Explore Myanmar's Cuisine

The national dish of Myanmar, Mohinga is a flavorful fish soup with rice noodles, topped with crispy fritters and fresh herbs. Traditionally eaten for breakfast, it's now enjoyed throughout the day across the country.

A unique savory salad made from fermented tea leaves, mixed with crunchy fried beans, peas, peanuts, and sesame seeds. The dish showcases Myanmar's distinctive culinary heritage as one of the few cultures that eats tea leaves rather than just drinking them.

A beloved dish from Shan State featuring thin rice noodles with marinated chicken or pork, tomatoes, and garlic in a flavorful broth. Often served with a side of pickled vegetables.

Rich and oil-based, Burmese curries are less spicy than those of neighboring countries but full of flavor. They're typically served with rice, a variety of side dishes, and soup.

These small rice pancake "couples" are a popular street food. Made from rice flour batter cooked in a special pan with half-spherical molds, then joined together with various sweet or savory fillings.

Wheat noodlesin a rich coconut milk broth with chicken, garnished with boiled eggs, sliced onions, chili, and lime. A delicious comfort food with a perfect balance of flavors.

Burmese fritters are crispy snacks made from chickpea batter with vegetables or beans, evolving from simple lentil cakes to diverse styles influenced by local flavors and tea culture.

Burmese Chicken Curry is a flavorful, aromatic dish simmered with spices and herbs, often served with rice for a comforting meal.

Thingyan rice is a traditional Burmese festive dish made with turmeric and coconut milk, enjoyed during the Thingyan Water Festival to celebrate the New Year.

Rich and aromatic curry made with meat or vegetables, cooked in oil and spices until tender - a staple of Burmese cuisine.

Fresh fish from Inle Lake cooked by stuffing herbs and greens inside the fish and served by wrapping with bamboo rope. It is an authentic Inle style dish.

Mee Shay is a classic noodle dish from Mandalay, with soft noodles, savory starch, and a rich topping of minced pork or chicken, treated with seasoning, garlic oil and chili oil.

Htamane is a traditional Burmese glutinous rice delicacy, rich and sticky, often cooked with coconut, sesame, and peanuts—celebrated during festive gatherings.

Shan style yellow rice is made with Shan rice, boiled potatoes and tomatoes. It is treated in round shape along with garlic oil, veggies and chilies.

Kyay Oh is a beloved Burmese noodle dish, featuring flavorful broth, tender noodles, and a mix of fresh meat or seafood—comfort food at its finest.

Fragrant rice cooked with aromatic spices, meat, and caramelized onions - influenced by Indian cuisine.

Thick rice noodles tossed with chicken curry, coconut milk, and crispy garnishes - a popular Mandalay dish.

Burmese Tofu is a soft, golden legume-based delicacy, often served fried or in salads, celebrated for its light texture and subtle, comforting flavor.

Burmese Pork Offal Skewers are savory street snacks, grilled to perfection and bursting with smoky, bold flavors that capture Myanmar’s local taste.

Burmese Preserved Fruits is a traditional Burmese salad that combines tangy, sour flavors with fresh vegetables and sometimes fruits, creating a refreshing and zesty dish often enjoyed as a side.

Sweet glutinous rice cake with coconut shavings and poppy seeds - a traditional Mon dessert.

Assorted burmese desserts are mostly made from rice flour, butter and jaggery.They are treated mostly at an occassion or donation.

Hsi Htamin is a traditional dish of fragrant, turmeric-infused glutinous rice, often served with savory sides like grilled dried fish.

Artisanal wine produced in Myanmar's Shan State, particularly from the Red Mountain Estate - known for its unique terroir.

Premium Arabica coffee grown in the highlands of Shan State, known for its smooth flavor and medium body.

Mont Lett Saung is a traditional Burmese dessert, featuring soft rice flour cakes soaked in sweet coconut milk and topped with crunchy garnishes. It’s a beloved treat that combines delicate texture with rich, comforting flavors.

Mont Lone Yay Paw is a traditional Burmese sweet, made of glutinous rice balls filled with jaggery and served during festive occasions. Its chewy texture and caramel-like filling make it a beloved treat across Myanmar.

Burmese Palm Wine, locally called “Toddy”, is a traditional fermented drink with a sweet, tangy flavor, often enjoyed during gatherings and festive celebrations.

Burmese jaggery is a traditional unrefined sugar made from the concentrated sap of toddy palm trees. Often shaped into small round blocks, it has a rich caramel-like sweetness and is enjoyed as a natural snack, paired with tea, or used in desserts and traditional medicines in Myanmar.

Talabaw is a traditional Kayin (Karen) dish, a savory and hearty soup made with fermented tea leaves, local herbs, and vegetables. It reflects the rich culinary heritage and unique flavors of the Kayin community.

Fresh seafood cooked in a rich curry sauce with lemongrass, turmeric, and local spices - a coastal specialty.

Fresh fish grilled to perfection and served with herbs and chili sauce - common along Myanmar's rivers and coast.

Fresh seafood grilled to perfection and served with herbs and chili sauce - common along Myanmar's beaches.

Falooda is a refreshing Burmese dessert drink, blending sweet syrup, vermicelli, jelly, and creamy milk for a colorful and indulgent treat.

Burmese Durian is a rich and creamy tropical fruit, known for its strong aroma and sweet, custard-like flavor, cherished as a seasonal delicacy in Myanmar.

Burmese Mango is a sweet and juicy tropical fruit, cherished for its fragrant aroma and vibrant flavor, often enjoyed fresh or in salads and desserts.

Stir-fried flat rice noodles with seafood, vegetables, and eggs - a popular street food dish from Yangon.

Shwe Yin Aye is a traditional Burmese dessert, combining coconut milk, jelly, sago, and bread for a sweet, creamy, and refreshing treat.

Burmese Tea is a rich and aromatic beverage, often served sweetened or with milk, cherished for its comforting flavor and cultural significance.

Flaky, pan-fried flatbread (paratha) served with lentil or meat-based curry. A testament to Kalaw's colonial and Indian railway history, offering one of the best paratha and curry combinations in Myanmar.

A warm, creamy yellow tofu porridge made from chickpeas, topped with rice noodles, meat, and chili oil. Made fresh daily in Kalaw, it's a comforting, protein-rich meal perfect for the cool climate.

Nga Pi Yay is a traditional Burmese condiment made from fermented fish, often used to add a rich, salty umami flavor to soups, curries, and salads.

Phat Htamin is a burmese luch packed with lotus leaf which makes the food aromatic in smell and is really assembles the culture of Myanmar.

Roselle Leavesis a traditional Burmese stir-fry featuring tender roselle leaves sautéed with garlic, onions, and spices, offering a tangy and flavorful vegetable dish.

Premium Arabica coffee grown in the cool highlands around Pyin Oo Lwin (formerly Maymyo). Known for its smooth, mild flavor and medium body, this coffee is a signature product of the region's colonial-era coffee plantations.

Fresh strawberries and strawberry-based products including jams, preserves, and desserts. Pyin Oo Lwin's cool climate makes it ideal for strawberry cultivation, and the town is famous for its sweet, juicy strawberries.

Fresh dairy products including milk, cheese, yogurt, and butter produced in Pyin Oo Lwin's dairy farms. The town's cool climate and lush pastures make it ideal for dairy farming, producing high-quality, fresh dairy products.

Bamboo shoot is a popular ingredient in Burmese cuisine, often cooked in curries, soups, or stir-fries. Its tender texture and subtle earthy flavor make it a versatile addition to savory dishes, reflecting the simplicity and heartiness of Myanmar’s traditional cooking.