Burma Superstar

Tea Leaf Salad (Lahpet Thoke)

Fermented tea leaves tossed tableside with fried garlic, toasted sesame, dried shrimp, tomatoes, and jalapeño — the defining dish of the restaurant and one of the best bites in the Bay Area

Rainbow Salad

A vivid composed salad of shredded vegetables, toasted coconut, fried onions, and tamarind dressing — lighter than the tea leaf salad but just as texturally complex

Samosa Soup

Crispy samosa pieces served in a turmeric-tinted savory broth with chickpeas and cabbage — an unexpectedly satisfying hybrid that regulars always reorder

Shan Noodles

Thin rice noodles in a clean, lightly spiced broth with chicken or pork, topped with crispy garlic and scallions — subtle and restorative

Mohinga

Burma's national breakfast dish — catfish chowder with rice vermicelli, lemongrass, and banana stem, more nuanced than it reads on the menu

Chili Lamb

Tender braised lamb in a bold chili-forward sauce — one of the few dishes that brings real heat without needing to ask

Coconut Chicken Noodle Soup

Rich coconut milk broth with egg noodles and chicken — warming and crowd-pleasing, closer to a Thai curry noodle in profile

Nan Gyi Thoke

Thick round rice noodles tossed in a coconut chicken curry sauce with turmeric and fish sauce — earthy and satisfying, closer to a dry noodle dish than a soup