Xin Gainian

A classic Italian vermouth, available in red (sweet and herbaceous) or white (dry and floral). Ideal for whetting the appetite.

A traditional French aperitif cocktail made with white wine and crème de cassis. Fruity and sweet taste.

Variation of the classic kir made with blackberry liqueur. Sweet and dark fruit flavor.

Variation of kir with raspberry syrup or liqueur. A tangy and fragrant touch.

Pastis de Marseille, an anise liqueur that turns cloudy when water is added. Very pronounced licorice and anise flavor.

A blended Scotch whisky, aged 12 years. Rich and smooth with notes of honey and fruit.

A popular blended Scotch whisky, light and easy to drink. Notes of cereal and a slight touch of peat.

Clear liqueur with an exotic and sweet lychee flavor. Very fragrant, often served on ice.

Neutral and strong distilled spirit. Drunk neat chilled or as a cocktail base.

Traditional Japanese fermented rice alcohol. Can be drunk hot or cold, subtle umami flavor.

A spicy twist on the classic Mojito. Sichuan pepper adds a unique tingling and floral note mixed with the freshness of mint.

Sparkling Italian cocktail based on Aperol, Prosecco, and sparkling water. Sweet-bitter with orange notes.

Non-alcoholic version of the famous Cuban cocktail. Refreshing mix of lime, mint, and sparkling water.

Signature non-alcoholic cocktail, sweet and spicy thanks to ginger beer and vanilla. Fresh and fruity.

French peppermint liqueur, very fresh and sweet. Usually drunk on ice after a meal.

Creamy Irish whiskey liqueur. Flavors of cocoa, cream, and vanilla.

Still natural mineral water from the French Alps.

Naturally sparkling mineral water, 'red' version for intense fizz.

Classic cola soda, sweet and fizzy.

Sugar-free version of the famous cola soda.

French orange soda with pulp, lightly shaken before serving.

Very fizzy French sparkling mineral water, served in a small bottle.

Classic, sweet, and vitamin-rich fruit juice.

Exotic fruit juice, sweet and tangy.

Sweet and fruity juice.

Creamy and fragrant fruit nectar.

Belgian abbey beer served on tap. Round body, notes of dried fruit and sweet spices.

The most famous Chinese beer. A pale, light, and refreshing lager, perfect to accompany Asian dishes.

Japanese 'Super Dry' beer. Very dry, clean, and thirst-quenching with a short finish.

Premium Thai lager beer. Pronounced and well-balanced malty taste.

Dry and fruity white wine from the Chardonnay grape. Notes of apple, pear, and white flowers.

Fresh and lively Sauvignon white wine. Aromas of citrus and exotic fruits.

Prestigious white Burgundy wine. Mineral, elegant, and fine, with good acidity.

Italian sparkling wine. Fine bubbles, light and fruity, perfect for an aperitif or dessert.

Corsican rosé wine. Fresh, light, and sunny, with notes of small red fruits.

Classic pale and dry Provence rosé. Delicate aromas of peach and citrus.

Rhône Valley red wine. Generous and spicy with aromas of black fruits.

Light and elegant red wine. Characteristic aromas of cherry and raspberry.

A Beaujolais cru. Fruity, smooth, and convivial red wine.

Structured and complex Bordeaux wine. Fine tannins, notes of wood and blackcurrant.

Refreshing drink prepared on-site with infused black tea and citrus.

Soothing and lemony herbal infusion, caffeine-free.

Unoxidized tea, rich in antioxidants, with vegetal notes.

Green tea flavored with jasmine flowers. Delicate and floral.

Fermented Chinese tea known for its digestive properties. Earthy and deep taste.

Classic espresso.

Double shot of espresso for more intensity.

Decaffeinated coffee.

Double shot of decaffeinated coffee.

Coffee diluted with hot milk.

Espresso topped with a creamy milk foam.

Japanese-style fried chicken. Marinated chicken pieces then fried to be crispy on the outside and tender on the inside.

Fresh raw salmon cubes mixed with sweet mango. A fresh and exotic starter.

