What’s New in Burmese Food: Flavors, Chefs & Culinary Stories

Burmese cuisine is experiencing a global renaissance, with new restaurants, innovative chefs, and evolving culinary trends bringing Myanmar’s rich food culture to the forefront. Here’s a roundup of the latest developments:

🌍 Global Expansion of Burmese Restaurants

United States

Milwaukee, WI: Ni Burmese opened in January 2025 in the Bay View neighborhood, offering traditional dishes like mohinga (Myanmar’s national dish), coconut chicken soup, and khay oh, inspired by generational family recipes .Urban Milwaukee+2The Business Journals+2Shepherd Express+2
Sacramento, CA: The team behind My Burma (formerly Burma Eats) is set to open a new Burmese restaurant in downtown Sacramento by summer 2024. The menu will feature Burmese-style pad thai and platha with coconut chicken curry dip .The Business Journals+2WhatNow+2WhatNow+2
Concord, CA: Aung Burma has become a local favorite since its December 2024 opening, praised for its vibrant flavors and generous portions, including the signature tea leaf salad .Bay Area Telegraph
Fremont, CA: Burma Bay is expanding with a third location, slated to open in summer 2024. Known for its authentic Burmese cuisine with a modern touch, the menu includes tea leaf salad and fusion dishes influenced by neighboring countries .Eater SF+4What Now SF+4Eater SF+4
Arlington, WA: Yellow Cheek Restaurant, a Burmese fusion spot, is expected to open in early 2024. The restaurant aims to blend Burmese and Western flavors, offering a unique dining experience .What Now Seattle

San Francisco Bay Area

Teakwood: Opened in Hayes Valley, this new concept from the Burma Superstar team offers a menu that nods to Burmese culinary traditions while incorporating influences from neighboring countries like Thailand, China, and India .Eater SF+1Eater SF+1
Kayah: Set to open in summer 2024 at Thrive City near the Chase Center, Kayah will feature popular dishes from Burma Superstar and Burma Love, along with original Burmese creations, a full bar, and a heated outdoor patio .Eater SF+1What Now SF+1

👩‍🍳 Notable Chefs and Culinary Events

Suu Khin: A James Beard semifinalist and MasterChef finalist, Suu Khin is leading Burmalicious, a pop-up in Houston showcasing Burmese dishes like ohn-no khao swè and duck puffs. Her efforts are bringing Burmese cuisine to new audiences .Eater Houston

📈 Culinary Trends and Global Influence

Burmese cuisine is gaining traction as part of a broader trend embracing Asian flavors. In 2025, the global palate is increasingly seeking authentic yet convenient foods, with a notable rise in the popularity of complex flavors from Asia. This trend includes an emphasis on dishes that offer a blend of tradition and innovation, aligning with Burmese cuisine’s rich and diverse offerings .AP News

If you’re interested in exploring Burmese cuisine further, consider checking out local Burmese restaurants or trying your hand at cooking traditional dishes at home. Let me know if you’d like recommendations for cookbooks or recipes!

Sources

Our Latest Video

everything you need to learn about Burmese noodles and where you can get them in USA. watch the video here.

THE CUISINE

Key Features of Burmese Cuisine

Rice as a Staple:
- Rice (htamin) is central to most meals, served with a variety of curries, soups, and side dishes.
- Other rice-based staples include noodles and rice flour used for snacks and desserts.
Balance of Flavors:
- Burmese dishes aim to balance different flavors:
  - Salty (from fish sauce and dried shrimp).
  - Sour (from tamarind, lime, or pickled ingredients).
  - Spicy (from chilies).
  - Sweet (from palm sugar or jaggery in desserts).
Fermented Ingredients:
- Fermented foods, such as nga-pi (fermented fish paste) and laphet (fermented tea leaves), are widely used to add depth and umami to dishes.

Popular Dishes in Burmese Cuisine

1. National Dishes:

Mohinga:
- A fish-based noodle soup with a rich broth made from catfish, rice flour, lemongrass, and turmeric.
- Often garnished with boiled eggs, banana stem, and crispy fritters.
Laphet Thoke (Tea Leaf Salad):
- A salad made with fermented tea leaves, tomatoes, peanuts, sesame seeds, garlic, and lime.
- Known for its unique mix of textures and flavors—crunchy, tangy, and slightly bitter.

2. Noodle Dishes:

Shan Noodles:
- A dish from the Shan State featuring rice noodles topped with a tangy tomato and meat sauce, often garnished with pickled mustard greens.
Ohn No Khao Swè:
- Coconut chicken noodle soup, often compared to Thai khao soi. It combines coconut milk, turmeric, and crispy fried noodles.
Nan Gyi Thoke:
- A dry noodle salad made with thick rice noodles, chicken curry, chickpea flour, and garnishes like lime and chili.

