New Hoa Khoan

A mix of fresh seasonal vegetables, quickly stir-fried in a wok to retain their crunch. Light seasoning to appreciate the natural taste of the vegetables.

Crispy broccoli florets simply sautéed. A healthy and light dish highlighting the vegetable's flavor.

Wok-sautéed Chinese broccoli (Cai Lan). The stems are tender and the leaves slightly bitter, typical of Asian cuisine.

Chinese cabbage leaves sautéed until tender but still slightly crisp. Mild and delicate flavor.

Roasted duck with crispy, golden skin and tender, juicy meat. Usually served cut into pieces.

Traditional accompaniments for Peking duck: thin wheat crepes, cucumber sticks, sliced leek, and hoisin sauce.

Portion of traditional roasted duck. The skin is lacquered and flavorful.

Roasted pork (Char Siu) marinated with Chinese five spices. Characteristic sweet and savory flavor and reddish color.

Plate combining two types of roasted meats of your choice (e.g., duck and pork). Ideal for tasting different specialties.

Roasted pork belly with very crispy skin (Siu Yuk). The meat is tender with flavorful layers of fat.

Stewed dish served in a clay pot, consisting of tofu and various vegetables. A flavorful vegetarian option.

Tofu stewed with shrimp, squid, or other seafood in a creamy sauce. Served hot in a clay pot.

Prawns and transparent vermicelli cooked together in a clay pot. The vermicelli absorb the juices from the prawns.

Minced chicken stewed with fresh ginger and chives. A very fragrant and comforting dish.

Clay pot combining tofu with different types of meat (pork, chicken, beef). Rich and hearty.

Fried spring rolls stuffed with shrimp. The pastry is crispy and golden, served with lettuce and mint.

Crispy fried rolls filled with chicken and vegetables. To be dipped in nuoc-mâm sauce.

Classic spring rolls with minced pork, vermicelli, and black mushrooms. Crispy on the outside, flavorful on the inside.

Whole shrimp coated in batter and fried. Crispy and light texture.

Fresh rice paper roll filled with shrimp, chicken, vermicelli, salad, and aromatic herbs. Served cold, not fried.

Steamed thin dough dumplings (Banh Cuon) filled with minced pork and black mushrooms. Soft and slippery texture.

Fresh salad of crunchy bean sprouts and shrimp, seasoned with an Asian vinaigrette.

Bean sprout salad with crab meat. A mix of fresh textures and seafood flavors.

Light salad mixing bean sprouts and shredded chicken, with a vinaigrette dressing.

Spicy salad of thinly sliced grilled beef with fresh herbs, lime, and chili. Vibrant and zesty flavors.

Thai-style shrimp salad, seasoned with lime juice, fish sauce, and chili.

Blanched squid salad prepared with Thai aromatics, offering a firm texture and a tangy, spicy taste.

Seafood mix (shrimp, squid, etc.) in a spicy and lemony salad typical of Thai cuisine.

Sautéed shrimp with shiitake mushrooms and crunchy bamboo strips.

Shrimp coated in a sweet and sour red sauce, often with pieces of pineapple and bell peppers.

Shrimp sautéed in a spicy sauce. For lovers of spicy dishes.

Shrimp dish cooked in a rich sauce, often slightly spicy and garnished with vegetables.

Wok-sautéed shrimp with an assortment of colorful seasonal vegetables.

Tender white fish fillets, sautéed with fresh ginger and chives for an aromatic flavor.

Breaded and fried fish pieces, served with a classic sweet and sour sauce.

Shrimp stewed in a fragrant yellow curry sauce, often with coconut milk and onions.

Tender frog legs sautéed in a wok with ginger and chives.

Crispy fried frog legs, simply seasoned with salt and pepper.

Shrimp (often with shell) fried and seasoned with Sichuan salt and pepper. Crispy and fragrant.

Fried squid pieces seasoned with a salt and pepper mix.

Large shrimp prepared according to the chef's special recipe.

Fried prawns seasoned with salt and pepper, offering a crispy texture.

Squid sautéed in a spicy sauce.

Whole fried soft-shell crab, seasoned with salt and pepper. Everything is edible, including the crispy shell.

Fried chicken pieces (often battered) coated in sweet and sour sauce.

