Gourmet Impérial

Scallops prepared with a special chef's recipe. A refined seafood dish.

A mix of three meats or seafood sautéed with green pepper and basil, served sizzling on a hot plate.

Beef slices sautéed with fresh green pepper, served on a hot cast iron plate to retain heat and aroma.

Beef cubes marinated in five Chinese spices then sautéed. Tender and fragrant meat.

Shrimp coated in a house sweet and sour sauce, balancing sweet and tangy flavors.

A convivial Asian fondue for two, with a rich satay broth, accompanied by an assortment of seafood, meats, and vegetables to cook yourself.

A hearty assortment of grilled meats and seafood, served for two people.

Whole fish (Sea Bass) prepared steamed for lightness or fried for crispiness. Price according to size.

The famous Peking duck served in three distinct courses (crispy skin, sautéed meat, soup). A traditional feast for four people.

Scallops steamed and seasoned with fermented black soybeans for a deep umami flavor.

Grilled shrimp simply seasoned with salt and pepper to enhance their natural flavor.

Large shrimp served on a hot plate with a slightly spicy Peking-style sauce.

Fried chicken pieces, golden and crispy, a special chef's recipe.

Grilled scallop skewers presented on a hot plate.

Shrimp sautéed in a peanut and spice satay sauce, served sizzling.

Tender scallops coated in a rich and spicy satay sauce, on a hot plate.

Combination of three types of seafood sautéed in satay sauce.

Lamb meat sautéed with an aromatic satay sauce, served on a hot plate.

Tender beef sautéed in satay sauce, presented on a cast iron plate.

Frog legs seasoned with salt and pepper then grilled. A delicacy appreciated for its delicate meat.

Chicken thigh marinated in lemongrass and grilled, offering fresh and fragrant notes.

Full dish of wok-fried noodles with beef and crunchy vegetables.

Vegetarian version of fried noodles, with assorted vegetables.

Noodles sautéed with shrimp and vegetables.

Large bowl of noodle soup with slices of flavorful roast duck.

Noodle soup served with crispy breaded pork pieces.

Light noodle soup garnished with shrimp.

Classic dim sum: translucent rice dough dumplings filled with shrimp.

Open-topped steamed dumplings filled with a shrimp mixture.

Crescent-shaped dumplings, filled with a land-and-sea mixture.

Pan-fried dumplings, often served with black vinegar.

Steamed buns filled with pork, Shanghai specialty.

Classic Pork Siu Mai.

Rice dough dumplings filled with pork, Vietnamese style (Banh Cuon).

Assortment of different steamed dumplings (Ha-Kao, Siu Mai, etc.).

Rich homemade soup with assorted seafood.

Traditional hot and sour soup with black mushrooms, tofu, and bamboo.

Velvety soup with white asparagus and crab meat.

Clear broth containing shrimp wontons.

Light chicken soup with transparent vermicelli.

Assortment of appetizers selected by the chef, to share for two.

Fresh bean sprout salad with crab meat.

Bean sprout salad garnished with shrimp.

Bean sprout salad with shredded chicken.

Vietnamese salad with rice vermicelli, sautéed beef, raw vegetables, fresh herbs, and peanuts.

Asian omelette filled with crab meat.

Omelette with shrimp.

Cantonese Omelette with Mixed Vegetables.

Crispy fried rolls stuffed with meat and vegetables.

Chicken version of the famous fried rolls.

Fresh roll in rice paper, filled with vermicelli, shrimp, lettuce, and herbs. Not fried.

Shrimp sautéed in a savory sauce.

Shrimp coated in sweet and sour sauce.

Sautéed shrimp with fragrant black mushrooms.

Shrimp cooked in a yellow curry sauce.

Shrimp sautéed Cantonese style, usually with a light sauce.

Scallop and Shrimp Duo Sautéed.

Simply sautéed scallops.

Squid cooked in a spicy sauce.

Cuttlefish marinated in five spices then grilled.

Fish served with a sweet and sour sauce.

Fish cooked with fresh lemongrass.

Fish served with a spicy sauce.

Beef sautéed in a spicy sauce.

Beef sautéed with plenty of sliced onions.

Beef with black mushrooms with a crunchy texture.

Beef cooked in a curry sauce.

Pork stewed in a salty caramel sauce, Vietnamese specialty (Thit Kho).

Breaded or sautéed pork in sweet and sour sauce.

Caramelized and tender pork ribs.

Grilled Pork Chops.

Chicken cooked with pineapple pieces.

Chicken sautéed with vegetables and peanuts, slightly spicy (Kung Pao).

Sautéed chicken with black mushrooms.

Grilled Chicken Simply Seasoned

Roast duck slices with crispy skin.

Duck sautéed with black mushrooms.

Duck flavored with five-spice blend.

Assortment of stir-fried vegetables in a wok.

Dish of sautéed black mushrooms.

Fresh seasonal vegetables sautéed.

Sautéed tofu with vegetables or in sauce.

Fried noodles sautéed with beef.

Fried noodles sautéed with pork.

Fried noodles sautéed with chicken.

Fried noodles sautéed with shrimp.

Chef's Special Fried Rice, Cantonese style.

Fried rice with eggs, peas, and ham.

Fried rice flavored with yellow curry.

Plain Steamed White Rice.