PŌPA Burmese Kitchen
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
Vibrant Burmese Flavors in Bayview Village
Ratings
Reviews
Photos
Menu
Home-made pastry filled with potatoes, turmeric, shallots and ground pepper served with tamarind chutney
In-house recipe of wholemeal platha served with coconut curry sauce
In-house recipe of wholemeal platha served with coconut chicken curry sauce
Steamed buns filled with roast honey lamb-leg marinated for 48 hours and grilled twice, cucumber, coriander with hoisin sauce and topped with sriracha
Burmese polenta eaten with tamarind ginger dressing
Burmese falafel, a popular street snack made of yellow lentils, spices, onion and coriander, golden fried and tossed in brown garlic sauce
Balinese satay platter. Beef and chicken satays with traditional Balinese aromatics and peanut dipping sauce
Burmese tempura basket. Eggplant, onion, cauliflower, spinach leaf coated in a light batter, served with homemade tartar and tamarind sauce
Lightly battered and seasoned chicken wings served with a garlic, lemongrass and chili sauce
The national salad. Romaine lettuce, fried yellow beans, fried garlic, sesame seeds, jalapenos, sunflower seeds, crushed peanuts and dried shrimp
Samuza, cucumbers, romaine lettuce, shredded cabbage, chopped cilantro, chopped mint, fried onions, chickpea flour, salt, onion oil and tamarind ginger dressing
Pickled baby ginger, lettuce, roasted coconut flakes, yellow split peas, cabbage and romaine lettuce
Minced Chicken, shredded cabbage, romaine lettuce, jalapeno, sliced cucumber, lime juice, fresh basil & fried garlic chips
A simple and delicious dish. Tiger prawns, madras curry powder, fish sauce, shrimp paste, tomatoes, tamarind water, cilantro served with fries
Spiced Burmese beef steak, kebab mix, jalapeno, tomatoes, cilantro, onion, mint served with fries
Our version is made with a beautiful catfish, sautéed lemongrass and a pea broth. Served with coriander, boiled duck egg, homemade pea fritters and gourd kyaw
Khow Suey, a hand-tossed noodle salad made with a striped chicken curry, toasted pea flour, hard boiled duck egg and crispy noodles. A vegetarian version with chickpea tofu made in-house is made to order
Wok tossed rice with vegetables, white peas, chickpea tofu and fried onions
Potatoes, garlic, wonton, tamarind, ginger, Chinese wheat noodles, sriracha, cucumber, red onion, green cabbage, cilantro, chickpea flour, dried chili flakes, onion oil, lime juice
A mildly spicy, very succulent, Burmese chicken curry with coconut rice
Tender beef in chili–lemon grass shrimp paste, shallot, tomato and tamarind
Free-range chicken bathed in chili flakes and oil. Grilled over open fire
Fish of day fillets marinated in homemade masala, turmeric and pepper, cooked with cherry tomatoes until sof
Tender lamb leg marinated in a delicious mango chutney, served with jasmine rice
Created from home grown recipes of Burmese country side medley of fresh vegetables tossed with dry red chili, turmeric and tamarind
Jasmine rice, coconut milk, palm sugar, salt, and coconut oil
Dried shrimp relish
full-bodied, layered
light-bodied, complex
medium-bodied, meaty
full bodied, ripe
medium-bodied, lifted
light-medium bodied, ethereal
light bodied, delicate
full-bodied, rich & layered
orange wine, creamy
rosé wine, luscious
rosé sparkling, opulent
white sparkling, aromatic
A classic colonial cocktail from 1920's Myanmar. London dry gin, dry Curacao, fresh lime juice, Angostura and orange bitters
Collective Arts rhubarb hibiscus gin, rosewater syrup, lime juice
Cardhu, Sherry, St.Germaine, lemongrass syrup, lime
Oolong infused vodka, coconut milk, lime juice, basil syrup, thai basil leaves, Chinese 5 spice
Hendricks, mandarin syrup, yuzu, ginger, chartreuse, bitters, pomelo garnish
Smokey Mezcal, grapefruit juice, agave syrup, ginger kombucha, muddled fresh mint, salted rim
