1826–1948

British Burmaကိုလိုနီခေတ်

Rangoon becomes a world port. Indian and Chinese kitchens arrive wholesale — the samusa, the noodle shop, and the teahouse are naturalized citizens by 1948.

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Sweets & Mont · 40 min · Beginner

Thagu Byin, Sago & Coconut Milk Puddingသကူမုန့်

A cooling hot-season pudding of translucent sago pearls set in coconut milk and palm sugar, sliced into wobbling squares — sold from glass cabinets on the hottest afternoons.

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Curries · 125 min · Intermediate

Be Thar Hin, Delta Duck Curryဘဲသားဟင်း

Duck curry from the Ayeyarwady, where ducks glean the rice paddies — browned in its own fat, then braised si pyan style until the amber oil returns.

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Street & Fritters · 40 min · Intermediate

Bein Mont, the Jaggery Griddle Pancakeဘိန်းမုန့်

A thick rice-flour pancake raised on jaggery and crisped in a covered pan, showered with peanuts, coconut, and sesame — Lower Burma's teashop griddle mont.

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Sweets & Mont · 70 min · Intermediate

Chhangban, Steamed Sticky-Rice Cakes

Soaked glutinous rice ground to a paste, wrapped in banana leaf, and steamed into soft cakes — the Chin-Mizo celebration sweet, eaten with sesame and jaggery.

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Rice & Foundations · 60 min · Beginner

Bai, the Everyday Vegetable Pot

The Chin-Mizo daily vegetable stew — greens, pumpkin, and beans simmered with a whisper of alkali and a spoonful of fermented soybean, eaten at every meal.

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Sweets & Mont · 95 min · Intermediate

Mawlamyine Durian Jam (Duyin Yo)ဒူးရင်းယို

Ripe durian and palm jaggery stirred low and slow into a deep amber preserve — Mawlamyine's most famous sweet, spread on bread or eaten by the spoonful.

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Soups & Broths · 100 min · Beginner

Sour Bamboo Shoot Soup with Porkမျှစ်ချဉ်ဟင်း

Pork ribs simmered with fermented sour bamboo shoots until the broth turns bright and tangy — the monsoon-season soup of the Kachin hills, light on oil.

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Rice & Foundations · 35 min · Beginner

Hsa Zein Be U, Salted Duck Eggsဆားစိမ်ဘဲဥ

The delta larder's quiet workhorse — duck eggs brined in strong salt water for a month until the whites turn savory and the yolks set to dense orange gold.

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Soups & Broths · 90 min · Beginner

Hsan Byoke, Teahouse Rice Porridgeဆန်ပြုတ်

Burmese teahouse rice porridge — chicken simmered in a ginger broth with rice cooked until it collapses, finished with garlic oil, pepper, and crisp dough.

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Rice & Foundations · 75 min · Intermediate

Htamin Jin, Inle Sour Riceထမင်းချဉ်

Shan State's beloved sour rice — warm turmeric rice kneaded with tomato-simmered fish and potato, pressed into patties and crowned with sizzling golden garlic oil.

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Curries · 70 min · Intermediate

Inle Nga Hin, Intha Tomato Fish Curryအင်းလေးငါးဟင်း

The Intha fish curry of Inle Lake — freshwater fish simmered in a jammy mass of floating-garden tomatoes until the oil returns red and glowing.

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Salads & Thoke · 130 min · Intermediate

Kachin Pounded Dried Beefကချင်အမဲသားထောင်း

Kachin pounded dried beef — salt-dried beef toasted over flame and beaten to a smoky wool with roasted chili, Sichuan pepper, garlic, and herbs.

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Curries · 50 min · Intermediate

Kachin Banana-Leaf Fish

River fish massaged with a pounded green paste of herbs, chilies, and Sichuan pepper, wrapped in banana leaf and steamed — Kachin hearth cooking, no oil at all.

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Curries · 135 min · Intermediate

Kachin Dried Bamboo Shoot Porkမျှစ်ခြောက်ဝက်သားဟင်း

Pork belly simmered slow with rehydrated dried bamboo shoots, ginger, and chilies — the deep, smoky-tasting braise of the Kachin dry-season larder.

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Noodles & Mohinga · 40 min · Intermediate

Kat Kyi Kaik, Dawei's Scissor-Cut Noodlesကတ်ကြေးကိုက်

Dawei's famous stir-fried rice noodles, snipped with scissors at the table — sweet-savory, smoky from the wok, piled with prawns, egg, and peanuts.

