The Zayat Bangkok

A traditional Burmese hand-mixed rice salad. The rice is tossed with garlic oil, savory bean powder, and dried prawns for a rich umami flavor. Served with a fried egg.

Rice mixed with fermented tea leaves (Laphet), giving it a unique pickled and savory taste. Enhanced with garlic oil and dried prawns for texture.

Rice served with a rich, dark bean-based gravy (Pone Yay Gyi), a specialty from central Myanmar. It has a thick, salty, and savory profile, served with sausage and egg.

Myanmar's famous fermented tea leaf salad (Laphet Thoke). A mix of sour, salty, and spicy flavors with crunchy fried beans and fresh vegetables. Typically eaten as a snack or appetizer.

Fried rice cooked with boiled beans, a common Burmese breakfast staple. Mildly savory and filling, served with a fried egg.

Thin rice vermicelli noodles served with meat balls (chicken or pork), tofu, and cabbage. Can be enjoyed as a soup or a dry salad style.

Slices of savory fish cake tossed with fresh vegetables, herbs, and a tangy dressing of lime and fish sauce. A refreshing and chewy salad.

A variation of fish cake salad using pickled fish cake for a sourer punch. Mixed with onions, chilies, and herbs.

Yellow noodles tossed with a tamarind-based sauce, cabbage, and seasonings. Topped with crispy fried beans for texture. Sweet, sour, and savory.

Mixed Salad / Noodle Salad. A variety of noodles and ingredients tossed together by hand with a savory dressing.

Nan Gyi Thoke. Thick round rice noodles mixed with a rich chicken curry gravy. Often called the 'Burmese Spaghetti'. Creamy and savory.

Vermicelli Salad. Thin glass noodles tossed with oil, chicken, and vegetables. Light and refreshing.

Mohinga (Plain). Rice noodles served in a thick, savory fish broth with lemongrass and banana stem. Myanmar's national dish.

Vermicelli Soup. Glass noodles cooked in a clear, savory broth with meat balls and vegetables.

Rakhine Mote Ti / Salad. A spicy and sour fish soup with thin rice noodles, originating from the Rakhine state. Can be served as a soup or salad.

Ohn No Khao Swè. Wheat noodles in a creamy coconut milk chicken curry broth. Mildly spiced and rich.

Fish Cake Salad. Sliced fried fish cake mixed with vegetables and a tangy dressing.

Tofu Salad. Sliced yellow tofu (often made from chickpeas) mixed with tamarind sauce, oil, and spices.

Traditional Burmese milk tea. Strong brewed tea mixed with condensed milk and evaporated milk. Creamy, sweet, and robust.

A sweet natural juice extracted from palm trees. Often has a distinct, caramel-like flavor.

Barley juice. A refreshing, slightly sweet drink made from boiled barley. Known for its cooling properties.

Carbonated soft drink.

Orange flavored drink or soda.

Sweet green-colored soda, often cream soda flavor. A popular refreshment in the region.

Plain drinking water.