ဟင်းချက်နည်းများ · The full index

Burmese recipes

144 Burmese recipes and counting — every one taught foundations-first, with the moment of si pyan treated as non-negotiable.

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Sweets & 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.

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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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Rice & 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.

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Salads & 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.

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Rice & 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.

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Soups & Broths · 135 min · Beginner

An Buti, the Meatless Corn Soup

Sabuti's meatless sibling from the Chin hills — hominy corn simmered with red beans, pumpkin, and greens until the pot thickens into gentle, vegetable plenty.

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Soups & Broths · 55 min · Intermediate

Ar Pu Shar Pu, the Burning-Mouth Bowl

Sittwe's famous hot-and-sour seafood soup — fish, prawns, and squid in a tamarind broth pounded through with green chilies, finished with lime and herbs.

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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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Salads & Thoke · 20 min · Beginner

Bekang Rawt, Fermented Soybean Salad

Fermented soybeans pounded with shallots, green chili, and salt — the Chin hills' pungent everyday salad, a mountain cousin of natto, eaten with hot rice.

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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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Curries · 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.

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Street & Fritters · 25 min · Beginner

Fire-Roasted Corn with Chili Salt

Ears of corn roasted dark over open coals and rubbed with pounded chili salt — the taste of a Chin market morning, where maize is the mountain staple.

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Curries · 100 min · Beginner

Chin Smoked Pork with Mustard Greens

Hearth-smoked pork simmered down with mustard greens, ginger, and dried chilies — the Chin hills' frugal, smoke-seasoned answer to a curry, salt its only spice.

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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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Curries · 35 min · Intermediate

Black Pepper Soft-Shell Crab, Myeik Styleဂဏန်းအခွံပျော့ကြော်

Myeik's farmed soft-shell crab, dusted and fried, then glazed in a dark dry curry of cracked Tanintharyi black pepper, garlic, fish sauce, and palm sugar.

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Curries · 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.

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Salads & Thoke · 35 min · Beginner

Hmarcha Rawt, the Chin Chili-Herb Pound

A fire-roasted chili and garlic relish pounded in the mortar, served the Chin way — beside a platter of plain boiled greens, pumpkin, and hot rice.

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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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Sweets & 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.

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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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Drinks & 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.

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Sweets & 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.

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Street & 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.

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Noodles & 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.

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Salads & 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.

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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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Sweets & Mont · 60 min · Beginner

Kachin Black Sticky Rice with Jaggery

Kachin State's famous black sticky rice steamed to a purple gloss, dressed with dark jaggery syrup, toasted sesame, and coconut — a northern sweet.

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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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Soups & Broths · 75 min · Beginner

Kachin Herbal Chicken Soup

A clear Kachin chicken broth built on ginger, garlic, and a late whisper of Sichuan pepper, finished with raw herbs — the restorative of the northern hills.

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Salads & Thoke · 45 min · Beginner

Kachin Pounded Chicken Saladကချင်ကြက်သားထောင်း

Kachin pounded chicken salad — smoky grilled chicken beaten in a mortar with ginger, garlic, and Sichuan pepper, then folded with a fistful of herbs.

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Salads & Thoke · 45 min · Intermediate

Kachin Pounded Fishကချင်ငါးထောင်း

Grilled river fish flaked and pounded with roasted chili, Sichuan pepper, ginger, and raw herbs — the smoky, oil-free fish salad of the Kachin hills.

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Curries · 50 min · Intermediate

Kachin Pounded Beef

Seared beef pounded in a mortar with ginger, chilies, herbs, and numbing Sichuan pepper — the nearly oil-free Kachin dry curry that made the mortar famous.

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Soups & Broths · 120 min · Beginner

Kachin Si Htu

Kachin si htu — beef simmered tender with ginger and garlic, then thickened with toasted pounded sticky rice into a warming, feast-day porridge-stew.

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Salads & Thoke · 35 min · Intermediate

Kamar Thoke, Rakhine Oyster Saladကမာသုပ်

Rakhine's oyster salad — plump oysters barely poached, then tossed with shallots, green chili, lemongrass, and lime, and served back on the shell.

