Thick rice noodles and curried chicken topped with boiled egg, cilantro, lime, and crispy fried onions. The broth on the side.

Nan Gyi Dok

Burmese Iced Tea

Samusas

Mango

Coffee

Burmese Hot Tea

Ginger Mint Spritzer

Sparkling Water

Soda

Fruit Shake

Seasonal veggies fried with oyster sauce and garlic. Served with rice.

Stir-Fried Veggies

A Tray of Burmese Sticky Rice Dessert

Stir - Fried Veggies

Roti-style fried dough with banana and sweetened condensed milk topped with Nutella.

Banana Paratha

A Tray of Mango Pickles Pork Curry

A Tray of Beef Curry

A Tray of Veggies Curry

A Tray of Chicken Curry

A Tray of Butter Chicken Curry

Yellow Curry & Paratha

Tender pork curry with potatoes flavored with pickled mango and coriander seeds with a hint of spice. Served with rice.

Weh Da Nah Curry

Tofu, peas, and potatoes in a masala curry. Served with rice.

Vegetable Curry

Chicken and potatoes with flavors of ginger, garlic, and turmeric. Served with rice.

Chicken Curry

Beef and potato curry with masala, ginger, and cumin. Served with rice.

Beef Curry

Soak the thick rice noodles in warm water for 30 minutes, or until softened. Drain and set aside.

Prepare the Rice Noodles

In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until translucent, about 5 minutes.

Sauté Aromatics

Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

Add Garlic and Ginger

Add the boneless and skinless chicken thighs to the pot, cooking until browned on all sides, about 5-7 minutes.

Cook the Chicken

Sprinkle the curry powder over the chicken, and stir well. Pour in the coconut milk and chicken broth, then season with salt and black pepper. Bring to a gentle simmer.

Add Spices and Liquids

Cover the pot and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Simmer

Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.

Shred Chicken

In serving bowls, place a serving of the soaked rice noodles. Ladle the curried chicken and broth over the noodles.

Assemble the Dish

Top with halved boiled eggs, chopped fresh cilantro, crispy fried onions, and lime wedges.

Add Toppings

Serve immediately, allowing diners to squeeze lime juice over their servings for added flavor.

Serve

thick rice noodles

chicken thighs, boneless and skinless

onion, finely chopped

garlic, minced

ginger, minced

curry powder

coconut milk

chicken broth

salt

black pepper

vegetable oil

boiled eggs, halved

fresh cilantro, chopped

lime, cut into wedges

crispy fried onions

Boil 4 cups of water in a saucepan. Once boiling, remove from heat and add 4 tablespoons of black tea leaves. Let it steep for about 10-15 minutes.

Prepare the Tea

After steeping, strain the tea into a jug to remove the tea leaves. Allow it to cool to room temperature.

Strain the Tea

In the cooled tea, stir in 1 cup of sweetened condensed milk and 2 tablespoons of sugar until fully dissolved.

Add Sweeteners

Add 1 cup of evaporated milk, 1 teaspoon of vanilla extract, 1 teaspoon of ground cardamom, and 1 teaspoon of ground cinnamon to the sweetened tea. Stir well to combine.

Mix in Flavorings

Fill glasses with ice cubes (about 1 cup per glass) and pour the prepared tea mixture over the ice.

Prepare for Serving

Garnish each glass with fresh mint leaves to taste. Serve immediately for a refreshing drink.

Garnish

black tea leaves

water

sweetened condensed milk

sugar

evaporated milk

vanilla extract

ground cardamom

ground cinnamon

ice cubes

mint leaves

In a mixing bowl, combine the all-purpose flour and salt. Add the oil and mix well until the mixture resembles breadcrumbs.

Mixing the Dough

Gradually add water to the flour mixture, kneading until a soft and pliable dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.

Kneading the Dough

In a pan, heat a little oil and add cumin seeds. Once they splutter, add the finely chopped onions and sauté until golden brown.

Preparing the Filling

In a bowl, combine the sautéed onions, mashed potatoes, cooked peas, coriander powder, garam masala, chili powder, salt, chopped cilantro, and lemon juice. Mix well to combine.

Mixing Ingredients

Divide the rested dough into small balls. Roll each ball into a thin circle about 6 inches in diameter.

Rolling the Dough

Cut each circle in half to form two semi-circles. Take one semi-circle, and create a cone shape. Seal the edge with a little water and fill it with 1-2 tablespoons of the filling. Seal the open edge by pressing firmly.

Filling the Samusas

Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the samusas in batches and fry until golden brown and crispy, about 4-5 minutes. Drain on paper towels.

