Upper Burma & Mandalayအညာ

The dry zone — Anya. Sesame, peanuts, palm sugar, toddy, and the old royal capital’s noodle craft.

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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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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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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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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.