3. Curries and Soups:

Burmese Curry (Hin):
- A mild curry typically made with chicken, fish, or pork and flavored with turmeric, garlic, and ginger.
- Served with rice, fresh herbs, and a variety of side dishes.
Sour Soup (Chin Hin):
- Tamarind-based soups with vegetables or fish, offering a tangy and refreshing taste.
Nga Thalaut Paung:
- A fish stew flavored with herbs, turmeric, and lemongrass, often served with rice.

4. Street Food:

Samosas and Spring Rolls:
- A nod to Indian and Chinese culinary influences, these crispy snacks are popular in street markets.
Mont Lin Ma Yar (Husband-and-Wife Snack):
- Bite-sized snacks made from chickpea batter and topped with quail eggs, scallions, or corn.
Bein Mont (Rice Pancake):
- A sweet and savory pancake made with rice flour, jaggery, and shredded coconut.

Side Dishes and Condiments

Nga-Pi:
- A fermented fish or shrimp paste that is used as a condiment or in soups and salads.
Balachaung:
- A dry relish made from dried shrimp, garlic, chili, and oil, used as a flavorful topping.
Pickled Vegetables:
- Pickled mustard greens, onions, or chilies are often served as accompaniments.
Fresh Herbs and Greens:
- Dishes are often served with fresh cilantro, mint, or pennywort for added flavor and aroma.

Snacks and Desserts

Fried Fritters (A Kyaw):
- Deep-fried snacks made with lentils, bananas, or onions, often eaten as street food or with tea.
Shwe Yin Aye:
- A popular dessert made with coconut milk, sago, agar jelly, and pieces of bread or sticky rice.
Mont Lone Yay Paw:
- Sticky rice balls filled with jaggery and served during the Thingyan Water Festival.
Jaggery Sweets:
- Palm sugar (jaggery) is used in various desserts, including candy, cakes, and sticky rice treats.

Drinks

Tea (Laphet-Yay):
- Tea culture is strong in Myanmar, with sweet milk tea being a favorite beverage.
Tamarind Juice:
- A refreshing drink made from tamarind pulp, sugar, and water.
Toddy (Htan Ye):
- A traditional drink made from the sap of toddy palm trees, consumed fresh or fermented into an alcoholic beverage.

Dining Customs

Sharing Meals:
- Meals are communal, with several shared dishes served alongside rice.
- It’s customary to taste a little of each dish.
Sitting on the Floor:
- In traditional settings, people sit on the floor around a low table to eat.
Utensils:
- Spoons and forks are commonly used, but hands are also used for eating certain dishes. Chopsticks are primarily for noodle dishes.

Regional Variations

Shan State: Known for lighter, tangy dishes like Shan noodles and grilled fish.
Rakhine State: Spicier dishes with a focus on seafood, often featuring chilies and ngapi.
Chin State: Incorporates smoked meats and tangy flavors from bamboo shoots and herbs.
Mon State: Offers unique curries and dishes with strong Indian influences.

Burmese cuisine is as diverse and vibrant as its people, reflecting the country’s history, geography, and ethnic variety.

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RECIPE OF THE DAY

EASIEST BEEF CURRY

INGREDIENTS

3 cups of beef stew meat or 1 pack

1/4 teaspoon of salt

2 tablespoon of fish sauce

1/2 teaspoon of soy sauce

4 bay leaves

1/2 teaspoon of curry powder

3 tablespoons of oil

1/2 teaspoon of gram masala

1/4 teaspoon of turmeric

1 teaspoon of sugar

1/2 teaspoon of garlic powder

2 tablespoon of dried onion flakes

1/4 teaspoon of ginger powder

2 cups of water

DIRECTIONS

cook the beef with all ingredients except sugar, bay leaves and fish sauce in instant pot for 20 mins natural release. after instant pot, place the beef curry on stove top, add fish sauce, sugar and bay leaves and simmer for 20 mins. ____________________________________________________________________________________

EASIEST SAMOSA INGREDIENTS

3 large potatoes

1/2 medium sized onion

1 cup mixed veg

1/4 teaspoon of curry powder

1/2 teaspoon of salt

1/4 teaspoon of gram masala

1/4 teaspoon of turmeric

DIRECTIONS cook potatoes in an instant pot for 10 mins with natural release. mixed all ingredients with potatoes (drained) and roll then fry. __________________________________________________________________________________________

SPICIEST FISH NOODLE SOUP RAHKHINE MOTETI

INGREDIENTS

5 cups of water 3 tablespoons of fresh diced garlic 1 tablespoons of freshly ground black pepper 1 pack of tuna in water 3 tablespoons of fish sauce DIRECTIONS Boil the water. Add all ingredients when water boiled.

