The Burmese Kitchen Combo Fried Platter is a great introduction to some of our most popular vegan starters. The platter features classic Burmese fried samosas, Burmese style falafels, and our famous Golden Tofu made from chick peas served with a spicy tamarind dipping sauce. This wide variety of authentic tastes and textures make it a perfect dish for sharing amongst friends.
Thee Sone Hin (Mixed Vegetables Curry) is a Burmese soul food staple which showcases Burma’s many Indian and Thai influences. Burmese Kitchen’s Thee Sone Hin has pumpkin, broccoli, eggplant, carrot, potatoes, bamboo shoots and okra swimming in a curry familiar to those who love Indian food.
The tea leaf salad is probably the most popular of all Burmese dishes and it’s easy to see why. The shredded cabbage and tomato add freshness while the savory fried garlic, peas, sesame seeds, and peanuts create texture and balance. The star of the dish is the fermented tea leaves which add a delicious tang of flavor only usually found in Burmese cuisine.
Chin Baung Hin Yay (Fish and Sour Leaf Soup) is a tangy soup served with chunks of basa fish, sour leaf, and bamboo shoots in a savory fish broth.
Move over Tea Leaf Salad, the Burmese Kitchen has a new original dish that is soon to be a classic. What Chef Dennis has named Pal Kyak Thok or Crispy Fried Pea Salad is an unique blend of classic Burmese Flavors.
Burmese Kitchen’s Ong Noh Kau Swel (Coconut Chicken Soup) is true Burmese soul food.
When Burmese Kitchen closed its doors last fall due to "landlord problems," the Lin family was optimistic that they would bounce back as soon as possible, maybe even in a new neighborhood. Now, it looks like Burmese Kitchen truly will live to serve another tea leaf salad.