National Dish
Mohinga (Catfish chowder with rice vermicelli)
World-Famous Salad
Laphet Thoke (Fermented pickled tea leaf salad)
Shan Special
Shan Tofu Noodles (Made from yellow split peas)
Teahouse Culture
Sweet milk tea (La Phet Yay) & samosas
Flavors Influenced by India, China, and Southeast Asia
Positioned at the geographical crossroads of Asia, Burmese gastronomy combines the curried aromas of India, the sour tamarind profiles of Thailand, and the noodle traditions of China. Burmese dishes emphasize savory, sour, and fermented textures, complemented by an abundance of fresh raw herbs, garlic oil, and crispy fried shallots.
Signature Must-Try Dishes
- Laphet Thoke (Fermented Tea Leaf Salad): Myanmar is one of few nations that drinks tea and eats it as well! Pickled fermented tea leaves are tossed with fried garlic chips, roasted peanuts, toasted sesame seeds, fresh tomatoes, shredded cabbage, lime juice, and green chilies.
- Shan Tofu Noodles (Hto-Hpu Nwe): Smooth, creamy warm yellow porridge made from ground yellow split peas (chana dal) poured over fresh rice noodles, garnished with chili oil, coriander, and crushed peanuts. 100% naturally vegan!
- Mohinga: A fragrant breakfast broth of ground catfish, lemongrass, ginger, banana stem pith, and toasted chickpea flour, served over rice vermicelli with crispy chickpea fritters.
Vegetarian Dining for Indian Visitors
Ask for 'Thet Thet Lwo' (literally 'free of killing') to indicate strict vegetarian dining. Indian restaurants in Yangon and Mandalay (such as Dosa King, Theingyi Zay tiffin joints, and Royal India Biryani) serve authentic vegetarian South and North Indian meals.
Frequently Asked Questions
Is Shan tofu made from soy?
No! Authentic Shan tofu is made entirely from chickpea / yellow split pea flour (besan), giving it a rich, nutty flavor reminiscent of Indian dhokla or kadhi.