Burmese food is like none other. At the center of it all is mohinga—a deeply comforting fish-based noodle soup made with rice noodles and a fragrant broth. Often considered the national dish of Myanmar, it’s a local staple and a point of pride. Alongside is laphet, or fermented tea leaves—bold, earthy, and unlike anything found in other Southeast Asian cuisines. You’ll find them throughout our menu, particularly in our Tea Leaf Salad, a signature dish that balances crunch and tang in every bite.

Stir-frying is a cornerstone of the cuisine. Borrowing from Chinese roots, the depths of flavor we build in these dishes get built quickly, as bright vegetables, layered aromatics, and careful timing deliver some of our signature dishes hot to your table. Slow-cooked curries from India bring mellow and savory flavors, such as our Coconut Chicken Noodle, while others bring the spice for those looking to venture into something deeper and more intense.

Burmese cuisine is built on contrast. Crunch mingles with silk, heat with smooth, and brightness with depth. Whatever you decide to order next, they each carry the same spirit we bring to all our dishes: something familiar, something new, and something made with care.