Muddled red fruit, lemon juice, green tea syrup, pisco, topped with Cremant d'Alsace
A modern spin on old fashioned. Hibiki Japanese scotch, muddled sugar, angostura, Fever Tree soda, orange, maraschino
Muddled blueberries, Longan honey syrup, lemon juice, Fever Tree soda, rosemary twig garnish
Pineapple juice, lime juice, ginger beer, muddled ginger and mint leaves, cucumber garnish
A Yangon staples. Dark chocolate stuffed in a samosa pastry, served with vanilla ice-cream
Black chai infused cheesecake. Honey & dried base, salted caramel sauce & peanut brittle
Chinese egg tart with Portuguese influence popular in Macau
Maitre Fromager curated
full-bodied, layered
light-bodied, complex
medium-bodied, meaty
full bodied, ripe
medium-bodied, lifted
light-medium bodied, ethereal
light bodied, delicate
full-bodied, rich & layered
orange wine, creamy
rosé wine, luscious
rosé sparkling, opulent
white sparkling, aromatic
A classic colonial cocktail from 1920's Myanmar. London dry gin, dry Curacao, fresh lime juice, Angostura and orange bitters
Collective Arts rhubarb hibiscus gin, rosewater syrup, lime juice
Cardhu, Sherry, St.Germaine, lemongrass syrup, lime
Oolong infused vodka, coconut milk, lime juice, basil syrup, thai basil leaves, Chinese 5 spice
Hendricks, mandarin syrup, yuzu, ginger, chartreuse, bitters, pomelo garnish
Smokey Mezcal, grapefruit juice, agave syrup, ginger kombucha, muddled fresh mint, salted rim
Muddled red fruit, lemon juice, green tea syrup, pisco, topped with Cremant d'Alsace
A modern spin on old fashioned. Hibiki Japanese scotch, muddled sugar, angostura, Fever Tree soda, orange, maraschino
Muddled blueberries, Longan honey syrup, lemon juice, Fever Tree soda, rosemary twig garnish
Pineapple juice, lime juice, ginger beer, muddled ginger and mint leaves, cucumber garnish
Home-made pastry filled with potatoes, turmeric, shallots and ground pepper served with tamarind chutney
In-house recipe of wholemeal platha served with coconut curry sauce
In-house recipe of wholemeal platha served with coconut chicken curry sauce
Steamed buns filled with roast honey lamb-leg marinated for 48 hours and grilled twice, cucumber, coriander with hoisin sauce and topped with sriracha
Burmese polenta eaten with tamarind ginger dressing
Burmese falafel, a popular street snack made of yellow lentils, spices, onion and coriander, golden fried and tossed in brown garlic sauce
Balinese satay platter. Beef and chicken satays with traditional Balinese aromatics and peanut dipping sauce
Burmese tempura basket. Eggplant, onion, cauliflower, spinach leaf coated in a light batter, served with homemade tartar and tamarind sauce
Lightly battered and seasoned chicken wings served with a garlic, lemongrass and chili sauce
The national salad. Romaine lettuce, fried yellow beans, fried garlic, sesame seeds, jalapenos, sunflower seeds, crushed peanuts and dried shrimp
Samuza, cucumbers, romaine lettuce, shredded cabbage, chopped cilantro, chopped mint, fried onions, chickpea flour, salt, onion oil and tamarind ginger dressing
Pickled baby ginger, lettuce, roasted coconut flakes, yellow split peas, cabbage and romaine lettuce
Minced Chicken, shredded cabbage, romaine lettuce, jalapeno, sliced cucumber, lime juice, fresh basil fried garlic chips
A simple and delicious dish. Tiger prawns, madras curry powder, fish sauce, shrimp paste, tomatoes, tamarind water, cilantro served with fries
Spiced Burmese beef steak, kebab mix, jalapeno, tomatoes, cilantro, onion, mint served with fries
Our version is made with a beautiful catfish, sautéed lemongrass and a pea broth. Served with coriander, boiled duck egg, homemade pea fritters and gourd kyaw
Khow Suey, a hand-tossed noodle salad made with a striped chicken curry, toasted pea flour, hard boiled duck egg and crispy noodles. A vegetarian version with chickpea tofu made in-house is made to order
Wok tossed rice with vegetables, white peas, chickpea tofu and fried onions
