Tai Yien

A classic Chinese soup, thick and dark, with both sour and spicy flavors. It usually contains tofu, black mushrooms, bamboo, and beaten eggs.

A fresh roll wrapped in a translucent rice paper. Filled with chicken, shrimp, rice vermicelli, and fresh herbs like mint and cilantro. Served cold.

Crispy fried rice paper rolls filled with minced meat, vermicelli, and vegetables. A Vietnamese classic, often enjoyed with lettuce and mint.

A fresh salad of cooked shrimp and crisp vegetables, dressed with a light Asian vinaigrette.

Fresh salad combining shredded chicken pieces and various raw vegetables, served with a vinaigrette dressing.

Large shrimp coated in a thick, golden tempura batter. Crispy on the outside and tender on the inside.

Vietnamese-inspired dish consisting of marinated and sautéed beef cubes, served with red rice (often tomato-based) and a fried egg. Accompanied by raw vegetables.

Also called Bo Bun, this dish is a salad of warm rice vermicelli topped with lemongrass-sautéed beef, chopped spring rolls, raw vegetables, and peanuts, dressed with nuoc-mâm sauce.

Wheat noodles stir-fried in a wok with beef slices, vegetables, and soy sauce.

A complete dish of stir-fried noodles topped with a generous mix of meats (often pork, chicken) and seafood (shrimp, squid).

Fine rice vermicelli stir-fried with yellow curry, giving a golden color and spicy flavor, mixed with small vegetables, egg, and meat or shrimp.

Wide flat rice noodles (Ho Fun) stir-fried over high heat with beef, bean sprouts, and green onions. 'No sauce' here means no sauce coating, but they are seasoned with soy.

Wok-fried rice characterized by the intense umami flavor of dried salted fish, cut into small cubes, accompanied by pieces of chicken.

A thick and fluffy Chinese omelette, filled with various ingredients such as vegetables and sometimes meat or seafood.

Beaten eggs scrambled or in an omelette, cooked with whole or chopped shrimp.

Sautéed shrimp topped with a rich and spicy sauce, often based on chili, garlic, and tomato.

Shrimp fried in a light batter, then stir-fried in a wok with a seasoned mix of salt, pepper, garlic, and fresh chili.

Pieces of fish fillet, often fried, served with a classic red sauce balancing sweet and sour, with bell peppers and pineapple.

Squid slices or rings fried until crispy, then seasoned in a wok with salt, pepper, and aromatics.

A light and healthy dish combining sautéed shrimp and crisp green asparagus.

A duo of crispy fritters: shrimp and frog legs, both prepared with a dry salt and pepper seasoning.

Whole or fillet fish delicately steamed, usually served with a light soy, ginger, and scallion sauce.

Large shrimp (gambas) steamed or sautéed, enhanced by a savory and full-bodied sauce based on fermented black beans.

Tofu stuffed with shrimp paste, fried until golden, then seasoned salt and pepper style. Called 'Pipa' in reference to its shape resembling the Chinese musical instrument.

Crispy chicken fritters topped with a creamy, tangy yellow lemon sauce.

The famous sweet and sour pork: fried pork pieces coated in a sweet and sour red sauce, with bell peppers, onions, and pineapple.

Tender beef slices stir-fried in a wok with crisp broccoli florets, in a savory brown sauce.

A simple and savory classic: thinly sliced beef stir-fried with plenty of caramelized or crispy onions.

Small fried pork rib pieces, dry seasoned with salt, pepper, garlic, and chili.

Small fried and crispy quail legs, enhanced by salt and pepper seasoning.

A colorful mix of various seasonal vegetables stir-fried together in a wok, crunchy and light.

Blanched or sautéed broccoli, topped with a thick, savory brown sauce made from oyster extract.

Fresh asparagus simply sautéed with garlic or plain to preserve its delicate flavor and texture.

Asian green vegetable (Morning Glory) with a hollow stem and tender leaves, quickly sautéed with plenty of garlic. Characteristic crunchy texture.

Gai Lan, a leafy green vegetable with thick stems, similar to broccoli but more bitter and vegetal. Wok-fried.

An assortment allowing you to discover several types of steamed dumplings (Dim Sum) in a single order.

The most famous Dim Sum: dumplings with translucent, pleated rice dough, stuffed with whole or minced shrimp. Steamed.

Steamed open-faced dumplings, wrapped in a thin yellow dough. Juicy pork or shrimp filling.

Small steamed pork rib pieces, seasoned with garlic and fermented black beans. Tender and gelatinous texture.

Fried chicken feet then steamed in a black bean sauce. Prized for their melt-in-your-mouth and cartilaginous texture.

Cheung Fun: wide steamed rice sheets rolled around a filling of roasted pork (Char Siu), served with a sweet soy sauce.

