Burma Berkeley

Tea Leaf Salad (Lahpet Thoke)

The quintessential Burmese dish: fermented tea leaves tossed with fried garlic, toasted sesame, dried shrimp, and crunchy legumes — funky, savory, and like nothing else on the menu or anywhere nearby

Mohinga

Burma's national dish: a fish-based noodle soup with lemongrass and banana stem, thick with warmth and depth — a litmus test for any Burmese kitchen

Rainbow Salad

A vivid mix of noodles, vegetables, and dressed accompaniments that showcases Burmese salad-making at its most colorful and layered

Burmese Curry

Slow-cooked curries with a lighter, oil-forward profile distinct from Indian or Thai styles — the sauce absorbs into rice beautifully