Potatoes, garlic, wonton, tamarind, ginger, Chinese wheat noodles, sriracha, cucumber, red onion, green cabbage, cilantro, chickpea flour, dried chili flakes, onion oil, lime juice
A mildly spicy, very succulent, Burmese chicken curry with coconut rice
Tender beef in chili–lemon grass shrimp paste, shallot, tomato and tamarind
Free-range chicken bathed in chili flakes and oil. Grilled over open fire
Fish of day fillets marinated in homemade masala, turmeric and pepper, cooked with cherry tomatoes until sof
Tender lamb leg marinated in a delicious mango chutney, served with jasmine rice
Created from home grown recipes of Burmese country side medley of fresh vegetables tossed with dry red chili, turmeric and tamarind
Jasmine rice, coconut milk, palm sugar, salt, and coconut oil
Dried shrimp relish
full-bodied, layered
light-bodied, complex
medium-bodied, meaty
full bodied, ripe
medium-bodied, lifted
light-medium bodied, ethereal
light bodied, delicate
full-bodied, rich layered
orange wine, creamy
rosé wine, luscious
rosé sparkling, opulent
white sparkling, aromatic
A classic colonial cocktail from 1920's Myanmar. London dry gin, dry Curacao, fresh lime juice, Angostura and orange bitters
Collective Arts rhubarb hibiscus gin, rosewater syrup, lime juice
Cardhu, Sherry, St.Germaine, lemongrass syrup, lime
Oolong infused vodka, coconut milk, lime juice, basil syrup, thai basil leaves, Chinese 5 spice
Hendricks, mandarin syrup, yuzu, ginger, chartreuse, bitters, pomelo garnish
Smokey Mezcal, grapefruit juice, agave syrup, ginger kombucha, muddled fresh mint, salted rim
Muddled red fruit, lemon juice, green tea syrup, pisco, topped with Cremant d'Alsace
A modern spin on old fashioned. Hibiki Japanese scotch, muddled sugar, angostura, Fever Tree soda, orange, maraschino
Muddled blueberries, Longan honey syrup, lemon juice, Fever Tree soda, rosemary twig garnish
Pineapple juice, lime juice, ginger beer, muddled ginger and mint leaves, cucumber garnish
A Yangon staples. Dark chocolate stuffed in a samosa pastry, served with vanilla ice-cream
Black chai infused cheesecake. Honey dried base, salted caramel sauce peanut brittle
Chinese egg tart with Portuguese influence popular in Macau
Maitre Fromager curated
full-bodied, layered
light-bodied, complex
medium-bodied, meaty
full bodied, ripe
medium-bodied, lifted
light-medium bodied, ethereal
light bodied, delicate
full-bodied, rich & layered
orange wine, creamy
rosé wine, luscious
rosé sparkling, opulent
white sparkling, aromatic
A classic colonial cocktail from 1920's Myanmar. London dry gin, dry Curacao, fresh lime juice, Angostura and orange bitters
Collective Arts rhubarb hibiscus gin, rosewater syrup, lime juice
Cardhu, Sherry, St.Germaine, lemongrass syrup, lime
Oolong infused vodka, coconut milk, lime juice, basil syrup, thai basil leaves, Chinese 5 spice
Hendricks, mandarin syrup, yuzu, ginger, chartreuse, bitters, pomelo garnish
Smokey Mezcal, grapefruit juice, agave syrup, ginger kombucha, muddled fresh mint, salted rim
Muddled red fruit, lemon juice, green tea syrup, pisco, topped with Cremant d'Alsace
A modern spin on old fashioned. Hibiki Japanese scotch, muddled sugar, angostura, Fever Tree soda, orange, maraschino
Muddled blueberries, Longan honey syrup, lemon juice, Fever Tree soda, rosemary twig garnish
Pineapple juice, lime juice, ginger beer, muddled ginger and mint leaves, cucumber garnish
Home-made pastry filled with potatoes, turmeric, shallots and ground pepper served with tamarind chutney
In-house recipe of wholemeal platha served with coconut curry sauce
In-house recipe of wholemeal platha served with coconut chicken curry sauce
Steamed buns filled with roast honey lamb-leg marinated for 48 hours and grilled twice, cucumber, coriander with hoisin sauce and topped with sriracha
Burmese polenta eaten with tamarind ginger dressing
