Mandalay Morning Star Burmese Kitchen

Acacia sour leaf cooked in Burmese curry with shrimp.

Our favorite shrimpy condiment best served with coconut rice or white rice, made with fried onions, shrimp, garlic, ginger & red chilies.

Country-style young bamboo shoots cooked with mushrooms in green and savory soup. Perfect for a vegetarian meal.

Tender pork simmered in a mildly spiced broth, made with ginger, onions, fish sauce, and tamarind pulp. The soup is then infused with the earthy and citrusy flavors of bamboo shoots to create a hearty and flavorful dish.

Slow-cooked traditional Burmese-Indian beef curry in Burmese spices and chili. Also available as non-spicy braised Burmese beef in Burmese curry.

Pulled braised beef cooked in spicy chili oil.

Traditional stir-fried rice with eggs, onion, garlic, and boiled yellow peas.

Farm raised chicken cooked in traditional Burmese curry. Also available in Burmese-Indian masala spicy curry and Non-Spicy Sweet coconut cream based curry.

Chicken gizzards and liver cooked in traditional Burmese curry.

Traditional chicken soup cooked with gourd in rich chicken broth.

Traditional Burmese ohn-htamin cooked in coconut cream milk. Paired with a side of balachaung dried shrimp with chili sambal. Served mainly with traditional Burmese chicken curry cooked in coconut oil.

A bowl of coconut-cream cooked rice.

Whole Dungeness crab simmered in a masala spiced chili curry, made with ginger, onions, fish sauce, and tamarind pulp.

Boiled duck eggs sliced and cooked in a traditional style tomato based curry.

Our best-selling braised goat in Burmese-Indian curry spiced with masala, cinnamon sticks, bay leaf, and cloves. Choice of goat meat or offal.

Burmese Indian goat stew with bone marrow. Mildly spiced broth, made with mashed chickpeas, and potatoes. The soup is then infused with the rich and aromatic goat bone marrow stew to create a hearty and flavorful soup. Best paired with Parata!

A quintessential Burmese-Chinese all-time favorite rice vermicelli noodle soup originated in Rangoon, traditionally served in copper pots! Served with pork, meatballs, intestines, poached egg, quail egg, green Buk Choy. Available in chicken + egg option!

A Mandalay specialty rice noodles tossed over sweet soybean sauce with pork and crunchy rind, topped with pickled mustard leaves. Quintessential Burmese breakfast.

Burmese Indian-style assorted vegetables cooked in savory and mildly spicy soup.

Fried Parata of 2 pieces is perfect for pairing with goat bone marrow soup, goat curry, crab masala curry, beef curry, and chicken masala.

Classic Burmese curry featuring tender pork cubes simmered in a sweet and mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce.

Traditional Burmese curry featuring tender pork cubes simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, dark soy sauce, infused with the earthy, and nutty flavors of horse gram beans.

Tender pork offal, intestines, and liver simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce.

Slow-cooked pork meat, intestines, and liver in herbal spices. Served with spicy and sweet house dipping sauce.

A bowl of steamed plain white rice.

Roselle sour leaf cooked in Burmese curry with shrimp.

Succulent freshwater Swai fish simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce.

Popular stir-fry that combines rice or noodles, shrimps, and vegetables with lemongrass, galangal, and kaffir lime leaves. A balance of sweet, salty, sour, and spicy, capturing the essence of traditional tom yum soup in a fried rice version.