1752–1885

Konbaungကုန်းဘောင်

The last dynasty. Mandalay’s court codifies the cuisine — si pyan curries, royal mont, and the etiquette of the shared table.

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Noodles & 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.

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Sweets & 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.

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Street & 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.

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Salads & 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.

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Curries · 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.

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Noodles & Mohinga · 90 min · Intermediate

Mandalay Mee Shay, 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.

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Rice & 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.