Mandalay Morning Star

A quintessential Burmese-Chinese all-time favorite rice vermicelli noodle soup originated in Rangoon, traditionally served in copper pots! Served with pork, meatballs, intestines, poached egg, quail egg, green Buk Choy. Available in chicken + egg option! (*Brains add-on)

The royale. Rice noodles, fish cake, garnishes, and noodle crunch tossed over Mandalay chicken curry sauce. Quintessential Burmese breakfast

A Mandalay specialty rice noodles tossed over sweet soybean sauce with pork and crunchy rind, topped with pickled mustard leaves. Quintessential Burmese breakfast

Coconut cream and chickpea-infused curry broth served together with wheat noodles, chicken drum, egg, and garnishes. Quintessential Burmese breakfast

Small Rice noodles topped with a savory tomato-based sauce with pork, and garnished with crushed peanuts, fried garlic, pickled mustard and house chili paste

A quintessential Burmese breakfast staple. Traditional fish broth soup served with rice noodles, garnishes, bean fritters, and egg slices.

Traditional stir-fried rice with eggs, onion, garlic, and boiled yellow peas. Selection of carbohydrates to be paired with curries and soups

Burmese Indian goat stew with bone marrow. Mildly spiced broth, made with mashed chickpeas, and potatoes. The soup is then infused with the rich and aromatic goat bone marrow stew to create a hearty and flavorful soup. Best paired with Parata!

Traditional Burmese ohn-htamin cooked in coconut cream milk. Paired with a side of balachaung dried shrimp with chili sambal. Served mainly with traditional Burmese chicken curry cooked in coconut oil. Selection of carbohydrates to be paired with curries and soups

Steamed white rice tossed in Mon traditional Nga-Pi, fermented fish paste curry, and served with a sunny-side-up egg. Selection of carbohydrates to be paired with curries and soups

Steamed white rice tossed in pickled tea salad and garnishes, served with a sunny-side-up egg. Selection of carbohydrates to be paired with curries and soups

Popular stir-fry that combines rice or noodles, shrimps, and vegetables with lemongrass, galangal, and kaffir lime leaves. A balance of sweet, salty, sour, and spicy, capturing the essence of traditional tom yum soup in a fried rice version

Our best-selling braised goat in Burmese-Indian curry spiced with masala, cinnamon sticks, bay leaf, and cloves. Choice of goat meat or offal

Slow-cooked traditional Burmese-Indian beef curry in Burmese spices and chili. Also available as non-spicy braised Burmese beef in Burmese curry

Pulled braised beef cooked in spicy chili oil

Farm raised chicken cooked in traditional Burmese curry. Also available in Burmese-Indian masala spicy curry and Non-Spicy Sweet coconut cream based curry

Chicken gizzards and liver cooked in traditional Burmese curry

Traditional chicken soup cooked with gourd in rich chicken broth

Traditional Burmese curry featuring tender pork cubes simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, dark soy sauce, infused with the earthy, and nutty flavors of horse gram beans

Classic Burmese curry featuring tender pork cubes simmered in a sweet and mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce

Slow-cooked pork meat, intestines, and liver in herbal spices. Served with spicy and sweet house dipping sauce

Tender pork simmered in a mildly spiced broth, made with ginger, onions, fish sauce, and tamarind pulp. The soup is then infused with the earthy and citrusy flavors of bamboo shoots to create a hearty and flavorful dish

Tender pork offal, intestines, and liver simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce

Boiled duck eggs sliced and cooked in a traditional style tomato based curry

Roselle sour leaf cooked in Burmese curry with shrimp

Acacia sour leaf cooked in Burmese curry with shrimp

Whole Dungeness crab simmered in a masala spiced chili curry, made with ginger, onions, fish sauce, and tamarind pulp

Succulent freshwater Swai fish simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce

Considered as one of the tastiest fish due to its distinctly soft oily texture, cooked with mouthwatering flavors of tomato-based curry

Traditional curry is specially cooked with whole river prawns, marinated in garlic, fish sauce, curry powder, turmeric, and black pepper, cooked in a sibyan gravy of aromatics and prawn oil

Succulent shrimp simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce

This traditional dish features crispy fish cakes made from a blend of fish paste, onions, garlic, spices, and deep-fried to perfection. The fishcakes are then simmered in a mildly spiced sauce, made with ginger, onions, fish sauce, and tamarind pulp

Boneless catfish meat simmered in a mildly spiced sauce, made with ginger, onions, fish sauce, and tamarind pulp

Rich and complex flavors of Burmese fermented fish paste. This traditional dish features a platter of fresh and blanched vegetables served with pickled fish dip. The dip is made with fermented fish paste, garlic, crushed chili powder, red or green chili, and shredded shrimp flakes to create a pungent and flavorful sauce. Perfect for those who crave a unique and authentic Burmese culinary experience

Tender pork offal, intestines, and liver simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce

Experience the rich and complex flavors of Burmese fish paste in tomato curry. This traditional dish features a mildly spiced sauce made with ginger, onions, garlic, tomatoes, and fish paste

The Ultimate Laphat-Thote. Home pickled tea leaves, lettuce, and assorted crispy beans and nuts. Includes peanuts and Burmese dried shrimp powder to uplift the flavors of Burma

Black seaweed, noodles, potato, banana shoots, papaya, and lettuce. Includes peanuts, and dried shrimp powder

Fried Parata of 2 pieces is perfect for pairing with goat bone marrow soup, goat curry, crab masala curry, beef curry, and chicken masala. Selection of carbohydrates to be paired with curries and soups

A bowl of coconut-cream cooked rice. Selection of carbohydrates to be paired with curries and soups

Our favorite shrimpy condiment best served with coconut rice or white rice, made with fried onions, shrimp, garlic, ginger & red chilies