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Drinks & Teahouse · 70 min · Beginner

Khaung Yay, the Kachin Rice Beerခေါင်ရည်

The cloudy, gently sweet rice beer of the Kachin hills, brewed at home from steamed sticky rice and a yeast cake — a week of patience, no equipment.

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Drinks & Teahouse · 20 min · Beginner

Kyan Yay, Street-Corner Sugarcane Juiceကြံရည်

Fresh sugarcane juice the Yangon street-corner way — pressed cane brightened with lime and a pinch of salt over ice, with an honest blender method for home.

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Sweets & Mont · 25 min · Beginner

Kyauk Kyaw, Two-Layer Coconut Jellyကျောက်ကျော

Myanmar's two-layer agar jelly, done the Yangon way — coconut cream rises as it sets over a clear amber base, then the slab is cut into cool diamonds.

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Salads & Thoke · 30 min · Beginner

Mawlamyine Pomelo Salad (Kywegaw Thi Thoke)ကျွဲကောသီးသုပ်

Mawlamyine's famous pomelo pulled into pearls and tossed with dried-shrimp floss, fried shallots, and lime — the bright, gentle jewel of Burmese thoke.

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Soups & Broths · 105 min · Beginner

Mindat Millet & Pork Stew

Mindat's famous one-pot stew — pork simmered until tender, then thickened with finger millet, the Chin hills' oldest grain doing quiet work in a smoky broth.

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Salads & Thoke · 35 min · Beginner

Monnyin Chin Thoke, Pickled Mustard Green Saladမုန်ညင်းချဉ်သုပ်

Shan pickled mustard greens tossed with tomato, garlic oil, sesame, and crushed peanuts — the sharp, crunchy salad on every hill-country table.

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Soups & Broths · 95 min · Beginner

Monnyin Chin Hin Cho, Pickled Mustard and Pork Rib Soupမုန်ညင်းချဉ်ဟင်းချို

Pork ribs simmered with sour homemade pickled mustard greens, ginger, and tomato — the clean, restoring soup of cool-season tables in the Shan hills.

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Noodles & Mohinga · 105 min · Intermediate

Nam Ngiao, Shan Tomato Noodle Soup

The Shan tomato noodle soup — a pork-rib broth deepened with tua nao and cooked-down tomatoes, ladled over rice noodles with all the market crunch.

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Street & Fritters · 135 min · Intermediate

Nan Bya, the Mandalay Teahouse Flatbreadနံပြား

Mandalay's teahouse flatbread — soft, blistered naan baked hot on a skillet and served the classic way, with buttery boiled yellow peas and sweet milky tea.

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Curries · 70 min · Intermediate

Nga Baung Doke, Banana-Leaf Fish Parcelsငါးပေါင်းထုပ်

Kayin-style steamed fish parcels from the delta — catfish folded with herb paste, tender greens, and rice flour, wrapped in banana leaf and steamed soft.

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Rice & Foundations · 60 min · Intermediate

Nga Hpe, the Myeik Fish Cakeငါးဖယ်

Myeik's famous springy fish cakes, pounded from featherback and slapped until bouncy — fried golden for snacking or sliced into noodles and soups.

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Curries · 265 min · Intermediate

Nga Tha Lauk Paung, Slow-Steamed Hilsaငါးသလောက်ပေါင်း

Hilsa steamed low and slow the Rakhine way — with tamarind, tomato, and green chili in a sealed pot until even the fish's thousand bones melt to softness.

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Sweets & Mont · 105 min · Intermediate

Pathein Halawa, the Delta's Gilded Sweetပုသိမ်ဟလဝါ

Pathein's famous glutinous-rice halawa — coconut milk, sugar, and ghee stirred patiently down to a dense, gleaming amber slab crowned with toasted poppy seeds.

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Salads & Thoke · 25 min · Beginner

Pazun Chauk Thoke, Dried Prawn Saladပုစွန်ခြောက်သုပ်

Rakhine's dried-prawn salad — sweet coastal shrimp pounded to floss, tossed with shallots, green chili, and lime, and finished with a spoon of garlic oil.

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Street & Fritters · 45 min · Intermediate

Pazun Kyaw, Coastal Prawn Frittersပုစွန်ကြော်

Crisp Rakhine-style prawn-and-shallot fritters in a lacy turmeric rice batter, fried street-style and served with a chili-tamarind dipping sauce.

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Curries · 55 min · Intermediate

Pazun Ohn No Hin, Coconut Prawn Curryပုစွန်အုန်းနို့ဟင်း

Gulf of Mottama prawns simmered in coconut milk over a proper si pyan base — the coastal Mon curry that answers upcountry oil with coconut cream.

