Burma Love Downtown

Shrimp with garlic, ginger, and chili served sizzling on a hot skillet.

Handmade buttery multi-layered bread. Served with a side of coconut chicken or vegetarian curry sauce.

A traditional fresh tomato chutney dish loaded with flavors of onion, tomato, chillies, shrimp paste, and fish sauce. Served with fresh cut vegetables for dipping.

4 pieces. Triangular pastry, hand-wrapped and filled with curried potatoes. Vegetarian or stuffed with chicken or lamb. Deep fried and served with our house tangy and spicy sauce.

Deep fried and tossed with salt and pepper, scallions, and jalapeños.

Cabbage tossed with pickled ginger, fried garlic, sesame seeds, and split yellow peas.

This salad is anything but minimalistic with over 22 ingredients. Here are some to name: fried garlic, fried onions, chickpeas, green papaya, and etc. All mixed with a tamarind vinaigrette dressing.

Tossed with lightly fried chicken breast, fried onions, cilantro, garlic, shredded tomato, yellow bean powder, and tamarind dressing.

Voted by the Sunset Magazine as the “Best of the West–Salad” and won the “Good Food Award” in 2017! Mixed table-side, this salad is enjoyed by Burmese people throughout the country. It is a fermented tea leaf dish tossed with a crispy mixture of nuts, beans, and garlic with julienne style cut lettuce. It is truly “a party in your mouth” and it will change your mind about what salad can be.

Vegetarian homemade samusas mixed with falafel, cabbage, cucumber, mint, onion, and cilantro.

Is tomato considered as a fruit or vegetable? Who cares, it’s delicious! Very refreshing traditional Burmese salad. Mixture of tomato, cabbage, fried garlic chips, caramelized onion, red fresh onion, cucumber, yellow bean powder, and chili flakes topped with dried shrimp powder and fish sauce. Mixed table-side.

Catfish chowder noodle soup. Considered as “the national dish of southern Burma”. It is a popular comfort noodle dish served at food stalls throughout the country. Slow cooked catfish, onion, garlic, ginger, lemongrass, fish sauce, and turmeric. Garnished with cilantro, fresh onion, eggs, fried split peas, and lemon.

Slowly cooked together with chicken thighs, coconut milk, onion, garlic, and turmeric. Garnished with cilantro, fresh onion, eggs, chili, and lemon.

Seasonal. Sour and tangy soup is one of the favorite among the Burmese. Sour leaf slowly cooked with tamarind, turmeric, cayenne, onion, and garlic.

A popular comfort dish from Burma, Myanmar. A hearty soup served with vegetarian samusas, falafels, fried chickpeas, cabbage, sliced onions, fried potatoes, and fresh mint leaves.

Sous-vide pork belly served with chili sauce and ginger.

This earthy and aromatic dish is wok-tossed with sliced onion, jalapeño, mint leaves, tamarind, and turmeric.

Five spiced tofu wok-tossed with basil, string beans, red bell pepper, and your choice of protein.

Thinly sliced, sous-vide pork belly tossed with garlic, ginger, Thai chili, soy sauce, and green onions.

Street food found near the border between Burma and Thailand. Minced chicken or pork prepared with diced jalapeño, mint leaves, cloves of garlic, and cilantro. Slightly spicy but very delicious.

Choice of your protein slow cooked in Burmese style red curry with garlic, ginger, onion, and potatoes.

Your choice of protein wok-tossed with onions, dried chilies, and basil.

Wok-tossed chicken breast cooked with mango, onions, and chili. Served with fresh mango on the side.

Stir fried string beans cooked with garlic, soy, and chili sauce.

Young tender pea shoots stir-fried with wine and garlic. Recommended with any of your entrees.

Red curry with tomatoes, eggplant, Hodo organic tofu, potatoes, carrot, broccoli, chayote, string bean, mint, cilantro, and jalapeños.

Eggplant sautéed with a garlic and chili sauce.

Hodo organic medium firm tofu prepared with jalapeños, mint leaves, cloves of garlic, and cilantro. Slightly spicy but very delicious.

Burmese style red curry cooked with egg, okra, daikon, and tomato.

Tender pieces of eggplant cooked in our Burmese style red curry.

Crown cut broccoli tossed with wine, garlic, and a pinch of salt topped with fried onions. Very simple, very good.

This dish is full of pungent flavors. Cooked with soft long beans, dry shrimp, and shrimp paste. A classic Burmese and Southeast Asian cuisine.

