Manaw Myay Thai & Myanmar Food

A spicy and sour Thai soup featuring seafood. The broth is fragrant with lemongrass, galangal, and kaffir lime leaves. Served hot and pairs well with rice.

A comforting curry made with tender chicken and soft gourd chunks. The flavor is savory and mildly spiced. Typically eaten with steamed rice.

Stewed mustard greens cooked with pork belly. The dish has a savory, slightly bitter, and rich flavor profile. The greens are soft and absorb the pork fat.

A warm soup featuring mixed mushrooms in a clear or lightly seasoned broth. Earthy and savory taste. A lighter option for a meal.

A spicy and sour soup made with fish and pickled bamboo shoots. The bamboo adds a distinct tangy crunch to the savory broth.

A soup prepared using dried mustard greens, offering a unique concentrated flavor. Savory and hearty.

A mild, clear broth soup containing soft tofu and vegetables. Light, clean taste and easy to digest. Often served as a palate cleanser.

A classic Thai curry made with green chili paste, coconut milk, and meat. It is sweet, salty, and spicy with a creamy texture.

Whole fish steamed in a zesty lime and garlic broth. The taste is sharply sour and spicy. Served hot, often in a fish-shaped warmer.

Whole fish steamed with soy sauce, ginger, and scallions. The flavor is savory and aromatic without being spicy. The fish meat is tender and moist.

Deep-fried whole fish topped with a salad of shredded green mango, chilies, and nuts. A combination of crispy texture and tart, spicy flavors.

Whole fish coated in coarse salt and grilled over charcoal. The skin is salty and removed before eating, revealing juicy, unseasoned flesh inside.

Raw oysters served fresh on the shell. Briny and creamy. Usually eaten with fried shallots, chili paste, and lime.

Mussels baked in the shell, often with herbs or cheese. Chewy texture with a savory sea flavor.

Large premium fresh oysters. Plump and meaty with a rich oceanic taste.

Whole fish deep-fried until golden and crispy. Served with a dipping sauce. The exterior is crunchy while the meat remains soft.

Sticky rice noodles served in a tomato-based minced meat sauce. A staple of Shan cuisine. Can be served as a soup or dry salad.

Rice noodles with a savory meat sauce and fermented bean paste. Often accompanied by pickled veggies. Rich and flavorful.

Wide flat rice noodles, likely stir-fried or served with gravy. Soft and chewy texture.

A regional noodle specialty from Bhamo. Typically features fresh herbs and a specific local sauce profile.

A fish soup noodle dish infused with galangal. Similar to Mohinga but with a distinct herbal aroma from the galangal.

Another noodle variation from Bhamo, likely featuring specific regional ingredients or preparation methods.

Standard Thai-style noodles, possibly Pad Thai or noodle soup. Familiar savory, sweet, and sour flavor profile.

Thai-style chicken rice. Poached chicken served over rice cooked in chicken broth. Served with a soybean paste dipping sauce and clear soup.

Bottled drinking water.

Carbonated soda water. Often used as a mixer for spirits.

A bucket of ice cubes for drinks.

Classic Coca-Cola soda. Sweet and carbonated.

Fruit-flavored carbonated soft drink. Sweet and fizzy.