Alinga Tea and Dining | Alinga

Meat marinated in special spices, skewered and grilled until fragrant. Served with naan bread and dipping sauce. Rich and fragrant Yangon-style spices.

Chicken marinated in yogurt and Indian spices, grilled in a tandoor oven. The chicken has a beautiful red color, with a spicy and smoky flavor.

Kebab meat stir-fried with various spices and vegetables until well-infused. Rich and intense flavor, served with rice or flatbread.

Authentic Burmese Mohinga (fish noodle soup) made with fish and chickpeas, rich and creamy with a mild spice aroma. Popular for breakfast.

Thick and soft udon noodles tossed with dry chicken curry, seasoned with bean powder and fried garlic oil. A mellow, creamy, and fragrant Burmese style dish.

Small noodles in a rich and creamy chicken and coconut milk sauce with Burmese curry spices. Served with side dishes for added texture.

Burmese style coconut curry noodles, similar to Thai Khao Soi but with different curry paste flavors. The curry is rich and creamy, served with various side dishes.

Myeik style stir-fried noodles with soy sauce. The noodles are cut for easy eating, seasoned with soy sauce and unique seasonings. Fragrant wok aroma.

Spicy and flavorful clear soup noodles with fish and herbs. A famous dish from Rakhine State. No coconut milk.

Dry Rakhine-style Khanom Chin noodles tossed with chili and flavorful seasonings. Spicy and aromatic with herbs.

Chinese Muslim (Panthay) style egg noodles stir-fried with spices and chicken. Chewy noodles with a rich and unique spice aroma.

Mixed vegetables stir-fried with Burmese herbs. Mellow and uniquely fragrant, served with steamed rice.

Sour and salty pickled vegetable stir-fry with egg and your choice of meat. A stimulating and appetizing dish.

Hong Kong Kailan stir-fried over high heat, seasoned with oyster sauce. A sweet and savory flavor, the vegetables remain crisp and green.

Cauliflower stir-fried with egg, simply seasoned. The natural sweetness of the vegetables and the fragrant wok aroma make it easy for everyone to enjoy.

Tofu and bok choy stir-fried with a spicy soy bean sauce, rich and creamy, similar to Sichuan style.

Stir-fried morning glory seasoned with Burmese shrimp paste (Balachaung) for a rich salty and spicy flavor with a fragrant dried shrimp aroma, different from regular stir-fried morning glory.

Eggs are beaten until fluffy and fried in hot oil until crispy outside and soft inside, fragrant. Served with chili sauce.