Shrimp, beansprout, carrot, and onion dipped in tempura batter and fried until crispy, then topped with cabbage, cucumber, and cilantro. Served with our own tamarind chili sauce on the side. This is an absolute Burmese favorite as well as a favorite of our guests here at A Taste of Burma.
Fermented Tea Leaf Salad (Let Phet Thoke)
Pickled tea leaf, cabbage, tomatoes, sesame seeds, roasted peanuts, broad beans, and garlic chips, all mixed with seasoning. As far as salads go, it doesn't get more authentic then this.
Ginger Salad (Jin Thoke)
Pickled ginger with cabbage, tomatoes, sesame seeds, roasted peanuts, broad beans, and garlic chips, all mixed with our very own ginger seasoning.
Green Mango Salad (ThaYetThee Sane Thoke)
Shredded mango, cabbage, onion, cilantro, gram flour, crushed peanuts, and roasted chili flakes, all mixed with our tamarind garlic dressing.
Papaya Salad (ThinnBawThee Thoke)
Shredded green papaya, onion, tomato, gram flour, cilantro, crushed peanuts, and roasted chili flakes, all mixed with our own tamarind garlic sauce.
Chickpea Burmese Tofu Salad (PePyar Thoke)
Yellow tofu, cabbage, fried garlic, lime leaf, and roasted chili flakes, all mixed with our own tamarind sauce.
Grilled Beef Salad (AMe-Thar Thoke)
Grilled flank steak, fresh onion, tomatoes, basil leaf, cucumber, cabbage, and cilantro, all mixed with a chili and lime dressing.
Glass Noodle Salad (KyarZan Thoke)
Clear noodles, chicken, shrimp, cabbage, tomato, cucumber, fresh onions, and cilantro, all mixed with a chili and lime dressing.
Triple Layered Pork Salad (WetThar Thoke)
Roasted pork belly, mixed with cucumber, onion, cabbage, clantro, and tamarind sauce.
Gold Mountain Noodles (Shwe Taung Kaukswe)
Yellow wheat noodle, white meat chicken, egg, coconut cream, red oil, roasted chili flakes all hand mixed and served warm. Accompanied by cilantro, onion, and topped with fried noodles.
Mandalay Chicken Noodle (Nanji Thoke)
Thick rice noodle, white meat chicken, homemade red oil, ginger, garlic, gram flour, egg, cilantro, fresh onion, and chili flakes all make up this very traditional and authentic Burmese favorite. Hand mixed and served at room temperature.
PanThay Stir Fry (PanThay Kaukswe)
Yellow wheat noodle, onion, carrots, napa cabbage, and bean sprouts, stir fried in garlic, ginger, curry masala, and soy sauce.
Rangoon Night Market Noodles
Yellow wheat noodle, onion, carrots, napa cabbage, bean sprouts, broccoli, and Chinese celery stir fried in ginger, garlic, black pepper, and soy sauce.
Singapore Street Noodles (KyarZan Gyaw)
Thin rice noodle, onion, carrot, napa cabbage, bean sprouts, stir fried in curry masala, ginger, garlic and soy sauce.
Malaysian Style Drunken Noodles (Nyat Kaukswe)
Flat rice noodles with onion, napa cabbage, carrots, bean sprouts, and broccoli, stir fried in ginger, garlic, and soy sauce.
This traditional Thai dish is made up of rice stick noodle stir fried with basil, bean sprouts, carrots, and onion along with your choice of meat or select tofu for a vegetarian alternative. Served with a side of peanuts.
Coconut Rice (OhnHtaMin) with Chicken or Beef Curry
Jasmine rice cooked with onion and coconut cream, topped with bay leaf and fried onions. Served with white meat chicken in red curry sauce or our special slow-cooked beef curry.
Jasmine rice, onion, carrots, zucchini, broccoli, and bean sprouts stir fried in soy sauce.
Side of Coconut Rice
Jasmine rice cooked with onion and coconut cream, topped with bay leaf and fried onions.
Flaky flat bread. Paratha literally means layers of cooked dough.
Steamed brown rice.
serving of steamed Jasmine rice. Small, Large.
Water Spinach Stir Fry (KaZoon Ywet)
Ong choy sautéed with garlic and oyster muchrooms.
Spinach with Pine Nuts (Hin Nu Nwe Ywet)
Fresh tender spinach, stir fried with garlic, pine nuts and raisins.
Stir Fried Spicy Eggplant
Eggplant, tomato, and cilantro, cooked in our onion-tamarind curry.
Green Curry Vegetables
A Thai favorite, green curry is cooked with coconut cream to give a sweet flavor, vegetables include bamboo shoots, zucchini, muchrooms, tofu, carrots, egg plant, and green beans. All cooked in a green curry paste.
Tamarind Vegetable Curry (TheeSone Hin)
Potatoes, green beans, cauliflower & eggplant.
