Pagan has been serving the Outer Richmond since 2007, cooking from recipes passed down through generations. The space is casual and unfussy, set up for neighborhood dine-in as easily as takeout.
The menu runs Burmese alongside Thai, with mohinga — a fish noodle soup — and tea leaf salad standing as the house signatures. Homemade tofu shows up fried as an appetizer, alongside samosas and roti palata, while entrées stretch to beef and lamb biriyani, pumpkin pork stew, and soups like ong noh kaw soi. A ginger salad built on pickled ginger strips and a spicy basil dish with crispy pork have both developed a following among regulars.
The menu runs Burmese alongside Thai, with mohinga — a fish noodle soup — and tea leaf salad standing as the house signatures. Homemade tofu shows up fried as an appetizer, alongside samosas and roti palata, while entrées stretch to beef and lamb biriyani, pumpkin pork stew, and soups like ong noh kaw soi. A ginger salad built on pickled ginger strips and a spicy basil dish with crispy pork have both developed a following among regulars.