Vegan & Vegetarian Menu

Kang Kong leaves fried to perfection with a hint of ginger, chili, and garlic, served with a rich and tangy Burmese tamarind sauce.

Thinly sliced lotus root, golden fried to a crispy perfection, tossed in a zesty Pin Sean Tamarind Sauce.

Tossed eggplant infused with aromatic Burmese and Laotian herbs, fermented sweet soy, and a spicy kick of chili.

Crispy fried chickpea flour cake, steamed to perfection, and served with a rich, nutty and tangy sauce, blending the bold flavors of Burma and Thailand.

Kang Kong leaves fried to perfection with a hint of ginger, chili, and garlic, served with a rich and tangy Burmese tamarind sauce.

Thinly sliced lotus root, golden fried to a crispy perfection, tossed in a zesty Pin Sean Tamarind Sauce.

Tossed eggplant infused with aromatic Burmese and Laotian herbs, fermented sweet soy, and a spicy kick of chili.

Crispy fried chickpea flour cake, steamed to perfection, and served with a rich, nutty and tangy sauce, blending the bold flavors of Burma and Thailand.

Johl momo, Steamed Tibetan style veg dumpling, immersed in spicy, savory tomato based broth.

Juicy pomelo tossed with chili — zesty, bright, and refreshingly bold.

A street-side memory: crisp, fresh, fiery — chili lime zest, green papaya.

Traditional Burmese fermented tea leaf with crisp fried nuts, shredded cabbage & tomatoes, flavored with zesty lemon.

Fermented young ginger with garden fresh veggies igniting a fiery tangy twist.

Burmese tea leaf salad with a creamy avocado twist.

Juicy pomelo tossed with chili — zesty, bright, and refreshingly bold.

A street-side memory: crisp, fresh, fiery — chili lime zest, green papaya.

A Burmese bowl of creamy and aromatic coconut curry made with chickpea flour served with noodles, mixed vegetables, gentle richness, umami depth.

Dive into the Heart of Thailand - Red Curry, a Fragrant Blend of Spices and Creamy indulgence. Served with a jasmine rice.

Mala-flavored rice & wheat noodles, wok-fried with vegetables.

A Burmese classic - pickled tea leaves and seasonal vegetables layered over sizzling crispy rice in a hot stone bowl.

Wok tossed (zucchini, broccoli, tofu, lotus stem, and baby spinach) with Sichuan sauce. Served with jasmine rice

Crispy crushed samosas served in a hearty, tangy lentil curry.

Guacamole with a bold Indian twist — creamy avocado, aji amarillo, and onions served with spiced khakhra crisps.

Young soybean pods tossed in chili garlic sauce.

Guacamole with a bold Indian twist — creamy avocado, aji amarillo, and onions served with spiced khakhra crisps.

Tempura fried avocado mixed with spicy mayo, corn & tea leaf kimchi.

Crispy Japanese pumpkin tempura served with glazed onion in a tangy soy-vinegar umami sauce.

Young soybean pods tossed in chili garlic sauce.

Plain steamed jasmine rice.

Wok-tossed rice with Burmese white peas and onion, spiked with Burmese seasoning.

Fiery tofu in chili garlic sauce, tucked into a fluffy bao with pickled red cabbage, cucumber, and lettuce.

Savory plant-based patty in a fluffy slider bun with lettuce, cucumber, tomato, and spiced mayo.

Crunchy veg roll crowned with tempura crumble, spiced mayo, and sun-dried spinach.

Piquillo pepper, asparagus, avocado, cucumber, and pickled radish, finished with a vibrant chili mango salsa.