Burmese Kitchen is a casual, lunch-and-dinner neighborhood restaurant on Geary Boulevard run by Chef Dennis Lin. The menu covers the range of Burmese home cooking: Chin Baung Hin Yay (fish and sour leaf soup), Ong Noh Kau Swel (coconut chicken soup), Shrimp & Sour Leaf, and Thee Sone Hin, a mixed vegetable curry. The bone-in chicken coconut curry comes through tender and onion-heavy, and garlic noodles loaded with crunchy fried garlic and pork are a regular order.
Tea Leaf Salad is the restaurant's signature dish, built on fermented tea leaves, shredded cabbage, peanuts, and fried garlic for a funky, savory bite. Pal Kyak Thok, a crispy fried pea salad, is a Burmese Kitchen original rather than a classic import. For vegan starters, the Combo Fried Platter brings together samosas, Burmese-style falafel, and Golden Tofu made from chickpeas, served with a tamarind dipping sauce.
The dining room is bright and unfussy, with cheery orange walls and umbrellas hanging overhead — a low-key setting for a menu that leans on soups, noodles, and curries rather than spectacle.
Tea Leaf Salad is the restaurant's signature dish, built on fermented tea leaves, shredded cabbage, peanuts, and fried garlic for a funky, savory bite. Pal Kyak Thok, a crispy fried pea salad, is a Burmese Kitchen original rather than a classic import. For vegan starters, the Combo Fried Platter brings together samosas, Burmese-style falafel, and Golden Tofu made from chickpeas, served with a tamarind dipping sauce.
The dining room is bright and unfussy, with cheery orange walls and umbrellas hanging overhead — a low-key setting for a menu that leans on soups, noodles, and curries rather than spectacle.