Shwe Tea House & Noodles (On Nut)

Deep-fried tofu pieces, crispy on the outside and soft on the inside. A classic Burmese snack often served with a savory dipping sauce.

Slices of bottle gourd coated in batter and deep-fried until golden. Light, crispy, and served as a popular fritter appetizer.

Crispy deep-fried onion fritters. Savory and aromatic, typically enjoyed with a tamarind-based sauce.

Sweet corn kernels mixed in batter and deep-fried. A snack offering a mix of sweet and savory flavors with a crunchy texture.

An assortment of various Burmese fritters such as gourd, tofu, and onions. Perfect for sampling different textures and flavors.

Triangular pastry filled with spiced potatoes, onions, and sometimes peas or meat. Deep-fried to a golden crisp.

Crispy rolls filled with a mixture of vegetables and sometimes meat. Served piping hot with a dipping sauce.

A long, deep-fried dough stick known as Youtiao or E Kya Kway. Savory, airy, and slightly chewy.

Fried dough stick served with steamed yellow beans (pe byouk). A traditional breakfast combination offering a mix of textures.

Bread slices dipped in beaten egg and fried. A simple and savory snack or breakfast item.

Myanmar's national dish consisting of rice noodles in a rich fish chowder with lemongrass and banana stem. Savory and aromatic.

Wheat noodles served in a creamy coconut milk broth with chicken (Ohn No Khao Swè). Rich, mild, and savory.

A noodle dish similar to coconut noodles but served dry with a concentrated coconut chicken sauce. Creamy and flavorful.

Sticky rice noodles served with a tomato-based minced chicken or pork sauce. Garnished with pickled veggies and peanuts.

Rice noodles served with a warm, creamy paste made from chickpea tofu. A comforting dish with a smooth, nutty texture.

Thick rice noodles served with meat sauce, fermented bean paste, and pickled vegetables. A specialty from Mandalay.

Noodles served in a thick, starchy gravy with chicken and vegetables. A hearty and filling dish.

Wheat noodles tossed in fragrant garlic oil, often served with meat toppings. Simple yet rich in garlic flavor.

Thin glass noodles (vermicelli) tossed with garlic oil. A light dish emphasizing the aroma of fried garlic.

Wheat noodles tossed as a salad with cabbage, onions, chili oil, and tamarind dressing. Tangy and savory.

Glass noodle salad with fresh vegetables, peanuts, and a zesty dressing. Light and refreshing.

An assorted salad combining various noodles and ingredients. Offers a mix of textures and flavors in one dish.

Fried rice cooked with boiled yellow beans (pe byouk), served with a fried egg. A savory and filling traditional meal.

Rice mixed with fermented tea leaves, garlic, and nuts, topped with a fried egg. Offers a unique savory, sour, and slightly bitter flavor profile.

A traditional rice salad from the Pyay region, served with crispy fried chicken. Savory and distinctively seasoned.

Rice mixed with ponyegyi (fermented horse gram paste), giving it a rich, dark, savory taste. Served with a fried egg.

Steamed white rice topped with boiled yellow beans and oil, accompanied by a fried egg. Simple and comforting.

Rice mashed or mixed with boiled potatoes and spices. A carb-rich, satisfying dish topped with a fried egg.

Fresh pennyworth leaves (gotu kola) tossed with nuts, onions, and lime dressing. Herbal, slightly bitter, and refreshing.

Slices of yellow chickpea tofu tossed with cabbage, herbs, and a savory dressing. Smooth texture with crunchy vegetables.

Fresh tomatoes sliced and mixed with onions, peanuts, and oil dressing. A light and tangy side dish.

Salad made with fried bean curd slices, tossed with onions and seasoning. Chewy and savory.

Famous Burmese fermented tea leaf salad (Lahpet Thoke). A mix of sour tea leaves, crunchy beans, nuts, garlic, and oil.

Shredded pickled ginger mixed with crunchy fried beans and seeds. A palate-cleansing salad with a zesty kick.

A serving of steamed white rice.

Crunchy deep-fried pork skin crackers. A savory snack or side.

A simple fried egg or beaten egg omelette.

A simple hard-boiled egg.

Crispy deep-fried fritter made from chickpea batter (Bay Kyaw).

Savory patty made from minced fish and spices, deep-fried.

A sweet dessert drink with rose syrup, milk, basil seeds, vermicelli, pudding, and ice cream. Rich and cooling.

A Burmese shaved ice dessert (Yay Ge Thoke) featuring fruits, jelly, and sweet syrup. Refreshing and colorful.

A layered cold dessert drink similar to Faluda, often containing fruit jelly, basil seeds, and sweetened milk.