Thin slices of raw salmon seasoned with a yuzu (Japanese citrus) ponzu sauce and sesame seeds.

Immature soybeans served in their pods, lightly salted. Squeeze the pod with your teeth to extract the beans.

Cold dish of steamed chicken with a spicy and fragrant Sichuan pepper sauce. Flavorful and slightly numbing.

Crispy fried rolls stuffed with chicken and vegetables. To be wrapped in a lettuce leaf with mint before dipping in the sauce.

Crispy dumplings filled with shrimp. Served golden and hot.

Pan-fried and steamed Japanese dumplings. Juicy filling of chicken and vegetables.

Fried shrimp in a light batter, served with a sweet and savory soy sauce.

Spicy Thai salad with thinly sliced grilled beef, seasoned with lemongrass, mint, and chili.

Famous Thai salad with crispy green papaya, spicy, sour, and sweet.

Traditional Korean side dish. Cabbage fermented in a paste of red chili, garlic, and ginger. Spicy and tangy taste.

Wok-fried noodle dish, combining the sweetness of honey and the saltiness of soy with chicken.

Classic stir-fried beef noodles, rich in umami flavor thanks to oyster sauce.

Udon (thick and soft noodles) stir-fried, served with a fried chicken cutlet.

Vegetarian option stir-fried in a wok with tofu and various vegetables. Choice of rice or noodle base.

Sweet and savory fried rice with chicken, honey, and sesame seeds.

Seafood fried rice (shrimp, calamari, scallops). Rich and fragrant.

Noodle version of the seafood dish. Stir-fried in a wok with eggs and chives.

Stir-fried savory rice cakes (mochi), unique chewy texture. Served with char siu pork.

Colorful mix of Asian vegetables and tofu stir-fried in a wok. Healthy and crunchy dish.

Complete Vietnamese dish served in a bowl. Cold vermicelli, raw vegetables, hot meat, and crispy spring rolls, all drizzled with nuoc-mâm sauce.

Variation of Bo Bun with crispy breaded chicken instead of sautéed beef.

Fried rice served with slices of Char Siu pork (Chinese barbecue pork), tender and slightly sweet.

Fried rice served with melting braised beef, slow-cooked in a rich sauce.

Simple fried rice served with a crispy fried chicken cutlet.

Bowl of rice topped with thin slices of beef and onions simmered in a sweet soy-mirin broth.

Spicy Thai-seasoned minced raw beef, with lemongrass, mint, and chili. Served with rice.

Curious fusion dish mixing Italian pasta (penne) with a spicy Asian beef topping. The raw egg yolk adds creaminess.

Creamy and fragrant coconut milk curry. Served with white rice.

Vegetarian version of Thai curry, with tofu and vegetables.

Grilled salmon fillet with sweet and savory teriyaki sauce, served with fried rice.

Rich curry with various seafood and coconut milk.

Hawaiian bowl consisting of seasoned rice, fresh raw vegetables, and a protein of your choice (raw fish, chicken, or tofu).

Spicy Sichuan-style noodle soup with minced pork. Rich and spicy broth.

Ramen with slices of lacquered pork (Char Siu) and vegetables.

Noodle soup served with crispy fried shrimp (Tempura).

Wonton noodle soup. Contains shrimp dumplings in a clear broth.

Noodle soup with tender braised beef. Savory and deep broth.

Simple and comforting noodle soup with chicken.

Roast duck ramen. Duck meat adds a rich, fatty flavor to the broth.

Seafood noodle soup. Light broth with marine flavors.

Large platter of light Japanese tempura. Shrimp and various vegetables in an airy batter.

Sautéed "salt and pepper" shrimp, crispy and very aromatic with garlic and spices.

Sautéed duck slices with black mushrooms (wood ear mushrooms), which provide a crunchy texture.

Crispy roast duck served with broccoli and a lightly sweet glaze sauce.

Steamed Thai fragrant rice bowl.

Simple Cantonese rice, stir-fried with eggs and small pieces of vegetables or herbs.

Portion of plain stir-fried noodles (no meat), seasoned with oyster sauce.