Jade Restaurant & Bar

Assorted ingredients deep-fried in a light, crispy batter. Likely includes vegetables and shrimp. Served with a savory dipping sauce.

Crispy fried rolls filled with seasoned vegetables and glass noodles. A crunchy appetizer served with a sweet and sour dip.

Spring rolls stuffed with whole prawns and creamy cheese, then deep-fried. Crispy outside with a rich, melting filling.

Triangle-shaped pastry shells filled with spiced mashed potatoes and peas. Deep-fried until golden and crunchy.

Crispy potato fries topped with melted cheese or cheese powder. A savory Western-style snack.

Fried potato strips tossed in spicy Mala seasoning. Features the numbing heat of Sichuan peppercorns.

Chicken pieces marinated and fried with fragrant lemongrass. Aromatic, herbal, and crispy.

Deep-fried chicken wings with crispy skin. Simply seasoned and savory.

Deep-fried prawns coated in a rich, creamy mayonnaise sauce. Often garnished with fruits or sesame seeds.

Pork ribs marinated and deep-fried until chewy and savory. Best enjoyed as a finger food.

Chicken grilled in a pan with savory seasonings. 'Minethar' implies a specific style, possibly referring to a royal or traditional preparation.

Boiled young soybeans in the pod. Lightly salted. Pop the beans out of the pod to eat.

Stir-fried noodles with a spicy sambal-style sauce. Rich in umami and heat.

Tortilla chips topped with cheese and salsa toppings. Crunchy and savory.

Pan-fried beaten eggs. Soft and fluffy, seasoned simply.

A hearty soup made with tender mutton and soft chickpeas. Savory and rich.

A comforting soup featuring chicken and chickpeas. Mild and nutritious.

Japanese-style soybean paste soup with salmon chunks. Savory umami flavor.

Clear soup made with pork spareribs and rich bone marrow. Deep meaty flavor.

A tangy soup with fish head and pickled bamboo shoots. Sour and savory broth.

Light vegetable soup featuring bamboo shoots. Refreshing and mild.

Chicken curry cooked with gourd (Buu Thee). Mildly spiced and stew-like.

Sliced pork shoulder tossed with fresh herbs, onions, and a spicy-sour dressing. Chewy and flavorful.

Mixed seafood (prawns, squid) in a spicy lime dressing with herbs. Zesty and refreshing.

Fresh raw prawns served with a spicy garlic and chili seafood dipping sauce. Sweet prawn texture with a fiery kick.

Dry stir-fry pot with chicken and vegetables in a spicy Mala sauce. Numbing, spicy, and fragrant.

Dry stir-fry pot with pork and vegetables in a spicy Mala sauce. Rich and intense flavor.

Dry stir-fry pot with seafood and vegetables in a spicy Mala sauce. A premium spicy dish.

Sichuan-style stew with chicken and vegetables in a spicy, oily broth. Similar to a hot pot but served in a bowl.

Sichuan-style stew with pork and vegetables in a spicy broth. Hearty and fiery.

Sichuan-style stew with seafood and vegetables in a spicy broth. Rich umami and heat.

Fusion fried pastry filled with savory bacon and melted cheese. Crispy and indulgent.

Clay pot rice dish with spiced chicken biryani. Aromatic rice cooked with meat and spices.

Clay pot rice dish with spiced mutton biryani. Rich and fragrant.

Soft chickpeas simmered in a savory curry sauce. A staple Burmese side dish.

Crunchy pork belly pieces stir-fried with Chinese kale (Kailan) and oyster sauce. Savory and textured.

Assorted seasonal vegetables stir-fried together. Light and healthy.

Crisp snow peas stir-fried with scrambled egg. Mild and savory.

Sour roselle leaves (Chin Baung) stir-fried with bamboo shoots and chili. A classic Burmese dish with tart flavor.

Cauliflower florets stir-fried with egg. Simple and comforting.

Okra stir-fried with chili and sour seasoning. Spicy and slimy texture.

Tofu pieces stir-fried with slightly bitter baby mustard greens. A balanced vegetable dish.

Tender chayote shoots stir-fried with garlic. Mild green flavor.

Chinese kale stir-fried in savory oyster sauce. Crunchy stems and leafy greens.

Hollow-stemmed water spinach stir-fried with mushrooms and garlic. Savory and crunchy.

A traditional Burmese relish made with fermented fish paste (Ngapi) and crab. Served with a platter of fresh and boiled vegetables for dipping. Salty and savory.

A cooked relish of tomatoes and fermented fish paste. Served with vegetables for dipping. Savory, tart, and spicy.

Myanmar's national dish. Rice noodles in a rich, savory fish broth thickened with chickpea flour and seasoned with lemongrass. Topped with crispy fritters.

A set serving of Mohinga fish noodle soup, likely including extra sides or fritters.

Ohn No Khao Swè. Wheat noodles in a creamy coconut milk chicken curry broth. Rich, mild, and savory.

Thick round rice noodle salad dressed with chicken curry gravy. Often called the 'Burmese Spaghetti'. Savory and creamy.

Rice noodles served with meat sauce, pickles, and sticky rice flour glue. A specialty of Mandalay.

Rice noodles in a clear broth topped with a savory tomato-meat sauce (chicken or pork). A comforting Shan state dish.

Dry version of Shan noodles tossed with meat sauce and garlic oil. Savory and distinct.

Warm tofu pudding served with rice noodles and savory sauce. Soft, creamy texture. A Shan specialty.

Simple noodles tossed in fragrant garlic oil. Savory and aromatic.

Assorted salad, likely Burmese style with cabbage, tomatoes, and dressing.

Noodles stir-fried with assorted vegetables and soy sauce.

Stir-fried noodles with meat and vegetables. Savory and filling.

Stir-fried noodles with mixed seafood.

Thin rice vermicelli noodles stir-fried with vegetables.

Thin rice vermicelli noodles stir-fried with meat and veggies.

Thin rice vermicelli noodles stir-fried with seafood.

Pashu (Malay/Peranakan style) fried rice with chili paste. Spicy, savory, and aromatic.

Spicy Pashu-style fried rice with seafood.

Fried rice cooked with pineapple chunks, curry powder, and meat. Sweet, savory, and fragrant.

Pineapple fried rice with seafood.