PŌPA Burmese Kitchen

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