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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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Salads & Thoke · 30 min · Beginner

Kazun Ywet Thoke, Water Spinach Saladကန်စွန်းရွက်သုပ်

The delta's everyday water spinach salad — blanched hollow-stem greens massaged with garlic oil, dried shrimp, toasted besan, lime, and fried garlic chips.

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Sweets & 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.

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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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Sweets & Mont · 40 min · Beginner

Koat Pitha, Banana & Rice Fritters

The Chin-Mizo festival fritter — ripe banana kneaded into rice flour with jaggery and fried into dark, crisp-edged cakes with molten, custardy hearts.

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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 · 40 min · Beginner

Kyauk Pwint Thoke, Myeik Seaweed Saladကျောက်ပွင့်သုပ်

Crunchy seaweed salad from the Myeik archipelago — translucent kyauk pwint tossed with lime, dried shrimp, garlic chips, and warm turmeric-shallot oil.

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Soups & Broths · 140 min · Intermediate

Kyay Oh, the Copper-Pot Soupကြေးအိုး

Yangon's copper-pot noodle soup from Chinatown — a peppery pork-bone broth with rice noodles, meatballs, wilted greens, and a barely set egg on top.

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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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Drinks & Teahouse · 25 min · Beginner

Magyi Phyaw Yay, Tamarind and Jaggery Coolerမန်ကျည်းဖျော်ရည်

The dry zone's hot-season cooler — tamarind pulp and toddy palm jaggery shaken into a sweet-sour drink over ice, with a pinch of salt to make it sing.

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Noodles & Mohinga · 50 min · Intermediate

Myitkyina Mala Noodlesမာလာခေါက်ဆွဲ

Wheat noodles tossed in numbing-hot Sichuan pepper chili oil with crisp pork and peanuts — the Yunnanese border bowl that became everyday Myitkyina food.

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Sweets & 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.

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Noodles & 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.

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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 · Advanced

Mont Hpat, Fresh Rice Noodlesမုန့်ဖတ်

Fresh fermented rice noodles made by hand — the soured, springy vermicelli beneath every bowl of mohinga, a craft the Mon coast can fairly claim.

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Sweets & 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.

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Sweets & 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.

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Sweets & Mont · 35 min · Intermediate

Myeik Cashew Brittle

Golden palm-sugar brittle packed with toasted Tanintharyi cashews and a pinch of salt — Myeik's crackling market sweet, made honestly in one pot.

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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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Curries · 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.

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Salads & 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.

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Salads & Thoke · 50 min · Intermediate

Fish Cake Salad (Nga Hpe Thoke)ငါးဖယ်သုပ်

Golden fried fish cakes sliced into ribbons and tossed with cabbage, shallots, lime, and garlic oil — a bright teashop salad from Mon State's coastal markets.

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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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Street & Fritters · 45 min · Beginner

Nga Kin, Banana-Leaf Grilled Fishငါးကင်

Whole fish rubbed with turmeric, salt, and pounded lemongrass, wrapped in banana leaf and grilled over coals — jetty-stall food of the Myeik islands.

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Curries · 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.

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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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Rice & Foundations · 25 min · Beginner

Ngapi Daung, Pounded Fish-Paste Relishငါးပိထောင်း

Roasted fish paste pounded with charred chilies, garlic, and dried shrimp — the fierce relish at the center of the Mon table, eaten with rice and raw greens.

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Rice & Foundations · 25 min · Beginner

Ngapi Kyaw, Fried Fish-Paste Relishငါးပိကြော်

Rakhine's fried ngapi relish — fish paste sizzled with shallots, garlic, and green chili into a dark, fierce spoonful that seasons a whole table of rice.

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Salads & 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.

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Rice & 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.

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Drinks & Teahouse · 20 min · Beginner

Ohn Thi Yay, Young Coconut Coolerအုန်းသီးရည်

The Tanintharyi coast's roadside drink — young coconut water and soft-spoon flesh over ice, lifted with lime, palm-sugar syrup, and a pinch of salt.

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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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Street & Fritters · 80 min · Intermediate

Paung Din, the Golden Rock Bamboo Riceကောက်ညှင်းကျည်တောက်

Purple sticky rice packed into green bamboo and roasted over coals until it peels like fruit — the pilgrim snack of the Golden Rock road in Mon State.

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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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Rice & 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.

