Kalyana Restaurant

A fresh, herbal salad made from pennyworth (Centella) leaves. It has a slightly bitter, green profile balanced by the crunch of peanuts and sesame seeds.

Fried potatoes tossed in spicy Mala paste, known for its numbing Sichuan peppercorn flavor. Served with aromatics like onion, garlic, and sesame.

Crispy fried anchovies tossed with fresh herbs and spices. A savory, salty, and spicy dish often enjoyed as a snack or appetizer.

Preserved century eggs served with fresh vegetables and fried beans for texture. Dressed in a tangy chickpea and lemon sauce.

Grilled meatballs and mixed ingredients tossed in a spicy, numbing Mala sauce. Topped with peanuts and sesame seeds.

A spicy salad featuring various cuts of pork. Seasoned with chili powder, lime leaves, and a spicy dressing.

Sliced pork head meat tossed with cucumber, onion, and herbs. Seasoned with a spicy chili sauce and fragrant lime leaves.

Savory dried fish mixed with fresh onions, chili, and coriander. A salty and spicy salad with a chewy texture.

Slices of grilled pork shoulder tossed in a zesty chili and lime dressing. Served with onions and tomatoes.

Tuna mixed with fresh salad vegetables like onion, tomato, and lettuce. Dressed with lime and chili for a sour and spicy kick.

A mix of seafood tossed in a spicy and sour Thai-style dressing. Flavored with fresh lime juice, chilies, onions, and tomatoes.

Glass noodle salad (bean vermicelli) with wood ear mushrooms and vegetables. Dressed in a spicy and sour sauce.

A hearty salad combining vermicelli noodles and potatoes. Mixed with bean powder, spicy sauce, and hard-boiled egg.

Yellow wheat noodles tossed with cabbage and onions in a spicy sauce. Enriched with savory bean powder and egg.

A comprehensive salad mixing two types of noodles, potatoes, and tofu. Flavorful and textured with bean powder, chili sauce, and vegetables.

A tangy Burmese-style salad featuring lemon as a key ingredient. Seasoned with chickpea and peanut powders for a nutty, savory depth.

Soft tofu tossed with shredded cabbage. Served with a unique dressing made from chickpeas and tamarind, offering a sour and nutty profile.

Fresh tomato wedges mixed with onions and peanuts. Dressed with a zesty lime and coriander vinaigrette.

Shredded green papaya salad seasoned with fish sauce and lime. Includes long beans and tomatoes for crunch and freshness.

A regional variation of papaya salad from Rakhine state. Distinguished by the use of pungent shrimp paste in the dressing.

Smoky grilled eggplant peeled and mashed with fresh herbs. Seasoned with fish sauce, chilies, and onions.

Tart shredded green mango tossed with savory bean powder. Seasoned with chili powder and fish sauce for a spicy, sour, and salty balance.

Sliced fried spring rolls tossed as a salad with cabbage and onions. Dressed with a spicy chili sauce.

A savory soup dish. Typically a clear or light broth soup.

A traditional Karen (Kayin) style soup. Often features seasonal vegetables and regional herbs in a flavorful broth.

A light and healthy soup containing soft tofu and assorted vegetables. A comforting, mild option.

Soup featuring bouncy fish balls and mustard greens. The broth is usually clear and savory with a slight peppery bite from the greens.

A flavorful soup made with dried fish stock and mixed vegetables. The dried fish imparts a deep, umami-rich taste.

Chicken soup cooked with Kayang (Roselle) leaves. The leaves add a distinctive sour flavor to the broth, similar to tamarind.

A hearty soup combining lentils and vermicelli noodles. Likely savory and filling.

Eggplant slow-cooked until tender in a savory sauce. Soft texture with rich flavors absorbed from the braising liquid.

Yellow tofu stir-fried or cooked with fresh baby mustard greens. A dish offering a contrast between soft tofu and slightly crunchy greens.

Assorted vegetables served with Nga Pi (fermented fish paste) dip. A traditional Burmese accompaniment with strong, savory flavors.

