မြန်မာ့အစားအစာ · Burmese home cooking, properly taught
The Burmese table,
cooked the way it deserves.
Not fusion, not shortcuts. Curries simmered until the oil returns, salads tossed by hand, rice worth building a country around — and the reasons behind every step. Sour, salty, spicy, bitter: balance, struck at the table.
ရှစ်ခန်း · Eight chapters
Cook by chapter
Rice & Foundationsထမင်း
Rice, fried shallots, ngapi, shan tofu — the quiet machinery underneath every Burmese meal.
Noodles & Mohingaခေါက်ဆွဲ
Mohinga at dawn, Shan noodles at noon, mee shay wherever Mandalay people gather.
Curriesဟင်း
Hin — slow-cooked until the oil returns. The doctrine of si pyan, dish by dish.
Salads & Thokeအသုပ်
The hand-tossed salads Burma is famous for — laphet thoke first among equals.
Soups & Brothsဟင်းချို
The clear, sour, and peppery broths that sit beside every plate of rice.
Street & Frittersအကြော်
A-kyaw — the fritter canon of the roadside wok, plus the teahouse table’s savory snacks.
Sweets & Montမုန့်
Palm sugar, coconut, sticky rice, semolina — sweetness the Burmese way, gentle and warm.
Drinks & Teahouseလက်ဖက်ရည်
Strong sweet tea, iced coconut shwe yin aye, faluda — the liquid life of the teashop.
ဆီပြန် · The house philosophy
The oil must return.
Every Burmese cook watches for the same moment: when a curry has simmered long enough that the oil rises back to the surface, clear and fragrant — si pyan, “the oil returns.” It cannot be rushed and it cannot be faked, and it is the difference between stew and hin. We teach that patience first, and we’ll never assume you skipped it.
ဒေသစာ · By region
Eat down the Ayeyarwady
Nine regions from the Kachin hills to the Myeik archipelago, each with its own sour, its own ferment, and its own idea of breakfast.
Browse the regions →စားသောက်သမိုင်း · By era
A history you can taste
Eleven eras from Pyu rice fields to the diaspora kitchen — the timeline of Myanmar, told in dishes you can cook tonight.
Walk the timeline →အသစ် · Fresh from the kitchen
Latest recipes
၂Noodles & Mohinga · 120 min · Intermediate
Mohinga, the National Breakfastမုန့်ဟင်းခါး
Myanmar's beloved catfish-and-lemongrass noodle soup, built properly — a broth thickened with toasted chickpea flour, rice noodles, and the full crackle of toppings.
၈Drinks & Teahouse · 35 min · Beginner
Yangon Faludaဖါလူဒါ
Yangon's rose milk float — rose syrup, cold milk, soaked basil seeds, wobbly jelly, and a scoop of ice cream. A Persian idea, via India, perfected in Rangoon.
၈Drinks & Teahouse · 50 min · Beginner
Shwe Yin Aye, the Golden Heart Coolerရွှေရင်အေး
The golden heart cools — coconut milk poured over agar jelly, sago pearls, and soft bread with ice. Myanmar's beloved Thingyan cooler, assembled not cooked.
၈Drinks & Teahouse · 20 min · Beginner
Burmese Teahouse Milk Teaလက်ဖက်ရည်
Myanmar's national drink — black tea dust brewed strong, sweetened with condensed milk, mellowed with evaporated milk, and poured between jugs until it froths.
၇Sweets & Mont · 45 min · Beginner
Mont Lone Yay Baw, the Thingyan Floating Ballsမုန့်လုံးရေပေါ်
Thingyan's floating rice balls — glutinous dough hiding hearts of palm sugar, boiled until they bob, showered with coconut. One in every batch hides a chili.
၇Sweets & Mont · 120 min · Intermediate
Htoe Mont, Mandalay's Celebration Cakeထိုးမုန့်
Mandalay's celebration cake — glutinous rice stirred slowly with palm sugar, coconut, and peanut oil until it slices clean. A Konbaung-era gift food.