Hôh Bài

Fried Vietnamese spring rolls with a crispy rice paper wrapper. Served hot, often accompanied by lettuce and herbs to wrap around before dipping in the sauce.

Japanese Gyoza, pan-fried dumplings with a chicken filling. The dough is thin, crispy on one side and soft on the other.

Shrimp coated in a light and airy batter, fried until golden and crispy.

Fresh roll wrapped in rice paper, filled with vermicelli, shrimp, crunchy vegetables, and fresh herbs. Served cold with peanut sauce or nuoc cham.

Fried Chinese dumplings with a savory filling. The dough is golden and very crispy.

Iconic Vietnamese rice noodle soup. Clear and aromatic beef broth simmered with spices (star anise, cinnamon), served with beef meatballs and herbs.

Clear and light broth filled with shrimp and water chestnut wontons. Mild and comforting flavor.

A complete meal combining noodles and shrimp wontons in a flavorful broth.

Thai-inspired soup, likely Tom Yum style, with shrimp. Spicy and sour broth flavored with lemongrass and galangal.

Vietnamese salad made with cold rice vermicelli, crunchy raw vegetables, fresh herbs, and sautéed meat. All is drizzled with nuoc cham sauce and topped with peanuts and fried onions.

A variation of traditional Bo Bun served with sautéed shrimp instead of meat.

Hearty Bo Bun combining beef, chicken, and shrimp for a variety of flavors and textures.

Vegetarian version of Bo Bun with tofu instead of meat. Fresh and light.

Korean dish consisting of hot rice topped with various sautéed vegetables (namul), beef, and an egg. To be mixed vigorously with the sauce before eating.

Bibimbap served with marinated and sautéed chicken, accompanied by vegetables and rice.

Seafood version of Bibimbap with shrimp, vegetables, and rice.

Complete Bibimbap with a mix of beef, chicken, and shrimp.

Bibimbap without meat, served with tofu and an abundance of marinated vegetables.

Classic Thai stir-fried rice noodle dish. Balanced flavors between sweet, savory, and tangy tamarind, served with crushed peanuts.

Pad Thai prepared with sautéed beef strips.

Pad Thai served with shrimp.

Vegetarian version of Pad Thai, without meat.

Stir-fried noodles in a wok with beef and vegetables in a savory sauce.

Stir-fried noodles with chicken and vegetables.

Stir-fried noodles with shrimp and vegetables.

Stir-fried noodles with seasonal vegetables.

Classic Chinese family dish made with scrambled eggs and sautéed tomatoes. Comforting sweet and savory flavor.

Thai-style fried rice with shrimp and pineapple chunks, offering an exotic sweet and savory mix.

Classic fried rice with chicken and small vegetables.

Yangchow-style fried rice with pieces of Chinese sausage (lap cheong) and eggs.

Beef stir-fried with Thai basil (Pad Kra Pao). Very aromatic and usually spicy dish, served with rice.

Chicken sautéed with Thai basil, served with rice.

Shrimp sautéed with Thai basil, served with rice.

Roasted or braised duck with five Chinese spices (anise, fennel, pepper, cinnamon, clove). Very aromatic.

Vietnamese specialty of marinated and sautéed beef cubes, served with tomato rice.

Red Thai curry with coconut milk and chicken. Creamy and spicy.

Bottle of still mineral water.

Sparkling Italian mineral water.

Large bottle of sparkling water.

Standard soda (Coca-Cola, etc.).

Tropical or Asian fruit drinks.

Refreshing drink containing aloe vera pulp.

Special cocktail prepared by the restaurant.

Classic French aperitif made with white wine and cassis cream.

Italian vermouth.

Pastis, anise liqueur.

Light and refreshing Chinese lager beer.

IPA version of Tsingtao beer, more hoppy.

Large bottle of Tsingtao beer.

Japanese 'Super Dry' beer, very thirst-quenching with a clean finish.

Large bottle of Asahi beer.

Table wine served by the glass.

Small carafe of wine.

Large carafe of wine.

Hot tea.

Espresso or decaffeinated coffee.

Coffee with milk.