Khaing Khaing Kyaw

A traditional Myanmar breakfast prepared with fish curry soup, rice vermicelli, fried beans, coriander, and lime juice. The taste is a balanced blend of salty, spicy, and sour, with a fragrant fish aroma.

A dish of chicken in coconut curry soup served with wheat noodles, onions, and fried beans. It has a sweet taste from coconut milk and a slightly sweet flavor.

A dish of large rice noodles mixed with chicken curry, bean powder, onions, and chili oil.

A dish of flat rice noodles mixed with chicken curry and vegetables. Similar to Nan Gyi salad, but the noodle texture is different.

A salad of wheat noodles mixed with dried shrimp, bean powder, cabbage, chili, and lime juice.

A salad containing vermicelli, dried shrimp, chicken, cabbage, and carrots. It is light and flavorful.

A mixed salad of various ingredients such as noodles, vermicelli, tofu, and papaya.

Traditional Rakhaing fish curry soup, Moh Tee noodles (rice vermicelli), and fresh chili. The taste is very spicy with a prominent sour and salty flavor.

A salad of Rakhaing Moh Tee noodles mixed with fish curry, chili powder, and coriander. It is spicy and does not contain soup.

Shan traditional rice noodles prepared with chicken or pork curry, peanuts, sesame, and pickled mustard greens.

Rice noodles mixed with sour leaf, ngapi, dried shrimp, and chili. It has a sour, salty, and spicy flavor and is served with a fried egg.

Rice noodles mixed with Pone Yay Gyi made from Bagan soybeans, onions, and fried oil. It has a rich flavor and includes a fried egg.

Rice noodles mixed with traditional Myanmar Ngapi Yee Gyo. It has a fragrant ngapi aroma and a salty taste, served with a fried egg.

Rice noodles mixed with tea leaves, peanuts, sesame, garlic, and dried shrimp. It combines a savory taste with the flavor of tea leaves.