Imperial Choisy

Salad of marinated jellyfish strips and century egg quarters (fermented eggs with a strong taste and creamy texture). Jellyfish has a unique, crunchy and rubbery texture.

Fresh and crispy salad made from blanched bean sprouts and crab meat. Light seasoning, often with sesame or vinegar.

Refreshing mix of crispy bean sprouts and cooked shrimp. Light appetizer.

Salad of shredded chicken and bean sprouts. Both crispy and tender texture.

Simple seasoned bean sprout salad. Very crispy and light, ideal to accompany rich dishes.

Thick traditional hot and sour soup. Rich in ingredients (mushrooms, meat, egg). Flavor enhanced by pepper and vinegar.

Creamy soup with asparagus tips and crab meat. Mild flavor and velvety texture.

Clear broth with transparent vermicelli and crab meat. Light and delicate.

Thickened soup with sweet corn cream and crab. Thick texture and comforting sweet-salty taste.

Soup with sliced beef and Sichuan vegetables (Zha Cai - pickled mustard greens). Salty and slightly vinegary taste typical of preserved vegetables.

Thick corn soup with minced chicken. Sweet, creamy, and very popular.

Large bowl of light soup with dried seaweed and mixed seafood. Iodic marine flavor.

Cantonese family soup with mustard greens (slightly bitter), pork, and salted duck eggs. Rich and complex broth.

Squid stuffed with shrimp paste, fried and seasoned with salt, pepper, and chili. Crispy and spicy.

Fried squid rings, sautéed in a wok with salt, pepper, garlic, and fresh chili. A dry and fragrant dish.

Large shrimp fried in their shells with a spicy salt and pepper seasoning. To be peeled or eaten with the crispy shell.

Steamed prawns topped with a rich sauce of fermented black beans and garlic. Salty and powerful taste.

Steamed prawns with a generous amount of minced garlic. Pure flavor highlighting the freshness of the seafood.

Scallops served on a bed of rice vermicelli, steamed with garlic and soy sauce. The vermicelli absorbs the flavorful juices.

Steamed scallops seasoned with a spicy black bean sauce. Intense flavor.

Whole soft-shell crab, fried and seasoned with salt and pepper. The whole crab is edible, including the crispy shell.

Seafood mix sautéed in a wok with the prestigious XO sauce (spicy dried seafood sauce). Luxurious, spicy, and umami taste.

Seafood sautéed with fresh basil and black bean sauce. Distinct herbaceous aroma.

Silken tofu cubes simmered in a spicy red sauce with minced pork. Famous Sichuan dish, strong in chili and Sichuan pepper (ma-la).

Tofu blocks stuffed with shrimp paste, steamed. Soft tofu texture contrasting with the firm filling.

Silken tofu mashed and mixed with shrimp, shaped like a lute (Pipa), fried then braised in sauce. Soft and flavorful.

Crispy on the outside and tender on the inside fried tofu cubes, seasoned with a dry salt-pepper-chili mix.

Tofu stuffed with shrimp then fried salt and pepper style. An enriched and crispy version of stuffed tofu.

Vegetables or tofu (choice) stuffed with shrimp paste and topped with black bean sauce. Classic 'Yong Tau Foo' style dish.

Chinese broccoli (Kailan) sautéed in a wok with pieces of dried salted fish, providing a strong anchovy flavor.

Fried king oyster mushroom slices. Meaty texture resembling meat, spicy and salty seasoning.

Tender leafy green vegetables, quickly sautéed in a wok to remain crisp.

Blanched Gai Lan served with a thick and savory brown oyster sauce.

Tender hollow stems and crispy leaves (Morning Glory). The shrimp paste (Belacan) version is particularly flavorful and aromatic.

Chinese broccoli with thick, crunchy stems and dark green, slightly bitter leaves.

Colorful mix of seasonal vegetables sautéed in a wok.

Crispy Western broccoli florets with oyster sauce.

Simply sautéed broccoli in the wok.

Black mushrooms with a crispy and gelatinous texture, sautéed.

Duo of broccoli and fragrant shiitake mushrooms.

Peeled shrimp sautéed in a wok with your choice of sauce. Classic main course.

Tender boneless white fish fillet. Steaming preserves its delicacy, frying adds crispiness.

Whole fish served with bones and head. Spectacular and traditional for group meals.

Small pieces of fried pork ribs coated in a sweet and vinegary red sauce.

Dry-fried pork ribs, very crispy, with salt, pepper, and chili.

Steamed pork ribs, tender, in a savory brown sauce.

The classic sweet and sour pork (Ku Lo Yuk). Deep-fried pork pieces with pineapple and peppers.

Marinated beef slices quickly sautéed in a wok to remain tender.

Breaded and fried chicken fillets served with a tangy and sweet yellow lemon sauce.

Deep-fried chicken pieces with sweet red sauce.

Sautéed chicken pieces in the wok with your chosen sauce.

Gently steamed duck with mixed vegetables, tender meat.

Roasted or sautéed duck served with sweet and sour sauce and pineapple chunks.

Crispy roasted duck served with a unique sauce made from salted preserved lemon and chili. Complex taste.

Compose your noodle dish. Choose your topping then your noodle type (soft or crispy).

The famous 'Beef Ho Fun'. Wide rice noodles stir-fried in a wok over high heat with tender beef, bean sprouts, and soy sauce. Smoky 'Wok Hei' flavor.

Sauce version of the previous dish. Noodles and beef are covered in a creamy brown sauce.

Rice noodles and beef with a spicy sauce of fermented black beans and peppers.

Malaysian-style Char Kway Teow. Spicy sautéed rice noodles.

Fine yellow vermicelli flavored with curry, sautéed with various ingredients.

Sautéed vermicelli with a tangy and sweet touch.

The classic fried rice with egg, diced Char Siu pork, shrimp, and peas. Not greasy and flavorful.

Fried rice with minced beef and lettuce or green vegetables.

Specialty with intense flavors thanks to dried salted fish, balanced by chicken and crispy vegetables.

Poached chicken served on white rice with ginger-onion sauce. Very fragrant.

Rice dish with yellow curry sautéed shrimp.

Rice dish with yellow curry sautéed chicken.

Bowl of steamed jasmine white rice.

Portion of roasted Cantonese duck, shiny skin and juicy meat.

Barbecued pork marinated in a red sweet and savory sauce (honey, soy, spices). Tender and caramelized.

Roasted pork belly with very crispy and crackling skin and tender layered meat.

Young whole roasted pig with extremely thin and crispy glass-like skin.