Rangoon Ruby Burmese Cuisine

Tea Leaf Salad (Laphet Thoke)

Fermented tea leaves tossed with crunchy split peas, sesame, dried shrimp, and tomato — the definitive dish to order here, with a funky depth that's impossible to replicate anywhere nearby

Samusa Soup

Crispy samosa-style pastry shells broken into a thick, spiced lentil soup — a hearty Burmese street-food classic that few Bay Area kitchens do at all

Mohinga

Burma's national dish: a fish-broth noodle soup layered with rice noodles, crispy fritters, and fresh herbs — warming and complex in a way that rewards slowing down

Coconut Chicken Noodle Soup (Ohn No Khao Swe)

Silky coconut milk broth with tender chicken and egg noodles, finished with crispy shallots and a squeeze of lime — rich without being heavy

Rainbow Salad

A vivid mix of shredded vegetables, noodles, and crunchy toppings dressed in a tangy tamarind vinaigrette — lighter than the tea leaf salad and a good counterpoint to the heavier soups