Zawgyi Bar & Bistro (Bangkok)

Deep-fried battered shrimp and spring onions. Crispy, savory, and aromatic. A popular street food snack often dipped in a tangy tamarind sauce.

A chewy, sticky rice cake made from glutinous rice, often grilled or fried. It has a subtle nutty flavor and crisp exterior. Served as a savory snack.

Fried tofu made from yellow split peas (chickpeas) rather than soybeans, giving it a creamy texture inside and crispy skin. Savory and distinctively Burmese. Best eaten hot with dipping sauce.

An assortment of vegetables coated in a light batter and deep-fried until golden. Includes onion, gourd, and beans. Crunchy and savory.

Triangular pastry pockets filled with spiced potato. Fried until flaky and crispy. A savory snack influenced by Indian cuisine.

Myanmar's signature salad made with fermented tea leaves. Offers a complex mix of sour, salty, spicy, and crunchy textures from nuts and beans. Eaten as a snack or side dish.

Cut-up samosas mixed with vegetables and dressed in a savory pea soup or sauce. Soft, crunchy, and rich in flavor. A popular street food salad.

Slices of yellow chickpea tofu dressed in oil, vinegar, and soy sauce. Garnished with herbs. Soft, creamy texture with a tangy and savory taste.

Torn pieces of flaky prata flatbread served with a rich chicken and potato curry sauce. Savory and comforting. A hearty meal or snack.

Rice noodles served in a rich fish-based broth thickened with toasted rice powder and lemongrass. Savory and aromatic. The national dish of Myanmar.

Wheat noodles in a creamy, savory coconut milk curry with chicken. Rich, mildly sweet, and comforting. Garnished with crispy noodles and onions.

Rice noodles served either with soup or dry (salad style) with a sticky tomato-meat sauce. Savory and tangy. A staple of Shan cuisine.

Rice noodles served with a meat sauce, pickled veggies, and chili oil. A savory noodle dish often associated with Mandalay or Shan styles.

Thick rice noodles mixed with a chicken curry sauce. Rich, oily, and savory with nutty undertones. Often compared to spaghetti but with Asian curry flavors.

Noodles served in a thick, sticky starch-based gravy. Savory and hearty. Typically includes meat and leafy greens.

Noodles tossed in aromatic garlic oil and topped with crispy garlic and meat. Simple, savory, and fragrant. Often served with a side of soup.

Double-decker sandwich with toasted bread, filled with chicken or tuna, vegetables, and sauce. Savory and filling.

Buttery croissant filled with savory tuna or ham and cheese. Flaky texture with rich fillings.

Steamed rice cooked or served with yellow peas. Mild, nutty flavor and soft texture. A simple traditional staple.

Rice fried with yellow peas and seasonings. Savory and aromatic. A comforting fried rice dish.

Rice mixed with fermented tea leaves and often crunchy beans and garlic. Sour, salty, and savory. A rice version of the famous tea leaf salad.

Rice mixed with flaked fish and turmeric, often molded into a cake shape. Savory with a distinct fish flavor. Served with garlic oil and roots.

Rice dish featuring fermented soy bean paste (Pote). Savory and umami-rich. A rustic dish from Shan State.

Rice mixed with sour roselle leaves and spices. Tangy and savory. A refreshing rice salad.

Rice flavored with savory fermented bean paste. Rich umami taste. Can be topped with various meats for a complete meal.

Minced meat rolled into balls and cooked. Savory and tender. Served as a shared snack.

Likely refers to Korean Fried Chicken or a similar spicy chicken dish. Crispy and coated in sauce.

Fried potato strips topped with melted cheese. Salty, crispy, and creamy. A popular comfort food.

Grilled meat on sticks. Smoky and savory. Perfect finger food for sharing.

Slices of pork neck marinated and grilled. Juicy with a slightly chewy texture and smoky flavor. Served with dipping sauce.

Deep-fried chicken skin coated in salted egg yolk sauce. Extremely crispy, savory, and rich. A addictive snack.

