DIEP Restaurant

A complete menu for two centered around lacquered duck. Includes assorted dim sums as a starter, followed by the duck served traditionally in two stages: crispy skin with pancakes, then stir-fried meat.

A royal feast for four offering a wide variety of Asian flavors. Combines crispy and steamed starters with five varied main courses (seafood, meat, poultry) and fried rice.

A tasting menu for two with Vietnamese and Chinese influences. Features delicate starters like Vietnamese dumplings and flavorful main courses like lemongrass chicken and imperial beef.

Tender scallops cooked with fragrant garlic and served on a bed of transparent vermicelli that absorbs the flavors.

Scallops sautéed in a rich and flavorful fermented black bean sauce, offering a pronounced umami taste.

Scallops prepared simply with fresh ginger to enhance their natural sweetness.

An assortment of seafood (shrimp, squid, fish) simmered in a hot pot with vegetables and a flavorful sauce.

Small Chinese cabbage (Pak Choi) quickly stir-fried in a wok to remain crisp and green. A light and healthy side dish.

Fried tofu cubes until golden, then seasoned simply with salt and pepper. Crispy on the outside, tender on the inside.

Dim Sum classic: dumplings with translucent skin made from rice flour, filled with shrimp.

Assorted Cantonese-style steamed dumplings, combining poultry, seafood, and vegetables.

Shanghai-style dumplings, often juicy (Xiao Long Bao type or similar), filled with a flavorful mixture.

Crescent-shaped dumplings (Fun Guo) with a slightly thicker translucent dough, filled with shrimp and sometimes crunchy vegetables.

Variant of Fan-Ko dumplings filled with chicken.

Cheong Fun: large steamed rice sheets rolled around a shrimp filling, served with a mild soy sauce.

Open-top steamed dumplings, traditionally with pork but here offered with seafood (shrimp and squid).

Chicken feet braised until very tender and gelatinous, served in a rich fermented black bean sauce.

Dumplings (Jiaozi) with wheat dough, filled and steamed.

Lo Mai Gai: fragrant glutinous rice steamed in a lotus leaf which gives it a unique aroma, filled with chicken and shrimp.

A tasting platter including several types of Dim Sum for a variety of pleasures.

Fried and crispy version of crescent-shaped dumplings, filled with chicken and shrimp.

Golden fried dumplings drizzled with oil, filled with a shrimp mixture.

Grilled Jiaozi (Guotie), crispy on the bottom and steamed on top.

Vegetarian version of the spicy sweet and sour soup.

Light soup with rice vermicelli and assorted vegetables.

Salad of crunchy vegetables with a Chinese vinaigrette.

Salad with fresh and lemony notes of lemongrass.

Steamed rice crepes filled with vegetables and mushrooms.

Fried vegetarian spring rolls.

Fresh vegetable and herb summer rolls.

Noodles (usually egg or wheat) stir-fried in a wok with soy sauce and vegetables.

A traditional vegetarian dish composed of a mix of various vegetables, mushrooms, and tofu, often braised.

Fried rice with peas, carrots, eggs, and other vegetables.

Stir-fried rice with Thai spices or chili.

Delicate small quail legs, seasoned simply with salt and pepper to preserve their fine taste.

Chicken pieces (often fried) coated in a sweet and sour orange sauce.

Chicken simmered in a rich and fragrant yellow curry sauce, often with coconut milk.

Crispy fried chicken served with a spicy Szechuan sauce (chili, Szechuan pepper).

Marinated roasted duck with spices, golden skin and juicy meat, served in pieces.

Crispy fried duck served with a spicy and aromatic sauce.

The iconic imperial dish. Served traditionally in two courses: first the crispy skin to be wrapped in pancakes with hoisin sauce and vegetables, then the stir-fried meat.

Thin slices of beef quickly stir-fried in a wok with plenty of onions for a mild and savory taste.

Beef stir-fried with fresh ginger, offering a pungent and warming flavor.

Tender beef fillet served sizzling (often on a hot plate) with a pepper sauce.

Spicy beef dish from Szechuan, prepared with chili oil and vegetables.

A refined beef preparation, often with a slightly sweet and savory brown sauce.

Pieces of beef fillet seasoned dry with salt and pepper, highlighting the quality of the meat.

Classic stir-fried noodles with vegetables and soy sauce.

Plain stir-fried soy or rice noodles without meat topping.

Large rice noodles (Ho Fun) stir-fried in a rich oyster sauce, with your choice of meat or shrimp.

Traditional vegetarian mix of vegetables and tofu.

Crispy fresh stir-fried asparagus.

Cooked broccoli topped with a savory oyster sauce.

The famous Chinese fried rice with eggs, peas, ham, and here, shrimp.

Steamed white rice, an ideal neutral accompaniment for sauced dishes.

Creamy dessert with eggs and coconut milk, served with a scoop of ice cream.

A soft and sweet cake made from glutinous rice and flavored with coconut.

White and sweet exotic fruits served in their light syrup.

Pieces of ginger candied in sugar, both sweet and spicy.

Soft Asian confectionery with sesame and peanuts.

Banana coated in batter and fried until golden, crispy outside and melting inside.

Banana fritters drizzled with alcohol and flambéed when served.

Two scoops of ice cream or sorbet of your choice from a variety of classic and exotic flavors.