Royal Bar & Restaurant

A traditional Burmese fish noodle soup considered the national dish of Myanmar. Rice noodles are served in a rich, hearty broth made from catfish, lemongrass, and banana stem. Typically garnished with boiled eggs, crispy fritters, and cilantro.

A creamy wheat noodle dish known as Ohn No Khao Swè. The broth is prepared with coconut milk and curried chicken, offering a savory and slightly sweet flavor. Served with condiments like lime, onions, and crispy noodles.

A popular noodle dish from the Shan State of Myanmar. Rice noodles are served with a marinated chicken or pork tomato sauce and nutty peanuts. Can be enjoyed either as a soup or dry salad.

A specialty rice noodle dish from Mandalay. Features thick rice noodles mixed with meat sauce, fermented bean paste, and pickled vegetables. Savory, tangy, and rich in texture.

A simple yet aromatic noodle dish tossed in fragrant garlic oil. Often topped with shreds of chicken or pork and garnished with spring onions. Savory and oily in a pleasant way.

Thin rice vermicelli noodles tossed with aromatic garlic oil. A light and savory dish focusing on the fragrance of fried garlic. Typically served with a side of soup or meat.

A salad made with cooked wheat noodles tossed in oil, bean powder, and tamarind sauce. It offers a balance of sour, salty, and savory flavors. Garnished with fresh herbs and chili.

A salad featuring flat rice sheets mixed with oil, vinegar, and chili oil. The texture is soft and slippery, absorbing the tangy dressing. A light and refreshing appetizer or snack.

A unique salad made with yellow Burmese tofu derived from chickpeas, not soy. The tofu is sliced and tossed with a dressing of oil, tamarind, and chili. Creamy texture with a nutty flavor profile.

Noodle soup served with tender braised pork ribs. The broth is savory and infused with meat juices. A filling meal for meat lovers.

Noodles coated in rendered chicken fat and oil for rich flavor. Served with poached or shredded chicken. Simple comfort food with a strong savory chicken aroma.

Thin vermicelli noodles served with soft pork ribs. The delicate noodles pair well with the hearty pork flavor. Can be served dry or with soup.

Vermicelli noodles dressed in aromatic chicken oil. Light in texture but rich in flavor. Served with chicken meat and fresh garnishes.

Often called the 'Burmese Spaghetti,' featuring thick round rice noodles mixed with chicken curry. The sauce coats the noodles for a rich, creamy, and savory taste. Topped with boiled egg slices and crispy fritters.

Similar to Nan Gyi Thoke but uses flat rice noodles (fettuccine-like). Tossed with chicken curry gravy and chickpea flour. A hearty and flavorful dry noodle salad.

Known as 'Tofu Nway,' this is a warm soup-like dish made from liquid chickpea tofu before it sets. It has a silky, custard-like texture. Served with rice noodles and savory sauces.

A light salad using thin rice vermicelli noodles. Tossed with oil, vinegar, and savory seasonings. Refreshing and often eaten as a light meal.

A 'hand-tossed' salad (Let Thoke Sone) combining noodles, rice, potatoes, and tofu. Seasoned with chili and tamarind sauce. A colorful medley of textures and flavors in one bowl.

A rice salad style originating from the city of Pyay. Rice is mixed with a specific blend of oils and seasonings. Served with side vegetables and condiments.

Rice mixed with Poun Nyee Gyi, a thick dark paste made from horse gram beans. It has a distinct savory, salty, and fermented flavor. A staple comfort food in central Myanmar.

A countryside-style rice salad from Upper Myanmar. Features simple ingredients like peanut oil and salt mixed with rice. Often accompanied by fried chili and garlic.

Steamed rice mixed with savory fish paste (Ngapi). Strong, umami-rich flavor typical of Burmese cuisine. Usually served with fresh vegetables to balance the saltiness.

Rice served with Myanmar's famous fermented tea leaf salad. The tea leaves are sour and savory, mixed with crunchy fried beans and nuts. A textural delight with complex flavors.

Simple steamed rice drizzled with fragrant peanut or bean oil. A basic dish highlighting the quality of the oil and rice. Often eaten with a pinch of salt or side dishes.

Rice cooked or served in a clay pot style, then mixed into a salad. May contain burned rice bits for texture. Savory and aromatic.

Rice mixed with pounded dried fish flakes. Offers a strong savory and fishy umami taste. A traditional way to enjoy preserved fish with staple grain.

A comforting mixture of mashed or pounded potatoes with rice. Seasoned with oil and salt. Soft texture and mild flavor.

Fried rice cooked with boiled yellow beans (vatana). A popular breakfast item in Myanmar called Kauk Hnyin Baung equivalent or similar. Savory and filling.

Steamed rice prepared with oil, often yellow from turmeric. Known as 'Si Htamin'. Typically eaten with fried fish or boiled peas.

Chewy, sticky rice served as a main carb. Can be white or black glutinous rice. Often paired with fried fritters or sesame salt.

Classic brewed tea, likely Burmese style with sweetened condensed milk. Hot and comforting.

Premium black tea from Sri Lanka. Has a bold, full flavor with notes of citrus and chocolate. Served hot.

A flaky, layered flatbread similar to roti. Served dusted with sugar for a sweet treat. Crispy on the outside and soft inside.

Flaky flatbread served with a peanut filling or dip. Combines the savory nuttiness with the buttery bread. Rich and filling snack.

