Inle Amhattaya Bangkok Inlay Souvenir

A classic Burmese noodle dish featuring rice noodles in a savory tomato and chicken sauce. Often topped with crushed peanuts and pickled vegetables for a mix of textures and tangy flavors.

Noodles served in a warm, creamy sauce made from chickpea tofu (tohu). The dish has a smooth, rich texture and savory flavor, distinct from soy-based tofu dishes.

A dry noodle salad tossed in aromatic garlic oil (Si Chet). Savory and fragrant, typically served with meat and garnished with crispy garlic.

Rice noodles served with a rich meat sauce and fermented bean paste. A specialized Shan dish known for its savory depth, often accompanied by pickled vegetables.

Noodles served with tender steamed chicken. A lighter, comforting dish focusing on the natural flavors of the poultry and broth.

Garlic oil noodles topped with succulent steamed chicken. Combines the fragrance of fried garlic oil with soft, simple chicken meat.

A portion of plain steamed chicken. Tender and simple, often eaten as a main protein dish with rice or noodles.

A traditional snack made from pounded rice and fish, often deep-fried to be crispy. Savory and crunchy.

A savory cake made from mashed potato and rice flour. Fried until golden on the outside and soft on the inside.

A traditional snack from the Inle Lake region. Likely a type of rice pancake or sweet/savory treat specific to Shan cuisine.

Steamed banana leaf parcels filled with rice flour batter and your choice of pork or vegetables. A soft, dumpling-like texture with aromatic herbal notes.

A variation of the steamed rice parcel (Hin Htoke) incorporating banana flower buds. Offers a unique, slightly fibrous texture and earthy flavor.

Burma's most famous salad, made with fermented tea leaves, crunchy beans, roasted peanuts, garlic, and sesame seeds. A complex mix of sour, salty, bitter, and savory flavors.

Fried rice cooked with fermented soy beans. Offers a deep savory and umami flavor profile characteristic of Shan cuisine.

Rice mixed with fermented soy beans, oil, and seasonings in a salad style (thoke). Served at room temperature, distinct from fried rice.

The restaurant's special fried rice recipe. Typically includes a mix of vegetables and meats seasoned with house spices.

Fried rice incorporating boiled yellow peas (vatana). The peas add a creamy, soft texture to the savory rice.

Steamed rice mixed or topped with soft boiled yellow peas and oil. A simple, comforting dish, often eaten for breakfast or a light meal.

Rice mixed with fermented tea leaves and crunchy accompaniments. Similar to the tea leaf salad but with rice as the main base for a fuller meal.

A side order of eggs, cooked either as a soft half-boiled egg or a fried omelette. Good for adding protein to rice or noodle dishes.

A salad featuring slices of chickpea tofu (tohu). Dressed with oil, vinegar, and spices, offering a refreshing and creamy texture.

Chicken feet steamed until tender. Rich in collagen and gelatinous in texture, typically seasoned with soy and spices.

Boneless or bone-in chicken feet tossed in a spicy and sour dressing with herbs and chilies. A chewy, flavorful appetizer.

Crispy battered and deep-fried snacks. Available with either pork or vegetable filling, served with a dipping sauce.

Deep-fried cakes made from black sticky rice. Chewy on the inside with a crispy exterior, slightly sweet and nutty.

Deep-fried triangles or squares of chickpea tofu. Crispy outside, creamy inside, served with a tangy tamarind or chili dip.

Savory patties made from sweet corn kernels and batter, deep-fried until golden. Sweet, salty, and crunchy.

Premium coffee, likely using beans from the Shan Highlands of Myanmar. Known for its rich body and aromatic profile.

A popular carbonated cola beverage. Sweet and refreshing.

Bottled plain water.