Maymyo BBQ and Dim Sum

A vibrant salad featuring sweet corn kernels pounded with spicy and sour seasonings. Offers a refreshing crunch with a balance of savory fish sauce, lime, and chili flavors. Typically eaten as an appetizer.

Fresh enoki mushrooms tossed in a spicy dressing. The mushrooms provide a unique chewy and crisp texture. Seasoned with chili and lime for a zesty kick.

A salad featuring preserved century eggs, known for their dark color and creamy yolk. Served with a spicy and sour dressing to cut through the richness of the egg. A popular delicacy with a distinct savory flavor.

Sliced lotus roots served in a spicy salad style. The lotus root remains crunchy and absorbs the tangy dressing. A refreshing and texturally interesting dish.

A traditional Burmese-style chicken soup. Features a savory broth infused with aromatic spices, likely offering a balance of heat and sourness. Served hot with tender chicken pieces.

A robust soup combining earthy bamboo shoots and fresh catfish. The broth is typically savory and slightly sour. The fish is tender, complementing the crunch of the bamboo.

A clear and comforting soup containing tender meatballs. The broth is light and savory, often garnished with fresh herbs. A soothing dish suitable for all ages.

Meatballs cooked in a spicy Mala sauce. Mala is a Sichuan seasoning known for its combination of chili heat and numbing Sichuan peppercorns. Savory, spicy, and aromatic.

Chicken leg parts prepared with numbing and spicy Mala seasoning. The meat is flavorful and coated in the rich, aromatic red sauce. Best enjoyed by those who love heat.

Pork intestines stir-fried or braised in Mala sauce. The intestines have a chewy texture that absorbs the spicy and numbing flavors well. A savory dish for adventurous eaters.

Sliced pig ears tossed in Mala spices. The ears offer a distinct crunchy cartilage texture. The numbing spice adds a complex layer to the savory pork flavor.

Crunchy lotus root slices dressed in a Mala sauce. Combines the fresh texture of the vegetable with the signature numbing heat of Sichuan peppercorns. Served as a cold or room-temperature dish.

Fried rice flavored with Lao Gan Ma, a famous Chinese chili crisp sauce. The rice is savory, slightly spicy, and aromatic with fermented soybeans. A rich and flavorful variation of standard fried rice.

Classic wok-fried rice with meat and vegetables. The rice is stir-fried until fragrant and grains are separate. A staple comfort food.

Stir-fried noodles cooked with meat and vegetables in a savory sauce. The noodles are chewy and flavorful. A hearty and satisfying meal.

Thin rice vermicelli noodles stir-fried with meat and seasonings. The noodles are light and absorb the flavors of the wok. Often cooked with vegetables for added crunch.

Simple fried rice cooked primarily with egg. Lightly seasoned and golden in color. A mild and simple dish suitable for children or as a side.

Plain steamed jasmine rice. Soft and fluffy. Essential for eating with savory curries, soups, or stir-fried dishes.

Steamed rice tossed with garlic oil and a hint of salt. It is more aromatic and flavorful than plain white rice. Pairs well with grilled meats or spicy salads.

A simple fried chicken egg, usually with a crispy edge and cooked yolk. Commonly ordered as a topping for rice dishes.

A more elaborate version of a fried egg dish, possibly a large omelet. Likely contains additional ingredients or is cooked in a special style compared to the standard fried egg.