Asian Pumpkin Curry (Shwe PayonThee Hin)
Asian pumpkin cooked in our onion-tamarind base with garlic and lemongrass.
Yellow split pea with mixed vegetables & tamarind sauce (South Indian style).
Tofu Puckled Mustard Green
White tofu with pickled mustard green, onion, cilantro, and chili. Stir fried with garlic and ginger.
Scallops, string beans, garlic, ginger, and chili sauce, and red bell pepper all fried in a stir fry sauce.
Coconut Shrimp Curry
Shrimp, tomato, and bell pepper, cooked in our onion curry sauce with sweet coconut cream.
Mango Shrimp Curry
Shrimp cooked in our curry onion sauce with fresh and pickled mango, topped with green onion and red pepper.
Shrimp, stir fried with string beans, red pepper, chili sauce, garlic, and ginger. Topped with almonds.
Shrimp and Asian Pumpkin (PaZun Shwe Payon Thee
Shrimp cooked with Asian pumpkin, and fresh lemongrass, in our house onion sauce.
Green Curry Shrimp
Shrimp, stir fried with bamboo shoot, mushroom, carrot, tofu, string bean, and zucchini in green curry with coconut cream sauce. Lime leaf for flavor.
Crispy Fried Fish
Tilapia or marinated catfish stir fried with onions, tomatoes, cilantro, sweet basil, soy sauce, and chili sauce. Also available mild.
Mango Catfish Curry
Catfish cooked in our onion curry sauce with fresh and pickled mango.
Tilapia or catfish filet cooked with cilantro, eggplant in our onion curry and tamarind sauce.
Chicken and Mango
Chicken curry cooked with fresh and pickled mango, topped with red bell pepper and scallion.
Stir Fried Curry Chicken
Chicken, cauliflower, potato, onion, tomato, carrot, and zucchini stir fried with curry and chili sauce.
Coconut Chicken Curry
Chicken curry cooked with coconut cream, topped with red bell pepper and scallion.
Green Curry Chicken
Chicken, stir fried with bamboo shoot, mushroom, carrot, tofu, string bean, and zucchini in green curry with coconut cream sauce. Lime leaf for flavor.
Chili Chicken (Kyat Thar Nga Yote Thee)
Stir fried chicken with onion, garlic, ginger, red bell pepper, chili sauce, and cilantro.
Sweet Basil Chicken
Chicken stir fried with string beans, onion, red bell pepper, sweet basil, ginger, and garlic.
Chicken Pickled Mustard Green
Stir fried chicken, pickled mustard green, onion, cilantro, red bell pepper, garlic, ginger and chili sauce.
Marinated tender lamb meat slowly cooked with onion, garlic, ginger and chef's own curry spice.
Goat Curry (Siek Thar Hin)
Marinated tender goat meat slowly cooked with onion, garlic, ginger and chef's own curry spice.
Beef Slow Cook
Marinated beef, cooked with onion, garlic, ginger and lemongrass.
Beef Curry with Potatos (AMeThar ALoo Hin)
Marinated beef cooked in a flavorful onion sauce with potatos.
Beef Slow Cook with Coconut Cream (Ohnno AMeThar)
Marinated beef slowly simmered in thick coconut gravy.
Beef with Mixed Vegetables
Stir fried beef with assorted vegetables and onion in garlic soy sauce.
Green Curry Beef
Beef stir fried with bamboo shoot, mushroom, tofu, eggplant, and carrot in green curry with coconut cream.
Stir Fried Curry Beef
Beef, cauliflower, potato, onion, tomato, stir fried with curry chili sauce.
Beef with Sweet Basil
Stir fried beef with Asian eggplant, and sweet basil in hot chili sauce.
Mongolian Style Beef
Stir fried flank steak with onions, scallions, and fresh ginger.
Spicy Beef with String Beans
Stir fried beef with green bean, onion, garlic, fresh ginger, and red chili sauce.
Pork and Mango
Marinated pork cooked in a flavorful onion sauce with fresh mangos.
Pork Pickled Mustard Green
Stir fried pork with pickled mustard, onion, tomato, cilantro, with hot chili sauce.
Triple Layer Pork (Wet-Thar A Sat Gyaw)
Pork belly, stir fried with onion, tomato, cilantro, scallions, and red chili.
Pork with Vegetables
Stir fried pork with mixed vegetables.
Sweet tapioca pearls in coconut cream. Topped with slivered almonds.
Farluda rice noodle, basil seeds, coconut, pudding, vanilla ice cream, all layered in a glass and topped with almonds, and rose syrup.
Two scoops of vanilla, mango, or coconut ice cream.
Burmese Cuisine has it's own very distinctive and unique flavors to savor.It draws from the spices used by its neighbours (Thailand, Laos, India and China) yet uses those spices in combinations of ways that set it apart.Burmese cuisine is truly distinct and wonderful.