Champa Lao

Fried rice paper rolls filled with minced pork, vermicelli, and vegetables. Crispy and golden, usually served with salad and mint.

Crispy imperial rolls filled with chicken and small vegetables. A classic fried appetizer to be enjoyed with nuoc-mâm sauce.

Thin fried rice crepes filled with Thai shrimp stuffing. Crispy texture and delicate seafood flavor.

Vegetarian version of Thai spring rolls, filled with a seasoned vegetable mix. Light and crispy.

Fried wonton pastry filled with tender shrimp. Very crispy texture, ideal for sharing.

Thin steamed rice dough sheets, often filled with minced pork and black mushrooms. Soft and chewy texture.

A complete assortment of the house's best fried items. Ideal for discovering different flavors and textures in a group.

Fragrant soup with clear broth, infused with fresh lemongrass with pieces of chicken. Tangy and refreshing flavor.

The famous Tom Yam Kung, a spicy and sour soup with shrimp and lemongrass. A great classic of Thai cuisine.

Rich broth with lemongrass flavors, garnished with a mix of seafood. Both spicy, sour, and aromatic.

Tom Kha soup, mild and creamy with coconut milk, with chicken and galangal. Rich and slightly tangy flavor.

Variation of coconut milk soup with shrimp. The creaminess of coconut pairs perfectly with the sweetness of shrimp.

Laotian specialty made of crumbled fried rice balls, fermented pork, herbs, and peanuts. A unique texture play, crispy and flavorful.

Fresh and spicy salad mixing cooked shrimp, minced lemongrass, and aromatic herbs. Zesty lime juice dressing.

Sweet and savory mix with julienned green mango and crispy fried fish. Fresh and exotic.

The Som Tam, a pounded salad of crunchy green papaya, chili, garlic, and lime. Very refreshing and spicy.

Tender beef slices mixed with lemongrass, fresh herbs, and a spicy sauce. A protein-rich and light appetizer.

Cooked chicken mince seasoned with fresh herbs (mint, cilantro), lime, and roasted rice powder. Very fragrant Laotian national dish.

Laotian beef tartare, seasoned with spices, herbs, and bile for a characteristic bitterness. For lovers of authentic flavors.

Tropical combination of shrimp and fresh pineapple chunks. A perfect balance between sweetness and acidity.

Yum Woon Sen salad with transparent mung bean vermicelli, shrimp, and crunchy vegetables in a tangy sauce.

Variation of traditional Lab prepared with fresh chopped or diced salmon, Laotian herbs and spices.

Steamed jasmine white rice. The essential accompaniment for sauced dishes.

Traditional sticky rice served in a small bamboo basket. Traditionally eaten with fingers by forming balls.

Asian green vegetable quickly stir-fried in a wok with garlic, chili, and soy sauce. Crunchy and flavorful.

Wok-sautéed seasonal vegetable mix. A healthy and colorful dish.

Complete meal bowl with rice, marinated chicken, and various fresh vegetables, revisited with Thai flavors.

Healthy bowl composed of raw salmon cubes, rice, and raw vegetables, seasoned with an Asian touch.

Artisanal pork sausages flavored with lemongrass and herbs. Grilled and served in slices, rich in flavor.

Minced chicken stir-fried in a wok with fresh Thai basil and chilies. A very aromatic dish.

Chicken stir-fried with crunchy cashews and vegetables. A mix of tender and crunchy textures.

Chicken pieces coated in a sweet and sour red sauce, accompanied by pineapple and bell peppers.

Chicken slow-cooked in coconut milk and curry paste. Green curry is usually spicier, red curry is milder.

Small fried pork ribs then sautéed with a mix of salt, pepper, and garlic. Crispy and very flavorful.

Tender beef pieces in a creamy coconut milk curry sauce. Served with a choice of green (spicy) or red curry.

Thin slices of beef stir-fried over high heat with Thai basil. A spicy and fragrant classic.

Marinated and dried beef strips, then fried. Firm texture, ideal for snacking with sticky rice.

Roasted duck fillet with a spicy sauce of fresh green pepper and basil.