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Soups & Broths · 50 min · Intermediate

Kawthaung Sour Prawn Soupပုစွန်ချဉ်စပ်ဟင်းချို

Kawthaung's hot-and-sour prawn soup — a border-town bowl built on roasted prawn-head stock, lemongrass, fresh turmeric, and lime added off the heat.

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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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Salads & 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.

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Curries · 100 min · Intermediate

Wet Thar Pone Yay Gyi, Bagan Pork Curryပုန်းရည်ကြီးဝက်သား

Bagan's signature pork curry — pone yay gyi braised si pyan style until the oil returns, the sauce dark and sour with fermented horse-gram bean paste.

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Rice & 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.

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Curries · 95 min · Intermediate

Pyar Hin, the Chin Ash Curryပြာဟင်း

Southern Chin State's ash curry — chicken simmered in a filtered corn-cob ash lye with ginger and pumpkin leaves, the mineral-deep pot of Mindat and Kanpetlet.

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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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Street & Fritters · 40 min · Intermediate

Pyi Gyi Nga Kin, Myeik Grilled Squid Skewersပြည်ကြီးငါးကင်

Myeik night-market squid skewers — scored, bathed in fish sauce and turmeric, charred fast over coals, and served with a tamarind and dried-chili dip.

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Salads & Thoke · 30 min · Intermediate

Pyi Gyi Nga Thoke, Fiery Squid Saladပြည်ကြီးငါးသုပ်

Rakhine's hot-and-sour squid salad — quick-blanched rings tossed with pounded charred chili, garlic, shallots, and lime, with no oil to break the fall.

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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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Curries · 55 min · Beginner

Rakhine Fish Curryရခိုင်ငါးဟင်း

Rakhine's lean, fiery fish curry — fresh fish simmered with pounded green chilies, garlic, and turmeric in barely a spoonful of oil, the anti si pyan.

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Salads & Thoke · 25 min · Beginner

Rakhine Ngapi Thoke, the Pounded Fireငါးပိသုပ်

Rakhine's roasted fish-paste salad — marine ngapi pounded with green chili, garlic, and lime, served the western-coast way with crisp vegetables and rice.

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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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Soups & Broths · 90 min · Beginner

Sawhchiar, Rice & Chicken Porridge

The Chin-Mizo comfort pot — chicken and rice collapsed into a ginger-scented porridge, cooked for guests, new mothers, and cold mornings in the hills.

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Curries · 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.

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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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Soups & Broths · 60 min · Beginner

Talapaw, the Kayin Rice-Powder Soupတာလပေါ့

The Karen signature soup — toasted rice powder thickening a broth of chicken, bamboo shoots, and greens, ladled from one pot at every Kayin gathering.

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Rice & Foundations · 55 min · Beginner

Thingyan Htamin, New Year Water Riceသင်္ကြန်ထမင်း

Cool water rice for the April new year — jasmine-scented, served with crisp dried fish and a green mango relish, a Thingyan custom the Bamar credit to the Mon.

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Rice & 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.

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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 · 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.

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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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Street & Fritters · 120 min · Intermediate

Wet Thar Dote Htoe, the Mandalay Skewer Potဝက်သားဒုတ်ထိုး

Mandalay's street-corner skewer pot — pork simmered on bamboo sticks in a dark anise-scented broth, eaten around the pot with a sharp tamarind-chili dip.

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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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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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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 · 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.

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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 · 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.

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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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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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Sweets & Mont · 45 min · Beginner

Mont Let Saung, Pearls in Coconut Milkမုန့်လက်ဆောင်း

Chewy glutinous rice pearls in warm coconut milk with dark palm-sugar syrup — a Mon sweet that proves Burmese desserts whisper rather than shout.

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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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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 · 35 min · Beginner

Pè Kyaw, Crispy Split-Pea Crackersပဲကြော်

The crackly split-pea fritter no bowl of mohinga is complete without — soaked chana dal in a thin rice-flour batter, ladled flat and fried deep gold.

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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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Soups & Broths · 165 min · Beginner

Sabuti, the Chin Corn Soup

The Chin hills' great corn soup — hominy maize simmered slowly with smoked pork and ginger, frugal mountain cooking that somehow eats like plenty.

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Soups & Broths · 30 min · Beginner

Buthi Hin Gyo, Peppery Bottle Gourd Soupဗူးသီးဟင်းချို

The gentle counterweight on every Burmese table — bottle gourd simmered with dried shrimp, garlic, and a hard hit of white pepper, sipped between bites.