Traditional pork sausage from Kayah State, seasoned with local spices and peppers. Savory and aromatic. Often grilled or fried.

Tender pork ribs cooked until soft. Savory and meaty. Easy to eat off the bone.

Battered and fried fish fillets served with french fries. Crispy exterior and soft fish inside. A classic Western dish.

Small fish deep-fried until crunchy, bones and all. Salty and savory. Eaten as a snack or side dish.

Salad featuring pounded mutton meat mixed with fermented tea leaves. Rich, savory, and spicy. A hearty salad.

Mutton salad prepared with Kachin herbs and spices. Savory and aromatic. A distinct regional dish.

Salad with pieces of crispy fried pork mixed with fresh herbs and dressing. Crunchy and savory. Refreshing yet filling.

Sliced fish cakes mixed with onions, chilies, and lime. Spicy, sour, and chewy. A popular salad from the coastal Rakhine state.

Fried chicken pieces tossed with salad greens and dressing. Savory and crunchy.

Tender shredded mutton mixed with spices and vegetables. Savory meat salad.

Squid tossed with chili, lime, and herbs. Spicy, sour, and chewy texture. A zest seafood salad.

Cleaned and cooked pork intestines mixed with spices and herbs. Chewy texture with savory flavor. Popular in Asian cuisine.

Grilled pork neck slices tossed in a spicy and sour dressing with herbs. Smoky, juicy, and zesty.

Preserved century eggs with a gelatinous texture and creamy yolk, mixed with tomato, onion, and dressing. Unique savory flavor.

Spicy and sour Thai soup with prawns, lemongrass, galangal, and lime leaves. Aromatic and zesty. Served hot.

Soup made with pickled mustard greens. Tangy and savory. A traditional palate cleanser.

Spicy and sour chicken soup from Rakhine State. Light broth with distinct chili heat and sourness. Very refreshing.

A simple village-style chicken soup with gourd. Mild and sweet from the vegetables. Comfort food.

Stir-fried minced meat with holy basil served over rice. Spicy and aromatic. A popular Thai-style dish.

Korean mixed rice with vegetables, meat, egg, and spicy gochujang sauce. Colorful and flavorful. Mix everything before eating.

Rice bowl topped with Kung Pao chicken/meat, peanuts, and vegetables. Savory, sweet, and slightly spicy.

Rice served with meat stir-fried in sweet and sour sauce with pineapple and peppers. Tangy and appetizing.

Rice bowl with various cuts or preparations of pork. Savory and filling.

Steamed rice served with a house-special savory gravy. Comforting and moist.

House special fried rice with mixed ingredients. Wok-fried for a smoky flavor.

Fried noodles in a Malaysian style, likely spicy and savory with soy sauce and sambal notes.

Thin rice vermicelli stir-fried with pork and vegetables. Light yet savory.

Thai-style fried rice with ketchup and raisins, served with sides like fried chicken and sausage. Sweet and savory.

A platter of various pork preparations. Savory and rich. Ideal for sharing.

Traditional dish from the Kachin ethnic group, likely featuring herbs and spices native to the region. Savory and aromatic.

Pork leg slow-cooked in a savory sauce until tender. Rich, fatty, and flavorful.

Meat or seafood stir-fried with vegetables in a sweet and tangy sauce. Colorful and appetizing.

Stir-fry with holy basil, garlic, and chili. Spicy and aromatic. A classic Thai flavor profile.

Stir-fry with dried chili, peanuts, and vegetables. Savory with a mild spicy kick.

Sparkling soda water mixed with fruit syrup and ice. Sweet, fizzy, and refreshing.

Assorted carbonated soft drinks and water. Served cold.

Freshly squeezed or blended fruit juice. Natural sweetness and vitamins.

Non-alcoholic mixed drinks with creative flavor combinations. Refreshing and visually appealing.

Brewed coffee with a robust flavor. Often served hot.

Cold coffee served with a scoop of ice cream. Creamy, sweet, and cool.

Strong black tea mixed with sweetened condensed milk. Rich, creamy, and sweet. A staple beverage in Myanmar.