Same principle as the pork rolls, but filled with fresh shrimp. Silky and slippery texture of the rice paper.

Char Siu Bao: soft white steamed buns filled with sweet and savory roasted pork.

Crispy fritters filled with shrimp, served with a mayonnaise dipping sauce.

Wu Gok: oval croquettes with a fried, crumbly honeycomb taro shell, filled with a savory mix of pork and shrimp.

Ham Sui Gok: fried glutinous rice flour croquettes, crispy outside and soft inside, filled with savory minced meat.

Jiaozi or Gyozas: wheat dough dumplings, filled with meat and vegetables, one side pan-fried and the other steamed.

A dish combining several homemade roasted meats, such as lacquered duck, char siu pork, and crispy pork.

Cantonese roasted duck, with a shiny, crispy skin and tender, juicy meat.

Char Siu: pork loin or fillet marinated in a sweet and savory sauce (honey, soy, five spices) and roasted until caramelized.

Roasted pork ribs glazed with a sweet honey or Chinese barbecue sauce.

Siu Yuk: roasted pork belly with a layer of very crispy and crackling skin and tender meat flavored with five spices.

Whole chicken poached or braised in an aromatic marinade of soy sauce, ginger, and spices. The skin is brown and the meat very tender.

Cambodian rice noodle soup in a clear pork broth, topped with minced meat, offal, shrimp, and fried garlic.

Savory broth containing carefully prepared pork kidneys and shrimp.

Clear soup served with dumplings stuffed with shrimp.

Complete dish combining egg noodles, shrimp dumplings, and slices of roasted pork in a hot broth.

Classic Wonton soup containing dumplings stuffed mainly with minced pork.

Fine egg noodles served in soup with wonton dumplings and slices of roasted pork.

Noodle soup topped with pieces of roasted duck with crispy skin.

Simple and comforting noodle soup topped with slices of sweet and savory roasted pork.

Noodle soup served with pieces of tender chicken cooked in soy sauce.

Flat rice noodle soup with firm, springy beef balls.

Plate of white rice topped with sliced roasted duck and often some green vegetables.

White rice dish topped with slices of Char Siu pork coated in Chinese barbecue sauce.

A rich dish combining white rice and three different roasted meats (usually lacquered duck, char siu pork, and soy chicken or crispy pork).

Shrimp served on a sizzling cast-iron platter, often with onions, bell peppers, and an aromatic sauce that caramelizes at the table.

Tender beef served sizzling on a hot plate, usually with a black pepper or onion sauce.

Seafood mix cooked Thai-style with fresh basil and chili, served on a hot plate.

Assortment of seafood enhanced with a spicy sauce, served sizzling.

Tofu slowly braised in an earthenware pot with various vegetables and a savory brown sauce.

Rich pot containing tofu and 'eight treasures' (a mix of various meats and seafood).

Melting eggplants cooked in a casserole with minced chicken and salted fish for a deep, fragrant flavor.

Braised eggplants with chicken and the prestigious XO sauce (made from dried seafood and chili), offering an intense umami flavor.

Classic fried rice with diced ham, peas, egg, and sometimes shrimp.

A variation of fried rice emphasizing a generous topping of shrimp.

Plain white rice steamed, usually jasmine variety.

Noodles simply stir-fried with soy sauce and mixed vegetables, without meat.

Soft, white steamed buns filled with a sweet and creamy coconut filling.

Soft glutinous rice dough balls, filled with a sweet paste (often mung bean or peanut) and rolled in shredded coconut.

Ma Lai Gao: a very airy, brown Chinese sponge cake steamed and flavored with caramelized brown sugar.

Cake made of multiple layered sweet egg dough, steamed.

Still or sparkling mineral water in bottles.

Sweet and refreshing carbonated soft drinks.

Various fruit juices.

Sweet and vegetal drink made from soybeans, served cold or hot.

A Vietnamese dessert-drink (Chè Ba Màu) composed of three colorful layers: yellow mung beans, red beans, and green pandan jelly, all topped with coconut milk and crushed ice.

Dessert drink made from sweet red beans and creamy coconut milk.

A refreshing and invigorating sweet soup (Ching Po Leung), often made with Job's tears, dried longans, red dates, lotus seeds, and seaweed.

Short black coffee or its decaffeinated version.

Espresso with a drop of milk.

Caffeinated beverages served cold with ice.

Hot or cold milk drinks.

Hot Chinese tea served in a teapot.

Restaurant's special alcoholic blend.

Light and refreshing Chinese pale ale.

Classic pale lager beer.

Alcoholic beverages served before the meal to whet the appetite.

Classic blended Scotch whisky.

Strong spirits served after the meal.

Chinese sorghum alcohol flavored with rose, often served as a digestif.

French brandy aged in oak barrels.