Duck served with a sweet and sour tamarind-based sauce. The sauce is brown, creamy, and slightly tangy.

Duck breast in a rich red curry, often accompanied by fruits like pineapple or lychee to soften the spice.

Fried frog legs seasoned simply with salt and pepper, then flambéed for an aromatic touch.

Southern Thai curry, rich and mild, with potatoes, peanuts, and warm spices like cinnamon.

Massaman curry chicken version. Creamy sauce, not too spicy, and very fragrant.

Grilled chicken skewers (Satay) served with a creamy homemade sauce, often peanut-based.

Lemongrass marinated and grilled chicken. Crispy skin and fragrant meat.

Marinated and grilled ribeye steak, served sliced with a spicy dipping sauce (Nam Jim Jaew). A very popular meat dish.

Jasmine rice stir-fried in a wok with eggs, vegetables, and shrimp. A simple and satisfying dish.

Classic chicken fried rice, seasoned with soy sauce and garnished with spring onions.

Fried rice often served in a hollowed-out pineapple, mixed with seafood, pineapple, and cashews for crunch.

Rice noodles stir-fried in a sweet and sour tamarind sauce with shrimp, egg, tofu, and crushed peanuts.

The iconic Thai noodle dish in chicken version. Sweet, savory, and sour flavors.

Pad Thai prepared with sautéed beef strips.

Egg noodles (Chow Mein type) stir-fried with shrimp and crunchy vegetables.

Wok-fried noodles with chicken and soy sauce.

Bo Bun: salad of warm rice vermicelli with sautéed beef, spring rolls, salad, and peanuts.

Mild and fragrant Massaman curry, prepared with shrimp.

Seafood cooked in a rich coconut milk sauce.

Fried cuttlefish pieces then sautéed with salt, pepper, and aromatics.

Cuttlefish stir-fried in a wok with Thai basil for an anise and peppery flavor.

Shrimp served in a Thai coconut milk curry sauce. Choice of: green (more vibrant) or red (milder).

Shrimp quickly stir-fried with fresh basil and chili.

Shrimp stir-fried with roasted cashews and vegetables.

Shrimp coated in a sweet and sour sauce with pieces of fruit and vegetables.

Large shrimp fried in their shells to retain juice, seasoned with salt and pepper.

Delicate scallops served in a spicy and fragrant green curry sauce.

Seafood mix sautéed with a blend of Thai spices (Krachai, chili) and basil.

Whole steamed fish, often served with a lime, garlic, and chili sauce. Very healthy and flavorful.

Crispy fried sea bream topped with a sweet and sour chili sauce.

Fish mousse with red curry and coconut milk, steamed in a banana leaf. Puffy and melting texture.

Whole or cuttlefish grilled on the barbecue, served with a tangy green and very spicy sauce.

Large grilled shrimp coated in a creamy, sweet, and tangy tamarind sauce.

Grilled salmon fillet served with Panang curry, which is a thick red curry, rich in peanuts and kaffir lime leaves.

Egg and coconut milk flan with a firm texture, served with a scoop of ice cream.

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

Warm or cold dessert consisting of tapioca pearls in sweet coconut milk, with pieces of fruit.

Fresh or syruped lychees served cold. Simple and refreshing.

Glutinous rice balls filled with sweet yellow bean paste or coconut, sprinkled with grated coconut. Served warm.

Plate of fresh cut exotic fruits.

Small fried rolls filled with molten chocolate, served with ice cream.

A coffee accompanied by a selection of small pastries or mini-desserts of the day.

Fruits coated in batter, served hot and flambéed with a rose-scented rice alcohol (Mei Kuei Lu).

Classic Asian sweets to finish the meal on a sweet note.

Classic ice cream sundae with fresh banana, three scoops of ice cream, chocolate sauce, and whipped cream.

Ice cream sundae made with coffee or chocolate ice cream, topped with sauce and whipped cream.

Refreshing sundae with mango ice cream, fruit coulis, and whipped cream.

Lemon sorbet with vodka. Digestif and dessert at the same time.

Variation of the Colonel with whisky.

High-quality Swiss ice cream or sorbet.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.