ZUMITA COLOMBES

Crispy fried bites coated in a creamy, slightly spicy sauce. A mix of textures between the crispy coating and the smooth sauce. Ideal for sharing as an appetizer.

Vietnamese fried spring rolls filled with shrimp. The rice paper becomes crispy and golden when cooked. To be dipped in the sweet and spicy chili sauce.

Shrimp coated in a light and airy batter typical of Japan. Very crispy texture and tender flesh. Served with a sauce to enhance the flavor.

Fried pastry triangles filled with a spicy vegetable mix. Crispy on the outside and melting on the inside. A classic vegetarian appetizer.

Thin slices of beef rolled around a piece of melting cheese (gouda), grilled on a skewer. Drizzled with sweet and savory teriyaki sauce. A gourmet classic of Japanese cuisine (yakitori).

Chicken skewers marinated in spices and grilled. Rich and fragrant flavor, often with notes of turmeric or peanut. Tender and juicy meat.

Fried imperial rolls stuffed with minced chicken and vegetables. Crispy wrapper and flavorful filling. Eaten hot, often wrapped in a lettuce leaf.

Traditional Thai salad (Som Tum) made with shredded green papaya. A mix of sour, sweet, salty, and spicy flavors with lime and fish sauce. Very crunchy and refreshing texture.

Salad composed of quickly seared and marinated beef slices. Seasoned with a fresh lemongrass and lime vinaigrette. A light, protein-rich dish full of aromatic herbs.

Complete bowl with a base of seasoned rice vinegar. Topped with crispy fried chicken and plenty of fresh vegetables. Drizzled with a spicy sauce to enhance the overall flavor.

Colorful and nourishing vegetarian option. Rice base with crispy falafels, creamy hummus, and crunchy vegetables. Served with a creamy herb sauce.

Classic salmon poke bowl with fresh raw salmon. A marriage of savory and sweet flavors with pineapple and soy sauce. Melting texture of fish and avocado contrasting with vegetables.

Rice bowl topped with marinated raw tuna. Accompanied by iodized wakame seaweed and fresh vegetables. A healthy dish, rich in omega-3 and with Japanese flavors.

Thailand's most famous stir-fried dish. Flat rice noodles stir-fried with a sweet and sour tamarind sauce. Served with crushed peanuts for crunch and lime for acidity.

Vietnamese salad composed of cold rice vermicelli, raw vegetables, and hot stir-fried meat. Very fragrant with mint and cilantro. Sprinkled with peanuts and fried onions.

Thai curry made with fresh green chilies and coconut milk. Rich, creamy, and quite spicy flavor. Served with white rice to temper the chili heat.

Red curry prepared with a paste of dried red chilies and coconut milk. Rounder and slightly less vibrant than green curry, but still spicy. Served with fragrant rice.

Famous hot and sour Thai soup (Tom Yum). Broth flavored with lemongrass, galangal, and kaffir lime leaves, here softened with coconut milk. Contains shrimp.

Dish of Cambodian and Vietnamese influence. Tender marinated beef cubes, stir-fried, served with red rice with tomato. Often accompanied by a fried egg.

Thai-style fried rice, cooked in a wok over high heat. Loose and slightly smoky grains of rice, mixed with vegetables and a protein. Simple and tasty.

Thick Japanese wheat flour noodles, with a soft and elastic texture. Stir-fried here (Yaki Udon) with a sweet soy sauce (teriyaki) and vegetables.

Thin wheat noodles quickly stir-fried in a wok. Coated in a balanced sweet and sour sauce. A comforting dish with familiar flavors.

Breaded chicken cutlet with panko breadcrumbs (Katsu), very crispy. Served on rice with a duo of sauces to vary the pleasures. A popular and filling dish.

Shrimp version of the Katsu dish. Crispy fried shrimp served on a bed of fragrant rice. Accompanied by Asian sauces.

Japanese curry (Kare Raisu), milder, thicker, and browner than Indian or Thai curries. Served with rice and a crispy breaded chicken cutlet.

Meal deal including two filled steamed buns and a side dish of your choice. Ideal for discovering different Bao flavors.

White and fluffy Taiwanese steamed bun, folded in a half-moon. Filled with lemongrass-scented beef and crunchy vegetables.

Gua Bao filled with crispy fried chicken. Contrast of textures between the fluffy bun and the breading.

Steamed bun filled with breaded fish. A marine version of the Taiwanese sandwich.

Gua Bao filled with fried tempura shrimp. Light and tasty.

Steamed bun with lemongrass-marinated chicken. Fresh and aromatic flavors.

Complete menu adapted for children. Includes a main dish (Bao), a side dish, a drink, a dessert, and a toy.

Cold Taiwanese drink based on tea, fruit syrup and accompanied by pearls (boba) to be sucked through a large straw. Refreshing and fun.

Lychee juice in a can.

Mango juice in a can.

Classic cola soda.

Sugar-free cola soda.

Orange soda with pulp.

Still fruit drink.

Sparkling Italian mineral water.

Still mineral water.

Espresso coffee.

Fusion version of the Italian dessert. Soaked biscuit, mascarpone cream flavored with matcha green tea and strawberries.

Jellied Italian dessert cream, flavored with yuzu (Japanese citrus) for a tangy touch.

Classic Thai dessert. Sticky rice cooked in sweet coconut milk, served with slices of fresh mango.

Glutinous rice dough ball (mochi) filled with mango cream or ice cream. Characteristic elastic texture.

Mochi filled with black sesame paste. Intense roasted hazelnut flavor.

Creamy fresh cheese cake, flavored with black sesame for an original taste and a unique gray color.