9 dishes
Ask whether the broth or sauce is made with fish sauce, oyster sauce or a meat stock.
Imported fermented tea leaves tossed tableside with crunchy beans, nuts, seeds, tomato, and lime. The dish that started it all
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Crispy samusas, falooda noodles, and lentils in a savory, lightly spiced broth. Comfort in a bowl
Ask whether the broth is vegetable rather than meat or fish stock.
Flaky Burmese flatbread, layered and griddled to golden, served with curry dipping sauce. A staple since day one
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
3 dishes
Vibrant, rich coconut curry over egg noodles with all the trimmings. Bright, layered, and deeply satisfying
Wide rice noodles wok-tossed with basil, chili, and shrimp. Smoky, herbal, and built for sharing
Slow-simmered beef in a rich, aromatic Burmese curry with tomato and basil. Deep, warming, and savory