Frying the Samusas

all-purpose flour

potatoes, boiled and mashed

peas, cooked

cumin seeds

coriander powder

garam masala

chili powder

lemon juice

oil for frying

Choose ripe, firm mangoes that yield slightly to pressure. Look for a sweet, fruity aroma at the stem end.

Selecting the Mangoes

Rinse the mangoes under cold running water to remove any dirt or residues.

Washing the Mangoes

Use a vegetable peeler or a sharp knife to carefully remove the skin of the mangoes.

Peeling the Mangoes

Slice the mangoes vertically on either side of the pit, then cut into cubes or slices according to preference.

Cutting the Mangoes

If desired, drizzle the mango slices with lime juice, sprinkle with chili powder, and garnish with fresh mint leaves.

Adding Optional Ingredients

Arrange the mango slices on a serving plate, ensuring a colorful presentation.

Plating the Dish

Serve immediately and enjoy fresh mangoes as a refreshing snack or dessert.

Enjoying the Dish

Lime juice

Chili powder

Mint leaves

Start by ensuring your coffee maker is clean and ready for use. If using a drip coffee maker, place a coffee filter in the basket.

Prepare the Coffee Maker

Measure out 0.5 cups of coffee grounds and add them to the coffee filter or the brew basket of the coffee maker.

Add Coffee Grounds

Pour 4 cups of fresh, cold water into the water reservoir of the coffee maker.

Add Water

Turn on the coffee maker and allow the coffee to brew. This usually takes about 5-10 minutes.

Start Brewing

Once the brewing process is complete, pour the brewed coffee into your favorite mug.

Pour the Coffee

If desired, add sugar, milk, vanilla extract, and cinnamon to taste. Stir well to combine.

Add Optional Ingredients

Your coffee is now ready to be enjoyed! Sip it hot or allow it to cool slightly before drinking.

Enjoy

Coffee grounds

Water

Sugar

Milk

Vanilla extract

Cinnamon

In a medium saucepan, bring 4 cups of water to a boil over medium-high heat.

Boil Water

Once the water is boiling, add 2 tablespoons of black tea leaves to the pot.

Add Tea Leaves

Reduce the heat to low and let the tea simmer for about 5 minutes, allowing the flavors to infuse.

After simmering, strain the tea into a large jug or bowl to remove the tea leaves.

To the strained tea, add 1 cup of condensed milk and stir until fully combined.

Mix in Condensed Milk

Pour in 1 cup of evaporated milk and stir to mix well.

Add Evaporated Milk

Add 2 tablespoons of sugar to the tea mixture. Taste and adjust the sweetness as necessary.

Sweeten to Taste

If using, add 2 whole cardamom pods, 1 cinnamon stick, and 1 teaspoon of grated ginger into the tea mixture.

Add Spices

Let the tea simmer for an additional 5 minutes to allow the spices to infuse.

Simmer Again

Strain the tea again to remove the spices and pour into cups.

Strain the Spiced Tea

Serve the Burmese hot tea warm and enjoy it with snacks or pastries.

Black tea leaves

Condensed milk

Evaporated milk

Cardamom pods

Cinnamon stick

Ginger

Peel the fresh ginger and slice it into thin pieces.

Prepare the Ginger

In a glass or cocktail shaker, add the fresh mint leaves. Using a muddler or the back of a spoon, gently press the mint leaves to release their oils.

Muddle the Mint

Add the sliced ginger, lemon juice, and honey (if using) to the muddled mint. Mix well to combine all the flavors.

Combine Ingredients

Pour in the sparkling water and stir gently to combine. Be careful not to lose the fizz.

Add Sparkling Water

Pour the Ginger Mint Spritzer into serving glasses, and garnish each glass with a slice of lemon and a sprig of mint.

Serve immediately and enjoy your refreshing Ginger Mint Spritzer!

Fresh ginger

Fresh mint leaves

Lemon juice

Sparkling water

Honey or sugar (optional)

Lemon slices

Mint sprigs

Start by measuring 1 liter of fresh, cold water and pour it into a large pitcher.

Prepare the Base

Squeeze 3 tablespoons of fresh lemon juice into the pitcher with water.

Add Flavorings

Add 10 fresh mint leaves to the mixture, gently muddling them with a spoon to release their flavor.

Add Fresh Mint

Add 1 tablespoon of agave syrup or honey to the pitcher, adjusting to taste based on your sweetness preference.

Sweeten the Drink

Slice cucumbers and add 1 cup of sliced cucumbers to the pitcher for refreshing flavor.

Add Cucumbers

Refrigerate the mixture for at least 30 minutes to allow the flavors to meld. Serve over ice in glasses.