Rangoon Restaurant Menus

Burmese Spring Rolls (KawPyentKyaw)
Choice of: Chicken or Vegetable
Lightly fried rolls, filled with vermicelli, carrots, onion and cilantro. Served with a savory mint dipping sauce.

Broccoli Salad (Panmola Thoke)
Broccoli, tomato, coriander, onion, peanut/chick pea powder and tamarind sauce.

Crispy Shrimp & Bean Sprout Fritters (BazunKhweKyaw)
Shrimp and bean sprouts, lightly battered and deep-fried to perfection. *Dinner only

Green Tea Leaf Salad (LephetThoke)
A Burmese traditional appetizer. Marinated tealeaves tossed with lettuce, tomato, roasted garlic, topped with peanuts, broad beans, peas and sesame seeds. *Contains Peanuts

Ginger Salad (Gin Thoke)
Finely shredded ginger root tossed with cabbage, tomato and roasted garlic, topped with peanuts, peas and sesame seeds. *Contains Peanuts

Tomato Salad (Khayan Yin TheeThoke)
Tomatoes tossed with cabbage, carrots and cilantro, topped with peanuts and fried onions. Drizzled with fresh lime juice dressing. *Contains Peanuts

Coconut Curry Soup (Oh NohHinnyae)

Lentil Soup (PaeHinnyae)

Jasmine Rice

Chicken Curry (KyetthaHinn)
A mainstay in Burmese cuisine, this dish is a favourite among our customers. Moist and succulent, the chicken meat is simmered with onions, garlic and ginger in a light curry sauce.

Beef Curry (AmmethaHinn)
Tender beef in a curry sauce, cooked with onions, peppers, ginger and a slightly garlicky kick.

Pork Curry (WhetthaHinn)
Pork and curry sauce simmered with onions, garlic and ginger.

Shrimp Curry (BazunHinn)
Shrimp cooked with tomato, onion, garlic and cilantro.

Filet of Fish Curry (NgaHinn)
Tilapia fish or salmon with tomato, onion, ginger, curry and cilantro.

Eggplant Curry (KayenthiHinn)
Eggplant simmered in a mixture containing tomato and ginger with hints of onion and garlic.

Squash Curry (ShwePayonthiHinn)
One of our favourite vegetarian dishes; squash is simmered in a tomato-onion base with garlic, spices and a light curry.

Fish Noodle Soup (Mohingha)
This delicious blend of rice noodles, red onion and cilantro is served in a rich lemongrass fish soup. Our best seller and considered Burma's national dish.

Coconut Noodle Soup (Oh NohKauksweh)
Burmese style coconut noodle soup served with egg noodles, chicken, red onions and cilantro.

Rice Vermicelli Salad (NanjeeThoke)
Thick rice noodles tossed with onion, chickpeas, cilantro and a light tamarind sauce.
*Add Chicken, Pork or Shrimp for $2

Noodle Salad (KauksweThoke)
Egg noodles, cabbage, garlic chips, red onion and cilantro topped with curry chicken and crispy noodles.

Green Papaya Salad (Thinn Baw Thee Thoke)
Shredded papaya, cabbage, onion, potato, chickpeas and cilantro tossed with tamarind sauce.

Rangoon Salad (Yangon Thoke)
Tomato, cabbage, cucumber, onion and cilantro tossed with your choice of Chicken, Pork, Shrimp or Tofu.

Dinner A
Spring Rolls (2)
Tea Leaf Salad Appetizer
Two Soups
Chicken Curry (2)
Steamed Jasmine Rice
Dessert for two

Dinner B
Spring Rolls (2)
Tea Leaf Salad Appetizer
Two Soups
Rice Vermicelli Salad (2)
Dessert for two

Dinner C
Spring Rolls (4)
Tea Leaf Salad Appetizer
Four Soups
Chicken Curry (2)
Beef Curry (2)
Steamed Jasmine Rice
Dessert for four

Dinner D
Spring Rolls (4)
Tea Leaf Salad Appetizer
Four Soups
Chicken Curry (2)
Noodle Salad (2)
Steamed Jasmine Rice
Dessert for four

Ice Cream
Green Tea, Vanilla or Red Bean

Cake

Coffee

Soft Drinks
Coke, Diet Coke, Sprite, Ginger Ale, Iced Tea

Juice
Orange, Apple, Mango

Danechin
A delicious Burmese drink similar to yogurt, served chilled.

Bottled Water

Chicken Curry (Kyettha Hinn)

Beef Curry (Ammetha Hinn)

Pork Curry (Whettha Hinn)

Shrimp Curry (Bazun Hinn)

Eggplant or Squash Curry

Fish Noodle Soup (Mohinga)

Coconut Noodle Soup (Oh Noh Kauksweh)

Noodle Salad (Kaukswe Thoke)

Rice Vermicelli Salad (Nanjee Thoke)
*Add Chicken, Pork or Shrimp for $1.00

Domestic Premium
Alexander Keith's India Pale, Creemore Springs Premium Lager, Steam Whistle

Import Bottles
Heineken, Singha, Stella Artois

Cono Sur, Pinot Noir (Chile) '09
Lively crisp with rich notes of cherry, raspberry, plum and strawberry, enhanced with subtle smoked hints, dry, light to medium body. Young and refreshing.

Cascina Bongiov Anni Dolcetto D'Alba (Piedmont, Italy) '08
Good deep, bright red. Cherry, violet and licorice on the nose. Sweet and lush, with relatively soft acidity. Finishes with a lingering flavor of cherry.

Riesling Mosel Land Bernkasteler (Kufustlay, Mose Saar Ruwa, Germany) '08
Pale straw yellow colour: citrus, mineral and dried apricot aromas and flowers, balanced with crisp acidity in the finish. Great with Asian dishes.

Woodridge Sauvignon Blanc (California, USA) '09
Expresses vibrant citrus, melon and tropical fruit character woven together with enticing spice, mineral, floral and lemongrass nuances. The ripe tropical aromas give the impression of a sweet wine, but the dry, crisp flavors - with hints of lime on the finish - make a perfect complement with salads, chicken and shrimp.

Perrier