Spicy! Pungent! Popular Burmese street food. Wok tossed with vegetables cooked in a traditional fresh tomato chutney. Loaded with flavors of onions, chilies, shrimp paste, and fish sauce. Authentic Burmese, not for the timid. Only for adventurous palate.

Wok-tossed with garlic, jalapeños, and onion topped with fried garlic chips. For our garlic lovers!

Traditional, bone-in chunks of crispy catfish, tossed in fried garlic, fried onions, and chili flakes.

Sautéed with garlic and chili sauce topped with scallions.

Seasonal. Shrimp stir-fried with hibiscus leaves, shrimp paste, onions, garlic, and spices. A traditional Burmese dish for more adventurous palates.

Wok-tossed with chili, garlic, sliced onions, and sweet soy sauce.

Red curry sauce cooked with onion, garlic, and ginger served with jalapeños and your choice of protein.

Thin rice noodles wok-tossed in a sweet, spicy, and tangy sauce with pea sprouts and eggs. Topped with crushed peanuts.

Made with brown rice, tender snow pea leaves, pine nuts, garlic, and a touch of salt. A simple yet delicious vegetarian dish.

Traditional Burmese flour noodles mixed with potato, tofu, cucumber, chili sauce, and cabbage. Served room temperature.

A Chinese influenced dish sold from wooden pushcarts throughout Burma. Egg noodles with fried garlic, sprinkled with scallions, and fresh onions served with house sweet and spicy sauce.

Flat rice noodles with coconut chicken curry sauce, string beans, split yellow peas, cabbage, and chilies.

This noodle dish originated in Shan State, which borders Thailand and China, simple and satisfying. Rice noodles in Burmese tomato sauce with pickled radish, cilantro, peanuts, and choice of your protein.

Jasmine rice mixed with peanuts, fried garlic, sesame seeds, sunflower seeds, lime, ginger, and shrimp paste. Topped with fried garlic chips and sliced cucumbers. Served warm.

Buttery multi-layered bread.

Our Burmese Crunchy Mix is a medley of roasted peanuts, garlic chips, chickpeas, sunflower seeds and sesame seeds that can be used to top salads made with our range of Fermented Tea Leaf Dressings, or any dish requiring a nutty, rich garnish.

Only for the bold. It tastes just as good as our Vegan Fermented Tea Leaf Dressing but with a spicy kick. Pair with our Burmese Crunchy Mix to make your own Tea Leaf Salad.

The original Burma Superstar award winning Fermented Tea Leaf Salad can be enjoyed at home. The Tea Leaf Salad Kit contains one tub of Laphet and one tub of crunchy Salad Topper to make up to four servings.

Our award winning Vegan Fermented Tea Leaf Dressing is a flavorful Burmese dressing made in San Francisco. Made with the highest quality two leaves - one bud, 100% hand picked, fermented organic tea leaves imported from Burma. Pair with our Burmese Crunchy Mix to make your own Tea Leaf Salad.

Burma Love Traditional Fermented Tea Leaf Dressing is a flavorful Burmese dressing made in San Francisco with the highest quality two leaves - one bud, 100% hand picked, fermented organic tea leaves imported from Burma. This Traditional version of the dressing contains fish sauce to give it the authentic taste of Burma. Pair with our Burmese Crunchy Mix to make your own Tea Leaf Salad.

Burma Love Tea Aioli is made in San Francisco using imported 100% organic fermented tea leaves from Burma blended with a vegan mayonnaise to create a unique dip. Enjoy with raw vegetables, chips, and crackers as a snack.

Signed by owner and founder of Burma Superstar, Burma Love and Burma Club.

12 FL OZ Bottle

8 FL OZ Bottle

12 FL OZ Bottle

500 ML Bottle

16.9 FL OZ Bottle

16.9 FL OZ Bottle

16.9 FL OZ Bottle

16.9 FL OZ Bottle

Bangkok, Thailand - 11.2 FL OZ, 5% abv

Akureyri, Iceland - 12 FL OZ, 5.2% abv

Chicago, Illinois - 12 FL OZ, 7% abv

Coronado, California - 12 FL OZ, 7% abv

Eugene, Oregon - 12 FL OZ, 7% abv

North Yorkshire, England - 12 FL OZ, 5% abv

750ML Bottle: Columbia Valley, Washington. Notes of plum, oak, and vanilla.

750ML Bottle: Loire Valley, France. Notes of citrus, pear, and peach.

750ML Bottle: Lodi and Paso Robles Blend, California. Notes of cherry, raspberry, nutmeg and vanilla.

