Les Délices de Cathay

Small fried rolls stuffed with pork and vegetables. Crispy on the outside and soft on the inside. To be enjoyed hot, often wrapped in a lettuce leaf.

Fried imperial rolls filled with minced chicken. A classic starter with a crispy texture. Served with nuoc-mâm sauce.

Golden fried rolls containing shrimp filling. Crispy and tasty. Ideal as a light starter.

Vegetarian version of spring rolls, stuffed with various vegetables and vermicelli. Crispy rice paper wrapper. Pairs perfectly with green salad.

Whole shrimp coated in a light, golden batter. Crispy texture and tender flesh. Eaten with fingers, dipped in sweet and sour sauce.

Small fried dough dumplings filled with shrimp. Crispy and golden. Served hot.

Crab claw surrounded by stuffing and breaded. Savory mix of seafood and fried. Crispy texture.

Stuffed and fried crab claw. A classic of Asian catering starters. Iody taste and firm texture.

Omelet filled with various vegetables. Soft and light. Suitable for meat-free diets.

Pan-fried dumplings, filled with meat and vegetables. Slightly golden bottom and soft top. Often served with black vinegar or soy sauce.

Translucent steamed dumplings (Ha Kao) filled with shrimp. Dough made from wheat or tapioca starch. Delicate and slightly sticky texture.

Steamed dumplings filled with chicken. Tender and juicy. A lighter alternative to fried options.

Meat dumplings, often with a little broth inside. Slightly thicker dough. Tasty and juicy.

Open steamed dumpling (Siu Mai) filled with minced pork. Wrapped in a thin yellow wheat dough. Dense and meaty texture.

Steamed shrimp Siu Mai. Coarsely chopped filling to retain texture. Serve hot with soy sauce.

Fried crescent-shaped dumpling, filled with meat and vegetables. Crispy dough similar to spring rolls or samosas. Savory and spicy taste.

Delicate steamed dumpling in a shell shape or containing scallops. Subtle seafood flavor. Translucent dough.

Crab shell filled with a gratin or fried stuffing. Original presentation in the shell. Rich and tasty.

Fresh, non-fried roll. Rice paper wrapping salad, vermicelli, shrimp, and meat. Very fresh, served cold with peanut or nuoc-mâm sauce.

Marinated and grilled chicken pieces on a wooden skewer. Often coated with a sweet and savory yakitori sauce. Tender and caramelized.

Thin slices of beef rolled around a piece of melted cheese (Gouda or Emmental type), grilled. Melting and tasty. A popular classic.

Small grilled skewers, often chicken or meatballs, with a teriyaki sauce. Characteristic sweet and savory taste.

Fried triangular pastries filled with minced pork curry and peas. Crispy and spicy.

Banh Xeo or rice crepe filled with meat, shrimp, and bean sprouts. Crispy turmeric-colored batter. Eaten with salad.

Fresh mixed salad with chicken pieces, often white cabbage or soy, and shredded carrots. Dressed with a mild Asian vinaigrette.

Crispy mix of raw vegetables and cooked shrimp. Fresh and light. Sweet and sour or nuoc-mâm sauce.

Simple salad of marinated or fresh vegetables (cabbage, soy, carrots). Refreshing and crunchy.

Complete Vietnamese dish served in a bowl. Consists of cold rice vermicelli, hot stir-fried beef, raw vegetables, fresh herbs, peanuts, and spring rolls. Mix before eating.

Clear and flavorful broth with noodles and shrimp dumplings (wontons). Comforting and complete dish.

Light broth containing several shrimp dumplings. Simple and fragrant.

Thick, spicy and sweet-sour soup with tofu, black mushrooms, and bamboo. Rich and zesty flavor.

Fragrant soup with lemongrass and Thai herbs, with chicken pieces. Slightly spicy and tangy.

Tom Yam Kung, famous Thai soup with shrimp, lemongrass, and chili. Clear broth, spicy and very aromatic.

Variant of the sweet and sour Thai soup prepared with fish. Fresh flavors of lemongrass and galangal.

Beef slices stir-fried in a satay sauce (peanut and spices). Rich, slightly spicy, and nutty flavor.

Classic beef stir-fry with plenty of sliced onions. Savory brown sauce. Tender meat and melting onions.

Beef stir-fried with Thai basil and chili peppers. Very fragrant and generally quite spicy.

Shrimp stir-fried in a spicy tomato sauce. Tangy sweet and sour flavor.

Fried shrimp (often with shell for crispiness) seasoned with salt, pepper, and five spices. Dry and very fragrant.

Pan-fried scallops, usually with vegetables. Tender flesh and delicate flavor.

Pork pieces simmered for a long time in a caramel and nuoc-mâm sauce. Pronounced sweet and savory taste and very tender meat.

