L'Orient d'Or Restaurant Chinois Paris

Slices of roast duck with crispy skin and tender meat. Served with thin pancakes, sauce, and vegetables for wrapping. Rich, savory, and textural.

Large, fluffy pork meatballs braised in a savory brown sauce. Tender and juicy, often served with bok choy or other greens. A classic comfort dish.

A stir-fry of mixed fresh seasonal vegetables. Light, crisp, and savory. A healthy option showcasing the natural flavors of the produce.

Eggplant stir-fried in a 'fish-fragrant' sauce (garlic, ginger, chili, vinegar, and sugar). Sweet, sour, and spicy with a soft, melting texture. Does not contain fish.

Hand-torn cabbage stir-fried in a dry wok (dry pot style) with chili and pork belly slices. Crunchy, savory, and slightly spicy with a smoky flavor.

Steamed basa fish fillets topped with fermented chopped red chilies. Soft, flaky fish with a salty, spicy, and tangy kick.

Steamed basa fish fillets dressed with ginger and scallions. Light and savory, highlighting the delicate texture of the fish.

Minced pork stir-fried with pickled long beans (sour beans). Sour, salty, and spicy. appetizing and goes perfectly with steamed rice.

Smoked pork belly (Chinese bacon) stir-fried with garlic sprouts and dried chili. Smoky, salty, and aromatic with a slight spicy kick.

Steamed shrimp arranged in a fan shape (peacock style) over glass noodles, topped with minced garlic. Savory and garlicky.

Steamed shrimp arranged fan-style over glass noodles, topped with fermented chopped red chilies. Spicy, salty, and savory.

Braised sea bass with peppers, ginger, and garlic. The fish is marinated and cooked in a rich, savory sauce.

Steamed sea bass topped with savory fermented black beans and chili. A classic combination offering umami-rich and spicy flavors.

Steamed lobster tail served with glass noodles and a generous topping of minced garlic. Sweet lobster meat enhanced by aromatic garlic.

Steamed lobster tail with glass noodles, topped with spicy fermented chopped chilies. A spicy and savory seafood dish.

Duck braised or roasted with five-spice powder (star anise, cloves, cinnamon, Sichuan pepper, fennel). Aromatic, savory, and flavorful.

Mao-style braised pork belly. Cubes of pork belly caramelized with sugar and spices (dried chili, ginger, star anise). Rich, sweet, savory, and spicy.

Deboned sea bass carved to resemble a squirrel's tail, deep-fried until crispy, and topped with sweet and sour sauce. A famous and visually striking dish.

Fresh whole sea bass steamed with fermented chopped red chilies. Tender fish meat with a strong spicy and savory flavor.

Slices of eel stir-fried with garlic shoots, herbs, and peppers, served on a sizzling hot plate. Savory, spicy, and aromatic.

Frog legs stir-fried with purple perilla leaves (shiso) and fresh chilies. The perilla adds a unique herbaceous flavor to the tender frog meat.

Scallops braised in a creamy pumpkin and chicken broth. Rich, sweet, and savory.

Fresh scallops steamed in the shell with glass noodles and minced garlic. Sweet, tender scallops with a strong garlic aroma.

Fresh whole sea bass steamed with ginger and scallions, finished with hot oil and soy sauce. A classic preparation that highlights the fish's natural taste.

Smoked or air-dried beef stir-fried with leeks and dried chilies. The beef has a chewy texture and intense smoky, savory flavor.

Silken tofu cooked in a rich, savory sauce made from salted egg yolks and crab meat. Creamy, gritty, and umami-packed.

Roasted duck served with an oyster sauce based gravy. Savory with crispy skin and tender meat.

Slices of lamb leg stir-fried with cumin and spices, served on a sizzling hot plate. Highly aromatic, spicy, and savory.

Cucumber stir-fried with purple perilla leaves. A unique dish where the cucumber remains crunchy but absorbs the herbaceous perilla flavor.

Tofu cubes simmered in a spicy bean-based sauce with minced pork. Soft, hot, and numbing (if Sichuan peppercorns are used).

Fish fillets boiled in a spicy and sour soup with pickled vegetables and tofu. Appetizing, tangy, and warming.

Double-fried pork slices tossed in a sweet and sour sauce. Extremely crispy outside and tender inside. A classic Dongbei dish.

Beef tenderloin strips stir-fried with onions, peppers, and black pepper sauce. Savory and peppery.

Beef stir-fried with pickled wild chilies (ye shan jiao). Spicy, sour, and savory with a kick from the pickled peppers.

Squid tentacles stir-fried with pickled peppers and garlic shoots. Chewy texture with a sour and spicy flavor.

Squid tentacles stir-fried with black pepper sauce, onions, and peppers. Savory with a spicy peppercorn heat.

Slices of pork belly stir-fried with fresh green chili peppers. A rustic, spicy dish with savory pork fat flavors.

Finely shredded tofu skin (dried tofu) simmered in a rich chicken broth with dried shrimp and mushrooms. Delicate and savory.

Pork intestines stir-fried in a dry pot with peppers and onions. Chewy, savory, and spicy.

Deep-fried chicken (often leg meat) topped with hot oil and a soy-vinegar sauce with aromatics. Crispy skin and tender meat.

A classic Hunan chicken dish. Chicken is parboiled then stir-fried with ginger, chili, and vinegar. Sour, spicy, and savory.

Pork slices stir-fried with dried white chilies and firm tofu. The white chilies offer a distinct sharp heat and savory flavor.

Young lotus root shoots tossed in a vinegar dressing. Crisp, refreshing, and slightly tangy.

Black wood ear mushrooms tossed with vinegar, garlic, and chili. Crunchy texture and refreshing taste.

Red peppers served as a cold salad, typically dressed with soy sauce, vinegar, and garlic. Spicy and appetizing.

Slices of beef shank braised in master stock with spices like star anise, served cold. Firm, flavorful, and savory.

Smashed cucumber tossed with garlic, vinegar, and sesame oil. Crisp, refreshing, and tangy.

Cantonese-style BBQ pork. Marinated in a sweet and savory sauce then roasted. Tender with a sticky, sweet glaze.

Beef tripe (omasum) tossed in a spicy chili oil dressing with cilantro. Crunchy texture and spicy flavor.

Shredded jellyfish tossed with cucumber and vinegar dressing. Unique crunchy-rubbery texture and refreshing taste.

Translucent steamed dumplings filled with shrimp. Delicate wrapper and juicy filling.

Pan-fried dumplings filled with minced chicken. Crispy bottom and soft top.

Deep-fried rolls filled with chicken and vegetables. Crispy wrapper and savory filling.

Fried cakes made from pumpkin and glutinous rice flour. Sweet, chewy, and crispy.

Steamed open-faced dumplings filled with glutinous rice, pork, and mushrooms. Savory and sticky.

Fried rice with soy sauce, egg, and pickled mustard greens. Savory, salty, and slightly sour.

Fried rice with shrimp, egg, and vegetables. A classic simple meal.

Boiled noodles tossed in aromatic scallion oil (and mushroom oil here). Simple but very fragrant and savory.

Plain steamed white rice.

A lunch set menu offering a starter, main course, and side dish. Available only on weekdays.

A complete course menu including starter, main dish, side, and dessert.

Red wine. Médoc appellation.

Chinese pale lager. Crisp and refreshing.

House cocktail served as an appetizer.

Soft drink.

Hot coffee.