Gluten free, vegan. Tea leaf salad voted by the sunset magazine as the "best of the west-salad", and won the "good food award" in 2017! Mixed table-side, this salad is enjoyed by Burmese people throughout the country. It is a fermented tea leaf dish tossed with a crispy mixture of nuts, beans, and garlic with julienne style cut lettuce. It is truly "a party in your mouth" and it will change your mind about what salad can be.

Gluten free, vegan.

A Chinese influenced dish sold from wooden pushcarts throughout Burma. Egg noodles with fried garlic, sprinkled with scallions, fresh onions served with house sweet and spicy sauce.

Burma Club favorite: Handmade buttery multi-layered bread. Served with a side of coconut chicken or vegetarian curry sauce.

Street food found near the border between Burma and Thailand. Minced chicken or pork prepared with diced jalapeño, mint leaves, cloves of garlic and cilantro. Slightly spicy but very delicious.

Gluten free. Wok-tossed chicken breast cooked with mango, onions and chili. Served with fresh mango on the side.

Thin rice noodles wok-tossed in a sweet, spicy and tangy sauce with pea sprouts and eggs. Topped with crushed peanuts.

Your choice of protein wok-tossed with onions, dried chilies, and basil.

Burma Club favorite: Catfish chowder noodle soup. Considered as "the national dish of southern Burma". It is a popular comfort noodle dish served at food stalls throughout the country. Slow cooked catfish, onion, garlic, ginger, lemongrass, fish sauce and turmeric. Garnished with cilantro, fresh onion, eggs, fried split peas and lemon.

Slowly cooked together with chicken thighs, coconut milk, onion, garlic and turmeric. Garnished with cilantro, fresh onion, eggs, chili and lemon.

Burma Club favorite: Handmade buttery multi-layered bread. Served with a side of coconut chicken or vegetarian curry sauce.

Burma Club favorite: Triangular pastry, hand-wrapped and filled with curried potatoes. Vegetarian, or stuffed with chicken or lamb. Deep fried and served with our house tangy and spicy sauce.

Deep fried, tossed with salt and pepper, scallions and jalapeños.

Gluten free. A traditional fresh tomato chutney dish loaded with flavors of onion, tomato, chillies, shrimp paste and fish sauce. Served with fresh cut vegetables for dipping.

Shrimp with garlic, ginger, and chili served sizzling on a hot skillet.

Vegan. Crispy on the outside and soft in the inside. Served with a soy-chili sauce.

Burma Club favorite: Catfish chowder noodle soup. Considered as "the national dish of southern Burma". It is a popular comfort noodle dish served at food stalls throughout the country. Slow cooked catfish, onion, garlic, ginger, lemongrass, fish sauce and turmeric. Garnished with cilantro, fresh onion, eggs, fried split peas and lemon.

Vegan. A popular comfort dish from Burma (Myanmar). A hearty soup served with vegetarian samusas, falafels, fried chickpeas, cabbage, sliced onions, fried potatoes and fresh mint leaves.

Slowly cooked together with chicken thighs, coconut milk, onion, garlic and turmeric. Garnished with cilantro, fresh onion, eggs, chili and lemon.

Gluten free. (Seasonal) sour and tangy soup is one of the favorite among the Burmese. Sour leaf slowly cooked with tamarind, turmeric, cayenne, onion and garlic.

Gluten free, vegan. Tea leaf salad voted by the sunset magazine as the "best of the west-salad", and won the "good food award" in 2017! Mixed table-side, this salad is enjoyed by Burmese people throughout the country. It is a fermented tea leaf dish tossed with a crispy mixture of nuts, beans, and garlic with julienne style cut lettuce. It is truly "a party in your mouth" and it will change your mind about what salad can be.

This salad is anything but minimalistic with over 22 ingredients. Here are some to name: fried garlic, fried onions, chickpeas, green papaya, etc... All mixed with a tamarind vinaigrette dressing.

Gluten free. Is tomato Considered as a fruit or vegetable? Who cares, it's delicious! Very refreshing traditional Burmese salad. Mixture of tomato, cabbage, fried garlic chips, caramelized onion, red fresh onion, cucumber, yellow bean powder, chili flakes topped with dried shrimp powder and fish sauce. Mixed table-side.

Tossed with lightly fried chicken breast, fried onions, cilantro, garlic, shredded tomato, yellow bean powder and tamarind dressing.

Vegetarian homemade samusas mixed with falafel, cabbage, cucumber, mint, onion and cilantro.

Cabbage tossed with pickled ginger, fried garlic, sesame seeds, split yellow peas.

