Burma Superstar

Tea Leaf Salad (Lahpet Thoke)

Fermented tea leaves tossed tableside with fried garlic, sesame seeds, sunflower seeds, tomatoes, jalapeños, and dried shrimp — sharp, funky, and unlike anything else in the Bay Area

Samusa Soup

A crispy fried pastry (samosa-style) served in a turmeric-yellow split pea broth with tamarind, cilantro, and onion — earthy and bright in equal measure

Coconut Chicken Noodle Soup (Ohn No Khao Swe)

Rich coconut milk broth ladled over egg noodles with tender chicken, finished with fried onions and a squeeze of lime — mild, silky, and deeply satisfying

Chili Lamb

Tender braised lamb in a warming chili sauce — one of the more assertive dishes on a menu that otherwise skews mild

Pumpkin Pork

Slow-cooked pork with kabocha-style pumpkin in a savory-sweet sauce — a comfort dish that regulars quietly swear by

Rainbow Salad

A multi-ingredient salad with an array of textures — noodles, vegetables, and crunchy toppings — tossed in a tangy dressing; lighter than the tea leaf salad but equally shareable

Mohinga

Burma's national dish — a fish-based rice noodle soup with lemongrass, ginger, and banana stem, topped with a crispy fritter; subtle and complex