Burmese falafel, a popular street snack made of yellow lentils, spices, onion and coriander, golden fried and tossed in brown garlic sauce
Balinese satay platter. Beef and chicken satays with traditional Balinese aromatics and peanut dipping sauce
Burmese tempura basket. Eggplant, onion, cauliflower, spinach leaf coated in a light batter, served with homemade tartar and tamarind sauce
Lightly battered and seasoned chicken wings served with a garlic, lemongrass and chili sauce
The national salad. Romaine lettuce, fried yellow beans, fried garlic, sesame seeds, jalapenos, sunflower seeds, crushed peanuts and dried shrimp
Samuza, cucumbers, romaine lettuce, shredded cabbage, chopped cilantro, chopped mint, fried onions, chickpea flour, salt, onion oil and tamarind ginger dressing
Pickled baby ginger, lettuce, roasted coconut flakes, yellow split peas, cabbage and romaine lettuce
Minced Chicken, shredded cabbage, romaine lettuce, jalapeno, sliced cucumber, lime juice, fresh basil fried garlic chips
A simple and delicious dish. Tiger prawns, madras curry powder, fish sauce, shrimp paste, tomatoes, tamarind water, cilantro served with fries
Spiced Burmese beef steak, kebab mix, jalapeno, tomatoes, cilantro, onion, mint served with fries
Our version is made with a beautiful catfish, sautéed lemongrass and a pea broth. Served with coriander, boiled duck egg, homemade pea fritters and gourd kyaw
Khow Suey, a hand-tossed noodle salad made with a striped chicken curry, toasted pea flour, hard boiled duck egg and crispy noodles. A vegetarian version with chickpea tofu made in-house is made to order
Wok tossed rice with vegetables, white peas, chickpea tofu and fried onions
Potatoes, garlic, wonton, tamarind, ginger, Chinese wheat noodles, sriracha, cucumber, red onion, green cabbage, cilantro, chickpea flour, dried chili flakes, onion oil, lime juice
A mildly spicy, very succulent, Burmese chicken curry with coconut rice
Tender beef in chili–lemon grass shrimp paste, shallot, tomato and tamarind
Free-range chicken bathed in chili flakes and oil. Grilled over open fire
Fish of day fillets marinated in homemade masala, turmeric and pepper, cooked with cherry tomatoes until sof
Tender lamb leg marinated in a delicious mango chutney, served with jasmine rice
Created from home grown recipes of Burmese country side medley of fresh vegetables tossed with dry red chili, turmeric and tamarind
Jasmine rice, coconut milk, palm sugar, salt, and coconut oil
Dried shrimp relish
full-bodied, layered
light-bodied, complex
medium-bodied, meaty
full bodied, ripe
medium-bodied, lifted
light-medium bodied, ethereal
light bodied, delicate
full-bodied, rich layered
orange wine, creamy
rosé wine, luscious
rosé sparkling, opulent
white sparkling, aromatic
A classic colonial cocktail from 1920's Myanmar. London dry gin, dry Curacao, fresh lime juice, Angostura and orange bitters
Collective Arts rhubarb hibiscus gin, rosewater syrup, lime juice
Cardhu, Sherry, St.Germaine, lemongrass syrup, lime
Oolong infused vodka, coconut milk, lime juice, basil syrup, thai basil leaves, Chinese 5 spice
Hendricks, mandarin syrup, yuzu, ginger, chartreuse, bitters, pomelo garnish
Smokey Mezcal, grapefruit juice, agave syrup, ginger kombucha, muddled fresh mint, salted rim
Muddled red fruit, lemon juice, green tea syrup, pisco, topped with Cremant d'Alsace
A modern spin on old fashioned. Hibiki Japanese scotch, muddled sugar, angostura, Fever Tree soda, orange, maraschino
Muddled blueberries, Longan honey syrup, lemon juice, Fever Tree soda, rosemary twig garnish
Pineapple juice, lime juice, ginger beer, muddled ginger and mint leaves, cucumber garnish
Deep fried calamari, white pepper & five spices, served with a sweet & chilli sauce
Spicy, crispy cauliflower in a tangy, garlicky sweet chilli sauce
Deep fried chickpea tofu served with sweet chilli sauce
Wok-tossed potatoes packed with flavours