This noodle dish originated in Shan state, which borders Thailand and china, simple and satisfying. Rice noodles in Burmese tomato sauce with pickled radish, cilantro, peanuts and choice of your protein.

Vegetarian. Traditional Burmese flour noodles mixed with potato, tofu, cucumber, chili sauce and cabbage. Served room temperature.

A Chinese influenced dish sold from wooden pushcarts throughout Burma. Egg noodles with fried garlic, sprinkled with scallions, fresh onions served with house sweet and spicy sauce.

Gluten free. Flat rice noodles with coconut chicken curry sauce, string beans, split yellow peas, cabbage and chilies.

Thin rice noodles wok-tossed in a sweet, spicy and tangy sauce with pea sprouts and eggs. Topped with crushed peanuts.

Burma Club favorite: Gluten free. Jasmine rice mixed with peanuts, fried garlic, sesame seeds, sunflower seeds, lime, ginger and shrimp paste. Topped with fried garlic chips and sliced cucumbers. Served warm.

Gluten free, vegan. Made with brown rice, tender snow pea leaves, pine nuts, garlic and touch of salt. A simple yet delicious vegetarian dish.

Five spiced tofu wok-tossed with basil, string beans, red bell pepper and your choice of protein.

Gluten free, vegetarian. Burmese style red curry cooked with egg, okra, daikon and tomato.

Vegan, gluten free. Tender pieces of eggplant cooked in our Burmese style red curry.

Vegan. Hodo organic medium firm tofu prepared with jalapeños, mint leaves, cloves of garlic and cilantro. Slightly spicy but very delicious.

Burma Club favorite: Gluten free, vegan. Young tender pea shoots stir-fried with wine and garlic. Recommended with any of your entrees.

Gluten free. (Seasonal) this dish is full of pungent flavors. Cooked with soft long beans, dry shrimp and shrimp paste. A classic Burmese and southeast Asian cuisine.

Gluten free, vegan. Stir fried string beans cooked with garlic, soy and chili sauce.

Burma Club favorite: Gluten free, vegan. Eggplant sautéed with a garlic and chili sauce.

Burma Club favorite: Gluten free, vegan. Crown cut broccoli tossed with wine, garlic, a pinch of salt and topped with fried onions. Very simple, very good.

Gluten free, vegan. Red curry with tomatoes, eggplant, hodo organic tofu, potatoes, carrot, broccoli, chayote, string bean, mint, cilantro and jalapeños.

Red curry sauce cooked with onion, garlic, ginger served with jalapeños and your choice of protein.

Traditional, bone-in chunks of crispy catfish, tossed in fried garlic, fried onions and chili flakes.

Gluten free. Spicy! Pungent! Popular Burmese street food. Wok tossed, with vegetables cooked in a traditional fresh tomato chutney. Loaded with flavors of onions, chilies, shrimp paste and fish sauce. Authentic Burmese, not for the timid. Only for adventurous palate.

Wok-tossed with chili, garlic, sliced onions and sweet soy sauce.

Gluten free. Sautéed with garlic and chili sauce topped with scallions.

Burma Club favorite: Gluten free. Wok-tossed with garlic and jalapeños, onion and topped with fried garlic chips. For our garlic lovers.

Burma Club favorite: Gluten free. (Seasonal) shrimp stir-fried with hibiscus leaves, shrimp paste, onions, garlic and spices. A traditional Burmese dish for more adventurous palates.

Choice of your protein slow cooked in Burmese style red curry with garlic, ginger, onion and potatoes.

Thinly sliced, sous-vide pork belly tossed with garlic, ginger, thai chili, soy sauce and green onions.

Burma Club favorite: Sous-vide pork belly served with chili sauce and ginger.

Your choice of protein wok-tossed with onions, dried chilies, and basil.

Gluten free. This earthy, aromatic dish is wok-tossed with sliced onion, jalapeño, mint leaves, tamarind and turmeric.

Gluten free. Lamb | beef chicken | sous-vide pork five spiced tofu wok-tossed with basil, string beans, red bell pepper and your choice of protein.

Gluten free. Wok-tossed chicken breast cooked with mango, onions and chili. Served with fresh mango on the side.

Street food found near the border between Burma and Thailand. Minced chicken or pork prepared with diced jalapeño, mint leaves, cloves of garlic and cilantro. Slightly spicy but very delicious.

Gluten free, vegan.

Vegan, gluten free.

Vegan, gluten free.

Vegetarian. Buttery multi-layered bread.