Burma Love Menu Prices

Buttery and multi layered bread. Served with a side of coconut chicken curry sauce for dipping.

A traditional fresh tomato chutney dish loaded with flavors of onions, tomatoes, chilies, shrimp paste and fish sauce. Served with fresh cut cucumbers.

Triangular pastry hand wrapped and filled with curried potatoes, and Australian grass fed lamb (halal). Deep fried and served with our house tangy spicy sauce.

Lightly battered, fried, and peppered with scallions.

Lotus root thinly sliced, fried, and seasoned with our chili salt.

A savory blend of umami rich spread made with fermented tea leaves, sourced all the way from Burma. Served with our delicious lotus root chips.

Our homemade tofu made from fresh yellow beans. Crisp on the outside with soy and chili dressing.

Shrimp with garlic, ginger, and chili. Served sizzling on a hot case iron skillet.

Lightly fried hodo soy beanery organic tofu topped with sesame seeds and coated with a sweet and tangy sauce.

Slowly cooked together with catfish, onion, garlic, ginger, lemongrass, fish sauce, and turmeric. Garnished with cilantro, fresh onion, egg, fried split peas, and lemon.

Made with vegetarian samosas, falafels, lentils, cabbage, onions, and garlic.

With organic chicken, coconut milk, onion, garlic, and turmeric. Garnished with cilantro, fresh onion, eggs chili, and lemon.

Fermented tea leaf dish tossed with a crispy mixture of nuts, beans, and garlic with shredded lettuce.

With four types of noodles, fried garlic, fried onions, chickpeas, green papaya, and tamarind vinaigrette dressing.

Cabbage tossed with pickled ginger, fried garlic, sesame seeds, and split yellow peas.

Is tomato considered as a fruit or a vegetable? Who cares, it's delicious! Mixed table-side, this is a very refreshing traditional Burmese salad. Tomato mixed with cabbage, fried garlic chips, caramelized onion, red onion, cucumber, yellow bean powder, chili flakes, dry shrimp powder and fish sauce.

Chicken breast tossed with cabbage, fried onions, cilantro, garlic, yellow bean powder and tamarind dressing.

Vegetarian, hand wrapped and homemade samusas mixed with falafel, cabbage, cucumber, mint, onions, and cilantro.

Cooked in our red curry sauce with potatoes.

Wok tossed beef cooked with dried and fresh chili, onions, and basil.

Wok tossed sirloin steak cooked with onions, tomatoes, green chilies, and mint leaves.

Wok tossed lamb or beef with Hodo Organic Tofu, string beans, red bell peppers and basil in our five spiced sweet heat sauce.

Tender pork curry cooked with pickled mango, potatoes, onion, garlic, ginger, turmeric, lemon grass, and fish sauce.

Kabocha squash slowly stewed with pork, onions, garlic, and ginger.

Slow cooked pork belly tossed with garlic, ginger, Thai chili, soy, and green onions.

Wok-tossed pork belly with pickled mustard greens, chili sauce and ginger. A combination of sweet, sour and spicy. Mild and extra spicy available upon request.

Generous portions of lean organic duck leg in a creamy coconut curry sauce.

Boneless chicken breast and potatoes cooked in our house specialty red curry.

Wok tossed chicken with onions, tomatoes, green chilies, and mint leaves.

Wok tossed chicken breast cooked with tofu, string beans, red bell peppers, and basil with spicy.

Deep fried chicken breast tossed in a spicy and sweet chili sauce with garlic.

Wok tossed chicken breast with lemon grass, bell peppers, basil, garlic, and sweet peas served in a mild spicy sauce.

Chicken breast lightly battered and fried with a sweet and tangy sauce. Topped with sesame seeds.

Wok tossed chicken breast cooked with mango, onions, and chili. Served with fresh mango on the side.

Minced chicken prepared with diced jalapeno, mint leaf, and cloves of garlic.

Hodo Organic Tofu served diced with jalapeños, mint leaves and cloves of garlic. Slightly spicy and very delicious.

Homemade silken yellow bean tofu cooked with Burmese style red curry.

Young tender pea shoots stir fried with wine and garlic. Pairs well with any of our entrées.

Burmese style curry with hard boiled eggs and okra.

Burmese style curry with tender eggplant.

Stir fried string beans cooked with garlic and chili sauce.

Stir fried tofu, string beans, bell pepper, and basil cooked with our own sweet heat sauce.

Eggplant sauteed with garlic and chili sauce.

Tossed with wine, garlic, and pinch of salt. Topped with fried onions.

Burma Love's specialty curry. Choice of shrimp or catfish.

Traditional bone in chunks of crispy catfish, tossed in fried garlic, fried onions, and chili flakes.

Whole fish of the day marinated and deep fried, served with chili, lime, spicy, and sweet sauce.

Steamed salmon topped with chili, lemongrass, and bell peppers.

Wok tossed with chili, garlic, onions, and sweet soy sauce.

Shrimp and tender eggplant sauteed with a garlic and chili sauce topped with scallions.

Wok tossed shrimp cooked in our garlic infused oil with jalapenos and topped with toasted garlic. Slightly oily and slightly spicy.

Slowly cooked with shrimp, sour leaf, spicy shrimp paste, onion, garlic, and spices.

Wok tossed shrimp with vegetables cooked in a traditional fresh tomato chutney. Loaded with flavors of onions, tomatoes. chilies, shrimp paste and fish sauce.

Crispy, edible skin-on shrimp fried with scallions, Sichuan peppercorns, garlic and jalapeños. Garnished with cilantro.

Rice noodles in a spicy tomato sauce with pickled radish, cilantro, peanuts and your choice of chicken or tofu (not available mild).

Flat rice noodles with chicken coconut curry sauce, string beans, split yellow pea, cabbage, and chilies.

Traditional Burmese flour noodles mixed with potato, tofu, cucumber, chili sauce, and cabbage. Served chilled.

Egg noodles with fried garlic and sprinkled with scallions. Served with side of fresh onions and house sauce.

Wok tossed rice noodles in a sweet, spicy, tangy sauce with pea sprouts, and eggs. Topped with crushed peanuts.

Jasmine rice, sliced almonds, peanuts, fried garlic, sesame seeds, sunflower seeds, lime, ginger, and a bit of shrimp paste.

Made with brown rice, tender snow pea leaves, pine nuts, garlic and touch of salt. A simple, yet delicious vegetarian dish.

Multi layered bread.

Tossed in shallots, garlic and jalapenos. (Slightly spicy)

Bottle served with ice.

650ML

From the Bay Area to Burma, Burma Superstar believes in building a world with strong community values. That’s why they created Future Superstars, a non-profit that engages with and gives back to its communities both near and far. Through the organization, they award college scholarships, built a classroom in an orphanage, and help oversee a tea leaf farming co-op. Buy a copy of their new book, "Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia", and 100% of net proceeds will support Future Superstars.