About Our Food
With an emphasis on rich, predominately savory/salty flavors, influences from South and Southeast Asia and a repertoire of ingredients not found in any other cuisine. Our imported ingredients come from our grocery stores which alows us to make our food fresh daily. No one can compete with our freshness. A visit to our restaurant is more than just a meal, it’s a culinary experience. Here are a sample of our traditional dishes and there’s much more to discover!
Tea leaf Salad
"Le Phet Thoat"
Perhaps the most famed Burmese food is lephet -- fermented tea leaves.
The tart leaves are eaten on their own, typically as dessert, but they’re also served in the form of lephet thoke, a salad of pickled tea leaves.
To make the dish, the sour, slightly bitter leaves are mixed by hand with shredded cabbage, sliced tomatoes, crunchy deep-fried beans, nuts and peas, a splash of garlic oil and pungent slices of chili and garlic.
Thai Green Curry
Based on a delicious paste of fresh and dried herbs and spices, curry is unique and unlike any dish in Western cuisine.Green curry sauce, eggplant, green pea, zucchini, green pepper, basil and long bean.
"A Mel Thar Hin"
Burmese Curry is the sauce or "gravy". The dish begins with finely ground plant tissues - onions, ginger, garlic a number of different spices and herbs.These ingredients are then fried in hot oil until much of the moisture has boiled off, and the plant solids are sufficiently concentrated that the sauce clings to itself and the oil separates.The meats slow cooked with traditional Burmese spices (masala, ginger,garlic, onion & chili)
and served with rice.
w/ Chicken Curry Sauce
"Nang Gyi Thoat"
The Burmese love "dry" noodle dishes -- essentially noodle-based "salads" with broth served on the side -- and perhaps the tastiest and most ubiquitous is Nang Gyi Thoke.
The dish takes the form of thick, round rice noodles with chicken and curry, cilantro, scallion, crispy pea flitter, scallions and slices of hard-boiled egg.
The ingredients are seasoned with chichen curry sauce and tossed by hand and served with side of broth.