When it brings back up to a boil, enjoy! FUN FACT Rahkhine moteti is one of the famous noodle dishes very popular amongst Burmese people. It is very spicy and in other parts of Burma/Myanmar some people make a variation of this noodle dish and called it “arr pu shar pu” literally translates to “hot tongue hot mouth” indicating it is a super hot and spicy burning noodle soup. you can find these kind of noodles everywhere in yangon and other parts of the country.

Burmese recipes at its finest

Burmese Chicken Curry

Ingredients

1 cup of oil

32 oz chicken stock

1 and ½ yellow onions for fried onion

6 garlic cloves

1 yellow onions for gravy/sauce chopped and blended

1 slice of ginger

2 tomatoes

2 tablespoon of onion flakes

1/2 tablespoon of garlic powder

1 teaspoon of ginger powder

5lb chicken thigh

1 stick lemongrass

2 tablespoon of fish sauce

1 teaspoon of turmeric powder

2 teaspoons of paprika

1 teaspoon of chili powder (optional)

15 curry leaves

directions

chop and sautéed onions till golden brown (1 ½ yellow onion)

blend one onion and 6 garlic cloves 1 slice of ginger and sautéed till soft and slightly golden brown

blend 2 tomatoes and add to the sautéed pan

2 tablespoon of onion flakes, 1/2 tablespoon of garlic powder, 1 teaspoon of ginger powder and sautéed for 2 mins

add 5lb chicken thigh, 32 oz chicken stock, 1 stick lemongrass, 2 tablespoon of fish sauce, 1 teaspoon of turmeric powder, 2 teaspoon of paprika, 1 teaspoon of chili powder(optional) . cook in instant pot for 15 mins natural release

add 15 curry leaves at the end

EASY SHAN NOODLES BURMESE FOOD

1 pack noodles

2 lbs. chicken

2 tablespoon of oil

Chicken sauce ingredients

1/2 table spoon of chili bean sauce

1/2 tablespoon of fermented bean sauce

1/2 tablespoon of garlic sauce

2 star anise

1 tablespoon of garlic powder

1/2 tablespoon of ginger

2 tablespoon of onion flakes

2 tablespoon of soy sauce

1 tablespoon cayenne pepper

1 tablespoon of ketchup

1 cup water

DIRECTIONS

cook the noodle according to the package

to cook the chicken, put these ingredients all together in a pot and simmer for 1 hr on low heat. 1/2 table spoon of chili bean sauce, 1/2 tablespoon of fermented bean sauce, 1/2 tablespoon of garlic sauce, 2 star anise, 1 tablespoon of garlic, 1/2 tablespoon of ginger, 2 tablespoon of onion flakes 2 tablespoon of soy sauce, 1 tablespoon cayenne pepper, 1 tablespoon of ketchup, 2 chicken legs with thighs (aprox 2 lbs) & 1 cup water

to assemble the noodle – add chicken with sauce, 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 1/2 teaspoon of chili bean sauce, 1/2 teaspoon of fermented bean sauce, 1/2 teaspoon of garlic sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of vinegar, chili oil, shan pickles (look under shan pickles recipe), green onions.

Simple chicken soup to go with

32 oz chicken stock

½ cup cilantro

5 cloves of fresh garlic

1 slice of ginger

1 tablespoon of fresh ground black pepper

Salt to taste

*you can add any vegetables you like to the soup (optional)

The History of Burmese Cuisine in the USA: A Story of Struggles, Adaptation, and Resilience

Burmese cuisine—known for its bold flavors, rich history, and cultural diversity—has found its way from the vibrant streets of Myanmar to the multicultural food scene of the United States. Its rise in America is deeply connected to the experiences of Burmese immigrants, many of whom arrived amidst political upheaval and displacement. This cuisine reflects a deep-rooted heritage while also telling a powerful story of resilience, adaptation, and identity within the Burmese diaspora.

📍 The Journey of Burmese Immigrants and Their Cuisine in the United States

The arrival of Burmese immigrants in the United States began gaining momentum in the late 20th century, with significant waves occurring during the 1970s and 1980s. These migrations were largely driven by Myanmar’s 1962 military coup, followed by decades of authoritarian rule, civil unrest, and economic instability. Additional waves continued through the 1990s and early 2000s, as ethnic conflict and political persecution displaced thousands more.

