Chez Ly

Crispy fried dumplings filled with a shrimp mixture. Served golden and hot, often accompanied by a sweet and sour sauce.

Fried toasts topped with a sole-based preparation. A crispy and flavorful starter, chef's specialty.

Fried shrimp toasts, golden and crispy. The shrimp filling is spread on the bread before frying.

Whole shrimp coated in batter and fried. Crispy on the outside and tender on the inside.

Crab claws stuffed with homemade shrimp paste, then fried. A starter rich in marine flavors.

Classic Ha Kao, steamed dumplings with translucent skin filled with juicy shrimp. Slightly elastic texture and delicate taste.

Steamed dumplings (Siu Mai) filled mainly with shrimp. Served in bamboo baskets.

Chiu Chow style dumplings (Fan Guo) with thick, translucent dough, filled with shrimp, peanuts, and vegetables.

Steamed dumplings filled with a savory mixture of chicken, shrimp, and small vegetables.

Tasting basket including a varied selection of steamed dim sum.

Vietnamese ravioli (Banh Cuon) with soft rice dough, filled with meat and black mushrooms.

Dumplings filled with meat, pan-fried on one side for crispiness and steamed on the other (Gyoza/Guotie).

Steamed dumplings with an exclusively vegetarian filling. Light and flavorful.

Famous spicy and sour Thai soup with shrimp. Flavored with lemongrass, galangal, and kaffir lime leaves.

Variant of Tom Yam soup with assorted seafood. Spicy, sour, and very aromatic broth.

Thai coconut milk soup (Tom Kha Gai) with chicken. Rich, creamy, and slightly tangy.

Rich coconut milk soup topped with large prawns. A perfect balance between sweetness and spice.

Fried spring rolls (Nems) filled with shrimp. Served crispy with lettuce and herbs.

Fresh Thai salad (Pla Goong) with shrimp, minced lemongrass, shallots, and mint. Spicy dressing.

Grilled or boiled beef slices mixed with lemongrass, fresh herbs, and a spicy lime dressing.

Refreshing salad combining seafood and fresh pineapple chunks. Sweet, savory, and tangy flavors.

The classic Som Tum: shredded green papaya, pounded with chili, garlic, tomatoes, and peanuts. Very crunchy and spicy.

Meat skewers marinated in curry and coconut milk, grilled over an open flame. Served with a creamy peanut sauce.

Traditional Thai sausage, often flavored with lemongrass, garlic, and spices. Rich and unique flavor.

Salad made with julienned green or semi-ripe mango and shrimp. Fresh, tangy, and fruity taste.

Mixed platter of satay skewers, including grilled beef and chicken.

Light and clear soup with soy vermicelli and various vegetables. Mild and comforting.

Thick sweet and sour, spicy soup with tofu, black mushrooms, and bamboo shoots.

Vegetarian version of the Thai salad, flavored with lemongrass, mint, and cilantro with a tangy dressing.

Small fried vegetarian spring rolls, filled with minced vegetables. Crispy and served with sweet and sour sauce.

Fresh summer rolls wrapped in rice paper, filled with lettuce, herbs, and vermicelli. Served cold.

Cantonese steamed dumplings filled with a vegetable mixture.

Vietnamese ravioli (Banh Cuon) in a vegetarian version, steamed.

Egg or wheat noodles stir-fried in a wok with soy sauce and a little oil. Simple and tasty.

Traditional braised dish (Buddha's Delight) with tofu, mushrooms, and various vegetables in a savory brown sauce.

Fried rice in a wok with small diced assorted vegetables.

Stir-fried black mushrooms (wood ear mushrooms). Crispy texture and subtle taste.

Crispy fried tofu cubes, seasoned with salt, pepper, and fresh chili. Dry and spicy.

Assorted seasonal vegetables stir-fried in a wok (Chop Suey) with black mushrooms.

Crispy broccoli florets stir-fried and coated in a savory oyster sauce.

A complete dish of stir-fried noodles with a generous mix of shrimp, meats, and vegetables.

Classic Cantonese fried rice with eggs, peas, chicken pieces, and shrimp.

Steamed fragrant white rice. An ideal neutral accompaniment for sauced dishes.

Steamed sticky rice, chewy texture. Often eaten by hand.

Sweet and savory fried rice with fresh pineapple chunks and shrimp, flavored with curry or fish sauce.

Simple stir-fried noodles with soy sauce.

Vegetarian stew of vegetables, tofu, and mushrooms served in a pot.

Fried rice mixed with various diced vegetables.

Black mushrooms quickly stir-fried in a wok.

Crispy fried tofu seasoned with salt and pepper with chilies.