Home-made pastry filled with potatoes, turmeric, shallots and ground pepper served with tamarind chutney
In-house recipe of wholemeal platha served with coconut curry sauce
In-house recipe of wholemeal platha served with coconut chicken curry sauce
Burmese falafel made of yellow lentils, spices, onions, tossed in brown garlic sauce. Gluten free
Lightly breaded chicken tossed in chilli sauce with peppers and onions
Burmese polenta eaten with tamarind ginger dressing
Burmese falafel, a popular street snack made of yellow lentils, spices, onion and coriander, golden fried and tossed in brown garlic sauce
Balinese satay platter. Beef and chicken satays with traditional Balinese aromatics and peanut dipping sauce
Burmese tempura basket. Eggplant, onion, cauliflower, spinach leaf coated in a light batter, served with homemade tartar and tamarind sauce
Lightly battered and seasoned chicken wings served with a garlic, lemongrass and chili sauce
Steamed buns filled with panko fried chicken
Steamed buns filled with roast honey lamb-leg marinated for 48 hours & grilled twice, coriander with green salad & topped with sriracha. Contains nuts
Steamed buns filled with mashed eggplant with hoisin sauce
The national salad. Romaine lettuce, fried yellow beans, fried garlic, sesame seeds, jalapenos, sunflower seeds, crushed peanuts and dried shrimp
Samuza, cucumbers, romaine lettuce, shredded cabbage, chopped cilantro, chopped mint, fried onions, chickpea flour, salt, onion oil and tamarind ginger dressing
Pickled baby ginger, lettuce, roasted coconut flakes, yellow split peas, cabbage and romaine lettuce
A mildly spicy, very succulent, Burmese chicken curry with coconut rice
Free-range chicken bathed in chili flakes and oil. Grilled over open fire
Fish of day fillets marinated in homemade masala, turmeric and pepper, cooked with cherry tomatoes until sof
Tender lamb leg marinated in a delicious mango chutney, served with jasmine rice
Created from home grown recipes of Burmese country side medley of fresh vegetables tossed with dry red chili, turmeric and tamarind
Shrimp in Coconut curry sauce
Fish of day fillets marinated in homemade masala, turmeric and pepper, cooked with tomatoes until soft.
Our version is made with fish of the day, rice noodles, sauteed lemongrass. Served with coriander, boiled egg, home made crispy lentils & shrimp chips.
Spiced Burmese beef steak, kebab mix, bell pepper tomatoes, cilantro, onion. Gluten Free.
Tender beef marinated with onions, red and green bell peppers, garlic, white wine, sauce, black and white pepper.
Marinated lamb with raw mango, mango pickle, onions, and burmese spices
Onion based curry with mix vegetables, tofu, ginger, garlic, paprika, turmeric, tamarind and masala.
Sautéed eggplant with garlic, ginger, scallions, basil, dried chilis, sambal chili, vinegar & gluten-free soy sauce.
Stir fried tofu cooked with onions, carrots, bell pepper, broccoli, cauliflower tossed in hot garlic sauce
Egg noodles with fried garlic & scallions in red Chile sauce. Spicy Add Chicken: $3 | Beef $5 | Shrimp $7 | Tofu $3
Egg Noodles mixed with vegetables, fried onions, soy sauce, turmeric & tamarind. Contains nuts. Add Chicken: $3 |Beef $5 | Shrimp $7 | Tofu $3
Rice noodles mixed with red bell pepper, onions, scallion, egg, paprika, turmeric, peanuts, cabbage & fish sauce. Contains nuts. Add Chicken: $3 | Beef $5 | Shrimp
Khow Suey, rice noodle made with white chicken curry, toasted pea flour, hard boiled egg and crispy noodles. A vegetarian version with chickpea tofu made in-house is made to order.
Jasmine rice, coconut milk, palm sugar, salt, and coconut oil
Wok tossed rice with vegetables, green peas and fried onions. Add Chicken: $3 | Beef $5 | Shrimp $7 | Tofu $3
Inspired by the Burmese love for tea leaves. Thus signature dish is an amalgamation of basmati rice with punchy tea leaves, peanuts and garlic. Add Chicken: $3 | Beef $5 | Shrimp $7 | Tofu $3
.jpg?format=webp)
