms) which provide a unique crunchy texture.

Chicken simmered in a rich and fragrant curry sauce, often with coconut milk.

Fried chicken or fried pieces served with a fruity sweet and sour sauce.

Chef's specialty: fried chicken pieces with a particularly crispy and flavorful coating.

Chicken cooked in a creamy coconut milk sauce flavored with basil, served hot on a plate.

Slices of roasted or stir-fried duck, coated in a rich coconut-basil sauce, served sizzling.

Duck paired with the sweet and sour flavor of pineapple, served on a hot plate to caramelize the flavors.

Slices of roast duck with crispy, lacquered skin, tender and juicy meat.

Chicken sautéed with fresh minced lemongrass, offering a powerful lemony aroma, served on a hot plate.

Large shrimp coated in a light, golden batter. Crispy on the outside, tender on the inside.

Shrimp stir-fried in a wok in a spicy and garlicky sauce.

Shrimp cooked with a variety of seasonal crunchy vegetables in a light sauce.

Shrimp simmered in a fragrant curry sauce, often with onions and peppers.

Classic mix of tender shrimp and crunchy cashew nuts.

Shrimp sautéed simply with plenty of minced garlic for a powerful and aromatic flavor.

Shrimp coated in a shiny red sauce balancing sweet and sour, often with pineapple and peppers.

Complete dish combining land and sea (chicken and shrimp) with an assortment of vegetables.

Tender scallops quickly sautéed in a spicy sauce.

Delicate scallops accompanied by finely cut vegetables.

Cuttlefish slices cooked with fresh basil, served sizzling. Firm texture and aniseed flavor from the basil.

Slightly breaded and fried cuttlefish pieces, then sautéed with salt, pepper, and dry spices. Crispy and spicy.

Frog legs sautéed in a spicy Sichuan or Imperial style sauce, rich in flavor.

Frog legs with delicate meat, enhanced by a garlic and parsley sauce.

Slices of roast pork (Char Siu) marinated in a red sweet and sour sauce, tender and flavorful.

Grilled pork ribs glazed with a sweet and spicy marinade. To be eaten with fingers.

Pork ribs fried dry with a simple but powerful salt and pepper seasoning.

Beef slices stir-fried in a wok with cashew nuts for textural contrast.

A classic: tender beef quickly stir-fried with plenty of sliced onions for a sweet and savory flavor.

Stir-fried beef with black mushrooms, offering a crunchy and gelatinous texture.

Spicy beef stir-fry dish.

Breaded and fried pork pieces, served with classic sweet and sour sauce and vegetables (pineapple, peppers).

Simmered dish where pork is cooked for a long time in a salted caramel sauce, very tender and flavorful.

Stir-fried beef with a variety of crunchy vegetables (Chop Suey).

Crab shells stuffed with a mixture of crab meat and minced pork, then cooked.

Firm-fleshed cod pieces, flavored with fresh ginger and chives, served hot.

Cod served in a sizzling spicy sauce.

Scallops served on a hot cast iron plate to maintain their tenderness.

Combination of three meats or seafood (often chicken, beef, shrimp) stir-fried together.

Beef marinated in a rich and creamy satay sauce (peanut, spices), served hot.

Prawns or large shrimp grilled or sautéed, presented on a hot plate.

Large shrimp fried dry with salt, pepper, and chili. Very aromatic.

Communal meal where diners cook their own meat, seafood, and vegetables in a hot broth at the center of the table.

Scallops flavored with fresh herbs.

Shrimp sautéed with aromatic basil sauce.

Beef cooked in spicy Thai curry.

Assortment of luxury grilled skewers including meat and seafood, served with a side dish.

Large assortment of assorted fried starters to discover several specialties.

Very spicy beef dish with fresh chilies, served sizzling.

Complete noodle dish with shrimp in satay sauce.

Large Vietnamese salad with cold rice vermicelli, raw vegetables, stir-fried meat, spring rolls, and peanuts.

Meal soup with noodles and large shrimp ravioli.

Simmered beef dish with curry and vegetables, served with rice.

Vietnamese/Cambodian specialty: tomato rice served with marinated and tender stir-fried beef cubes.

White fish served with a spicy sauce and rice.

Tender marinated grilled beef skewers.

Grilled large shrimp skewers.

Marinated (often yakitori or satay sauce) and grilled chicken pieces.

Marinated skewers with Thai spices.

Grilled scallop skewers.

Casserole dish with an assortment of simmered seafood in sauce.

Shrimp and vermicelli slowly cooked in a creamy satay sauce.

Beef and vermicelli simmered in a fragrant curry sauce.

Steamed fish with vegetables.

Mix of vegetables and tofu simmered in a hot pot.

Simple stir-fried green vegetable (Pak Choï or Chinese cabbage) with garlic or soy sauce. Crunchy and healthy.

Mix of various stir-fried vegetables in a wok.

Complete stir-fried noodle dish with meat or shrimp.

Fried rice with eggs, ham, and peas.

Fried rice with chicken curry.

Variation of Cantonese rice with chicken.

Steamed jasmine white rice.

Thai-style fried rice with shrimp.

Stir-fried wheat noodles with vegetables.

Steamed sticky rice, served plain, with its typical sticky texture.

Sweet and juicy white fruits served in syrup.

Red and slightly tart Chinese fruits (Yangmei) in syrup.

Soft confectionery with peanuts or sesame.

Ginger pieces candied in sugar, spicy and sweet taste.

Warm sticky rice balls filled with sweet soy paste and rolled in coconut.

Fruits coated in batter and fried, served hot and often flambéed.

Sparkling American soda.

Assorted fruit juices by the glass.

Sweet plant-based drink made from soy.

Light Chinese lager.

Fruity French rosé wine.

French red wine from the Rhône Valley.