Face à Face

Fried spring rolls, crispy, filled with meat and vegetables. Served hot, often accompanied by lettuce leaves and mint.

Shrimp coated in a light batter and fried until golden. Crispy on the outside and tender on the inside.

Small fried dumplings filled with shrimp. A crispy and flavorful appetizer.

Grilled crescent-shaped Japanese dumplings, filled with meat and vegetables. Texture that is both soft and crispy on one side.

Fresh salad made with shredded chicken and raw vegetables. Dressed with a light vinaigrette.

Refreshing salad with shrimp and crunchy vegetables. Ideal to start the meal lightly.

Mix of fresh and crunchy vegetables. A healthy and simple vegetarian option.

Homemade dumplings filled with Chinese chives. Fragrant and savory, served boiled or fried.

Dumplings filled with a mixture of various vegetables. A mild and melt-in-your-mouth vegetarian option.

Ha Kao, steamed dumplings with translucent dough filled with shrimp. Delicate and soft texture.

Siu Mai, open-topped steamed dumplings filled with shrimp. Juicy and flavorful.

Steamed beef balls, often seasoned with herbs and mild spices. Tender texture.

Steamed dumplings with thick dough, filled with meat, vegetables, and sometimes peanuts. A dim sum classic.

Platter of various steamed dumplings allowing you to taste several specialties. Ideal for sharing.

Thick, hot and sour, and spicy soup, garnished with mushrooms, tofu, bamboo, and egg. Rich in flavor.

Clear and light broth with silken tofu and green vegetables. A mild and comforting soup.

Classic family soup made with tomatoes and beaten eggs forming clouds. Mild and slightly tangy flavor.

Soup garnished with various seafood such as shrimp, squid, and scallops. Flavorful broth with marine aromas.

Large bowl of wheat noodles (ramen) in a fragrant broth, topped with tender beef slices and vegetables.

Ramen noodle soup served with pieces of roasted duck with crispy skin. Rich and flavorful broth.

Ramen served with tender and meaty pork ribs. The broth is infused with the taste of the meat.

Noodle soup garnished with elastic and soft fish balls. A light and popular dish.

Ramen in a seafood broth, garnished with shrimp, squid, and other ocean delicacies.

Noodle soup garnished with shrimp wontons. Double texture between noodles and wontons.

Vegetarian ramen soup with an abundance of seasonal vegetables. Light and healthy broth.

Light rice vermicelli soup with slices of beef. Lighter than ramen, very fragrant.

Rice vermicelli served in a clear broth with simmered pork ribs.

Vermicelli soup with roasted lacquered duck. The duck fat deliciously flavors the broth.

Light rice vermicelli soup garnished with a mix of seafood.

Vegetarian version of vermicelli soup, rich in fresh and crunchy vegetables.

Fine rice vermicelli stir-fried in a wok with seafood and vegetables. Dry and fragrant dish.

Stir-fried vermicelli with slices of beef and onions. Savory and slightly grilled.

Stir-fried vermicelli dish with tender chicken pieces.

Stir-fried fine rice vermicelli with marinated pork (char siu style) sweet and savory.

Vegetarian stir-fried vermicelli dish with a variety of crunchy vegetables.

Wheat noodles (ramen) stir-fried in a wok with seafood. Firm noodle texture and oceanic flavor.

Classic stir-fried noodles with thinly sliced beef and vegetables.

Stir-fried ramen with chicken pieces. A simple and popular dish.

Stir-fried noodles with savory marinated pork.

Vegetarian stir-fried noodles, rich in colors and vegetables.

Stir-fried glutinous rice cakes (niangao) cut into slices. Soft and slightly chewy texture.

Stir-fried rice cakes with chicken and vegetables. A hearty and textured dish.

Stir-fried rice cakes with marinated pork. A mix of savory flavors and a melt-in-your-mouth texture.

Stir-fried rice cakes with beef. The sauce perfectly coats the rice cakes.

Vegetarian version of stir-fried rice cakes, served with green vegetables.

Wide flat rice noodles (Ho Fun) stir-fried in a wok over high heat (wok hei) with seafood.

Wide rice noodles stir-fried with chicken. Slippery and tender texture.

Flat rice noodles stir-fried with marinated pork.

The classic 'Beef Ho Fun', wide noodles stir-fried with beef and bean sprouts.

Wide rice noodles stir-fried with crunchy vegetables. A satisfying vegetarian dish.

Vietnamese salad made with cold rice vermicelli, hot stir-fried beef, spring rolls, cucumber, carrots, mint, and peanuts. Served with nuoc-mâm sauce.

Version of Bo Bun with stir-fried chicken instead of beef.

Bo Bun served with sautéed shrimp. Fresh and light.

Famous Vietnamese soup with flat rice noodles in a clear and aromatic beef broth (cinnamon, anise), topped with beef slices and herbs.

Version of Pho soup served with shrimp in a fragrant broth.

Classic fried rice with diced ham, peas, and eggs. A simple side dish or meal.

Fried rice with seasonal green vegetables.

Generously garnished fried rice with seafood.

Portion of steamed white rice.

Plate of white rice served with sliced roasted lacquered duck, drizzled with sauce.

Complete rice dish served with stir-fried beef with onions in a savory sauce.

Cambodian specialty: marinated beef stir-fried, served with tomato rice and often a fried egg.

Rice served with crispy fried chicken pieces.

Lunch menu including an appetizer and a main course, with an optional drink. An economical and varied choice.

Fried shrimp seasoned with a mix of salt, pepper, and spices. Crispy and spicy.

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

Shrimp simmered in a fragrant and creamy yellow curry sauce.

Shrimp coated in a rich and aromatic satay sauce (peanut and spice base).

Sweet and savory mix of shrimp and fresh pineapple chunks.

Beef slices stir-fried in a wok with onions. A savory classic.

Tender beef stir-fried in a black pepper sauce. Intense and peppery flavor.

Beef stir-fried with a creamy and slightly spicy satay sauce.

Beef stir-fried with fresh basil leaves, which provide a distinctive anise aroma.

Crispy fried chicken pieces served with a special chef's sauce.

Chicken simmered in a mild and fragrant curry sauce.

Chicken stir-fried with pineapple, offering a fruity and tangy flavor.

Chicken in satay sauce, rich in peanut and spice flavor.

Chicken stir-fried with black mushrooms (wood ear mushrooms), which provide a crunchy texture.

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

Pork ribs simmered in a sweet and savory caramel sauce. The meat is tender and the sauce is syrupy.

Beef stir-fried served on a sizzling hot cast-iron plate.

Original taro-based dish served sizzling.

Seafood mix served on a hot plate with an aromatic sauce.

Lacquered duck served on a hot plate to maintain heat and crispiness.

Crispy fried chicken served sizzling on a hot plate.

Broccoli florets stir-fried in a wok, crisp and green.

Asian green vegetable (kangkung) stir-fried with garlic. Crunchy stems and tender leaves.

Stir-fried flat peas to keep them crisp and sweet.

Stir-fried green cabbage (pak choi or similar) with mushrooms.

Stewed dish served in a small pot, based on cabbage and spices, with or without meat.

Tender eggplants stir-fried in a sweet and sour, slightly spicy 'yuxiang' (fish fragrance) sauce.

Fried taro pieces, crispy on the outside and starchy on the inside, seasoned with salt and pepper.

Assorted stir-fried seasonal vegetables.

Mapo Tofu: tofu cubes simmered in a spicy sauce with minced pork.

Vegetarian dish of fried or silken tofu stir-fried with various vegetables.

Generous hot pot combining tofu and seafood, served hot in its sauce.