Early Burmese communities settled in urban centers like New York, San Francisco, and Seattle, often within Southeast Asian enclaves. Introducing Burmese cuisine to the American food scene posed a challenge, as it was relatively unknown and overshadowed by neighboring culinary traditions. Most Burmese food establishments began as modest, family-run restaurants—offering traditional dishes to serve their own communities while gradually attracting curious locals. Over time, these eateries became cultural bridges, preserving flavors from home and fostering awareness of Myanmar’s culinary identity.

🍜 Burmese Cuisine in the U.S.: Growth, Recognition, and Challenges

In the early 2000s, Burmese cuisine began gaining greater visibility in the United States, especially in cities like San Francisco, Washington D.C., and New York. As the Burmese immigrant population grew, more Burmese restaurants emerged, introducing signature dishes like Mohinga (a savory fish noodle soup) and Laphet Thoke (tea leaf salad) to a wider audience. These dishes started to resonate not only within the Burmese community but also among adventurous American food lovers.

Despite this progress, Burmese restaurateurs faced notable challenges. Limited public awareness, difficulties sourcing authentic ingredients, and strong competition from well-established Southeast Asian cuisines—such as Thai and Vietnamese—posed obstacles to growth. Language barriers and cultural unfamiliarity also made it harder for Burmese cuisine to convey its rich history and deep flavors to the mainstream American palate.

🇲🇲 Burmese Cuisine in the U.S.: Immigration, Cultural Preservation, Economic Impact, and Activism

The political instability and military rule in Myanmar has significantly impacted the Burmese diaspora’s experience in the U.S. The military coup in 2021 and the subsequent crackdown on protests led to a renewed wave of awareness about Burma’s political struggles. However, the effects of the political turmoil have been felt deeply within the food industry as well.

Increased Burmese Immigration and Culinary Preservation – Following Myanmar’s military coup, a growing number of Burmese refugees and asylum seekers have arrived in the United States, bringing with them their rich culinary heritage. This migration has fueled the growth of Burmese restaurants across America, especially in cities with established Southeast Asian communities. These establishments not only offer authentic dishes like Mohinga and Tea Leaf Salad but also serve as vital hubs for cultural preservation—connecting the diaspora and introducing Burmese cuisine to curious American diners.
Economic Challenges for Burmese Restaurateurs – The ongoing political instability in Myanmar has had ripple effects on Burmese restaurant owners in the U.S. Many face financial hardships due to difficulty sourcing traditional ingredients from Myanmar, rising import restrictions, and a strained economy back home. This has led to the closure of some beloved establishments and disrupted supply chains impacting chefs, food vendors, and restaurant workers who rely on Myanmar’s agricultural and economic systems.
Food as a Platform for Awareness and Activism – Beyond food, Burmese restaurants in the U.S. have become powerful venues for political awareness and community solidarity. Many Burmese chefs and business owners use their platforms to highlight the human rights crisis in Myanmar, organize local support efforts, and host fundraisers. Through food, they advocate for democracy, amplify Burmese voices, and educate Americans about the struggles faced by the people of Myanmar. Burmese cuisine has emerged not just as a cultural experience, but as a form of resistance and storytelling.

Adaptation and Fusion: New Wave of Burmese Cuisine

In recent years, Burmese food has been experiencing a revival and reimagining, especially as younger Burmese chefs in the U.S. begin to experiment with their culinary heritage while blending it with local ingredients and cooking techniques. Some chefs have embraced fusion cuisine, incorporating Burmese flavors into more familiar forms, such as sandwiches, tacos, and bowls. For example, Burmese-influenced dishes like Mohinga Tacos or Tea Leaf Salad Bowls have become popular on food trucks and modern restaurants catering to millennials.

Burmese food is also finding its place alongside other Southeast Asian cuisines. In major cities like New York, Washington D.C., and San Francisco, Burmese food is increasingly seen as an exciting and unique alternative to the popular Thai and Vietnamese dishes that dominate the Southeast Asian dining scene.

Conclusion: A Resilient Cuisine for a Resilient People

Burmese cuisine in the U.S. has come a long way from its humble beginnings. While political turmoil in Myanmar continues to shape the lives of its people, the rich culinary traditions of Burma remain an essential part of the Burmese diaspora’s identity. Despite the challenges of political instability, economic hardships, and cultural misunderstandings, Burmese immigrants in the U.S. continue to introduce the world to the diverse, flavorful, and beautiful dishes that reflect the resilience and spirit of their people.