Burmese style samosas. Triangular deep-fried pastries filled with spiced potatoes, onions, and sometimes meat. Crunchy and savory.

Deep-fried dough strips, similar to Youtiao. Airy and crispy. Ideally dipped in tea or coffee.

A meal set featuring steamed rice and a chicken dish, likely curry or stir-fry. Simple and satisfying main course.

Steamed rice served with a pork dish. The pork is typically cooked in a savory sauce or curry. Hearty meal option.

Steamed rice served with a beef dish. Expect tender beef in a rich gravy or stir-fried. Robust flavors.

Steamed rice served with mutton curry. Mutton offers a strong, distinctive meat flavor paired with spices. A rich and filling choice.

A spicy and sour noodle salad from the Rakhine region. Features thin rice noodles, fish paste, and plenty of chili. Very flavorful and often quite spicy.

The soup version of the Rakhine noodle dish. A fish-based broth that is sour from tamarind or galangal and spicy from chili. Served with thin rice noodles.

A floral and refreshing cocktail with a brandy base. Sweetened with rose and pink grapefruit syrups, balanced by lime. Topped with soda for a fizzy finish.

An herbal gin-based cocktail. Features the cooling taste of cucumber and natural sweetness of honey. Light, fizzy, and aromatic.

A whiskey-forward cocktail using Jim Beam. Enriched with the plum flavors of Umeshu and aromatic bitters. Strong and sipping-style drink.

A bourbon cocktail with a sweet and tart profile. Jim Beam is mixed with grenadine for a red hue and sweetness, balanced by sour mix. Fruity and approachable.

A vibrant cocktail featuring Vodka and melon liqueur (Midori). Sweet, fruity, and sour. Bright green color despite the name.

A unique cocktail infusing bourbon with tamarind. Offers a complex mix of caramel notes from whiskey and sour-sweet tang from tamarind. Aromatic finish.

A herbaceous gin sour inspired by Burmese flavors. Muddled with fresh mint and basil leaves for a green, garden-fresh taste. Tart and refreshing.

A bright green cocktail tasting like melon and cucumber. Gin base mixed with Midori and fresh cucumber juice. Sweet and cooling.

A fruity vodka punch. Combines tart cranberry and sweet pineapple juices. Easy to drink and refreshing.

A refreshing rum highball similar to a Mojito but with bitters. Fresh mint and lime provide zest, topped with soda water. Aromatic and crisp.

A potent cocktail combining five different white spirits. Mixed with citrus juices to mask the alcohol strength. Very strong.

A popular fruity highball made with vodka and peach schnapps. Sweetened with orange and cranberry juices. Easy-drinking and summery.

A legendary cocktail known for its high alcohol content. Mixes clear spirits with lemon and cola to resemble iced tea. Sweet and potent.

A classic Cuban highball. White rum muddled with fresh mint, lime juice, and sugar, topped with soda. Crisp, clean, and minty.

An iconic Italian aperitif. Equal parts gin, Campari, and sweet vermouth. Bitter, sweet, and botanical.

A visually striking blue cocktail. Vodka mixed with blue curaçao and lemonade or Sprite. Sweet citrus flavor.

A twist on the classic Old Fashioned. Uses Jim Beam bourbon mixed with fruity elements like orange juice and Blue Curacao. Sweet and citrusy.

The most famous tequila cocktail. Served with lime juice and orange liqueur in a salt-rimmed glass. Tart and refreshing.

A timeless highball cocktail. Gin poured over ice and topped with tonic water. Bitter, sweet, and botanical.

A classic sour cocktail family. Choose your base spirit shaken with citrus juice and sweetener, often with egg white for froth. Tart and smooth.

A beautiful layered cocktail resembling a sunrise. Tequila and orange juice with grenadine sinking to the bottom. Fruity and sweet.

A punch made with red wine and chopped fruit. Fortified with brandy and sweetened. Rich, fruity, and wine-forward.

A popular party shot. A shot of Jägermeister dropped into a glass of energy drink. Sweet, herbal, and caffeinated.

A refreshing non-alcoholic fruit blend. Mixes apple, orange, and pineapple juices with fresh mint. Sweet and tangy.

A creamy and fruity mocktail. Blends mango flavor with a touch of cream and fresh mint. Smooth and tropical.

The most famous mocktail worldwide. Ginger ale or Sprite mixed with grenadine and a splash of lime. Sweet and bubbly.

All the refreshment of a Mojito without the alcohol. Fresh mint and lime muddled with sugar and topped with soda. Crisp and cooling.

A spicy fish curry prepared with Mala spices, known for their numbing heat. Often cooked with Burmese style curry paste. Rich, aromatic, and spicy.

A flavorful soup made by simmering fish heads to extract rich stock. Usually seasoned with ginger, garlic, and herbs. Savory and nutritious.

A sweet and sour chicken dish. Chicken pieces stir-fried with vegetables in a tangy sauce. Balanced flavors of sweetness and acidity.

Classic Thai hot and sour soup with a creamy base (Nam Khon). Features lemongrass, galangal, kaffir lime leaves, and chili. Spicy, sour, and aromatic.

The clear broth version of Tom Yum soup. Lighter than the creamy version but just as spicy and sour. Highlights the fresh herb flavors.

A hearty soup featuring a whole chicken leg. Simmered until tender in a savory broth. Comforting and simple.

Clear soup with pork ribs and shiitake (Chinese) mushrooms. The mushrooms add an earthy umami flavor to the pork broth. Mild and soothing.