T&M Foods

A popular Burmese dry noodle dish made with thick round rice noodles. Tossed with chicken curry, toasted chickpea flour, chili oil, and onions. Rich, savory, and creamy texture.

A savory salad featuring flat rice noodles mixed with curry sauce (often chicken or pork), bean powder, and tangy dressings. Served at room temperature.

Known as 'Warm Tofu', this dish consists of rice noodles served in a warm, creamy chickpea tofu paste. Topped with chili oil and crispy fritters. Smooth and savory.

Slices of yellow Burmese tofu (made from chickpeas) tossed with cabbage, chilies, and a tamarind dressing. Refreshing, tangy, and slightly spicy.

Mohinga, the national dish of Myanmar. Thin rice noodles served in a rich, aromatic fish and shallot broth thickened with toasted rice powder. Savory and umami-packed.

A Burmese-style noodle salad mixing noodles with oil, tamarind, fish sauce, and crunchy garnishes. Savory with a balance of sour and salty flavors.

A light salad dish featuring rice noodles tossed with cabbage, onions, and traditional Burmese dressing. Tangy and savory.

Stir-fried noodles with mixed vegetables and your choice of meat. Savory and aromatic.

A signature dish from the Shan state. Rice noodles served with a tomato-based minced meat sauce (pork or chicken) and pickled mustard greens. Savory and tangy.

Shredded green papaya mixed with chili, garlic, dried shrimp, and fish sauce. A crunchy texture with spicy and sour flavors.

Si Chet Kauk Swe. Noodles tossed in garlic-infused oil and topped with crispy garlic and meat. Rich, oily, and very aromatic.

A spicy version of green papaya salad from the Rakhine coastal region. Typically features more chili and fish paste. Very spicy and savory.

Grilled venison jerky dressed with rich, aromatic peanut oil. Chewy texture with a deep, savory, and nutty flavor.

A salad made with pickled or preserved fish, mixed with onions, chilies, and lime. Pungent, salty, and sour.

Gin Thoke. Shredded pickled ginger mixed with fried beans, seeds, and sesame oil. Crunchy, zesty, and refreshing.

Fresh pennywort leaves tossed with nut powder, lime, and fish sauce. Herbal and slightly bitter with a savory dressing.