GUABAO PLATTER 10 PCS 40.00
Platter of 10 pcs steam guabao filled with fresh cucumber, carrot & daikon pickles, herb, special sauce and protein. Choosing 3 filling options include BBQ Pork, fried tofu (vegan) and chicken breast.
Platter of 10 pcs steam guabao filled with fresh cucumber, carrot & daikon pickles, herb, special sauce and protein. Choosing 3 filling options include BBQ Pork, fried tofu (vegan) and chicken breast.
CHOOSING 3 FILLING OPTIONS
- BBQ Pork with Hoisin sauce
- Fried tofu (vegan) with sweet chili sauce
- Chicken with teriyaki sauce
GUABAO PLATTER 6 PCS 25.00
Platter of 6 pcs steam guabao filled with fresh cucumber, carrot & daikon pickles, herb, special sauce and protein. 2 of 3 filling options include BBQ Pork, fried tofu (vegan) and chicken breast.
Platter of 6 pcs steam guabao filled with fresh cucumber, carrot & daikon pickles, herb, special sauce and protein. Choose 2 of 3 filling options include BBQ Pork, fried tofu (vegan) and chicken breast.
CHOOSING 2 / 3 FILLING
- BBQ Pork with Hoisin sauce
- Fried tofu (vegan) with sweet chili sauce
- Chicken with teriyaki sauce
SAUNA LOVER 21.50
7 pcs dimsum with mango noodle salad and 1 pc guabao
COMBO INCLUDING
- Dimsum 7 pcs ( normal / vegan )
- Mango salad ( shrimp & chicken / fried tofu )
- Guabao 1 pc ( BBQ pork / chicken / friend tofu )
7 pcs dimsum with mango noodle salad and 1 pc guabao
SAIGON SPECIAL 19.50
Rice with BBQ pork, sausages & salad and Vietnamese style baguette
COMBO INCLUDING
- CÖM TAM
- BANH MI (pork/chicken/vege)
Rice with BBQ pork, sausages & salad and Vietnamese style baguette
VEGGIE DELISH 18.50
Lotus or mango vegan noodle salad and 2 pcs vegan summer rolls with tamarind tofu
COMBO INCLUDING
- Salad vegan
- Goicuon tofu
Lotus or mango vegan noodle salad and 2 pcs vegan summer rolls with tamarind tofu
OCEAN VIBE 19.50
Tomyum noodle soup with seafood and 2 pcs summer rolls with smoked salmon
COMBO INCLUDING
- Tomyum seafood
- Goicuon salmon
Tomyum noodle soup with seafood and 2 pcs summer rolls with smoked salmon
DIMSUM PLATTER 45 PCS 42.5
steamed dim sum with different fillings including cabbage, leek, kimchi, and pork siu mai, shrimp har gow, chicken wonton.
Served with seaweed mix salad as a side dish, and a homemade sesame dipping sauce.

FILLING INCLUDING
- Cabbage
- Leek
- Kimchi
- Vegetable gyoza
- Pork Siu Mai
- Pork Wonton
GOICUON PLATTER 16 pcs 44.00
Rice paper rolls filled with fresh cucumber, paprika, carrot & daikon pickles, rice vermicelli, salad, herb, and protein. Served with hoisin sauce and fried onion.
Choosing 2 fillings for summer rolls platter from below:
– Smoked salmon
– Chicken
– Champignon mushroom (V)
– Fried tofu (V)
– Shrimp

CHOOSING 2 FILLINGS FOR SUMMER ROLLS PLATTER FROM BELOW:
- Smoked salmon
- Chicken teriyaki
- Champignon mushroom (V)
- Fried tofu (V)
- Shrimp
DIMSUM 3 pcs 4.50
“Chinese Brunch”, “the Asian Tapas”! True, but we need to go further. Dim Sum is a part of the Yum-cha – drink tea, an important tradition in Cantonese-speaking regions such as Guangdong, Hong Kong and Macau. The cuisine refers to small portions of steamed, fried, baked, savory, sweet (you name it!) dishes served with an endless amount of scented tea. In Chinese, Dim Sum means “touching the heart”, which promises a delightful tasting experience.
– Wonton: chicken meat, mushroom, onion, wheat cover
– Siumai: pork meat, onion, daikon, mushroom, wheat cover
– Kimchi dumpling: kimchi in wheat cover
– Mushroom dumpling: leek, mushroom in wheat cover
– Cabbage dumpling: cabbage , carrot in wheat cover
– Gyoza: tofu mix with daikon, cabbage, onion in wheat cover
DIMSUM 7 pcs 7.50
“Chinese Brunch”, “the Asian Tapas”! True, but we need to go further. Dim Sum is a part of the Yum-cha – drink tea, an important tradition in Cantonese-speaking regions such as Guangdong, Hong Kong and Macau. The cuisine refers to small portions of steamed, fried, baked, savory, sweet (you name it!) dishes served with an endless amount of scented tea. In Chinese, Dim Sum means “touching the heart”, which promises a delightful tasting experience.
– Wonton: chicken meat, mushroom, onion, wheat cover
– Siumai: pork meat, onion, daikon, mushroom, wheat cover
– Kimchi dumpling: kimchi in wheat cover
– Mushroom dumpling: leek, mushroom in wheat cover
– Cabbage dumpling: cabbage , carrot in wheat cover
– Gyoza: tofu mix with daikon, cabbage, onion in wheat cover
GOI CUON (G) 7.00
The technique of cuon – hand-rolling various ingredients in rice paper has been common in Vietnamese cuisine. The idea is similar to Japanese sushi or Mexican burritos that combine many ingredients in one single wrap, but the cuon – rolls are of smaller size and usually eaten as appetizer or light snacks.
