Top 5 Myanmar Traditional Food That You Shouldn't Miss - Mouth-watering Burmese tastes to unleash your inner foodie

Walking the atmospheric streets of Naypyidaw and the likes, Mohinga is a common sight at roadside stalls and street hawkers. The unofficial national dish is an essential part of Burmese cuisine and is readily available in most parts of the country. In its basic form, the flavourful local classic is a fish and rice noodle soup, but thanks to its wide popularity, an array of regional varieties has emerged, with varying ingredients that add to the soup or are used as a dressing or garnish. Although Mohinga is traditionally a breakfast, it has evolved into an all-day dish over time

Burmese cuisine, and its relationship with coconut milk, is one that is certainly compelling, and Khow Suey is one such dish that expresses the Southeast Asian nation’s love for coconut milk. The single-bowl recipe revolves around noodles as its central component, combined with a delightful assortment of toppings like hard-boiled eggs, potato sticks, fried garlic, leeks, and spring onions, creating a harmonious fusion enhanced with coconut milk. A bowl of steaming Khow Suey is traditionally served with a variety of contrasting condiments and a squeeze of lemon that imparts the dish its unique tanginess.

Nothing says the annual Htamane Festival like the traditional Burmese speciality, Htamane. The eponymous celebration is an annual rice harvest festival held on the Full Moon Day of the lunar month of Tabodwe, which comes around February almost every year. The savoury snack is prepared in enormous quantities, where it is first offered to Buddha in a grand ceremony across pagodas and monasteries across the country and then is enjoyed by friends and family. Htamane is a wholesome combination of glutinous rice, coconut shavings, peanuts, ginger, sesame seeds, water, and groundnut oil.

Those who have had a taste of Indian cuisine’s biryani would immediately recognise Dan Bauk’s resemblance to the world-renowned Indian Biryani. The yellow-tinted, long-grain rice is infused with a delightful blend of Indian spices, including turmeric, star anise, garam masala, saffron, cumin, cardamom, and cinnamon — clearly drawing inspiration from the rich tapestry of Indian cuisine. The addition of vegetables such as peas, beans and carrots makes for the Burmese twist on the traditional dish heavy on Indian inspirations. 

The deep-fried, triangular-shaped pastries are a common sight across all of South Asia - and Myanmar in Southeast Asia is no exception. From roadside street food stalls to atmospheric cafes and fine dining restaurants in Nay Pyi Taw Myanmar offered by properties such as PARKROYAL Nay Pyi Taw, and eateries in other parts of the country, you are bound to find samosa no matter where you go.