Mandarin de Ming

A traditional thick Chinese soup, both spicy and vinegary. It usually contains tofu, black mushrooms, bamboo, and egg.

A clear broth served with wuntun dumplings filled with pork or shrimp. A light and flavorful soup.

A velvety soup where beaten eggs form light ribbons in a hot broth. Mild and comforting.

A broth garnished with fine transparent rice vermicelli and chicken pieces. A light starter.

A refreshing salad made of cabbage, carrots, and soy sprouts, seasoned with a sweet and savory sesame vinaigrette.

The classic Chinese salad with cooked shrimp. Fresh and crunchy with a hint of the sea.

The classic Chinese salad with shredded chicken pieces.

Crispy fried rice paper rolls, filled as chosen. Served hot, often with lettuce and mint.

Crispy fried rolls filled with shrimp.

Fresh, non-fried rolls, wrapped in a rice paper, containing vermicelli, vegetables, herbs, and often shrimp or meat. Served cold.

Small steamed dumplings with translucent rice dough, filled with shrimp. A dim sum classic.

Open-topped steamed dumplings, filled with a mixture of minced pork and shrimp, wrapped in a thin yellow wheat dough.

A variation of traditional siu-mai with a beef filling.

A selection of different steamed dumplings (dim sum) to try several varieties.

A wider selection of steamed dumplings (dim sum).

Dumplings with one side pan-fried and the rest steamed (Gyoza style). Crispy and juicy.

Marinated chicken wings, fried until golden and crispy.

Fried pork neck pieces, flavorful and crispy.

Tender eggplants cooked in a rich sauce, offered in a vegetarian version or with minced pork.

Chinese-style braised pork belly, served tender with a side of vegetables.

A complete meal consisting of fried chicken pieces served with egg or vegetable fried rice.

Large shrimp coated in batter and fried. Golden and crispy.

Frog legs stir-fried with a simple but flavorful seasoning of salt, pepper, and often fresh chili.

Whole or peeled shrimp stir-fried in a wok with salt, Sichuan pepper, and aromatics.

Shrimp prepared in a slightly sweet and vinegary sauce, typical of Peking style.

Chicken pieces stir-fried in a special house spicy sauce.

The chef's signature chicken recipe.

Minced chicken stir-fried with a crunchy mix of various vegetables (soy sprouts, bamboo, carrots, etc.) in a thickened sauce.

Chicken stir-fried enhanced by the fresh and pungent flavor of minced ginger.

Roasted duck with crispy red skin, served sliced with tender and juicy meat.

Thinly sliced beef quickly stir-fried with plenty of onions. A classic, flavorful dish.

Beef stir-fried in a wok with chili peppers or a spicy sauce for those who like it hot.

Beef stir-fried, flavored with fresh ginger and green chives.

Pork pieces simmered in a sweet soy sauce until caramelized. Tender and rich in flavor.

Shrimp (often breaded) coated in a shiny red sauce combining sweet and tangy flavors, with pieces of pineapple and bell peppers.

Fried pork pieces served in the classic sweet and sour sauce with vegetables and pineapple.

Fried chicken pieces served in a fruity sweet and sour sauce.

A mix of seasonal vegetables stir-fried in a wok, crisp and colorful.

Black Chinese mushrooms simply stir-fried to appreciate their unique texture, both firm and gelatinous.

Chinese green vegetables (like Pak Choi or Choi Sum) stir-fried with garlic or oyster sauce.

A famous Sichuan dish: tofu cubes simmered in a spicy red sauce with chili and Sichuan pepper. Available vegetarian or with pork.

Shrimp served in a creamy and fragrant satay sauce based on peanuts and spices.

Thinly sliced beef coated in a rich peanut (satay) sauce.

Tender chicken pieces served with a peanut satay sauce.

Stir-fried pork served with the characteristic peanut-flavored sauce.

White fish fillets served with a creamy satay sauce.

Shrimp stir-fried with fresh Thai basil, offering a distinctive anise and peppery aroma.

A Thai classic: chicken stir-fried in a wok with plenty of basil and chili peppers.

Sliced duck stir-fried with fresh basil leaves.

Beef stir-fried with basil, a very aromatic and often slightly spicy dish.

Minced or ground pork stir-fried with Thai basil.

Delicate fish fillets stir-fried with herbs and basil.

Beef simmered in a creamy curry sauce, often coconut milk-based.

Shrimp cooked in a fragrant curry sauce.

Tender chicken in a mild and spicy yellow or red curry sauce.

Beef stir-fried and marinated with finely sliced fresh lemongrass, offering an intense lemony aroma.

Shrimp stir-fried with aromatics and lemongrass.

Chicken stir-fried with a generous amount of lemongrass.

Pork stir-fried with fragrant lemongrass stalk.

Vietnamese salad composed of cold rice vermicelli, hot stir-fried beef, raw vegetables, herbs, peanuts, and spring rolls.

A variation of Bo Bun with stir-fried chicken instead of beef.

Vegetarian version of Bo Bun with stir-fried vegetables or tofu.

A variation of Bo Bun topped with stir-fried shrimp.

Fried rice with peas, ham pieces, and eggs.

Thai-style fried rice, often more fragrant and spicy.

Plain steamed white rice.

Fried rice with a mix of vegetables.

Sticky textured rice, steamed, typical of Laos and Northern Thailand. Often eaten by hand.

A complete dish of fried rice with beef pieces.

A complete dish of fried rice with pork pieces.

A complete dish of fried rice with chicken pieces.

A complete dish of fried rice with shrimp.

A specialty (often Cambodian) of marinated and stir-fried beef, served with tomato rice and a fried egg.

Wheat or egg noodles stir-fried in a wok with beef and vegetables.

Noodles stir-fried with pork.

Noodles stir-fried with chicken.

Noodles stir-fried with shrimp.

Noodles stir-fried with an assortment of vegetables.

Large bowl of noodle soup with beef.

Large bowl of noodle soup with pork.

Large bowl of noodle soup with chicken.

Large bowl of noodle soup with shrimp.

Vietnamese national soup: beef broth flavored with star anise and cinnamon, flat rice noodles, and slices of beef.

Whole fish (Sea Bream or Sea Bass) prepared as you choose: grilled, steamed, or in sauce. An ideal sharing dish.

Lunch formula including starter, main course with rice, and drink or dessert. Limited choices.

A complete menu with slightly more elaborate dish choices.