Teni East Kitchen

Tea Leaf Salad (Lahpet Thoke)

Fermented tea leaves tossed with fried garlic, toasted sesame, dried shrimp, and tomatoes — layered, funky, addictive, and unlike anything else on the menu

Mohinga

Burma's fish noodle soup — a rich, slightly tangy catfish broth over thin rice noodles with crispy fritters and a soft-boiled egg

Burmese Chickpea Tofu

House-made tofu from chickpea flour — silkier and more custardy than soy tofu, served with a punchy dipping sauce

Shan Noodles

Room-temperature rice noodles in a sesame-tomato sauce with braised pork or tofu — a subtler, drier counterpart to the mohinga

Burmese Curry

Slow-cooked, oil-forward curry — the fat separation is intentional and traditional; rich, aromatic, and deeply savory over jasmine rice

Rainbow Salad (Nan Gyi Thoke)

A multi-textured noodle salad with rice noodles, coconut, turmeric, and crispy toppings — visually striking and texturally satisfying