Escale à Saigon

Steamed Vietnamese dumplings with a shrimp filling. The rice flour dough is translucent and slightly elastic.

Steamed dumplings (Siu Mai) filled with minced meat. Served hot in a bamboo basket.

Steamed dumplings filled with a mixture of pork and shrimp. A specialty with a tender and flavorful texture.

Thin steamed rice crepes, rolled and filled with minced pork and black mushrooms. Served with Vietnamese charcuterie and herbs.

Assorted selection of steamed dim sums and dumplings to share. Ideal for discovering different flavors in one order.

The national dish of Vietnam. Rice noodle soup in a clear, fragrant broth with spices (star anise, cinnamon, ginger), topped with meat and fresh herbs.

Savory soup served with slices of roasted lacquered duck with crispy skin and fresh noodles.

Comforting soup topped with shrimp wontons and noodles, in a light broth.

Sweet and Sour Fish Soup (Canh Chua) prepared with tamarind, pineapple, and vegetables. Balanced flavors between acidity and sweetness.

Dry noodle dish seasoned with a house sauce, topped with roasted pork and shrimp. Broth served in a separate bowl.

Southern Vietnamese-style soup (Hu Tieu) with pork broth, topped with slices of pork and shrimp.

Light and fruity soup combining the sweetness of pineapple with the flavor of shrimp.

Spicy and fragrant lemongrass soup, topped with a mix of seafood. Similar to Thai Tom Yum.

Communal sharing dish where diners cook their own meat and seafood in a simmering broth at the center of the table. Served with vermicelli and vegetables.

A varied assortment of crispy fried appetizers, centered on chicken and shrimp. Perfect for an aperitif or a shared starter.

Large platter of Vietnamese fried specialties, including spring rolls and various shrimp preparations. Accompanied by a refreshing salad.

Thin slices of beef rolled around melted cheese, grilled on skewers. A savory combination of juicy meat and creamy cheese.

Seasoned minced beef, rolled in betel leaves (la lot) and grilled. The leaf imparts a unique peppery and herbaceous aroma.

Tender monkfish pieces marinated in five spices and grilled on a skewer. Firm and aromatic flesh.

Large grilled prawns marinated with a fragrant blend of Asian spices.

Tender scallops grilled on a skewer.

Assortment of different grilled skewers served with a special presentation.

Sautéed frog legs, offered either crispy with salt and pepper, or fragrant with basil.

Sautéed shrimp dish wok-fried with your choice of sauce.

Firm-fleshed fish fillet cooked in a rich, spicy peanut-flavored satay sauce.

Monkfish cooked in a traditional sweet and savory caramel sauce (Ca Kho To), typical of southern Vietnam.

Tender squid pieces sautéed in a spicy satay sauce.

Large prawns simmered in a mild and creamy yellow curry sauce, often with coconut milk.

Crispy shell fried prawns, seasoned simply with salt, pepper, and garlic.

Scallops cooked in an aromatic curry sauce.

Sautéed scallops with fresh basil for an herbaceous and fragrant flavor.

Thit Kho: pieces of pork simmered for a long time in a sweet and savory caramel sauce until tender and melt-in-your-mouth.

Succulent pork ribs cooked in a spicy curry sauce.

Dry-grilled pork ribs with a simple salt and pepper seasoning.

Slices of beef sautéed or simmered in a curry sauce.

Wok-sautéed beef dish, available with a choice of different aromatic sauces.

Chicken meat marinated in lemongrass then grilled for a fresh and smoky flavor.

Sautéed chicken prepared to your liking: fresh and lemony, ginger spicy, or curry spicy.

Sautéed chicken with crunchy cashews and vegetables.

Chicken specialty cooked or presented in aromatic leaves.

Slices of roasted duck with crispy, lacquered skin, served boneless.

Tender duck fillet served with fresh pineapple for a sweet and savory combination.

Duck fillet accompanied by a mushroom sauce.

Duck fillet topped with a spicy satay sauce.

Classic Vietnamese dessert (Che Chuoi) made of bananas cooked in hot coconut milk with tapioca pearls. Sweet and comforting.

Black or white sticky rice pudding mixed with taro and topped with creamy coconut milk.

Steamed glutinous rice dough balls, filled with sweet mung bean paste and sprinkled with shredded coconut. Served warm.

Refreshing mix of seasonal fruits cut into pieces.

Warm chocolate cake with a molten liquid center, served with vanilla ice cream.

Upside-down caramelized apple tart, served warm with ice cream.

Crunchy or soft confection made from peanuts and sesame.

Candied fruits in sugar, to be enjoyed like a treat.

Peeled lychees served in a light, sweet syrup.

Pieces of fruit coated in batter and fried. Crispy on the outside and melting on the inside.

Fried fruits served hot and flambéed with rum in front of you.

Fried fruits flambéed with rice wine (Sake).

Fried fruits flambéed with Grand Marnier liqueur.

Classic frozen dessert consisting of a banana cut in half, scoops of ice cream, chocolate sauce, and whipped cream.

Classic ice cream sundaes. The Colonel is lemon sorbet with vodka. The Liégeois are coffee or chocolate ice creams topped with sauce and whipped cream.

Two scoops of artisanal ice cream or sorbet of your choice.

Three scoops of artisanal ice cream or sorbet of your choice.