Xinwang

Grilled Japanese dumplings shaped like a crescent. The wrapper is thin, crispy on one side and soft on the other, filled with a juicy mixture of meat and vegetables. To be dipped in a vinegary soy sauce.

A fresh and light starter composed of shrimp and crunchy vegetables. Dressed with an Asian vinaigrette. Ideal to whet the appetite.

Vietnamese-style fried spring rolls, filled with meat and vermicelli. The fried rice paper is very crispy. Traditionally eaten wrapped in a lettuce leaf with mint.

Japanese-style shrimp fritters. The shrimp are dipped in a fluid batter and fried to achieve a light, airy, and very crispy texture.

Also called Siu Mai, these are steamed dumplings open at the top. The shrimp filling is wrapped in a thin yellow dough. Tender and dense texture.

Also called Ha Kao, these steamed dumplings are distinguished by their translucent tapioca-based wrapper. They contain juicy shrimp pieces. A Dim Sum classic.

Indochinese specialty composed of marinated beef cubes sautéed in a wok, tender and flavorful. Served with red rice (often tomato-based) and sometimes a fried egg.

Rice dish served with chicken cooked with fresh lemongrass. Lemongrass provides a distinctive citrusy and aromatic flavor without acidity.

The national Vietnamese soup. A clear beef broth simmered with spices (star anise, cinnamon), served with flat rice noodles and beef slices. To be garnished with fresh herbs.

A hot and flavorful broth garnished with shrimp-filled dumplings. Often served with green vegetables and chives. A comforting and light dish.

Noodle soup served with pieces of Cantonese roasted duck. The duck has a crispy red skin and tender meat flavored with five spices.

Slices of roasted lacquered duck served on a plate of white rice. The meat is juicy and the skin slightly sweet and crispy. Usually served with a sweet soy sauce.

Vietnamese salad made of cold rice vermicelli, hot sautéed beef, fresh vegetables (cucumber, lettuce, sprouts) and herbs. Garnished with peanuts and pieces of spring rolls. Nuoc-mâm sauce is poured over before mixing.

A variation of Bo-Bun where beef is replaced by chicken flavored with lemongrass. A complete and fresh dish combining hot and cold, crispy and tender.

A variation of Bo-Bun with sautéed shrimp. A lighter option that retains all the classic elements: vermicelli, raw vegetables, herbs, and spring rolls.