The future of Burmese cuisine in the U.S. looks hopeful. As awareness of the political situation in Myanmar grows and as the younger generation of Burmese-American chefs innovates, Burmese food will continue to find its rightful place in the American culinary landscape—one bite at a time.

MY OPINION

I know you didn’t ask for this, but I feel compelled to share my thoughts—it’s hard for me to not speak up about it. From my perspective, many Burmese restaurants just don’t hit the mark, and it’s because they lack authenticity. As someone who loves to cook at home, I strive to capture the true essence of Burmese cuisine, so when I eat out at these restaurants, I’m often left disappointed. But, I understand why this happens. I understand that these restaurants can’t serve authentic Burmese food because they need to cater to a wider customer base—many of whom are non-Burmese and can’t handle the heat, the fishiness, or the bold flavors that make Burmese food so unique. I get it.

After living in the U.S. for over 20 years, I’ve seen how restaurants come and go. It’s a harsh reality—no restaurant can survive in this country for long without facing some kind of loss, unless you’re someone with deep pockets and a lot of support, like a junta ally, who can afford to eat the cost of running a restaurant. It’s a tough, unspoken truth. No matter what, politics always find their way into the conversation, even when we just want to talk about food.

Restaurants might stay in the same building, but we all know in the Burmese community that ownership changes hands—sometimes repeatedly—making the place feel different over time. The name might change, or sometimes it doesn’t, but the essence of the place changes. It’s a bittersweet reality.

What’s happening in the restaurant industry, especially in our community, is tragic. It was hard before the pandemic, and it’s become even harder after. When it comes to specialty foods like Burmese cuisine, the risks are exponentially higher for Burmese immigrants trying to introduce our food to the wider world—or even just to our own community. The reality is, most of us cook at home, unless we’re loners, because we just can’t afford the high prices at restaurants. And restaurant owners can’t sell it cheap; they have to cover steep rent, employee wages, and other operating costs. It’s a cycle of struggle, and it’s heartbreaking to witness.

It’s just sad all around. but I still support the restaurants whenever I can. Here are some places you should check out and you might find it to your liking.

The Famous Burmese Tea Leaf Salad

🌿 Core Ingredients:

Fermented tea leaves (lahpet) – the star of the dish. You can buy them pre-made or prepare your own by fermenting green tea leaves. (Recipe coming soon)
Crunchy mix-ins:
- Toasted or fried garlic slices
- Roasted peanuts
- Roasted sesame seeds
- Crispy fried yellow split peas or chickpeas
- Fried Butterbean
Fresh elements:
- Finely shredded green cabbage
- Diced tomatoes
- Finely chopped garlic
- Thinly sliced green chili (optional)
Seasonings:
- Fish sauce
- Dried shrimp powder or just small dried shrimp for extra umami
- Fresh lime juice
- A neutral oil (Avocado oil or vegetable oil)

🥣 Assembly:

Arrange each component separately on a large plate or bowl or Special LaPhet Plate (sold here) for presentation.
Mix tea leaves with fish sauce, lime juice, dried shrimp powder and oil.
Add in cabbage, tomatoes, garlic and chili.
Toss in crunchy toppings.
Mix everything just before eating — or serve unmixed and let people build their own.

🕰️ History of Burmese Tea Leaf Salad – Timeline Format

11th Century – Pagan Kingdom (Bagan Era):
Tea cultivation begins in the Shan Hills of Myanmar. Tea leaves are consumed in two ways: brewed or fermented and eaten — unique to Burmese culture.

14th–16th Century – Rise of Lahpet in Royal Courts:
Fermented tea leaves (lahpet) become a prized delicacy, often exchanged as peace offerings between warring states or royal gifts symbolizing goodwill.

18th Century – Lahpet as a Social & Religious Symbol:
Lahpet is served at important events — weddings, Buddhist ceremonies, and community gatherings — symbolizing hospitality and respect.

19th Century – Colonial Era Exposure:
Under British rule, Burmese cuisine gains exposure abroad, but Lahpet remains deeply rooted in rural and traditional Burmese homes.

20th Century – Evolution into Lahpet Thoke (Salad Form):
Tea leaf salad as we know it today develops, blending fermented tea with crunchy toppings, chilies, and fresh vegetables. It becomes a common street food and household staple.

2000s–Today – Globalization of Burmese Cuisine:
With the rise of the Burmese diaspora and restaurants abroad, Lahpet Thoke reaches global tables. Specialty shops and online markets begin exporting authentic lahpet kits.