PARIS LOC LAC

Shrimp coated in a shiny red sauce with a sweet and vinegary taste. Often accompanied by pieces of pineapple and bell peppers.

Spicy stir-fried dish where shrimp are cooked with fresh Thai basil and chilies. A powerful and zesty aromatic blend.

Shrimp fried in a light batter then seasoned with a dry mix of salt, pepper, and spices. Crispy and very flavorful.

Tender squid pieces fried and seasoned with salt and pepper. A texture that is both crispy and tender, enhanced by aromatics.

The famous spicy and sour Thai soup. A broth flavored with lemongrass, galangal, and kaffir lime leaves, garnished with shrimp.

A mild and creamy Thai soup based on coconut milk and chicken. Flavored with galangal and lemongrass, less spicy than Tom Yam.

Thai beef salad made with thinly sliced grilled beef. Mixed with fresh herbs, onion, and a very tangy lime and chili dressing.

Minced chicken salad, seasoned with toasted rice powder, mint, lime, and chili. A fresh and fragrant dish from Northeast Thailand.

The famous green papaya salad pounded in a mortar. Crunchy, it combines the four Thai flavors: sour, spicy, salty, and sweet.

Thailand's most famous stir-fried noodle dish. Flat rice noodles stir-fried with a sweet and sour tamarind sauce, eggs, peanuts, and seafood.

Rich and spicy red curry prepared with roasted duck. Coconut milk softens the heat of the spices, often accompanied by fruits like pineapple or grapes.

Thai red curry simmered with beef. A creamy coconut milk and red curry paste sauce, flavored with Thai basil.

The chicken version of Thai red curry. Tender and aromatic, served in a spicy coconut sauce with vegetables like bamboo shoots.

Traditional fermented or herbal Thai sausage, often served grilled. It has a distinctive, sometimes tangy, flavor and is accompanied by fresh ginger and chilies.

Strong coffee served over ice, refreshing and energizing.

Coffee mixed with milk (often sweetened condensed milk in the Vietnamese style) and served with ice. Sweet and creamy.

Carbonated drink made with sparkling water and dried salted plums. A unique taste mixing salty, sweet, and tangy.

Juice extracted from the coconut, sweet and hydrating, with a light tropical flavor. Sometimes contains small pieces of pulp.

Choice of fruit juice, sweet and fragrant, served chilled.

Soybean-based plant drink. Mild and refreshing, served cold.

Infused and chilled tea, served in a sharing pitcher. Ideal to accompany the meal.

Freshly squeezed orange juice, rich in vitamins and very fruity.

Classic or sugar-free cola soda.

French carbonated drink made with orange and orange pulp. Shake gently before drinking.

Sparkling orange-flavored soda.

Sweetened iced tea, usually peach flavored.

Clear lemon-lime flavored soda, fizzy and sweet.

Vietnamese dessert-drink (Chè Ba Mau) composed of three colorful layers: red beans, yellow mung bean paste, and green jelly, served with coconut milk and ice.

Dessert drink with sweet azuki red beans and coconut milk, served with crushed ice.

Herbal drink containing ingredients like lotus seeds, red dates, seaweed, and pearl barley.

Natural mineral water (still or sparkling) in a half-bottle format.

Large bottle of natural mineral water, still (Evian) or sparkling (Badoit).

Pastis from Marseille, a French anise aperitif to be diluted with fresh water.

Italian vermouth, wine flavored with herbs and spices. Can be red (sweet) or white (drier).

Refreshing anise liqueur, very popular in the South of France.

Portuguese fortified wine, rich and sweet, served as an aperitif.

Spirit distilled from grains.

Chinese sorghum alcohol flavored with rose extract. Very aromatic and strong.

Restaurant's signature cocktail, ask your server for the ingredients (often based on exotic fruit juices and alcohol).