National Classics

• Mohinga: A fish-based noodle soup with peas, lemongrass, and fritters—Myanmar’s most iconic breakfast dish, widely available on streets everywhere.
• Lahpet Thoke (Tea Leaf Salad): Fermented tea leaves mixed with peanuts, sesame seeds, garlic, and tomatoes. Tangy and refreshing, it’s Myanmar’s most distinctive salad.
• Shan Noodles (Shan Khao Swe): A Shan State specialty of rice noodles served with chicken and tomato soup. Light and flavorful, also commonly served as a dry noodle version.
• Myanmar Curry Rice: A main curry served with rice, accompanied by small sides of vegetables and dips. Known for its balance of flavors, variety, and modest portions.
• Fried Snacks Platter: Includes fried gourd, beans, shrimp, onions, and more. Commonly enjoyed with tea or beer.

Specialties & Street Snacks

• Coconut Noodles (Ohn No Khao Swe): Chicken noodles in coconut milk broth, with a mild and aromatic flavor—great for those who prefer less spice.
• Shan Tofu (Tofu Nway): Yellow tofu made from chickpea flour, served cold or in soup with a unique texture.
• Pork Ball Noodles (Kyay Oh): Pork ball noodles, served either in soup or dry style—a classic everyday Myanmar dish.
• Fried Sticky Rice Cakes & Palm Sugar Desserts: Popular street desserts, often quite sweet.
• Myanmar Milk Tea: Rich and fragrant, tea shop culture is an important part of social life in Myanmar.
• Curry Puffs & Samosas: Indian-influenced snacks with crispy pastry filled with spiced potatoes or meat, often enjoyed as afternoon tea treats.

Drinks & Where to Eat

• Myanmar Milk Tea: A must-order at teahouses, often paired with fried snacks or pastries. It’s common to sit and enjoy a cup for a long time.
• Where to Eat: Yangon’s Chinatown and 19th Street, areas around Mandalay Central Market, and Nyaung-U in Bagan.
• Price Range: A bowl of mohinga costs around 1,000 to 3,000 kyats, while restaurant meals per person range from 5,000 to 15,000 kyats.

Dining Tips & Practical Advice

Myanmar cuisine tends to be oily and spicy, with frequent use of fermented and preserved ingredients. Those with sensitive stomachs should proceed with caution. Street food is cheap but hygiene can vary—opt for busy stalls with quick turnover and stick to bottled water. Locals typically eat with their hands or utensils; when sharing dishes, using serving utensils is polite. Avoid eating while walking around temples or pagodas. Breakfast is especially rewarding—start your day with a steaming bowl of mohinga and some fritters for the true taste of Myanmar.