Elysées Mandarin Gastronomie Chinoise

A refreshing appetizer featuring tender shredded chicken as the main ingredient, usually served with shredded cucumber, shredded carrots, and other fresh vegetables. Tossed with a special sauce, it has a delicious, crisp, and refreshing taste with the unique flavor of Chinese cold dishes.

A salad made with tender shrimp and shredded mixed vegetables. The sweetness of the shrimp complements the crispness of the vegetables. Served with a special dressing, it is fresh and appetizing, an ideal appetizer for seafood lovers.

Crab meat is the star, served with a fresh vegetable salad. The delicate texture of the crab meat contrasts with the crispness of the vegetables. It has a fresh and unique flavor and is an exquisite Chinese cold dish.

Classic Vietnamese fried spring rolls. The crust is golden and crispy, and the filling usually contains minced pork, vermicelli, wood ear mushrooms, and vegetables. The texture is crispy outside and tender inside, usually served with lettuce and fish sauce for dipping. It has a rich flavor.

Fresh Vietnamese spring rolls, wrapped in translucent rice paper with fresh shrimp, rice noodles, lettuce, and herbs. The texture is soft and refreshing, not deep-fried, preserving the original flavor of the ingredients. Dipped in peanut sauce or fish sauce, it is even more delicious.

A classic Chinese omelet dish. The outside is golden and fluffy, while the inside contains rich ingredients such as diced vegetables, minced meat, or seafood. The texture is soft and tender, with a rich egg flavor. It is a home-style delicacy suitable for all ages.

Tender eggs wrap sweet shrimp, quickly stir-fried. The springiness of the shrimp and the tenderness of the eggs are perfectly combined, with a golden color and rich aroma. It is a nutritious delicacy.

Large shrimp are coated in batter and deep-fried until golden and crispy. The crust is crispy, and the shrimp inside are tender and juicy. Usually served with sweet and sour sauce or salt and pepper, it is a popular crispy appetizer.

Shrimp paste is spread on bread slices, sprinkled with sesame seeds, and then deep-fried. It is extremely crispy with a rich shrimp flavor. The bread absorbs the umami of the shrimp, making it a classic Hong Kong dim sum.

This is a skillful dish where shrimp paste is wrapped around crab claw meat and then deep-fried. The outer layer is springy and fresh, while the inside is tender crab meat. The presentation is exquisite, with rich layers of flavor and the sweetness of seafood.

A platter combining four different cold dishes, usually including meat, seafood, or pickled vegetables. It is colorful and diverse in flavor, perfect for sharing between two people, offering a great opportunity to taste multiple flavors at once.

A platter combining four signature hot appetizers, possibly including spring rolls, fried shrimp, and roast meat. Each item is hot and crispy, perfect for sharing between two people as a pre-meal feast.

A world-renowned Cantonese dish. Pork pieces are coated in batter and fried until crispy, then coated in a bright red sweet and sour sauce, usually with pineapple, green peppers, and onions. The texture is crispy outside and tender inside, with a balanced sweet and sour taste, very appetizing.

A classic Cantonese roast. Pork is marinated in a special sauce and then roasted. It has a bright red color, tender and juicy meat, a rich sweet and savory flavor, and a unique char. Served sliced.

Selected pork ribs are marinated and then grilled until crispy outside and tender inside. The ribs have a rich meaty flavor with a sweet and savory sauce. They are very satisfying to eat and a fulfilling meat dish.

A famous Sichuan dish. Sliced boiled pork belly is stir-fried again with bean paste, garlic sprouts, and other ingredients. It is rich without being greasy, with a fragrant and spicy flavor and a bright red color. It is an excellent dish to accompany rice.

A classic home-style stir-fry. Shredded pork and shredded green peppers are quickly stir-fried. The shredded pork is tender and smooth, the green peppers are crisp and slightly spicy. The overall flavor is fresh and savory, with a perfect blend of meat and pepper aroma.

Famous Vietnamese vermicelli salad (Bo Bun). The bowl is filled with vermicelli, herbs, lettuce, stir-fried beef, and fried spring rolls, topped with crushed peanuts and drizzled with a sweet and sour fish sauce. The texture is rich, refreshing, not greasy, and has a unique flavor.

A spicy beef dish in Sichuan style. Beef slices are processed to maintain tenderness, then stir-fried with plenty of dried chili peppers and Sichuan peppercorns. It is numbing, spicy, fragrant, and savory, with tender beef. A top choice for spice lovers.

Tender beef slices are stir-fried with a large amount of onions. The sweetness of the onions is released at high temperatures, not only removing the meat's gaminess but also adding aroma. The beef is tender and smooth, with a rich sauce, very good with rice.

