Mangue Rouge

A refreshing Thai salad served in half a pineapple. The sweet and savory mix combines juicy pineapple chunks, chicken, and shrimp with fresh herbs.

A bold dish of marinated raw shrimp served with a spicy sauce of fish, garlic, and chili. Firm texture and intense flavors.

A classic Thai soup, creamy and aromatic, made with coconut milk, galangal, and lemongrass. Mild and slightly tangy flavor.

The famous spicy and sour Thai soup with shrimp. A clear broth flavored with fresh herbs like lemongrass and kaffir lime leaves.

Whole grilled fish, infused with aromatic herbs and cooked in a banana leaf to retain its moisture. Tender and fragrant flesh.

Roasted duck breast served in a rich and spicy red curry sauce, sweetened by the lychees. A sophisticated sweet and savory combination.

Golden fried spring rolls, filled with a mixture of chicken and vegetables. Crispy on the outside and tender on the inside.

Marinated whole shrimp wrapped in a crispy batter before being fried. A flavorful appetizer ideal for sharing.

Minced and seasoned shrimp fritters, fried until golden. Soft texture and rich seafood flavor.

A salad of minced raw meat or fish, seasoned with fresh herbs, lemongrass, lime juice, and chili. A fresh and very spicy dish.

Marinated and dried beef strips, then fried. Firm texture similar to jerky, flavored with lemongrass.

Shrimp coated in a light and airy batter. Crispy and served hot.

Marinated chicken pieces wrapped in aromatic pandan leaves and fried. The pandan infuses the meat with a herbaceous and vanilla flavor.

Crispy pastry purses filled with shrimp. A golden and decorative fried appetizer.

Vietnamese fried imperial rolls. Crispy rice paper filled with meat or vegetables.

Triangular fritters stuffed with minced beef and curry spices. Crispy and fragrant.

Pan-fried Japanese dumplings, served with a Thai touch. Juicy filling inside.

Delicate steamed shrimp dumplings (Ha Kao). Translucent wrapper and flavorful filling.

Green beans coated in batter and fried. A crispy and original appetizer.

Salmon fillet served with a creamy red curry sauce and pineapple chunks. The acidity of the pineapple balances the richness of the curry.

Salmon mousse with red curry and coconut milk, steamed in a banana leaf. Very tender texture and complex aromas.

Large grilled shrimp served with a typical Thai sauce, often spicy and lemony.

Prawns cooked in a Panang curry, which is richer, milder, and creamier than classic red curry, with a peanut flavor.

Stir-fried squid in a wok with a generous amount of garlic and pepper. A simple but very aromatic dish.

The famous holy basil stir-fry (Kra Pao) with shrimp. Spicy with chili and very fragrant.

Mussels stir-fried with a mix of Thai herbs like lemongrass, basil, and chili.

Stir-fried squid in a wok. Choose between the spicy holy basil version or the aromatic garlic and pepper version.

Cod pieces stir-fried with chili, garlic, and holy basil. A spicy white fish dish.

Seafood mix cooked in a red coconut milk curry, served in a banana leaf. Creamy and rich.

Pan-seared scallops served with the chef's sauce.

Assortment of fresh vegetables cooked in a coconut milk curry sauce. Choose between green curry (spicy and herbaceous) or Massaman (mild, peanut and potato).

Assorted vegetables stir-fried in a wok with fragrant Thai basil. A light and aromatic vegetarian dish.

Northern Thai specialty. Rich yellow curry noodle soup, topped with chicken and crispy fried noodles.

Chicken simmered in coconut milk. Choose green curry for a vibrant and spicy taste, or Massaman for a rich and mild flavor.

Beef cooked in a spicy red coconut milk curry. A flavorful classic.

Duck breast served in a creamy red curry sauce. The richness of the duck pairs perfectly with the spices.

Shrimp in a mild yellow curry, colored with turmeric. Often served with potatoes and onions.

Prawns served in a fresh coconut (if presented this way) or with a rich coconut cream flavored with lemongrass and red curry.

Stir-fried rice noodles in a wok with vegetables, egg, crushed peanuts, and a sweet and sour tamarind sauce.

The national dish of Thailand. Stir-fried rice noodles with your choice of meat, egg, tofu, peanuts, and tamarind sauce.

Fried rice with shrimp, pineapple, raisins, and cashews. Often flavored with yellow curry.

Thai-style stir-fried rice with egg, onions, and tomatoes, and your choice of meat.

Steamed jasmine white rice.

Traditional sticky rice, often eaten with fingers. Sticky and dense texture.

Portion of stir-fried rice with eggs and vegetables.

Assortment of seasonal vegetables stir-fried in a wok.

Stir-fried thin noodles, often with a little soy sauce.

Traditional Cambodian soup (Kuy Teav) with rice noodles and a rich pork broth.

Wonton noodle soup. Clear broth with shrimp dumplings and yellow noodles.

Cambodian dish of marinated and stir-fried beef, served with tomato rice (red) and a fried egg on top.

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

The national dish of Vietnam. Rice noodle soup in an aromatic beef broth, served with beef slices and herbs.

A spicy variation of Pho soup, enriched with satay sauce (chili and peanut).

Slices of roasted duck with crispy skin served over white rice with a sweet sauce.

Roasted pork (Char Siu) with a sweet and savory flavor, served over rice.

Noodle soup served with slices of roasted lacquered duck.

Fried fish fillet topped with a 'three flavors' sauce: sweet, sour, and spicy.

Often called 'Roti', it's a crispy fried pancake, filled with banana and drizzled with sweetened condensed milk.

A sweet and creamy dessert made from coconut milk and eggs, with a melting texture.

Tapioca pearl pudding cooked in coconut milk, served with fruit pieces.

Khao Niao Ma Muang. Sweet sticky rice with coconut milk served with fresh mango.

Small fried fritters, churros style or sweet dough balls.

Breaded and fried banana, crispy outside and melting inside.

Assortment of ice creams with Asian flavors.

Freshly cut tropical fruit cup.

Fresh mango and pineapple plate.

Dessert made from palm sugar, often in the form of a small steamed cake.

Sweet and fried spring rolls, filled with banana and chocolate.

Sweetened Thai milk tea, served iced or hot. The red version is the classic 'Cha Yen' (spiced black tea), the green is with green tea.