The summer rolls are served with chilli-hoisin sauce mixed with fried onion. Customers can dip the rolls directly in the sauce or use the provided small spoon to put a little bit of the sauce on top of the rolls
INGREDIENT:
– Base:
- Salmon
- Chicken
- Shrimp
- Tofu (Vegan)
- Mushroom (Vegan)
- Tiger prawn
rice vermicelli, carrots, purple cabbage, lettuces, paprika, mango, and spinach,
pickle and herbs.
– Sauces: hoisin – chili sauce, tamarin sauce,
traditional summer roll sauce (not vegetarian).
GUABAO 4.50
Gua bao (traditional Chinese: 割包; simplified Chinese: 刈包; pinyin: guàbāo; Pe̍h-ōe-jī: koah-pau; literally: ‘cut bread’), also known as pork belly buns, ambiguously, bao, or erroneously as the bao bun (“bao” means “bun” so the translated name “bun bun” is redundant and “bao” in the Chinese language without any qualifiers is generally used to refer to baozi) is a type of lotus leaf bun (he ye bao) from Fuzhou, the capital of Fujian province, with similar variants found elsewhere with sizeable Fuzhounese communities. It is a popular street food in Taiwan which has led to the popular misconception that the gua bao is Taiwanese in origin.
INGREDIENT:
– Vegetables including pickles, fresh cucumber, and Thai basil.
– BBQ Pork meat (Hoisin – chili sauce) /Teriyaki chicken (teriyaki sauce)/ Fried tofu with tamarind sauce (vegans).
– Topping: rucola mix, fried onion.
BANHMI 7.90
The story of Banh Mi dates to the French colonization in Northern Vietnam during the 1900s. The term “Banh Mi” at first implied only the French baguette, however, nowadays it’s also understood as a sandwich – the French baguette stuffed with various condiments such as meat/tofu, sauces and pickles and vegetables.
INGREDIENT:
– Base: the famous crunchy crust of Vietnamese baguette,
char-siu grilled pork/ teriyaki chicken/ tamarin tofu.
– Topping: sweet and sour pickles, cucumber and lettuce, Vietnamese basil
– Sauce: special buttery hoisin – chili sauce/ soiya sauce.
PHO – RICE NOODLE SOUP (G) 6.90
When it comes to Vietnamese cuisine, everyone says Pho! The hype about Pho has been going strong in the Viet community for the past 100 years, and never ceases to spread to the other parts of the hemisphere. Why do the Vietnamese love Pho so much? There may not be a solid answer for that, but one thing for sure, every Viet grows up eating Pho and the tradition has been passed through generations. There is no such thing like Pho – a favorited food, comfort food, street food, and soul food that reflects the way of life in Vietnam
INGREDIENT:
- Chuck beef – 6.90€
- Chicken breast – 6.90€
- Tofu & mushroom – 6.90€
- Chuck beef + rump steak – 12.50€
- Tenderloin beef (booking needed) – 24.00€
– Broth: Chicken, cinnamon, star anise, ginger, daikon, Amomum Tsao, fish sauce, salt, sugar, seasoning, onion,
– Bases: rice noodle, beef/chicken/mushroom/tofu, coriander, spring onion, red onion, Thai basil, bean sprouts,
– Topping: hoisin sauce, chili sauce, fried onion, a slide of slime.
TOMYUM SOUP 12.50
Tom Yum is perfect for cold winter days. Japanese noodles combined with the hot and sour Thai soup will be ideal if you want to try a new and different Asian cuisine.
INGREDIENT:
- Tofu & mushroom (vege) – 12.50€
- Seafood mix (shrimp + squid + mussel) – 13.50€
- Tiger prawn + seafood mix – 22.00€
– Broth: chilli, galangal (a type of ginger), lime leaves and chilli peppers, coconut milk, soya sauce (vegan).
– Base: ramen /rice noodles, flour, salt, eggs.
In summer seasons, we also have asparagus and fresh yellow mushroom.
– Topping: Vietnamese coriander, coriander, rocket leaf, spinach, fried onion, and a slice of lime.
BUN THIT NUONG (G) 10.90
Famous dish from the South of Vietnam. Tender BBQ pork served with mix salads, rice vermicelli and fish sauce. The dish brings you to Vietnamese countryside daily meals.
INGREDIENT:
- Vermicelli, BBQ pork, mix salads
BUN CHAY (VE, G) 10.90
Rice noodle with fried tofu. This common dish is popular in many vegan restaurants in Vietnam.
INGREDIENT:
- Vermicelli, fried tofu, mix salads
RAMEN TERIYAKI CHICKEN 12.50
“Teriyaki chicken and ramen” is the best combination without soup. Served with soya sesame sauce to bring out the fatty flavour of ramen.
INGREDIENT:
- Ramen, teriyaki chicken, mix salads
DRY PHO NOODLE (G) 7.50
Soya marinated beef mixed with pho noodle and herbs, come with a small soup bowl.
- Chuck beef – 7.50€
- Seafood mix – 13.50€
CÖM VEGE (VE, G) 13.50
We have been thinking hard to bring justice for our vegan customers, bringing the dish that is not less flavored Cöm dishes is a huge challenge for us! We decided that tamarind tofu will be served with rice and sesame sauce or ginger soya sauce. This will give you a wonderful journey until the last spoon of rice.
INGREDIENT:
- rice, fried tofu, pickles, cucumber, tomato, tamarind/soya sesame.