Burma Superstar

Garlic Noodles

Egg noodles tossed with fried garlic, scallions and a sweet‑spicy house sauce—aromatic and crave‑worthy

Tea Leaf Salad

Tossed tableside with 22 ingredients including fermented tea leaves, four types of fried noodles, green papaya, tofu, dried shrimp, garlic and tamarind dressing — the dish that put Burmese on the SF map.

Rainbow Salad

Cold mixed salad with multiple noodles, tamarind dressing, papaya and herbs — the colorful counterpart to tea leaf.

Samusa Soup

Burma's national soup with chickpea broth, crushed samusas, lentils and fresh cilantro.

Burmese Style Curry (Beef or Lamb)

Rich, tomato‑based red curry with tender braised meat and potatoes—hearty and deeply savory

Chili Chicken

Deep-fried chicken pieces in a sweet, tangy, and spicy sauce with fresh chili and garlic — crispy, bold, and addictive.

Superstar Shrimp

Wok‑tossed shrimp in chili‑garlic sauce—spicy, garlicky, and punchy

Coconut Chicken Curry Noodles

Egg noodles in rich coconut-curry broth with chicken, crispy noodle topping, lime and chili — Burma's beloved Ohn No Khao Swe.

Crispy Beef

Strips of beef lightly battered and fried with a sweet and tangy sauce, topped with sesame seeds — the protein dish that keeps regulars coming back.

Platha & Dip

Crispy, multi‑layered bread served with coconut curry dip—chewy, buttery, and comforting

Burma Cooler

The house signature drink — a refreshing, tropical cooler that pairs perfectly with the bold, spicy food.

Fried Yellow Bean Tofu

Crisp‑outside, silken‑inside tofu made from yellow beans, with soy‑chili sauce—light yet satisfying

Nan Gyi Dok

Flat flour noodles in coconut chicken curry with split yellow pea and fried onions—creamy, spiced, and comforting

Pumpkin Pork Stew

Tender pork slow‑cooked with kabocha squash, ginger and turmeric—warm, homey, and fragrant

Samosas

Roasted Brussels Sprouts

White Rice with Crispy Onions

Chili Oil Dumplings