1752–1885
Konbaungကုန်းဘောင်
The last dynasty. Mandalay’s court codifies the cuisine — si pyan curries, royal mont, and the etiquette of the shared table.
၇Sweets & Mont · 50 min · Beginner
Mont Let Kauk, the Burmese Bracelet Doughnutမုန့်လက်ကောက်
Chewy glutinous rice rings fried until blistered and gold, then drowned in warm toddy-palm jaggery syrup — the teahouse doughnut Burma names after a bracelet.
၁Rice & Foundations · 30 min · Beginner
Si Chet, Burmese Chili Oilဆီချက်
The essential Burmese table oil — peanut oil gently fried with chili flakes, garlic, shallot, and a little ngapi, then spooned red over rice, noodles, and salads.
၄Salads & Thoke · 30 min · Beginner
Thayet Thi Thanat, Green Mango Pickle-Saladသရက်သီးသနပ်
Tart, crunchy green-mango shreds dressed with fried garlic oil, chili, dried shrimp, and toasted chickpea flour — the sour thanat that cuts a heavy Burmese meal.
၁Rice & Foundations · 40 min · Beginner
Toh Sa Yar, the Vegetable & Ngapi Platterတို့စရာ
The platter of raw and blanched vegetables around a pungent ngapi dip that no Burmese meal is complete without — the fresh, bitter counterpoint to curry.
၃Curries · 45 min · Beginner
Chin Baung Kyaw, Sour Roselle Leavesချဉ်ပေါင်ကြော်
Lower Burma's beloved sour greens — roselle leaves fried down with bamboo shoots, dried shrimp, and green chili until they collapse into a dark tangy relish.
၃Curries · 70 min · Intermediate
Ganan Hin, Mud Crab Curryဂဏန်းဟင်း
Mud crab curry from the Myeik archipelago — whole crab in the shell, folded through a slow shallot si pyan with fresh turmeric, tomato, and pepper.
၇Sweets & Mont · 80 min · Intermediate
Htamane, the Sticky Rice Harvest Feastထမနဲ
Myanmar's Tabodwe festival sticky rice, kneaded with peanut oil, toasted sesame, peanuts, coconut, and ginger — the dry zone's harvest folded into one dish.
၈Drinks & Teahouse · 15 min · Beginner
Htan Yay, Toddy of the Lowlandsထန်းရည်
Palm toddy the delta way — fresh-tapped sap drunk sweet at dawn or left to ferment itself milky and gently fizzy by afternoon, plus an honest home method.
၇Sweets & Mont · 35 min · Beginner
Htanyet, Toddy Palm Jaggery Sweets with Coconutထန်းလျက်
Toddy palm jaggery from the Bagan dry zone, melted and rolled into little candies around toasted coconut — the after-meal sweets Burmese pair with green tea.
၆Street & Fritters · 40 min · Beginner
Tohu Kyaw, Fried Shan Tofuတိုဟူးကြော်
Wedges of Shan chickpea tofu fried until the crust shatters and the middle turns molten, served hot with a sour tamarind-garlic dipping sauce.
၂Noodles & Mohinga · 50 min · Beginner
Tofu Nway, Warm Shan Tofu Noodlesတိုဟူးနွေး
Warm chickpea tofu that never sets, ladled like golden custard over rice noodles with garlic oil, chili, and peanuts — Shan State's great breakfast.
၄Salads & Thoke · 35 min · Beginner
Tohu Thoke, Shan Tofu Saladတိုဟူးသုပ်
Ribbons of silky Shan chickpea tofu tossed by hand with tamarind, garlic oil, sesame, and chili — the cool market salad of Taunggyi and Inle Lake.
၇Sweets & Mont · 80 min · Intermediate
Khaw Pote, Shan Pounded Sticky Rice
Steamed sticky rice pounded with toasted sesame, patted into cakes, and toasted until blistered — the Shan New Year sweet, served with jaggery syrup.
၇Sweets & Mont · 30 min · Intermediate
Mandalay Peanut and Sesame Jaggery Brittle
A Mandalay market brittle of roasted peanuts and toasted sesame set in dark toddy palm jaggery — snapped into amber shards and eaten with green tea.
၂Noodles & Mohinga · 115 min · Intermediate
Mawlamyine Mohingaမော်လမြိုင် မုန့်ဟင်းခါး
Mon State's fish-dense, pepper-bright take on the national noodle soup — more catfish, more ngapi, a looser broth, and rice noodles the Mon claim as their own invention.
၇Sweets & Mont · 60 min · Intermediate
Mont Phet Htoke, Banana-Leaf Parcels of Coconut and Jaggeryမုန့်ဖက်ထုပ်
Chewy glutinous-rice dough folded over dark coconut-and-jaggery filling and steamed in banana leaf — a market-day mont from Mon State's palm country.
