ThaNaKa Myanmar Restaurant

Burmese Fermented Tea Leaf Salad (Lahpet Thoke). Sour, salty, creamy, and slightly bitter from the tea leaves. Mixed with fried beans, garlic, and chili. Enjoy as a snack or with rice.

Burmese Style Shredded Ginger Salad. Spicy and refreshing from the ginger, seasoned with lime juice and dressing. Crunchy with various nuts.

Fresh Pennywort Salad. Creamy and slightly bitter taste, mixed with spicy dressing and crushed peanuts. Refreshing.

Fresh Tomato Salad. Refreshingly sweet and sour, seasoned with shallots, cilantro, and crushed roasted peanuts.

Fish Ball Salad. Springy fish balls with a delicious dressing, perfectly sour and spicy, with fresh herbs.

Shredded or sliced chicken salad, seasoned with Burmese dressing, shallots, and lime juice. Well-balanced flavor.

Spicy Pork Salad. Seasoned with herbs and spices, fragrant with fried shallots and cilantro.

Rich Century Egg Salad. Cuts through richness with pickled ginger and a sour, spicy dressing, topped with peanuts.

Fresh and crispy long bean salad, seasoned with dried shrimp and spicy dressing. Similar to papaya salad with long beans, but with a unique Burmese style.

Boiled Mixed Bean Salad. Creamy and soft, seasoned with fried shallots and fried garlic oil. Well-balanced flavor.

Fresh and crispy pea salad, seasoned with a sweet, sour, and slightly spicy dressing.

Crispy white fungus salad in a refreshing sour and spicy dressing, with minced meat and fresh herbs.

Boiled Fresh Bamboo Shoot Salad. Sweet and crisp, seasoned with roasted sesame seeds and sesame oil. Fragrant with herbs.

Dried fish, grilled or fried until fragrant. Crispy outside, tender inside. Served with side dishes or as a snack.

Mandalay Style Raw Mango Salad. Very sour taste, mixed with dried shrimp and fried beans, fragrant with fried shallots.

Burmese Rice Salad (Htamin Thoke). Rice mixed with bean powder, ground dried shrimp, and fried garlic oil. Fragrant and creamy flavor.

Fermented Tea Leaf Rice Salad. Unique flavor, sour, salty, creamy, and slightly bitter from the tea leaves.

Fermented Soya Bean Rice Salad (Pon Ye Gyi). Rich, salty, and creamy flavor, with the unique aroma of Burmese fermented beans.

Shan Style Rice Salad. Seasoned with tomatoes and turmeric, beautifully yellow. Served with fried fish skin or pork cracklings.

Inle Style Fish Rice Salad. Rice mixed with cooked fish, seasoned with fried garlic oil. Well-balanced flavor.

Hot steamed rice served with boiled peas (Peplop) and a fried egg. A popular Burmese breakfast, simple and filling.

Fried Rice with Burmese Boiled Peas (Peplop). Creamy and fragrant, served with a fried egg.

Rice Vermicelli Salad. Mixed with sour and spicy dressing, crushed peanuts, and fresh herbs.

Stir-fried Seasonal Mixed Vegetables. Savory oyster sauce flavor, crispy, delicious, and nutritious.

Broccoli stir-fried with oyster sauce. Crispy and delicious, perfectly sweet and salty.

Stir-fried Cauliflower with Oyster Sauce, or Peas as shown in the menu. Well-balanced flavor, easy to eat.

Stir-fried Kale with Red Sauce. Crispy and delicious, seasoned with garlic and chili.

Stir-fried Kale with Pork. Rich flavor, best enjoyed with hot steamed rice.

Fresh cauliflower stir-fried to the perfect tenderness. Sweet and crisp, seasoned to perfection.

Stir-fried Sweet Corn. Sweet, creamy, and salty. Enjoyable as a snack or with rice.

Golden fried omelet, crispy outside, soft inside, fragrant.

Stir-fried Chinese Broccoli with Oyster Sauce. Crispy fresh vegetables, well-balanced flavor.

Stir-fried Morning Glory with Red Sauce. Crispy and delicious, seasoned with fermented bean paste and garlic.

Burmese Style Fried Tofu (Shan Tofu). Made from chickpeas, smooth and soft inside, fried until golden brown and crispy. Served with dipping sauce.

Stir-fried Rosella Leaves. Pleasantly sour, stir-fried with fresh shrimp. A popular local dish.

Cashew nut stir-fry with meat and dried vegetables. Rich, creamy flavor from the cashew nuts.

Sweet and sour stir-fry with pineapple, tomatoes, and various vegetables. Sweet and sour taste, suitable for children and adults.

Stir-fried glass noodles with egg and vegetables. Well-balanced flavor, chewy noodles.

Pad See Ew with egg and kale. Fragrant from the wok, sweet and salty flavor.

Chinese Style Fried Rice. Loose grains of rice, fragrant from the wok, with egg and meat.

Fried rice with curry paste or spices. Rich flavor, fragrant curry, beautiful yellow color.

Fried rice with three-color vegetables. Mild flavor, easy to eat, suitable for children and adults.

Hot Burmese tea with sweetened condensed milk and fresh milk. Rich, creamy, and delicately sweet.

Mohinga. Banana pith fish noodle soup, the national breakfast of Myanmar. Rich soup fragrant with spices and fish.

Chicken Coconut Noodle Soup (Ohn No Khao Swè). Rich and creamy coconut soup, well-balanced flavor. Served with noodles and side dishes.

Noodles with Fried Garlic Oil (Si Chet). Soft noodles fragrant with garlic, simple yet delicious flavor.

Shan Noodles. Chewy noodles in a rich tomato-based pork or chicken sauce. Often served dry with a side of soup.

Mandalay Style Khao Soi Salad (Mandalay Mont Di). Thick rice noodles mixed with bean powder and chili oil. Spicy flavor.

Mandalay Style Glass Noodle Soup (Mandalay Mee Shay or Kyar Zan Chet). Hot soup with chicken and Burmese spices.

Glass Noodle Salad. Sour and spicy, with minced pork or chicken, wood ear mushrooms, and fresh herbs.