Cambodian-style Lok Lak beef. Tender beef cubes are marinated and stir-fried with a rich savory sauce, with a hint of black pepper spiciness. Usually served with rice and fresh vegetables.

A classic Cantonese stir-fry. Sliced beef is stir-fried with broccoli in oyster sauce. Oyster sauce gives the dish a delicious seafood flavor and a thick texture. The beef is tender and smooth, and the broccoli is crisp and refreshing.

Tender lamb slices are stir-fried with a rich satay sauce. The satay sauce is made from peanuts, spices, and coconut milk, with a fragrant aroma, slightly spicy and sweet, perfectly masking the gamey flavor of the lamb and adding Southeast Asian flair.

Lamb slices are marinated and cooked with Chinese spices such as five-spice powder. The unique aroma of the five-spice powder permeates the meat, giving the lamb a rich flavor and tender texture. It is a fragrant and distinctive meat dish.

A classic Cantonese dish. Fresh large shrimp are stir-fried, preserving the original sweetness and springy texture of the shrimp. The color is light and glossy, the taste is savory and balanced, refreshing and not greasy.

Shrimp cooked in a Sichuan dry-braised style. The sauce is rich and has a bright red color. It combines salty, sweet, sour, and spicy flavors. The shrimp are tender and flavorful, with a hint of fermented rice wine aroma, very appetizing.

Large shrimp are coated in a delicious sweet and sour sauce. The shrimp are tender and springy, the sauce is bright red and appetizing. The sweet and sour flavor is very popular, a seafood dish suitable for all ages.

Famous Kung Pao flavor. Shrimp and peanuts are stir-fried with dried chili peppers. The dish is reddish in color, with tender shrimp, crispy peanuts, and a 'lychee flavor' (sweet, sour, and slightly spicy). It has a rich aroma.

Tender scallops are stir-fried with a rich black bean sauce. The savory black bean sauce perfectly complements the sweetness of the seafood. The scallop meat is tender and has a unique, mellow flavor.

Cantonese stir-fry method, preserving the original flavor of scallops to the greatest extent. The scallop meat is tender and sweet, with a soft texture and white color. It is a light and elegant seafood dish.

Scallops cooked in a Sichuan dry-braised style. The sauce is concentrated with savory, spicy, and fragrant flavors, coating the scallops. The texture is rich, with the scallops' freshness and the sauce's intensity blending together. It is slightly spicy and appetizing.

Tender scallops are braised with seasonal vegetables. The dish is light and healthy, with the freshness of the vegetables complementing the umami of the seafood. The broth is delicious and nutritious.

Boneless fish fillets cooked in Kung Pao style. The fish is tender and smooth, stir-fried with crispy peanuts and dried chili peppers. The flavor is sweet, sour, and slightly spicy, with a rich aroma. It is a fish dish with a unique flavor.

Fish fillets are battered and deep-fried, then coated in a sweet and sour sauce. The outside is crispy, the fish inside is tender, and the sweet and sour flavor is very pleasing, removing any fishiness and stimulating the appetite.

A classic Cantonese home-style dish that uses the pungency of ginger and scallions to enhance freshness and remove fishiness. The fish slices are tender and juicy, with a rich ginger and scallion aroma. The taste is savory and balanced, preserving the purest flavor of the fish.

Frog legs are marinated with five-spice powder and then deep-fried. The skin is golden and crispy, the meat is tender like chicken, with the unique aroma of five-spice powder. It is a great dish to accompany drinks.

Chicken is pan-fried until the skin is slightly crispy, then drizzled with a special lemon sauce. The fresh sweet and sour lemon flavor neutralizes the greasiness of the meat, resulting in a tender texture and a fresh, unique flavor.

Whole chicken is deep-fried until the skin is crispy and the meat is tender. It is then cut into pieces and drizzled with a sauce made with hot oil. The skin is crispy, the meat is juicy, and the sauce is rich. It is a skillful dish with excellent color, aroma, and taste.

Tender chicken slices are stewed in a rich curry sauce. The curry aroma is strong, with a slightly spicy taste. Usually served with potatoes or onions, the sauce is excellent for mixing with rice.

Chicken slices stir-fried with fresh pineapple. The natural fruit acid and sweetness of pineapple penetrate the chicken, making the dish fresh, sweet, and sour, full of tropical flavor, with tender meat.

A classic variation of Kung Pao Chicken, using chicken slices. Stir-fried with dried chili peppers, peanuts, and Sichuan peppercorns, it has a unique 'lychee flavor' (sweet, sour, and slightly spicy). The chicken is tender and smooth, and the peanuts are crispy.

