Premium loose green tea leaf.

Served with condensed milk.

Kyauk kyaw. Refreshing grass jelly drink with basil seeds and hint of lime.

Premium loose black tea leaf.

Coconut chicken noodle soup simmered in low heat. Served with yellow wheat noodles, boiled eggs, cilantro, fried noodles, fried bean fritter, and lemon.

Minced fish with lemongrass and ginger in a chowder. Served over rice vermicelli noodles with boiled eggs, fried fritters, cilantro, and lemon.

Served with marinated chicken cooked with tomato paste, grounded peanuts, fried garlic, light soy sauce, cilantro, and green onion served with a side of pork rinds, sour mustard, and lime.

Pickled tea leaves with shredded cabbage and lettuce, fried peas, peanuts, toasted sesame, garlic, tomato, green chili, preserved ginger and lime.

Ginger with tomato, green chili, shredded cabbage and lettuce and sesame seeds with a touch of lime.

Crispy fried samosa, cabbage, fresh mint, cilantro, green onion, sauce chickpea porridge, masala and lime.

Papaya, potatoes, wheat noodles, carrot, cabbage, bean sprout, roasted bean powder and fried tofu with zesty sauce.

Chickpea tofu, cilantro, fried garlic and shallot and green onions with sauce.

Shredded Cabbage, jalapenos, cilantro, onions, fresh mint, tomatoes and lime.

Chunks of meat slowly cooked with sweet shallots, fresh ginger, garlic, yogurt, and mixed spice in caramelized mild curry sauce. Served with rice.

Swai fish fillet slowly simmered in sweet onions, ginger, garlic, sweet basil, bell pepper, and mixed spice. Served with rice.

Chinese inspired dish. Slowly cooked pork shoulder with light soy sauce. Served with steamed vegetables. Served with rice.

Tofu, mushrooms, bell pepper, sweet basil, carrot, celery, and onions in light soy sauce. Served with rice. Spicy.

Steamed vatana beans, onions, tomatoes, fried shallot, and scrambled eggs. Served with rice.

Round rice noodles mixed with chicken curry, toasted chickpea flour, cabbage, onions, chilies, crispy noodles, eggs, and zested with lime. The Burmese version of spaghetti.

Thin rice noodles, marinated chicken with tomato, fried garlic, peanuts, roasted sesame, sour pickles, fried pork rinds, green onion, cilantro, and lemon.

Wheat noodles, coconut chicken curry, chili oil, and eggs. Accompanied by cilantro, onion, and topped with fried noodles.

Thick round rice noodles with pork, bean sprouts, dressed with salted spicy soybean sauce, and chili oil. Garnished with fried garlic and sour pickle. Spicy.

Pan fried flat noodles with squid, clam meat, shrimp, calamari, chicken, and bean sprouts. Served with fried eggs and steamed garden pea. Spicy.

Wheat noodles, marinated shredded chicken, garnished with chopped scallion, and garlic flavor dressing.

Wheat noodles, marinated shredded chicken, garnished with chopped scallion, and garlic flavor dressing.

Warm tofu porridge made from chickpea served with rice noodles, pickled mustard green, steamed vegetables, grounded peanuts, roasted sesame, soy sauce, and fried garlic.

Stir fried thin rice noodles with assorted vegetables, and scramble the egg.

Served with marinated fried chicken and fresh diced tomatoes and shredded lettuce.

Served two to three people. Served with steam vegetables and spicy dip.

Fried opo, fried split bean, fried yellow tofu, samosa, fried onions, and egg roll. Served with chili sauce.

Served with chili sauce.

Served with chili sauce.

Pork intestine cooked lightly in soy sauce with eggs, ginger, and chili sauce.

Served with sauce.

Fresh rose milk, with sago pearls, egg pudding, assorted jelly, basil seeds, and peanuts. Served with ice cream.

Fried Burmese donuts made with a sweet rice and rice flour. Served coconut palm sugar syrup.

Two scopes.

Lunch special served with jasmine rice and no substitutions