Mandalay Morning Star Burmese Kitchen

750 Terrado Plaza #33, Covina
(626) 665-5317

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mohinga မုန့်ဟင်းခါး
Burmese Coconut Noodle Soup
Own HTA-Min Chicken
Basmati White Rice
River Prawns Curry
Burmese Milk Tea
Fish Noodle Soup
Tea Leaves Salad
Mee-Shay Noodles
Tea Leaf Salad

Noodles
Mont Ti (မုန့်တီ)
The royale. Rice noodles, fish cake, garnishes, and noodle crunch tossed over Mandalay chicken curry sauce. Quintessential Burmese breakfast.
Ohno Khao-Swe (အုန်းနို့ခေါက်ဆွဲ)
Coconut cream and chickpea-infused curry broth served together with wheat noodles, chicken drum, egg, and garnishes. Quintessential Burmese breakfast.
Mee Shay (မြှီးရှည်)
A Mandalay specialty rice noodles tossed over sweet soybean sauce with pork and crunchy rind, topped with pickled mustard leaves. Quintessential Burmese breakfast.
Mohinga (မုန့်ဟင်းခါး)
A quintessential Burmese breakfast staple. Traditional fish broth soup served with rice noodles, garnishes, bean fritters, and egg slices. Quintessential Burmese breakfast.

Salads
Pickled Tea Salad (လက်ဖတ်သုပ်)
La-phat thote. Pickled tea leaves, lettuce, and assorted crispy nuts. Includes peanuts and dried shrimp powder.
Tomato Salad (ခရမ်းချဥ်သီးသုပ်)
Tomato, shallots, chickpea powder, lettuce, and Thai chili.
Everything Salad (အသုပ်စုံ)
Black seaweed, noodles, potato, banana shoots, papaya, and lettuce. Includes peanuts, and dried shrimp powder.
Century Egg Salad (ဆေးဘဲဥသုပ်)
Century egg, tomato, shallot, and chickpea powder. Includes peanuts and dried shrimp powder.
Grilled Aubergine Salad (ခရမ်းသီးမီးဖုတ်သုပ်)
Grilled eggplant dressed in shallot, chili, lime, and roasted peanuts. Garnished with crispy shallots and coriander leaves.

Curries
Pork Skewers (ဝက်သားဒုတ်ထိုး)
Slow-cooked pork meat, intestines, and liver in herbal spices. Served with spicy and sweet house dipping sauce.
Acacia with Shrimp Curry (ကင်ပွန်းချဥ်ကြော်)
Acacia sour leaf cooked in Burmese curry with shrimp.
Beef Curry (အမဲသားဟင်း)
Slow-cooked traditional Burmese beef curry in Burmese spices and chili.
Beef Braised Curry (အမဲကြော်နှပ်)
Non-spicy braised Burmese beef in Burmese curry.
Beef Pounded Fried Curry (အမဲထောင်းကြော်)
Pulled braised beef cooked in spicy chili oil.
Chicken Curry (ကြက်သားဟင်း)
Cornish chicken cooked in traditional Burmese curry.
Chicken Masala Curry (ကြက်ကလယ်)
Cornish chicken cooked in Burmese masala spicy curry.
Chicken Gourd Curry (ကြက်ဗူးသီး)
Chicken cooked with gourd in broth soup.
Chicken Giblets Curry (ကြက်အသဲမြစ်)
Chicken gizzards and liver cooked in traditional Burmese curry.
Goat Curry (ဆိတ်သားဟင်း)
Braised goat in Burmese curry spiced with masala, cinnamon sticks, bay leaf, and cloves.
Goat Offal Curry (ဆိတ်ကလီစာ)
Braised goat offals cooked in Burmese Indian style curry spiced with masala, cinnamon sticks, bay leaf, and cloves.
Lima Beans Curry (ပဲကြီးနှပ်)
Slow-cooked lima beans traditional Burmese style.
Pork Curry (ဝက်သနီ)
Classic Burmese curry featuring tender pork cubes simmered in a sweet and mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce.
Pork Horsegram Bean Curry (ဝက်ပုန်းရည်ကြီး)
Traditional Burmese curry featuring tender pork cubes simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, dark soy sauce, infused with the earthy, and nutty flavors of horse gram beans.
Pork Offals Curry (ဝက်ကလီစာ)
Tender pork offals, intestines, and liver simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce.
Roselle with Shrimp Curry (ချဥ်ပေါင်ကြော်)
Roselle sour leaf cooked in Burmese curry with shrimp.