Diced chicken is stir-fried with crispy cashew nuts and diced vegetables. The nutty flavor of the cashews complements the tender chicken. The texture is rich in layers, with a balanced savory flavor. It is a popular home-style dish.

A classic French-Chinese fusion dish. Duck slices are served with a sweet and sour orange sauce. The fruity aroma of orange removes the greasiness of the duck, and the duck is tender. The flavor is fresh and elegant.

Duck slices are braised with fragrant shiitake mushrooms. The shiitake mushrooms absorb the aroma of the duck fat, while the duck absorbs the umami of the mushrooms. The combination results in a rich and mellow flavor.

A refreshing combination of duck slices and pineapple chunks. The sweet and sour pineapple neutralizes the fattiness of the duck, making the dish sweet, sour, and refreshing to eat, with tender meat and an appetizing, grease-cutting flavor.

Sliced duck meat marinated and roasted with five-spice powder. The skin is crispy and the meat is tender, filled with the complex aroma of Chinese spices like star anise and cinnamon. It has a rich and traditional flavor.

A world-renowned Cantonese roast. The whole duck is marinated, air-dried, and roasted. It has a golden red color, crispy skin, and tender meat. The fat under the skin melts to moisten the duck meat. Served with plum sauce, it has an excellent flavor.

A home-style noodle soup, usually containing chewy noodles, a light and delicious broth, and ingredients like meat slices and vegetables. A steaming bowl, warm and comforting, suitable as a main course.

Shrimp Wonton Soup. The wontons have thin wrappers and generous fillings, containing whole or chopped fresh shrimp. The broth is clear and delicious, and the wontons are smooth and springy. It is a classic Hong Kong soup.

Famous Vietnamese Pho. It features a clear broth made from simmering beef bones for a long time, served with slippery rice noodles and thinly sliced raw beef. Garnished with bean sprouts, basil, and lime juice, it has a fresh and fragrant flavor.

A thick and creamy soup that combines the fragrance of asparagus with the sweetness of crab meat. The soup is white in color and smooth in texture. It is an exquisite and elegant appetizer soup.

Chicken and vermicelli soup. The broth is light, the vermicelli is smooth, and the shredded chicken is tender. This is a simple and warm soup, light in texture, suitable for those who prefer lighter soups.

Hot and Sour Soup, a classic Northern thick soup. It usually contains tofu, wood ear mushrooms, bamboo shoots, shredded meat, etc., with vinegar and white pepper added. It has a sour and spicy appetizing taste and a moderate thickness.

Famous Singapore-style fried rice noodles. Rice noodles are stir-fried with curry powder, presenting a golden yellow color. Rich in ingredients, usually with shrimp, char siu, eggs, and vegetables. The texture is dry and springy, with a slightly spicy curry aroma.

Various seafood (such as shrimp, squid, scallops) are stir-fried with noodles. The noodles absorb the umami of the seafood, with a chewy texture and rich ingredients. It is a main course full of oceanic flavor.

Simple stir-fried noodles with vegetables, no meat. Noodles are quickly stir-fried with seasonal vegetables (such as cabbage, carrots, bean sprouts). The taste is light and refreshing, suitable for vegetarians or those who prefer light flavors.

A famous Cantonese dish. Wide rice noodles (hor fun) are stir-fried with tender beef slices, bean sprouts, and yellow chives over high heat. Emphasizing 'wok hei', the hor fun is glossy, dry, and slightly charred, with tender beef.

Selected fresh seasonal vegetables are stir-fried with garlic or ginger. It retains the crisp and tender texture of the vegetables and their natural sweetness. It is a healthy and refreshing vegetarian dish.

Crab meat is stir-fried with rice. The rice grains are distinct, mixed with the savory flavor of crab meat and the aroma of eggs. The taste is delicious and unique, more refined than ordinary fried rice.

The most classic Cantonese fried rice, rich in ingredients, usually including diced char siu, shrimp, eggs, peas, and chopped scallions. The rice is golden and fluffy, with a rich aroma, and every bite contains abundant ingredients.

A traditional social dining experience. A pot of boiling broth (spicy or non-spicy) is placed in the center of the table. Diners dip raw meat slices, seafood, tofu, and vegetables into the broth to cook, then dip them in sauce. Suitable for two or more people to share, experiencing a lively gathering atmosphere.

A world-renowned Beijing specialty, usually served in two ways. First, enjoy the crispy duck skin, wrapped in thin pancakes with scallions, cucumber, and sweet bean sauce. Then, the duck meat can be enjoyed on its own or stir-fried. The duck skin is crispy and melts in your mouth, the duck meat is tender and fresh, and the presentation is full of ceremony.