You Tek Heng Song Chiv

Fried rice paper rolls, stuffed with meat or vegetables and vermicelli. Crispy and golden, they are traditionally eaten wrapped in lettuce leaves with fresh mint.

A variation of classic spring rolls stuffed with shrimp. The filling is wrapped in a rice paper and then fried for a crispy texture.

Fried pastry pockets filled with shrimp. The pastry becomes bubbly and very crispy when cooked.

Whole shrimp coated in a thick batter and fried. Golden and tender inside.

Pan-fried Chinese dumplings filled with meat and vegetables. They offer a contrast between the crispy bottom and the steamed top.

Vietnamese specialty of steamed thin rice crepes, filled with minced pork and black mushrooms. Soft and slippery texture, served with nuoc-mâm sauce.

Steamed dumplings with a shrimp filling. The dough is translucent and delicate.

Steamed dumplings (Siu Mai) with generous filling. Served hot in bamboo baskets.

Fresh salad with raw vegetables, topped with shrimp and crab meat. Dressed with a light Asian vinaigrette.

Fried squid pieces, seasoned with a dry wok mix of salt, pepper, and spices. Crispy and fragrant.

Whole shrimp fried and stir-fried with salt, pepper, and aromatics (garlic, chili). To be peeled and enjoyed.

Pork ribs simmered in a sweet and sour sauce with caramel and soy sauce. The meat is tender and coated in a rich sauce.

Breaded and fried chicken until it has a golden and crispy crust. Served in pieces.

Shrimp stir-fried in satay sauce (spice and peanut mix), served sizzling on a hot cast-iron plate.

Mix of crunchy vegetables and seafood (shrimp, squid) stir-fried in a wok. A light and flavorful dish.

Shrimp stir-fried in a spicy red sauce, with chili.

Shrimp coated in a sauce balanced between sweet and sour, often with pieces of pineapple and peppers.

Shrimp stir-fried with fresh basil, offering a distinctive herbaceous aroma.

Shrimp cooked in a rich, slightly spicy satay sauce based on peanuts and aromatics.

Large fried shrimp seasoned dry with salt and pepper.

Scallops cooked in a spicy sauce.

Scallops coated in a sweet and sour sauce.

Scallops stir-fried with a creamy satay sauce.

Scallops flavored with sautéed basil.

Scallops prepared with Thai flavors (lemongrass, chili, cilantro).

White fish pieces sautéed with basil.

White fish served in a spicy sauce.

Fried fish coated in a sweet and sour sauce.

Fish sautéed with fresh ginger slices, offering a peppery and lemony flavor.

Fried frog legs seasoned with salt and pepper. Tender texture similar to chicken.

Frog legs served in a spicy sauce.

Frog legs cooked with Thai spices.

Frog legs coated in satay sauce.

Squid cooked in a spicy sauce.

Squid prepared with Thai herbs and spices.

Squid stir-fried in satay sauce.

Crispy fried squid with salt and pepper.

Complete dish mixing various stir-fried vegetables and seafood.

Stir-fried egg wheat noodles in a wok, simple and flavorful.

Stir-fried noodles with shrimp and Thai seasonings.

Stir-fried noodles with diced tofu and vegetables. Vegetarian option.

Stir-fried noodles with sliced beef and vegetables.

Stir-fried noodles with a mix of seafood.

Stir-fried noodles with chicken pieces.

Famous Thai rice noodle dish, stir-fried with seafood, eggs, peanuts, and tamarind sauce.

Classic Pad Thai with chicken.

Pad Thai served with satay-seasoned beef.

Classic Pad Thai with shrimp.

Vegetarian version of Pad Thai with tofu.

Marinated beef cubes wok-fried until tender and caramelized. Usually served with tomato rice and sometimes an egg.

Thai-style fried rice with seafood and vegetables.

Warm rice vermicelli salad with sautéed beef, raw vegetables, herbs, peanuts, and spring rolls. Served with nuoc-mâm sauce.

Bobun version topped with sautéed shrimp instead of beef.

Bobun version with pieces of chicken.

Clear and flavorful broth with shrimp dumplings (wontons).

Complete meal soup with broth, shrimp dumplings, and noodles.

Vietnamese national soup. Beef broth simmered for a long time with spices (anise, cinnamon), served with flat rice noodles and meat.

Bobun with beef sautéed with satay spices.

Classic Bobun with chicken.

Shrimp Bobun. Often includes shrimp spring rolls.

Meat-free version of Bobun, topped with tofu and vegetarian spring rolls.

Mix of various stir-fried vegetables in a light sauce.

Diced tofu sautéed with sliced leeks.

Tofu sautéed with bean sprouts.

Simply stir-fried noodles, without meat or main topping.

Stir-fried noodles with scrambled eggs.

Stir-fried noodles with tofu.

Vegetarian Pad Thai with tofu.

Portion of steamed white rice.

Beef strips stir-fried with colorful peppers.

Beef stir-fried with a generous portion of onions.

Beef prepared in a spicy sauce.

Beef stir-fried with crunchy Asian black mushrooms.

Beef stir-fried with fresh minced lemongrass.

Beef stir-fried with fresh ginger slices.

Beef cooked in a creamy satay sauce.

Beef prepared with Thai flavors.