Chicken sautéed in a fermented soybean paste sauce (tianmianjiang sauce), with a rich and slightly sweet flavor.

Diced chicken sautéed with crunchy cashew nuts and vegetables.

Chicken sautéed with pepper, offering a spicy and aromatic flavor.

Minced chicken sautéed with chopped fresh lemongrass, typical of Vietnamese cuisine.

Fried chicken pieces until very crispy, served with a special chef's sauce.

Chicken sautéed with fresh basil leaves, giving an anise and peppery taste.

Chicken cooked in a creamy and spicy yellow curry sauce.

Chicken sautéed with shiitake mushrooms and bamboo.

Wok-sautéed beef strips with various crunchy vegetables.

Beef sautéed with fermented black bean sauce, savory and umami taste.

Tender beef sautéed with sliced ginger and chives.

Beef sautéed in a satay sauce (mix of spices, peanuts, chili), rich and slightly spicy.

Chef's special beef dish.

Beef sautéed with plenty of onions, simple and flavorful.

Beef and bell peppers sautéed with crushed black pepper for a spicy taste.

Beef sautéed with fresh basil.

Pork in sweet and sour sauce with bell peppers and pineapple.

Small pieces of fried pork ribs seasoned with salt and pepper.

Pork ribs cooked with fragrant lemongrass.

Pork ribs stewed in a salted caramel sauce, a traditional Vietnamese dish.

Cleaned and fried pork intestines until crispy.

Wide rice noodles stir-fried dry in a wok with beef (Ho Fun), smoky wok flavor.

Noodles sautéed with beef and fermented black bean sauce.

Shrimp sautéed noodles.

Noodles sautéed with a mix of meats and seafood.

Noodles sautéed with a mix of seafood.

Thin rice vermicelli sautéed in yellow curry with small vegetables, shrimp, and meat.

Noodles sautéed with chicken.

Noodles sautéed with a mix of vegetables.

Wheat noodles sautéed with beef.

Simple sautéed noodles, no meat, just seasoned.

Add 3 shrimp.

Add an egg.

Extra portion of noodles or rice noodles.

Warm rice vermicelli salad with sautéed shrimp, raw vegetables, herbs, peanuts, and spring rolls.

Rice vermicelli salad with chicken, raw vegetables, and spring rolls.

The classic Bo Bun: vermicelli, beef sautéed with onions, raw vegetables, and spring rolls.

Thai-style sautéed rice noodles with egg, peanuts, and tamarind sauce.

Shrimp Pad Thai.

Fried rice with pineapple, crab meat, and shrimp, with sweet and savory flavors.

Marinated and sautéed tender beef cubes, served with red rice (tomato rice) and often a fried egg.

Loc Lac version served with a fried egg on top.

Fried rice with beef and vegetables.

Fried rice mixed with tomato sauce, simple and colorful.

Rice served with shrimp and Chinese broccoli (Cai Lan).

Thai-style fried rice noodles with shrimp and pineapple, slightly spicy.

Thai fried rice with seafood and pineapple mix.

Classic fried rice with peas, diced ham, and egg.

Fusion dish: rice served with a slow-cooked beef stew, Bourguignon style.

Plate of white rice served with slices of Peking duck and its sauce.

Rice served with Char Siu pork (roasted and marinated).

Rice served with crispy pork belly pieces (Siu Yuk).

Rice served with a mix of Peking duck and lacquered pork.

Portion of steamed white rice.

Glutinous rice dough balls filled with a sweet paste (often soy or sesame), served warm in coconut milk.

Candied ginger pieces, both sweet and spicy.

Crispy or soft Asian confectionery made from sesame seeds and sugar.

Exotic fruits (lychees) served fresh in a light syrup.

Battered and fried fruits, served hot and crispy, sometimes sprinkled with sugar.

Fried fruit fritters flambéed with alcohol (often rum or liqueur) at the time of serving.

Sweet and silky dessert made from tofu (douhua), served warm with a fragrant ginger syrup.

Coconut sorbet or ice cream served in its natural shell.

Vanilla ice cream with a meringue center, coated in hazelnut or praline pieces.

Sorbet served in the frozen fruit's rind.

Caramel ice cream dessert.