Burma Roots

Tea Leaf Salad (Lahpet Thoke)

Fermented tea leaves tossed with toasted sesame seeds, fried garlic, peanuts, dried shrimp, and crispy chickpeas — sharp, umami-loaded, and unlike anything else

Mohinga

Burma's national noodle soup — a rich, lemongrass-scented fish broth over rice vermicelli with hard-boiled egg and crispy fritters on the side

Coconut Chicken Noodles (Ohn No Khao Swe)

Egg noodles in a turmeric-tinted coconut milk broth with tender chicken, garnished with crispy noodles and a squeeze of lime

Rainbow Salad (Nan Gyi Thoke)

A composed rice noodle salad with chickpea tofu, pickled vegetables, and a tangy dressing — bright and refreshing as a starter or side

Samusa Soup

A Burmese spin on samosas — crispy pastry triangles broken into a chickpea-based soup with tamarind, giving each spoonful a savory-tart depth