Top Burmese Menu

Organic Fermented young tea leaves, fresh tomatoes, cabbage, roasted peanuts, sunflower, sesame seeds and chickpea topped with fried garlic. Tangy, Tart and Savory super popular Burmese Salad VG, GF, DF.

A popular variety of Fermented Tea Leave salad in Myanmar. Named Shoo Share, because thats the sound most of us made after enjoying its bold savory and spicy flavors. Organic Fermented young tea leaves, fresh tomatoes, cabbage, roasted peanuts, sunflower, sesame seeds and chickpea topped with fried garlic.VG, GF, DF.

Myanmar A Thoke Sone, simply meaning a salad with everything it in. And because everythings in it, its so colorful, thus the name Rainbow salad. Purple cabbage, red rice, noodles, potatoes, house chickpea tofu, bell peppers, carrots, fried garlic, and cilantro served with house dressing. Mix them all up to unleash the flavor bomb! Gloves provided for hand mixing. VG, DF, NF.

Seasoned ginger with tomatoes, cabbage, peanuts, sunflower and sesame seeds topped with fried garlic. A refreshing salad with mild deliberate acidic overtone VG, GF, DF.

Burmese style chicken curry cooked to perfection with fresh onion, ginger and garlic, spiced up by paprika and turmeric. we use hormonefree, boneless, skinless, lean chicken meat. Full size comes with 2 scoops of signature Coconut Rice and a larger portion of curry. GF, NF

Local Top Burmese inhouse Chickpea Tofu cubes cooked to perfection with tomatoes, onion, ginger, and garlic. Turmeric and paprika added for the natural fiery orange color. Served with signature Coconut Rice VG, GF, NF. Full size comes with 2 scoops of delicious Coconut Rice and a larger portion of curry.

Yogurt nonfat marinated Beef, slowcooked for tenderness with multiple spices. Acclaimed Stellar Curry by EaterPDX. Full Size is served with 2 scoops of signature Coconut Rice GF, NF

Soft flatbread pantoasted with Avocado Oil. Served with Signature Chicken curry DF, GF, NF. Full Size comes with 2 slices of parathas and a larger portion of curry.

Soft flatbread pantoasted with Avocado Oil. Served with Acclaimed Signature Beef curry NF. Full Size comes with 2 slices of paratha and a larger portion of curry.

Chunks of Kabocha pumpkin cooked to perfection with our inhouse currybased made from fresh onions, spiced ginger and garlic VG, GF, DF, NF. Served with steamed Jasmine Rice.

Long Asian Eggplant stir cooked with fresh garlic, ginger, and onion. Spiced with allnatural turmeric and paprika VG, GF, DF, NF. Served with steamed Jasmine Rice.

Authentic locals favorite. Okra, Chayote Squash, Sliced Button Mushrooms, Eggplant, and Tomatoes all united to form The Top Burmeses AllStar curry, commonly called Thee Sone Chin Hinn. A spicy, tangy, and savory dish served with steamed Jasmine Rice. VG, GF, DF, NF.

Made in Portland by Top Burmese. Proteinrich Chickpea tofu tots served with house special chilli sauce. VG, GF, DF

Myanmar A Thoke Sone, simply meaning a salad with everything it in. And because everythings in it, its so colorful, thus the name Rainbow salad. Purple cabbage, red rice, noodles, potatoes, house chickpea tofu, bell peppers, carrots, fried garlic, and cilantro served with house dressing. Mix them all up to unleash the flavor bomb! Gloves provided for hand mixing. VG, DF, NF.

Perfect way to enjoy all our popular appetizers. The platter comes complete with our golden Samosas and Chili Sauce, Paratha Dip, and Chickpea Tofu Tots. All made fresh in house. VG, DF, NF

Crispy triangles filled with delicious stuffing made of potatoes, carrots and peas. Sizzled to perfection and served with house special chili sauce. Five samosas per order VG, DF, NF.

Air Fried multilayered Roti Parathas served with Coconut Curry dipping sauce and Pickled Cauliflower. VG, DF, NF.

Chickpeas Tofu made inhouse at Top Burmese. This Zesty and Savory Vegan salad is served with tangy dressing made of crushed garlic, turmeric and sesame oil.VG, GF, DF.

Organic Fermented young tea leaves, fresh tomatoes, cabbage, roasted peanuts, sunflower, sesame seeds and chickpea topped with fried garlic. Tangy, Tart and Savory super popular Burmese Salad VG, GF, DF.

A popular variety of Fermented Tea Leave salad in Myanmar. Named Shoo Share, because thats the sound most of us made after enjoying its bold savory and spicy flavors. Organic Fermented young tea leaves, fresh tomatoes, cabbage, roasted peanuts, sunflower, sesame seeds and chickpea topped with fried garlic.VG, GF, DF.

Seasoned ginger with tomatoes, cabbage, peanuts, sunflower and sesame seeds topped with fried garlic. A refreshing salad with mild deliberate acidic overtone VG, GF, DF.

Wheat noodles with tofu cubes in coconut broth, wonton crips, onions, cilantro, topped with fried garlic. VG, DF, NF.

Rice noodles with chunky Organic tofu curry sauce, fried garlic, zested with tamarind VG, GF, DF, NF.

