Menglak bistrot thai

Lunch formula including a main course, a side dish (rice or noodles), and a drink. A complete and quick meal for lunch.

Complete lunch formula with main course, side dish, dessert, and drink. Ideal for a gourmet break.

Hearty lunch formula including a main course, a side dish, and a drink. A complete and quick meal for lunch.

The most complete formula: starter, main course, side dish, dessert, and drink. A true Thai feast for lunch.

A varied tasting platter featuring several fried and grilled Thai appetizer specialties. Perfect for discovering different flavors and textures by sharing.

Fried spring rolls stuffed with whole shrimp. Crispy on the outside and tender on the inside. Served with a sweet and sour sauce.

Fried imperial rolls filled with minced chicken and vegetables. A classic crispy and savory starter.

Vegetarian version of Thai spring rolls, filled with a mixture of crunchy vegetables and vermicelli. Fried until golden.

Small crispy fried pastry purses filled with a savory pork and shrimp mixture. Called 'golden purses' in Thai.

Laotian specialty made with seasoned crispy rice mixed with coconut milk and herbs. A unique texture that is both crispy and tender.

Chicken wings marinated in spices and curry, then fried. Tasty, juicy, and slightly spicy.

Chicken skewers marinated in coconut milk and yellow spices, grilled. Traditionally served with a creamy peanut sauce.

Scallops coated in a light batter and fried. Crispy on the outside with a tender and delicate flesh inside.

Refreshing and spicy glass noodle (soy) salad, mixed with minced chicken, shrimp, and aromatic herbs. Seasoned with lime and chili.

Salmon tartare salad, seasoned with fresh herbs (mint, cilantro), ground roasted rice, and lime juice. Bright and fragrant flavors.

Traditional spicy minced beef salad (Laab), flavored with mint, shallots, chili, and ground roasted rice. Can be served raw or cooked as preferred.

The famous Thai green papaya salad. Shredded papaya pounded with garlic, chili, tomatoes, and green beans. A perfect balance of sour, spicy, salty, and sweet.

Minced chicken salad (Laab Gai) with fresh herbs, lime, and chili. A light, very fragrant, and traditionally spicy dish.

Thai pomelo salad, combining the freshness of the citrus with chicken and shrimp. Drizzled with a sweet and sour sauce and sprinkled with toasted coconut or fried shallots.

Fresh spring rolls (unfried) filled with shrimp, chicken, herbs, and vermicelli, wrapped in rice paper. Fresh and light.

Stir-fried mixed green vegetables and broccoli in a wok to keep them crunchy, seasoned with a light garlic and soy sauce.

Steamed Thai jasmine rice. Long grain, white, and naturally fragrant. The essential accompaniment to curries and sauced dishes.

Traditional sticky rice steamed in a bamboo basket. Eaten with fingers by forming small balls.

Thin wheat or rice noodles stir-fried in a wok with vegetables and soy sauce. A simple and tasty accompaniment.

Wok-fried rice with eggs, onions, and Thai seasonings. Savory and slightly grilled.

Classic fried rice, sautéed with a little egg and light seasoning.

Mild and creamy soup based on coconut milk, galangal, and chicken. Less spicy than Tom Yam, with lemony and creamy notes.

The most famous Thai soup. Spicy and sour clear broth with shrimp, flavored with lemongrass, kaffir lime leaves, and chili.

Chicken version of Tom Yam soup. Spicy, sour, and very aromatic broth with Thai herbs.

Shrimp soup with coconut milk and galangal. Rich, silky, and fragrant, with a balance between the sweetness of coconut and the acidity of lime.

Clear traditional shrimp soup, seasoned with spices and fresh herbs.

Vegetarian dish of glass noodles stir-fried with tofu, in a green curry and coconut milk sauce. Spicy and aromatic.

Vegetarian version of Pad Thai. Rice noodles stir-fried in a wok with tofu, eggs, peanuts, and tamarind sauce.

Sautéed tofu and assorted crunchy vegetables, seasoned with a light and fragrant soy sauce.

Complete rice noodle dish with tofu and stir-fried vegetables, inspired by Vietnamese flavors (Bo Bun) but in a vegetarian version.

Marinated grilled beef served sizzling on a hot plate with a special house sauce.

Beef green curry presented spectacularly inside a fresh young coconut, infusing the dish with its aroma.

Prawn version of green curry served in a fresh coconut.

Thai-style grilled chicken, marinated for a long time with lemongrass, garlic, and herbs.

Wide rice noodles stir-fried in a wok with dark soy sauce, chicken, egg, and green vegetables (like Chinese broccoli). Smoky and slightly sweet flavor.

The classic Pad Thai with fresh shrimp. Stir-fried noodles, tamarind sauce, peanuts, and bean sprouts.

Red curry fish mousse with coconut milk, steamed in a banana leaf. Puffy and very fragrant texture.

Prawns simply sautéed with a generous amount of garlic and pepper. Flavorful and authentic.

Shrimp fried rice with fresh pineapple chunks, often served in a hollowed-out pineapple. Sweet and savory mix with cashews and yellow curry.

Chicken sautéed with pineapple in a sweet and sour sauce with a Thai twist.

Custard made from eggs and coconut milk, often steamed. Dense and smooth texture.

Assortment of fresh cut fruits, varying by season.

Bananas cooked in hot, sweet coconut milk. A comforting and creamy dessert.

Fresh mango served with a sweet coconut milk sauce.

Crispy mini spring rolls filled with molten chocolate, served with ice cream.

Coconut ice cream scoops or warm coconut pearls (depending on the house style, often filled glutinous rice dough balls coated in coconut).

Three scoops of ice cream of your choice with whipped cream and coulis.

Classic Italian dessert with coffee and mascarpone, sometimes with an exotic twist.

The famous Mango Sticky Rice. Sweet sticky rice with coconut milk served with slices of ripe fresh mango.

Tapioca pearls cooked in coconut milk, served with pieces of banana and mango.

Tartlet with a tangy lemon cream topped with a soft meringue.

Fried fruit (banana, apple, or pineapple) flambéed with Chinese rose liqueur (Mei Kuei Lu).

Assortment of small Asian sweets: nougat, almond cake, and candied ginger.