Burmese Kitchen · Est. 2024
Mohinga
Where turmeric-stained broths simmer
in hand-hammered pots.
Scroll to enter
Galangal, ngapi, and makrut lime — chosen by hand.
Before the city
wakes.
Every morning before service, our chef walks the same stalls — touching galangal for freshness, pressing fermented shrimp paste to test its depth, lifting banana blossom stems to see if they're young enough to shred. The broth you eat tonight began here, in the half-dark, at a price only regulars know.
365
Market Visits
per year
40+
Core Ingredients
sourced daily
4
Mohinga Variations
regional styles
3 gen
Years of Recipe
family tradition
Makrut lime, torn fresh
The condiment row
Ngapi — the foundation
The quiet geometry
of mise en place.
"Every bowl placed the same way, every morning. The ritual is the recipe."
Balachaung, jarred by noon
The broth starts at 11
Mohinga
မုန့်ဟင်းခါး
Rice noodles in a lemongrass-fish broth thickened with toasted rice powder. Myanmar's national dish, simmered for four hours.
Lahpet Thoke
လက်ဖက်သုပ်
Tea leaf salad dressed tableside with twelve ingredients — roasted peanuts, fried garlic, sesame, sunflower seeds, tomato, jalapeño.
Balachaung
ဘာလကောင်း
Dried shrimp fried with garlic, onion, and chili until deeply caramelized. Spooned over everything. Made fresh each morning.
The dining room
fills slowly,
on purpose.
We seat forty guests. No more. The lahpet thoke arrives undressed — the server names each ingredient as it lands, then folds everything together at the table. By the time the mohinga comes, the room is warm and unhurried, and someone at every table is taking notes.
Reservations open nightly · Bar & Dining Room · Private Alcove
40
seats only
Twelve ingredients.
Twelve names.
The lahpet thoke is never pre-dressed. Your server arrives with each component separate and names them as they go — roasted peanuts, fried garlic, fava beans, sesame, sunflower seeds, tomato, jalapeño, fish sauce, fermented tea leaf — then folds it all together at your table. It takes four minutes. Nobody rushes it.
"The tea leaf salad ritual alone is worth the drive. Our server named every ingredient — I counted twelve — while tossing it tableside. I've been back four times."
Priya Mehta
Food Editor, Portland Monthly
"We drove forty minutes from Beaverton. It tastes exactly like my mother's kitchen in Mandalay. I don't know how they do it, but I'm not asking questions."
Kyaw Zin Thant
Mandalay expat, Portland resident
"We've exhausted every Thai and Vietnamese spot downtown. Mohinga is the first restaurant in years that made us feel like we discovered something. Quietly sacred."
Daniel & Sofía Reyes
Downtown Portland regulars
You've already decided.
Let's make it official.
A table for two. A box of mohinga to go. Or a private room for forty, with the full ceremony.