Alameda Dinner Menu
Sharing borders with India, China, Laos and Thailand, Burmese cuisine is inevitably influenced by the spices, seasonings, ingredients and cooking styles of its neighbors. Yet it is the way that these ingredients are combined which makes Burmese dishes unique.
BURMESE SA M USAS 12 v | 13 |14 (Veggie, Chicken or Lamb)
Triangular pastries hand wrapped and homemade, filled with curried potatoes and lamb (Halal) & chicken or vegetarian. Deep fried and served with our house tangy spicy sauce.
SALT AND PEPPER CHICKEN or CALA M ARI 13 | 14
Lightly battered and fried, served with jalapenos and scallions.
PLATHA & DIP 14
Buttery, multi-layered bread handmade with love. Served with a side of coconut chicken curry sauce for dipping.
LOTUS CHIPS & TEAIOLI" 14 (Fermented Tea Leaf Aioli)
Crispy lotus root chips served with a creamy, umami-rich dip of fermented tea leaves sourced all the way from Burma.
HOMEMADE YELLOW BEAN TOFU 12
Our homemade tofu made from roasted yellow beans. Crispy on the outside, served with a soy & chili dressing.
SKILLET SHRIMP 15
Shrimp with garlic, ginger, and chiles served on a sizzling skillet.
TEA LEAF SALAD - LAPHET 14
Voted by Sunset Magazine as the "Best of the West—Salad". Mixed table-side, this salad/appetizer is enjoyed by Burmese people throughout the country. It is a fermented tea leaf dish tossed with a crispy mixture of peanuts, beans, and garlic with shredded lettuce. It is truly "a party in your mouth" and it will change your mind about what salad can be. (Vegetarian upon request)
Our popular "Tea Leaf Salad Kit" is available to take home,
please ask your server for details. $22 Also available for sale at Rainbow Grocery, The Market on Market, Small Foods, Gus's Market, Berkeley Bowl, Alameda Marketplace, Bi-Rite and online at Goodeggs.com
RAINBOW SALAD 15
Mixed table-side, this hand mixed salad is anything but minimalistic with over 22 ingredients. Every bite is unique with 4 different types of noodles, fried garlic chips, filed onions, green papaya, Hodo Organic Yuba and many other ingredients (too many to list). Served with a tamarind vinaigrette dressing. (Vegetarian upon request)
GINGER SALAD 13
Mixed table-side, this refreshing salad is made with pickled ginger tossed with cabbage, lettuce, fried garlic chips, sesame seeds, and split yellow peas.
MANGO SALAD 13
This delicious sweet and tart salad with pickled mango is tossed with cabbage, lettuce, fried onions and fresh sliced cucumbers.
BUR M ESE STYLE CHICKEN SALAD 16
Chicken breast tossed with lettuce, fried onions, cilantro, garlic, roasted yellow bean powder and tamarind dressing.
SAMUSA SALAD 15
Mixed table-side, this salad is made with vegetarian, hand wrapped and homemade samusas tossed with falafels, cabbage, lettuce,cucumbers, mint, onions & cilantro.
We have brought our favorite recipes and prepared them as we would back home. We hope you enjoy them as much as we enjoy sharing a part of our culture with you. We encourage you to share dishes and dine family style. Please alert your server of any questions, food
allergies and dietary restrictions.
MOH HINGA 17
Catfish Chowder Noodle Soup)
"The national dish of Burma," Moh Hinga is slow-cooked with ground
catfish, onion, garlic, ginger, lemongrass, fish sauce and turmeric. The soup is garnished with cilantro, fresh onions, eggs, fried split peas and lemon. Not for timid taste buds!
SAMUSA SOUP 17
Drawing influence from Indian cuisine, Samusa Soup is a hearty Burmese soup in a tangy, tamarind broth that combines vegetarian samusas, falafels, lentils, cabbage, onions and garlic.
OHN NO KHAO S W E 17
(Coconut Chicken Noodle Soup)
This Burmese classic is one of the most popular comfort foods in Burma (Myanmar) and is found in restaurants and foods stalls throughout the country. Chicken slowly cooked together with coconut milk, onions, garlic and turmeric. Garnished with cilantro, fresh onions, eggs,chili and lemon.
NOODLES / RICE DISHES
SHAN NOODLES 14
Rice noodles in a spicy tomato sauce with pickled radish, cilantro, peanuts and your choice of chicken or tofu (not available mild).
NAN GYI DOK 15
Our version of a classic Burmese noodle dish, thick soft rice noodles with coconut chicken curry sauce, roasted yellow bean powder and raw onions.
BUN TAY KAUSER 15
Flour noodles with a coconut chicken curry sauce made with roasted yellow bean powder, masala, eggs, cabbage, wontons, and fried onions. A spicier version of the Nan Gyi Dok.
SUPERSTAR VEGETARIAN NOODLES 14
Traditional Burmese flour noodles mixed with potatoes, cucumbers, chili sauce and cabbage. Served chilled.
GARLIC NOODLES (Hodo Organic Tofu, Pork, Duck or Shrimp)
13 v | 14 | 16 | 17
A Chinese influenced dish sold from wooden pushcarts throughout Burma. Egg noodles with fried garlic and cucumber, sprinkled with scallions and served with side offresh onions and a special house sauce.
SPICY NOODLES 17
(Chicken, Hodo Organic Tofu or Shrimp)
17 | 17 v | 19
A Chinese influenced dish sold from wooden pushcarts throughout Burma. Rice noodles with fried garlic, sprinkled with scallions and served with a side offresh onions and a special house sauce.
TEA LEAF RICE SALAD 14
A fermented tea leaf rice dish made with a blend ofjasmine and coconut rice, peanuts, fried garlic, sesame seeds, sunflower seeds, lime, and ginger.
SUPERSTAR VEGETARIAN FRIED RICE 14
Made with brown rice, tender snow pea leaves, pine nuts and garlic. Simple, healthy and delicious.
PORK BELLY W ITH MUSTARD GREENS 19
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.
PUMPKIN PORK STEW 19
Our interpretation of a popular Burmese comfort food dish. Kabocha squash slowly stewed for hours with pork, onions, garlic and ginger.
PORK CURRY W ITH POTATOES 19
Tender pork curry slow-cooked with pickled mangoes, potatoes, onions, garlic, ginger, turmeric, lemongrass and fish sauce.
GINGER CHILI PORK 19
Tender pork belly tossed with garlic, ginger, Thai chiles, soy sauce and green onions.