Thin Rice noodles in Organic Tofu curry sauce served with pickled vegetables, peanuts, topped with cilantro. A popular dish of Burmas Shan State, the countrys largest ethnic tribe VG, VE, DF.

Chopped samosas in Chickpea soup. Served with cabbage, onions, and cilantro. VG, DF.

Local Top Burmese inhouse Chickpea Tofu cubes cooked to perfection with tomatoes, onion, ginger, and garlic. Turmeric and paprika added for the natural fiery orange color. Served with signature Coconut Rice VG, GF, NF. Full size comes with 2 scoops of delicious Coconut Rice and a larger portion of curry.

Authentic locals favorite. Okra, Chayote Squash, Sliced Button Mushrooms, Eggplant, and Tomatoes all united to form The Top Burmeses AllStar curry, commonly called Thee Sone Chin Hinn. A spicy, tangy, and savory dish served with steamed Jasmine Rice. VG, GF, DF, NF.

Chunks of Kabocha pumpkin cooked to perfection with our inhouse currybased made from fresh onions, spiced ginger and garlic VG, GF, DF, NF. Served with steamed Jasmine Rice.

Long Asian Eggplant stir cooked with fresh garlic, ginger, and onion. Spiced with allnatural turmeric and paprika VG, GF, DF, NF. Served with steamed Jasmine Rice.

Perfectly Steamed Jasmine Rice.

Pan toasted paratha served with cane sugar. VG, DF, NF

A scoop of Signature Coconut Rice

Stirfried Okra w fresh Garlic. VG, GF, DF, NF

Fresh sizzled snap pea. Garlic. VG, DF, NF

Air Fried Paratha wedges.

Pan toasted Paratha with avocado oil.

Happy Mountain Kombucha, local organic, nonalcoholic.

Real Lemon, Lime and Brown Cane Sugar. Small Batch. Refreshingly sweet and sour.

Yangons Bogyoke Aung San Market best pick.

Slightly sweetened Black grass mesona plant jelly.

Craft Brewed Bundaberg Ginger Beer.

The center piece of Burmese Tea Culture. The Laphet Ye Cho Assam Black Tea served with Milk. Nondairy version is available.

Spicy Masala Chai. Available Decaf or Vegan.

Coke, Diet Coke, Sprite

Organic Mango lassi, garnished with spiced mango bits VE

Butterfly pea tea, fresh coconut milk, cane sugar VG

Still or Sparkling Mineral Water. Imported.

Still or Sparkling Mineral Water. Imported.

Burgundy, France. Floral and fruity nose. Straightforward on the palate, as if biting into a grape. Fresh and light, with a very pleasant aftertaste.

The flavors display nice strawberry and wild cherry fruit, with a touch of richness on the mid palate. It is balanced with dry, crisp acidity and complimented with a creamy texture and long finish. Alsace, France

Veneto, Italy. Unfiltered prosecco made in the methode tradicionalle. Citrus on the nose, high acidity and complexity. Cloudy, lots of bubbles and a mousse feel. Notes of tree fruits, and yeast.

Currant, plum and freshherb character. Medium to full body, chewy tannins and a flavorful finish. Horse Haven Hills, WA.

Opens with a complex nose of apricot, hazelnut, and toast. The palate is supple and balanced with notes of yellow fruit. Alsace , France

Cherry blossom, ripe raspberry, and Bing cherries on the nose. Juicy grapefruit, pie cherries, raspberries and bright acidity on the palate. Rose of pinot noir. Willamette, OR.

It has intense herbal aromas and a bit of white fruit and floral tones. Its powerful in acidity, with a creamy, agile body.Casablanca Valley, Chile

Toscana, Italy. Cedar, cherry, and dried flowers on the nose. Palette cherry, herbs. Dry, medium body with a long finish.

Traditional, Slavonian oak bottle aged and oak neutral on the palate to promote Nebbiolos fruit and round out young tannins.

Mediumbodied, soft, forward, fruity and polished, there is a core here of plums, espresso and dash of cocoa that comes through quite nicely. Bordeaux, France

Burgundy, France. Clean nose, moderately intense aromas of baking spices, earth, and raspberries. Aromas of spiced plum compote on the palate with a slight peppery hint.

A highly aromatic Riesling with distinctive notes of white flowers, citrus and pear. Firm and fresh on the palate, well balanced with crisp acidity. Rheingau, Germany.

green apple and yellow plum, fresh hay bring up generosity and a lingering salivating structure invites for a bite. Alsace, France

Columbia Valley, OR. Albarino, Chardonnay, Pinot Gris, Riesling. The aromatic bouquet of this dry white blend combines a salty salinity with subtle hint of beeswax. Detect lemon curd and red grapefruit on the palate with a citrus finish. Perfect for sipping or pairs well with your favorite on the Top Burmese menu.

Kobe, Japan Junmai. This sake is sweet and full of bubbly vibrance, sparkling sake is a lightly alcoholic blend of fruity and floral notes punctuated by a cold and crisp effervescence.

It is made from 100 Chardonnay grapes from a single vineyard in Clements Hills. This wine never fails to deliver in both flavor and aroma.Clements Hills, Lodi, CA. 100 Chardonnay