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Salads & Thoke · 30 min · Beginner

Pazun Thoke, Dawei Prawn Saladပုဇွန်သုပ်

Sweet estuary prawns hand-tossed with green mango, shallots, lime, and turmeric-chili oil — a bright Dawei table salad from Tanintharyi's prawn coast.

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Rice & Foundations · 70 min · Beginner

Pè Byouk, Teahouse Boiled Beansပဲပြုတ်

Yangon's teahouse boiled beans — matpe simmered with turmeric until creamy in their skins, finished with shallot oil. The quiet partner to naan and fried rice.

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Curries · 45 min · Beginner

Pyi Gyi Nga Hin, Squid Curry with Fresh Turmericပြည်ကြီးငါးဟင်း

Tanintharyi squid curry in a golden si pyan of fresh turmeric and cracked black pepper — squid cooked the honest way, two minutes and not one more.

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Curries · 60 min · Intermediate

Rakhine Ganan Hin, the Lean Crab Curryရခိုင်ဂဏန်းဟင်း

Rakhine crab curry the lean western way — cracked mud crab simmered in a thin, fiery broth of green chili, tomato, and tamarind, with two spoons of oil.

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Sweets & Mont · 85 min · Intermediate

Saw Hlaing Mont, Rakhine Millet Cake

Rakhine's baked millet cake — a dense, fragrant slab rich with coconut milk, jaggery, butter, and raisins, baked slowly until the top turns deep amber.

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Rice & Foundations · 65 min · Intermediate

Shat Jam, the Kachin Mixed Rice

Kachin mixed rice — warm rice hand-massaged with poached chicken, ginger, fresh herbs, and toasted Sichuan pepper. The far north's signature one-plate meal.

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Street & Fritters · 15 min · Beginner

Vaimim Puak, Hearth-Popped Hill Corn

Hard hill corn popped in a covered pot and tossed with toasted chili salt — the Chin fireside snack that fills baskets at festivals and market stalls.

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Salads & Thoke · 55 min · Beginner

Chin Smoked Pork Salad (Vawksa Rep Thoke)

Chin State's rafter-smoked pork, simmered tender and tossed warm with flame-roasted chili, ginger, and herbs — a mountain salad built on the smokehouse.

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Rice & Foundations · 40 min · Advanced

Wet Thar Chin, Shan Sour Porkဝက်သားချဉ်

Shan sour pork — pork and sticky rice fermented in banana leaf until bright and tangy, then fried hard with garlic and chilies to eat over rice.

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Drinks & Teahouse · 60 min · Intermediate

Zu, the Chin Millet Beerခေါင်ရည်

Chin State's ceremonial millet beer, brewed at home from steamed millet and a yeast cake — cloudy, gently sour, and older than any written record of the hills.

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Drinks & Teahouse · 35 min · Beginner

Yangon Faloodaဖါလူဒါ

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.

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Drinks & 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.

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Sweets & Mont · 90 min · Beginner

Sanwin Makin, the Golden Semolina Cakeဆနွင်းမကင်း

Burma's golden semolina cake — dense, buttery, barely sweet, baked with coconut milk and scattered with poppy seeds. A teahouse classic with Indian roots.

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Street & Fritters · 200 min · Advanced

E Kya Kway, Teahouse Fried Dough Sticksအီကြာကွေး

Myanmar's teahouse fried dough sticks — a slow yeasted dough cut and pressed into twin batons, fried hollow and golden, made for dunking in sweet tea.

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Street & Fritters · 40 min · Beginner

Buthi Kyaw, Bottle Gourd Frittersဗူးသီးကြော်

Yangon's favorite roadside fritter — batons of bottle gourd in a lacy chickpea-flour batter, fried shatter-crisp and dunked in sweet-sour tamarind.

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Salads & Thoke · 50 min · Beginner

Samusa Thoke, the Samosa Saladစမူဆာသုပ်

Yangon's street-stall samosa salad — crisp samosas chopped into cabbage, onion, and mint, dressed in a thin chickpea gravy sharpened with tamarind.

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Noodles & Mohinga · 80 min · Intermediate

Ohn No Khao Swè, Coconut Comfortအုန်းနို့ခေါက်ဆွဲ

Burma's golden coconut chicken noodle soup — a besan-thickened broth that must never split, ladled over noodles with crisp shards, egg, chili oil, and lime.

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Rice & Foundations · 40 min · Beginner

Balachaung, the Crispy Shrimp Relishဘာလချောင်

The crackling dried-shrimp and shallot relish of Rangoon tables — fried until it shatters, balanced with tamarind and ngapi, rescuer of plain rice.