Okra (ladyfingers) stir-fried with spices and sour agents. Crunchy texture with a tangy and spicy kick.

Fresh chayote leaves stir-fried, usually with garlic. A simple green vegetable dish with a mild, sweet flavor.

Chickpeas slow-cooked until soft and flavorful. Often prepared with spices and onions.

A medley of seasonal vegetables stir-fried together. Lightly seasoned to preserve the fresh taste and crunch.

Sour roselle leaves stir-fried with crunchy bamboo shoots. A dish offering a distinctive sour flavor profile.

Vegetables stir-fried with tomatoes and fermented fish paste (Nga Pi). Savory, umami-rich, and slightly tangy.

Water spinach (Kangkong) stir-fried with mushrooms. A popular vegetable dish with garlic and soy sauce notes.

A Shan-style noodle dish featuring soft tofu and rice noodles. Served with chicken and a sweet soy bean paste.

Traditional Shan rice noodles served either as a soup or dry salad. Topped with chicken and savory sweet bean paste.

A popular Burmese noodle soup with meat balls and quail eggs in a rich broth. Includes bean curd and vegetables.

Stir-fried yellow noodles with vegetables and egg. Wok-fried for a savory taste.

Simple and fragrant noodles tossed in garlic oil. Served with chicken or pork.

Shan rice noodles served with pickled bamboo shoots for a distinct sour flavor. Topped with chicken and bean paste.

Stir-fried thin glass noodles (vermicelli) with vegetables and egg. Light yet flavorful.

A fragrant rice dish dressed with peanut oil. Simple and aromatic.

Steamed white rice served with pieces of crispy pork belly. A savory and filling meal.

Fried rice cooked with yellow peas (avat beans). Often a breakfast staple in Myanmar.

A Burmese rice salad consisting of rice mixed with oil, chili, and various toppings. 'Pyay' refers to the style from Pyay city.

Fried rice with mixed vegetables. Available with a choice of meat add-ons.

Spicy fried rice, often associated with Malay or Peranakan influence. Bold flavors with chili.

Steamed rice served with the famous Burmese pickled tea leaf salad. A mix of savory, sour, and crunchy textures.

Fresh squid stir-fried in a tangy and spicy sauce. Chewy texture with bold flavors.

Squid stir-fried with an assortment of vegetables. A lighter option balancing seafood and greens.

Squid cooked with Mala spice paste. Offers a spicy, numbing sensation characteristic of Sichuan peppercorns.

Prawns cooked in a rich curry sauce. Savory and aromatic with spices.

Prawns stir-fried with fresh vegetables. A balanced dish highlighting the sweetness of the prawns.

Prawns stir-fried with sour roselle leaves (Chin Baung). A classic Burmese combination of sweet seafood and sour greens.

Refreshing juice made from plums. Sweet and tart.

Smooth and sweet juice made from ripe papaya.

Fresh water from young coconuts. Naturally sweet and hydrating.

A tangy and aromatic juice made from passion fruit. Very refreshing.

Freshly squeezed lemon juice. Sour and revitalizing.

Vibrant juice made from dragon fruit. Mildly sweet.

Lemon juice blended with fresh mint leaves. A cooling drink.

Creamy juice or smoothie made from bananas.

Rich and creamy juice made from avocados. Often sweetened.

Freshly pressed watermelon juice. Sweet and thirst-quenching.

Johnnie Walker Black Label blended scotch whiskey.

Johnnie Walker Red Label blended scotch whiskey.

Chivas Regal 12-year-old blended scotch whiskey.

Monkey Shoulder blended malt scotch whiskey. Sold by the bottle.

Jim Beam White Label bourbon whiskey.

Jack Daniel's Old No. 7 Tennessee whiskey.

Glenmorangie The Original 10-year-old single malt scotch whiskey.

Bacardi Black rum.

Bacardi Superior white rum.

Smirnoff vodka.

Belvedere vodka. Premium Polish vodka. Sold by the bottle.

Gilbey's vodka.