၇Sweets & Mont · 65 min · Intermediate
Mont Pya Tha Let, Dawei's Layered Griddle Sweetမုန့်ပြားသလက်
Dawei's signature griddle sweet — thin rice-flour crepes stacked with sticky palm-sugar coconut, pressed warm, and sliced into soft, chewy diamonds.
၃Curries · 50 min · Beginner
Nga Chauk Chet, Dried-Fish Monsoon Curryငါးခြောက်ချက်
A Rakhine monsoon curry of dried fish — soaked, then simmered with tomato, green chili, and tamarind into a lean, deeply savory pot built for rice.
၄Salads & Thoke · 25 min · Beginner
Nga Chauk Thoke, Dried Fish Saladငါးခြောက်သုပ်
A fiery Rakhine dried-fish salad — nga chauk fried crisp, pounded to flakes, and tossed with shallots, green chili, and lime, with barely any oil at all.
၃Curries · 70 min · Intermediate
Nga Shint Chet, Paddy Eel Curryငါးရှဉ့်ချက်
Rice-paddy swamp eel from the delta, seared and braised with a whole head of garlic, turmeric, and cracked pepper until the gravy turns dark and sticky.
၄Salads & Thoke · 45 min · Intermediate
Ngapyaw Phu Thoke, Banana Blossom Saladငှက်ပျောဖူးသုပ်
The Ayeyarwady delta's banana blossom salad — shredded blossom massaged by hand with garlic oil, dried shrimp floss, toasted besan, lime, and fish sauce.
၁Rice & Foundations · 45 min · Beginner
Ohn Htamin, Coconut Riceအုန်းထမင်း
Jasmine rice cooked in coconut milk until rich and faintly sweet — the festive rice of Myanmar's coconut coast, born for chicken curry and balachaung.
၁Rice & Foundations · 20 min · Beginner
Pazun Chauk, Dried Shrimp Flossပုစွန်ခြောက်
The dried prawns of the Myeik archipelago, toasted and pounded into the fluffy golden floss that quietly seasons half the Burmese table.
၄Salads & Thoke · 25 min · Beginner
Pone Yay Gyi Thoke, Bagan's Black Bean Saladပုန်းရည်ကြီးသုပ်
Bagan's signature salad of inky fermented horse gram paste tossed with shallots, crisp garlic, peanuts, and green chili — pungent, deep, made for hot rice.
၁Rice & Foundations · 260 min · Intermediate
Pone Yay Gyi, Bagan's Black Bean Pasteပုန်းရည်ကြီး
Bagan's fermented horse-gram bean paste, made the slow home way — boiled, soured, and reduced to a black umami jam that anchors Upper Burma's table.
၃Curries · 135 min · Intermediate
Seik Thar Hin, Dry-Zone Goat Curryဆိတ်သားဟင်း
Upper Burma's slow goat curry — bone-in meat braised si pyan style with shallots, ginger, and turmeric until the gravy darkens and the amber oil returns.
၁Rice & Foundations · 210 min · Intermediate
Tua Nao, Shan Fermented Soybean Discsပဲပုပ်
Shan State's seasoning backbone — soybeans boiled, fermented, pounded, and sun-dried into discs you toast over flame and crumble into everything.
၁Rice & Foundations · 95 min · Intermediate
Bamboo-Tube Sticky Riceဝါးခေါင်းထမင်း
Glutinous rice packed into green bamboo and roasted over embers until it steams in its own perfumed skin — the Kachin hills' portable rice, oven route included.
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.
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.
၆Street & Fritters · 50 min · Intermediate
Mont Lin Ma Yar, the Couple Snackမုန့်လင်မယား
Myanmar's husband-and-wife snack — two griddled rice-batter half-spheres, one hiding a quail egg, one chickpeas, joined into a single crisp bite.
၄Salads & Thoke · 40 min · Beginner
Gin Thoke, the Ginger Saladဂျင်းသုပ်
Myanmar's bright ginger salad — shredded pickled young ginger massaged with toasted chickpea flour, fried beans, peanuts, and sesame for warmth and crunch.
၃Curries · 125 min · Intermediate
Pork Curry with Pickled Mangoဝက်သားချဉ်
Slow-simmered pork belly curry from Upper Burma, its richness cut by tart pickled mango — the old pairing of fat and sour, simmered until the oil returns.
၂Noodles & Mohinga · 90 min · Intermediate
Mandalay Meeshay, the Slippery Oneမီးရှည်
Mandalay's slippery rice-noodle bowl — a glossy, starch-thickened pork topping over noodles, cut by sour pickled bean sprouts, garlic oil, and broth alongside.
၁Rice & Foundations · 40 min · Beginner
Crispy Fried Shallots & Shallot Oilကြက်သွန်ကြော်
Slow-fried shallots and their amber oil, the twin seasoning that dresses half of Burma's salads — sliced evenly, started patiently, never rushed.