The Burma Food House

Deep-fried tofu typically made from chickpea flour (Burmese style). Crispy on the outside and soft inside. Served with a savory and tangy dipping sauce.

Deep-fried pastry pockets filled with a savory mixture of spiced potatoes and onions. Crispy golden shell with a soft, flavorful filling. Great as a snack or appetizer.

Grilled skewers of marinated meat. Smoky, slightly sweet, and savory. Served with a rich peanut dipping sauce.

Crispy fried rolls filled with vegetables and possibly minced meat. Crunchy texture with a savory filling. Served with a sweet chili dipping sauce.

Fresh oysters coated in batter and deep-fried until golden. Crispy exterior contrasting with the juicy, briny oyster inside. Served with a dipping sauce.

Classic deep-fried potato strips. Salty, crispy on the outside, and fluffy inside. A universal side dish.

Pork ribs marinated and deep-fried. Savory, meaty, and chewy. Best enjoyed by eating the meat off the bone.

Fried chicken prepared with specific Burmese spices. Crispy skin and savory meat. A flavorful twist on standard fried chicken.

Beaten eggs fried in a pan until set. Soft, fluffy texture and savory taste. A simple and comforting egg dish.

A signature Burmese salad made with fermented tea leaves, crunchy nuts, beans, garlic, and chilies. A complex mix of sour, salty, savory, and slight bitter flavors with varied textures.

Chicken pieces fried in a traditional Burmese style. Crispy and seasoned with savory spices. Served hot.

Assorted vegetables dipped in a light batter and deep-fried. Airy and crispy texture. Served with a dipping sauce.

Spicy salad made from shredded unripe papaya, prepared in the Rakhine style which is typically spicier and more savory. Crunchy texture with sour and spicy flavors.

A salad featuring shredded dried stingray flesh tossed with herbs and dressing. Chewy texture with a distinct savory seafood flavor.

An assortment of fresh vegetables tossed in a light dressing. Crisp, refreshing, and healthy.

Fresh prawns tossed in a spicy Rakhine-style dressing with herbs and chilies. Juicy seafood with a zesty, spicy kick.

Roasted eggplant peeled and mixed with onions, chilies, and dressing. Soft, smoky texture with a savory and sour taste.

A salad combining crunchy snow fungus (white wood ear mushroom) and fresh prawns. Refreshing with an interesting mix of textures.

Salad made with blanched morning glory stems and leaves. Crunchy texture. Can be ordered with a spicy dressing or a milder sweet profile.

Sliced grilled pork shoulder tossed with herbs, lime, and chilies. Smoky meat flavor combined with a spicy and sour dressing.

Fresh tofu cubes tossed with cabbage, onions, and a savory dressing. Soft texture with crunchy vegetables.

Salad made from fresh pennywort leaves mixed with nuts and a tangy dressing. Herbal and slightly bitter taste, very refreshing.

A Burmese salad featuring sliced fish cakes. Chewy and savory fish cakes tossed with fresh vegetables and dressing.

Small crispy dried anchovies tossed in a salad. Crunchy, salty, and savory. Available in spicy or sweet dressing variations.

A savory chicken soup prepared in the Rakhine style. Often clear but flavorful with sour and spicy notes.

A comforting soup containing wisps of beaten egg in a savory broth. Smooth texture and mild flavor.

Rich soup made by simmering fish heads to extract flavor. Deep, savory seafood taste.

Pork rib soup with Rakhine seasoning. Features tender meat on the bone in a spicy and sour broth.

Mixed seasonal vegetables stir-fried in a savory sauce. Crisp-tender texture and flavorful.

Stir-fried morning glory greens with garlic and chilies. Savory with crunchy stems and soft leaves.

A classic Burmese dry noodle salad using thick rice noodles (Nann Gyi) or flat noodles (Nann Pyar). Mixed with chicken curry gravy. Rich, creamy, and savory.

Fried rice prepared in Burmese style, typically with boiled peas and savory seasonings. Fluffy and filling.

Noodles served in a rich broth made with coconut milk and chicken (Ohn No Khao Swè). Creamy, savory, and slightly sweet.

A Shan-style rice noodle dish served with a meat sauce and pickled vegetables. Savory, tangy, and flavorful.

Wheat noodles tossed with garlic oil and savory seasonings. Aromatic and simple, focusing on the garlic flavor.

Noodles or vermicelli stir-fried with meat and vegetables. Savory and hearty. A standard fried noodle dish.

Thin rice noodles served with a spicy fish soup or as a dry salad. A signature dish of the Rakhine region. Tangy, spicy, and savory.

Rice noodles served in a hearty fish-based broth with lemongrass and banana stem. Savory, herbal, and aromatic. Myanmar's national dish.

Prawns cooked in a rich and aromatic curry sauce. Savory with spices typical of the region. Best eaten with rice.

Fish curry (often snakehead fish) cooked with aromatic basil. Spicy, herbal, and savory.

Whole hard-boiled eggs simmered in a savory curry sauce. Mild and comforting flavor.

Pork curry prepared in the Rakhine style. Features a lighter, spicier, and more sour profile than typical curries.

A chicken curry featuring specific ingredients (likely giblets or root spices). Rich, savory, and aromatic.

Curry made with fish cakes (Nga Phe). The fish cakes absorb the savory curry sauce, offering a chewy texture.

Chicken pieces cooked in a Rakhine-style curry. Spicy, aromatic, and savory with a distinct regional flavor.

Chicken curry strongly flavored with cumin (Jeera). Earthy, aromatic, and savory.

A whole chicken leg steamed until tender. Light flavor, juicy meat, and served with a savory sauce.

Large river prawns cooked in a rich curry sauce. Sweet prawn meat complements the savory and spicy curry.

Pork ribs steamed until the meat is tender and falls off the bone. Savory and soft.

Pork stewed with sweet soy sauce or sugar. The meat is tender with a rich sweet and savory flavor profile.

A dessert soup featuring sweet potato chunks and sago pearls. Sweet, warm, and comforting.

Solidified milk custard that is breaded and deep-fried. Crispy on the outside with a warm, creamy interior.

Chewy glutinous rice balls served in a sweet, warm coconut milk soup. Creamy and satisfying.

A smooth custard pudding topped with a layer of caramel sauce. Sweet, creamy, and silky texture.

A traditional Burmese dessert drink made with jelly or dough drops, coconut milk, and jaggery syrup. Sweet and refreshing.

Traditional Burmese milk tea. Strong black tea mixed with sweetened condensed milk. Rich, creamy, and sweet.

A rich tea topped with malai (clotted cream). Very creamy with a thick texture and savory-sweet flavor.