Tong Yuen

Croissant-shaped Japanese dumplings, steamed then grilled on one side. The thin dough encloses a juicy chicken filling. To be enjoyed dipped in a soy-vinegar sauce.

Grilled or steamed Japanese dumplings filled with minced beef and aromatics. Crispy and tender texture. Served hot with a dipping sauce.

Shrimp dumplings, available steamed or pan-fried. Delicate marine flavor wrapped in a thin dough.

Traditional Chinese dumplings (Jiaozi) with pork. A slightly thicker dough than gyozas, enclosing a generous and flavorful filling.

Shrimp Siu Mai, open-topped steamed dumplings. Coarsely chopped filling to retain texture, wrapped in a fine wheat dough.

Small dumplings steamed in bamboo baskets, filled with chicken. Tender and soft texture.

Classic steamed pork Siu Mai. Flavorful and juicy, often enhanced with fragrant mushrooms or water chestnuts.

Ha Kao, famous shrimp dumplings with translucent and elastic rice dough. A delicate bite highlighting the shrimp flavor.

Assorted steamed dim sums. Ideal for discovering different textures and flavors (shrimp, pork, chicken) in one dish.

Sweet and sour, slightly spicy soup, thick and rich in toppings (chicken, black mushrooms, bamboo). A classic of Chinese cuisine.

Light and comforting broth with tomato pieces and ribbons of beaten egg. Mild and slightly tangy flavor.

Velvety and mild soup combining the crunch of sweet corn and the softness of tofu. Enhanced with surimi for a seafood touch.

Tom Yam Kung, the famous Thai soup. Clear, sour, and spicy broth, flavored with lemongrass, galangal, and kaffir lime leaves, with shrimp.

Spicy Thai soup variant prepared with beef slices. Aromatic, rich, and tangy broth.

Tom Kha Gai, a rich and creamy Thai soup thanks to coconut milk. Perfect balance between spices, coconut sweetness, and lemongrass freshness.

Flavorful broth garnished with a mix of seafood (shrimp, squid, mussels). A light soup with oceanic flavors.

Classic Wonton soup. Clear broth served with shrimp dumplings with fine, silky dough, often garnished with chives.

Large meal soup bowl with noodles, chicken pieces, and tofu. A complete and comforting dish.

Noodle soup with shrimp dumplings (Wonton) and tofu. A mix of textures between elastic noodles and melting dumplings.

Udon noodle soup (thick Japanese noodles) served with shrimp tempura (light fritters). Flavorful broth typically based on dashi and soy.

Rich and fragrant soup with satay sauce (peanut and spice base), served with rice vermicelli and beef. Nutty and slightly spicy flavor.

A full meal version of Tom Kha soup, with added rice vermicelli to make it a hearty dish. Creamy, spicy, and lemony.

The famous Vietnamese Pho with chicken. Clear broth simmered with spices (star anise, cinnamon), served with flat rice noodles and fresh herbs.

Pho Bo, the national soup of Vietnam. Fragrant beef broth, beef slices, rice noodles, and aromatic herbs to add to taste.

Seafood version of Pho, garnished with shrimp, squid, and other seafood. Light broth respecting the delicacy of seafood.

Chicken sautéed with fresh minced lemongrass, offering a lemony and peppery aroma. Served with steamed white rice.

Lemongrass chicken sautéed and served with crispy fries (classic or sweet potato) for a fusion touch.

Cambodian signature dish. Tender marinated beef sautéed, served with tomato rice, a fried egg, and raw vegetables.

A version of Loc Lac where rice is replaced by fries. Sautéed marinated beef served with potato or sweet potato fries.

Chicken version of the famous Loc Lac. Marinated and sautéed chicken pieces, served with red rice and raw vegetables.

Loc Lac style chicken served with your choice of fries (potato or sweet potato) instead of rice.

A complete plate including light shrimp fritters (tempura) and fried gyozas. Served with a crunchy cabbage salad.

Fresh salad made with Thai noodles and shrimp. Seasoned with lemongrass and garnished with plenty of vegetables, pineapple, mint, and peanuts.

Gourmet plate with popular beef-cheese yakitori skewers and fried chicken gyozas. Served with white rice.

Grilled chicken skewers marinated in lemongrass. Fragrant and slightly tangy flavor.

Japanese tsukune (chicken meatballs) skewers. Tender texture, coated in a sweet and savory teriyaki-like sauce.

Thin slices of beef carpaccio rolled around a piece of melting cheese (often emmental or gouda). Grilled and flavorful.

Simple and delicious Chinese family dish. Fluffy scrambled eggs sautéed with fresh tomatoes, served over white rice.

Thick Cantonese omelette filled with crunchy vegetables. Often served with a savory brown sauce and rice.

Classic omelette filled with diced ham, served with white rice. A simple and effective dish.

Popular Japanese specialty (Yoshoku). Fried rice (here with shrimp) wrapped in a thin omelette, often decorated with ketchup.

Chicken sautéed with red chilies, served sizzling on a hot cast-iron plate. A spicy and spectacular dish.

Chicken sautéed with Thai basil, a very aromatic herb with a peppery anise flavor. Served on a hot plate to enhance the aromas.

Shrimp coated in a spicy sauce or sautéed with chili, served sizzling on a hot plate.

Beef slices enhanced with a spicy sauce. The hot plate keeps the meat warm and the sauce simmering.

Beef sautéed with onions and fresh ginger. A classic with balanced flavors, served on a hot plate.

Thick and soft Japanese noodles (Udon) stir-fried in a wok with vegetables and a rich sauce (Hoisin, sesame). Served with your choice of topping.

Large Vietnamese noodle salad: cold rice vermicelli, fresh raw vegetables, hot crispy nêms, and your choice of topping. All drizzled with nuoc-mâm sauce.

National Thai dish. Stir-fried rice noodles in a wok with a sweet and sour sauce (tamarind), eggs, and vegetables. Served with crushed peanuts.

Very thin rice noodles stir-fried in a pan with crunchy vegetables and black mushrooms. A light and flavorful dish.

Classic Chinese wheat noodles (Lo Mein) stir-fried in a wok with soy sauce and vegetables. Can be served spicy on request.

Classic fried rice with eggs, peas, and diced ham (or other meat of your choice). An essential side dish or main course.

Fragrant rice sautéed with yellow curry powder, giving a golden color and a mild spicy flavor.

Thai-style fried rice, enhanced with chili and often tomato, giving it a reddish hue. Flavorful and spicy.

Large bowl of cold seasoned rice, topped with fresh vegetables (avocado, cucumber, carrot...) and your choice of protein. A healthy and complete meal.

Nigiri sushi: balls of vinegared rice topped with a slice of raw fish (often salmon or tuna). Served in portions of 8.

Rice rolls and fish/vegetables wrapped in a nori seaweed sheet. Served in portions of 8.

Inside-out rolls (rice on the outside, seaweed on the inside), often filled with avocado and surimi/salmon, and sprinkled with sesame seeds. Served in portions of 8.

Fragrant Thai white rice steamed. An ideal neutral accompaniment.

Traditional sticky rice, chewy and dense texture. Often eaten by hand in balls to accompany dishes.

Crispy classic fries.

Fries made with sweet potato, offering a sweeter flavor and a beautiful orange color.

Gourmet fries topped with melted cheddar cheese and sprinkled with crispy fried onions.