Top Burmese Menu

Made in Portland by Top Burmese. Protein-rich Chickpea tofu tots served with house special chilli sauce. (VG, GF, DF)

Air Fried multi-layered Roti Parathas served with Coconut Curry dipping sauce and Pickled Cauliflower. (VG, DF, NF).

Chickpeas Tofu made in-house 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).

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)

A popular variety of Fermented Tea Leave salad in Myanmar. Named "Shoo Share", because that's 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 everything's in it, it's 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).

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 Burma's Shan State, the country's largest ethnic tribe (VG, VE, DF).

Thin Rice noodles in savory minced chicken curry sauce served with pickled vegetables, peanuts, topped with cilantro. A popular dish of Burma's Shan State, the country's largest ethnic tribe (DF).

Wheat noodles with pulled chicken curry in coconut broth, wonton crips, onions, cilantro, topped with fried garlic (DF, NF).

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

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

The National Dish of Myanmar. Thin rice noodles in house special tilapia chowder soup. Served with hardboiled egg, green onions, cilantro, and lime. (GF, DF, NF)

Local - Top Burmese in-house 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 (non-fat) marinated Beef, slow-cooked 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 pan-toasted 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 pan-toasted 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 in-house curry-based 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 all-natural 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 Burmese's All-Star curry, commonly called "Thee Sone Chin Hinn". A spicy, tangy, and savory dish served with steamed Jasmine Rice. (VG, GF, DF, NF).

Perfectly Steamed Jasmine Rice.

Pan toasted Paratha with avocado oil.

Air Fried Paratha wedges.

House Special Pickled Cauliflower. Sweet, Sour and Savory. Cumin seeds.

Vegan Samosas by piece.

Made in Portland by Top Burmese. Protein-rich 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 everything's in it, it's 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 multi-layered Roti Parathas served with Coconut Curry dipping sauce and Pickled Cauliflower. (VG, DF, NF).

Chickpeas Tofu made in-house 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 that's 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 Burma's Shan State, the country's largest ethnic tribe (VG, VE, DF).

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

Local - Top Burmese in-house 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 Burmese's All-Star 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 in-house curry-based 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 all-natural 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

Air Fried Paratha wedges.

Pan toasted Paratha with avocado oil.

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

Burmese dessert cake made of fine suji wheat and real butter, topped with sesame seeds. Soft texture with a rich nutty flavor. (VE, NF)

Popular iconic dessert from Yangon. Premium strawberry ice cream, assorted fruit jelly, milk, almonds, pistachios and basil seeds.(VE)

Organic Mango lassi, garnished with spiced mango bits (VE)

Butterfly pea tea, fresh coconut milk, cane sugar (VG)

Light and Creamy Avocado ice cream made with real avocado. (VE, NF, GF)

Light and Creamy ice cream made with real coconut. (VE, NF, GF)

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

Yangon's 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. Non-dairy version is available.

Organic. Not from concentrate.

Coke, Diet Coke, Sprite

Organic Mango lassi, garnished with spiced mango bits (VE)

Butterfly pea tea, fresh coconut milk, cane sugar (VG)

Nice, crisp lager to enjoy it with rich curries. ABV 4.9%, 12 oz. Imported.

A lager with a hint of sweetness and aroma of riped Mangoes. ABV 2.8%, 12 oz. Fruity offering by Taiwan Beer Co.

Fermented Lychee malty smoothness. ABV 3.5%. Imported.

Tropical aromas of cementing and papaya. Hood River,OR. ABV 6..8%

Smooth and crisp malt flavor. 54' 40' Brewing Co. Washougal, WA. ABV 5.6%

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 méthode 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 fresh-herb 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. It's 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 Nebbiolo's fruit and round out young tannins.

Medium-bodied, 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 saké 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