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Soups & Broths · 40 min · Beginner

Chin Yay Hin, the Rakhine Sour Soupချဉ်ရည်ဟင်း

Rakhine's fierce, oil-free sour soup — flaky white fish in a tamarind broth with green chili and garlic, sharp enough to wake up a whole plate of rice.

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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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Salads & Thoke · 25 min · Beginner

Inle Tomato Saladခရမ်းချဉ်သီးသုပ်

Shan salad of Inle Lake's floating-garden tomatoes massaged with garlic oil, crushed roasted peanuts, toasted chickpea flour, and lime — simple and exact.

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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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Salads & Thoke · 40 min · Beginner

Laphet Thoke, the Fermented Tea Leaf Saladလက်ဖက်သုပ်

Myanmar's fermented tea leaf salad — pickled Shan tea massaged with garlic oil and lime, then piled with fried beans, peanuts, sesame, and dried shrimp.

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Curries · 50 min · Intermediate

Myeik Prawn Curryပုစွန်ဟင်း

Head-on prawns from the Myeik archipelago simmered in a garlic-tomato curry, their head fat melting out to stain the returning oil a deep coral gold.

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Curries · 75 min · Intermediate

Kachin Herb-Pounded Chicken Curryကချင်ကြက်သား

Chicken stewed with a pounded green paste of herbs, chilies, and Sichuan pepper — a bright Kachin mountain curry that skips the oil and plays by its own rules.

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Curries · 60 min · Beginner

Golden Duck Egg Curryဘဲဥဟင်း

Hard-boiled duck eggs fried until blistered gold, then simmered in a tomato-onion gravy until the oil returns — Yangon's beloved, thrifty answer to curry.

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Curries · 65 min · Intermediate

Delta Fish Curryငါးဟင်း

Everyday fish curry from the Ayeyarwady delta — firm river fish in a tomato and turmeric gravy, simmered gently until the amber oil rises back through.

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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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Curries · 90 min · Beginner

Chicken Curry, the Burmese Wayကြက်သားဟင်း

The foundational Burmese chicken curry — onions, garlic, ginger, and paprika simmered until clear amber oil returns to the surface. No coconut, no shortcuts.

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Noodles & Mohinga · 70 min · Intermediate

Rakhine Mont Di, the Fiery Bowlမုန့်တီ

Rakhine's fiery fish noodle soup from the Mrauk-U coast — a clean pepper-and-chili broth over thin rice vermicelli, served soup-style or tossed as a thoke.

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Noodles & 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.

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Noodles & Mohinga · 50 min · Beginner

Shan Khao Swè, Noodles from the Hillsရှမ်းခေါက်ဆွဲ

Shan noodles the honest way — flat rice noodles under a jammy tomato-and-pork sauce, finished with roasted peanuts, pickled mustard greens, and garlic oil.

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Noodles & Mohinga · 75 min · Intermediate

Nan Gyi Thoke, the Breakfast Saladနန်းကြီးသုပ်

Mandalay's great noodle salad — thick rice noodles hand-tossed with a chicken curry reduced to its amber oil, toasted chickpea flour, fried shallots, and lime.

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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 · 25 min · Beginner

Htamin Gyaw with Boiled Yellow Beansထမင်းကြော်

Burmese fried rice the honest way — day-old jasmine rice tossed in turmeric-stained shallot oil with buttery boiled yellow beans and fish sauce.

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Rice & Foundations · 40 min · Intermediate

Shan Tofu from Chickpea Flourတိုဟူး

Golden Shan-style tofu set from chickpea flour alone — no coagulant, just a besan batter stirred like polenta until glossy, then cooled into silken slabs.

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Rice & Foundations · 35 min · Beginner

Ngapi Yay, the Table's Dipping Sauceငါးပိရည်

The delta's communal dip — fermented fish paste simmered with garlic and chili into a loose sauce, set at the center of the table with vegetables.

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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.

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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.

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Rice & Foundations · 30 min · Beginner

Perfect Pot Riceထမင်း

How to cook Burmese daily rice properly — rinsed clear, measured by knuckle, steamed dry and separate, the quiet center every curry and salad depends on.