Breaded and fried chicken fillet, sliced. Very crispy texture. Served plain or with a separate sauce.

Chicken simmered in a creamy yellow curry and coconut milk sauce. Mild, creamy, and fragrant.

Stir-fried chicken with black mushrooms (wood ear mushrooms) which provide a crunchy texture. Light soy sauce.

Chicken stir-fried with fresh or canned pineapple chunks. Sweet, savory, and tangy mix.

Chicken prepared teriyaki style, with a shiny sweet soy sauce. Umami and mild taste.

Chicken stir-fried with fresh ginger slices. Lively, spicy, and lemony flavor that warms you up.

Minced chicken meatballs, fried or in sauce. Tender and easy to eat.

Crispy fried chicken wings simply seasoned with salt and pepper. A classic to snack on.

Char Siu. Pork roasted and marinated in a red sweet sauce. Tender slices with caramelized edges. Sweet and spicy flavor.

Pork ribs cooked in a sticky caramel sauce. Meat to gnaw on the bone, very tasty.

Fried pork dumplings coated in a bright red vinegar and sugar sauce, with peppers and pineapple. The classic of Western Chinese cuisine.

Roast duck with brown, crispy skin. Rich and juicy meat. Served in pieces with its skin.

White fish fillet stir-fried with fresh herbs (basil). Light and aromatic.

Steamed fragrant white rice. The essential neutral accompaniment for sauced dishes.

Fried rice with eggs, peas, and diced ham. Flavorful and colorful.

Fried rice flavored with yellow curry powder. Slightly spicy.

Wheat noodles stir-fried in a wok with a little soy sauce and vegetables. Soft texture.

Broccoli florets quickly stir-fried to remain crisp. Light seasoning.

Stir-fried potatoes, often with onions or mild spices. Simple side dish.

Glutinous rice ball filled with sweet soy paste or cream, sprinkled with shredded coconut. Soft and elastic texture (mochi). Served hot.

Peeled exotic fruits served in a sweet syrup. Translucent white flesh, juicy and fragrant.

Hard or soft Chinese nougat with sesame seeds and peanuts. Very sweet and crunchy.

Soy milk dessert, sometimes jellied, served with banana or plain. Mild and light.

Fruit coated in thick, golden batter. Crispy outside, melting fruit inside. Often served flambéed or plain.

Still natural mineral water.

Sparkling natural mineral water.

Sparkling and sweet cola soda.

Sparkling orange soda with pulp.

Orange flavored soda.

Still fruit drink.

Multivitamin fruit juice.

Selection of exotic nectars or fruit juices.

Classic light lager blonde beer.

French blonde beer.

Light blonde beer.

Light Chinese blonde beer, refreshing, perfect with Asian cuisine.

Thai imported beer (Singha or Chang type). Fuller taste.

Japanese beer (Asahi or Kirin type). Dry and clean (dry).

Hot tea, likely jasmine or green.

Southern French rosé wine. Fruity and fresh.

Bordeaux region red wine. Tannic and structured.

Rhône Valley red wine. Spicy and warm.

Pitcher or small bottle of red wine (25cl).

Pitcher or small bottle of rosé wine (25cl).

Healthy menu focused on steaming. Includes an assortment of dim sum (various dumplings) and side dishes.

Complete and economical meal deal including all courses (starter, main, dessert) and a drink. Wide choice from the menu.

Homemade wheat noodles stir-fried in a wok with a crunchy mix of fresh vegetables. Complete vegetarian dish.

Stir-fried noodle dish with whole shrimp and colorful vegetables. Flavorful and balanced.

Stir-fried noodles with tender beef strips and vegetables. A hearty dish with soy flavors.

Classic stir-fried noodles with chicken pieces and crunchy vegetables.

The national Vietnamese soup. Fragrant beef broth with spices (anise, cinnamon), served with flat rice noodles and meat. Very aromatic.

Large warm vermicelli salad, topped with stir-fried beef, crispy spring rolls, and raw vegetables. Drizzled with nuoc-mâm sauce.

Chow Fun or Ho Fun. Wide rice noodles stir-fried in a wok over high heat (wok hei) with beef and vegetables. Characteristic soft texture.

Full fried rice with chunks of beef, eggs, and peas. A nourishing one-dish meal.

The famous Thai stir-fried noodle dish. Sweet and sour flavor (tamarind) with shrimp and crushed roasted peanuts.

Franco-Vietnamese/Cambodian specialty. Marinated and stir-fried beef cubes served with red rice (tomato) and an egg. Very tender meat and peppery sauce.

Chicken cutlet breaded with Japanese panko breadcrumbs, very crispy. Served with white rice.