A Journey Through Taste & Heritage

OUR CULINARY HERITAGE: TRADITION ON EVERY PLATE.

LAHPET THOKE (Burmese Tea Leaf Salad) The cornerstone of Myanmar’s hospitality culture, this iconic salad features premium fermented tea leaves tossed with a crunchy texture of toasted lentils, crisp fried garlic, sesame seeds, and peanuts. It deliv
NAN PYAR THOKE (Flat Rice Noodle Salad) A celebrated street-style classic showcasing the intricate art of Burmese hand-tossed noodle culture. Wide, flat rice noodles are masterfully combined with tender seasoned chicken, raw red onions, toasted chic
MOHINGA (Our Ultimate Heritage Noodle Soup) Widely honored as the national dish of Myanmar, embodying the warmth of everyday heritage kitchens. Fine rice vermicelli noodles are set in a robust broth slowly simmered with fresh catfish, lemongrass, gi
YANGON HTA MIN PAUNG (Yangon-Style Steamed Rice) A nostalgic Yangon comfort food favorite, capturing the essence of wholesome urban dining. Fluffy steamed jasmine rice is generously draped in a thick, glossy oyster gravy packed with tender braised c
PHAT HTOKE OAH KAT (Pan-Fried Dumplings) An elegant reflection of cross-cultural Asian culinary influences embraced by Myanmar tradition. These delicate, hand-rolled wrappers are packed with a juicy filling of seasoned minced meat, fresh scallions,
PHAT HTOKE SI CHAT KHAO SWE (Garlic Dumpling Noodles) A comforting fusion that seamlessly marries artisan egg noodles with delicate, hand-folded savory dumplings. Tossed in slow-infused, fragrant garlic oil and topped with crispy roasted garlic and
TOFU KYAW (Crispy Burmese Shan Tofu) Made entirely from scratch using pure yellow split peas, this dish celebrates the unique chickpea-tofu traditions of the Shan State highlanders. Deep-fried to a flawless golden brown, it is crunchy on the outside
SHAN KHAO SWE (Shan State Sticky Noodles) The defining culinary export of the Shan highlands, carrying a cross-generational comfort legacy. Chewy, flat sticky rice noodles are topped with a deeply savory minced chicken and tomato stew, enriched with
NGAR HTAMIN NEL (Shan Fish Rice) A masterful highland specialty from the Shan State that transforms humble ingredients into a rich, savory delicacy. Fluffy jasmine rice is kneaded by hand with freshly cooked fish, fragrant turmeric oil, and roasted
MUTTON LAHPET HTAUNG (Pounded Mutton with Fermented Tea Leaf) An upscale, bold innovation that introduces premium meat into Myanmar's traditional pounding (Htaung) culinary art. Tender, slow-braised mutton is pounded seamlessly together with rich fe
TOMATOES STUFFED LAHPET (Lahpet-Stuffed Tomatoes) An elegant, artistic reimagining of the traditional tea leaf salad, transforming rustic flavors into a refined presentation. Ripe vine tomatoes are hollowed and stuffed with a finely minced, seasoned
RAKHINE MONT DI THOKE (Coastal Spicy Noodle Salad) The dry, tossed variation of the coastal favorite, highlighting a thrilling interplay of intense regional heat and seafood textures. Fine rice vermicelli is dry tossed with flaky catfish, raw green
SI CHAT KHAO SWE (Classic Garlic Oil Noodles) A universal comfort staple across Myanmar’s towns, demonstrating the sheer elegance of extracting deep flavor from simple oils. Tender wheat noodles are dry-tossed in slow-cooked garlic oil, paired with
PONE YAY GYI HTA MIN THOKE (Black Pea Paste Rice Salad) Centered around Pone Yay Gyi—a historic, fermented black bean paste native to the ancient city of Bagan. Fluffy jasmine rice is tossed with this deeply umami paste, fragrant peanut oil, raw sha
LAHPET HTA MIN THOKE (Tea Leaf Rice Salad) The ultimate comfort food for tea-loving cultures, blending the elements of a salad into a wholesome rice dish. Steamed jasmine rice is thoroughly hand-kneaded with premium fermented tea leaves, peanut oil,
MOHINGA (Classic Rice Noodle Soup) Widely honored as the national dish of Myanmar, embodying the warmth of everyday heritage kitchens. Fine rice vermicelli noodles are set in a robust broth slowly simmered with fresh catfish, lemongrass, ginger, gar
SHWE TAUNG NOODLE (Coconut Chicken Curry Noodle) A festive, joyous classic from Central Myanmar traditionally prepared for celebratory family gatherings. Chewy wheat noodles are bathed in a rich, velvety, aromatic chicken curry broth reduction infus
Tofu Nway (Warm Tofu Noodle Soup) A comforting morning gem from the Shan mountains, showcasing the pure magic of artisanal chickpea cream. Tender flat rice noodles are submerged in a thick, velvety, warm puree of fresh yellow split peas, elegantly d
DESSERT SHWE YIN AYE (Traditional Coconut Jelly Dessert) The legendary king of Myanmar’s street sweets, traditionally shared during the festive Thingyan Water Festival to cool down the community. Rich, chilled coconut milk is filled with handmade pa
EGG PUDDING (Burmese Custard Pudding) A timeless comfort dessert that beautifully showcases the historic, colonial-era baking influences preserved in traditional local tea-shop culture. Whole fresh eggs and rich milk are slow baked to a silky perfec
MYANMAR FALLODA (Rose Syrup Parfait) An upscale, celebratory indulgence popular across Myanmar, inspired by historic South Asian trade routes. Chilled creamy milk is infused with fragrant rose syrup, sweet basil seeds, tapioca pearls, and soft egg c
MONT LAT SAUNG (Classic Jaggery Refresher) A pure, agrarian summer refresher that honors organic jaggery—the smoky, natural palm sugar syrup lovingly harvested from Central Myanmar’s palm trees. Handmade chilled pandan-infused rice jelly droplets fl