Shin Ye

Traditional Chinese steamed dumplings (siu mai). Savory and juicy filling. Served hot in a bamboo steamer.

Classic Chinese dumplings (gyoza). Thin dough encasing a tender filling. Can be steamed (soft) or pan-fried (crispy).

Shanghai dumplings containing hot broth and a pork filling. Delicate dough. To be eaten carefully to savor the broth inside.

A complete assortment of steamed dim sums. Ideal for discovering different flavors and textures. Served in a large bamboo steamer.

Vietnamese fried spring rolls. Crispy on the outside, savory filling on the inside. Traditionally rolled in a lettuce leaf with mint.

Soft-boiled egg marinated in a flavorful soy sauce. The yolk is runny and creamy, the white is savory. A simple and delicate starter.

Fried tofu cubes until golden. Crispy on the outside, soft on the inside. Enhanced by a slightly spicy sauce.

Soybeans served in their pods, steamed and lightly salted. To be shelled with your teeth. A healthy and light appetizer.

Thai green papaya salad. Mix of spicy, sour, salty, and sweet flavors. Fresh and very crunchy.

Marinated octopus salad with rice vinegar. Tender and slightly chewy texture of the octopus, tangy and refreshing taste.

Spicy Thai beef salad. Grilled beef slices mixed with fresh herbs and a tangy lemon dressing.

Raw salmon cut into small cubes, seasoned with a marinade. Melts in your mouth and fresh taste, often accompanied by aromatics.

Whole fried soft-shell crab. Everything is edible, including the crispy shell. Rich and iodized flavor.

Vietnamese salad with cold rice vermicelli, crunchy vegetables, hot meat, and spring rolls. Drizzled with nuoc-mâm sauce. A complete and fragrant dish.

Rice bowl topped with fish or meat and colorful fresh vegetables (avocado, edamame, etc.). Originally from Hawaii. Fresh, healthy, and nutritious.

Fried rice dish served with a crispy fried chicken cutlet. Simple and hearty.

Iconic Korean dish. White rice topped with various vegetables, meat, and an egg. To be mixed vigorously with the spicy sauce (gochujang) before eating.

Sautéed beef with onions served over rice. Savory, slightly sweet and salty from the caramelized onions.

Stir-fried mix of fresh vegetables in a wok, served with rice. A light and crunchy vegan dish.

Salmon fillet lacquered with teriyaki sauce (sweet and savory). Served with fried rice. The fish is tender and caramelized.

Shrimp sautéed salt and pepper style. Simple but very fragrant seasoning, slightly spicy. Served with rice.

Beef tartare seasoned with Thai spices and herbs. Spicy and aromatic. Served with rice to temper the heat of the spices.

Confit or lacquered duck leg, with crispy skin and tender meat. Served with sautéed noodles.

Portion of plain steamed white rice.

Rice simply sautéed with egg. Savory and slightly greasy.

Chinese noodle soup in a rich homemade broth. Topped with vegetables, tofu, and your choice of meat or dumplings. Comforting and warm.

Udon noodle soup (thick Japanese wheat noodles). Flavorful broth with shrimp, vegetables, and a soft-boiled egg. Chewy and elastic noodle texture.

Light noodle soup without meat. Fragrant vegetable broth with mushrooms, tofu, and soy.

Noodle soup with wonton dumplings (usually shrimp/pork). Clear and delicate broth. The dumplings have a very thin skin.

Korean dish of sautéed sweet potato noodles (transparent) with vegetables and meat. Mild flavor and elastic texture.

Udon noodles (thick) stir-fried in a wok. Likely with shrimp and beef (according to Chinese characters). Rich and coating sauce.

Classic sautéed wheat noodles with meat and vegetables. A standard wok dish.