Seafood Curries
Boneless Catfish Curry (ငါးခူမွှေချက်)
Boneless catfish meat simmered in a mildly spiced sauce, made with ginger, onions, fish sauce, and tamarind pulp.
Crab Masala Curry (ဂဏန်းမဆလာ)
Whole Dungeness crab simmered in a mildly spiced sauce, made with ginger, onions, fish sauce, and tamarind pulp.
Fish Paste Tomato Curry (ခရမ်းချဥ်သီးငါးပိချက်)
Experience the rich and complex flavors of Burmese fish paste in tomato curry. This traditional dish features a mildly spiced sauce made with ginger, onions, garlic, tomatoes, and fish paste. The sauce is then simmered with Burmese fish paste to create a pungent and flavorful dish.
Fried Fish Cake Curry (ငါးဖယ်ချက်)
This traditional dish features crispy fish cakes made from a blend of fish paste, onions, garlic, spices, and deep-fried to perfection. The fishcakes are then simmered in a mildly spiced sauce, made with ginger, onions, fish sauce, and tamarind pulp.
Fried Catfish Curry (ငါးခူကြော်နှပ်)
Traditional fish curry featuring succulent catfish meat coated in a crispy batter and deep-fried to perfection. The catfish is then simmered in a mildly spiced sauce, made with ginger, onions, fish sauce, and tamarind pulp.
Fermented Fish Paste Nga-Pi (ငပိရည်ကျို)
Rich and complex flavors of Burmese fermented fish paste. This traditional dish features a platter of fresh and blanched vegetables served with pickled fish dip. The dip is made with fermented fish paste, garlic, crushed chili powder, red or green chili, and shredded shrimp flakes to create a pungent and flavorful sauce. Perfect for those who crave a unique and authentic Burmese culinary experience.
River Prawns Curry (ပုဇွန်ထုပ်ဟင်း)
Traditional curry is specially cooked with whole river prawns, marinated in garlic, fish sauce, curry powder, turmeric, and black pepper, cooked in a sibyan gravy of aromatics and prawn oil.
River Prawn Curry (Sweet) (ပုဇွန်ထုပ်ချို)
Sweet curry uniquely prepared with whole river prawns, marinated in garlic, fish sauce, curry powder, turmeric, and black pepper, cooked in a Sibyan gravy of aromatics and prawn oil.
Shrimp Curry (ပုဇွန်ကြော်နှပ်)
Succulent shrimp simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce.
Swai Fish Curry (ငါးမြင်းဟင်း)
Succulent freshwater swai fish simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce.
Snakehead Fish Curry (ငါးရံဟင်း)
Traditional fish curry features succulent snakehead fish simmered in a mildly spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce.
Snakehead Innards Curry (ငါးရံအူဟင်း)
Traditional curry featuring snakehead intestines simmered in a spiced sauce, made with ginger, onions, soy sauce, and dark soy sauce.

Carbs
Rice with Pickled Tea Salad (လက်ဖက်ထမင်း)
Steamed white rice tossed in pickled tea salad and garnishes, served with a sunny-side-up egg. Selection of carbohydrates to be paired with curries and soups.
Ngapi-Rice Salad (ငပိထမင်း)
Steamed white rice tossed in mon traditional nga-pi fermented fish paste curry and served with a sunny-side-up egg. Selection of carbohydrates to be paired with curries and soups.
Coconut Rice with Chicken Curry (ကြက်အုန်းထမင်း)
Traditional Burmese ohn-htamin cooked in coconut cream milk. Paired with a side of balachaung dried shrimp with chili sambal. Served mainly with traditional Burmese chicken curry cooked in coconut oil. Selection of carbohydrates to be paired with curries and soups.
Fried Rice with Pea (ပဲပြုတ်ထမင်းကြော်)
Stir-fried rice with eggs, onion, garlic, and boiled yellow peas. Selection of carbohydrates to be paired with curries and soups.
Coconut Rice (အုန်းထမင်း)
A bowl of coconut-cream cooked rice. Selection of carbohydrates to be paired with curries and soups.
Parata (ပလာတာ)
Fried Parata of 2 pieces is perfect for pairing with goat bone marrow soup, goat curry, crab masala curry, beef curry, and chicken masala. Selection of carbohydrates to be paired with curries and soups.
Rice (ထမင်းဖြူ)
A bowl of steamed plain white rice. Selection of carbohydrates to be paired with curries and soups.

Soups
Bamboo Shoot with Pork Soup (ဝက်မျှစ်ချဥ်)
Tender pork simmered in a mildly spiced broth, made with ginger, onions, fish sauce, and tamarind pulp. The soup is then infused with the earthy and citrusy flavors of bamboo shoots to create a hearty and flavorful dish.
Bamboo Shoot Mushroom Soup (မျှစ်တောချက်)
Country-style young bamboo shoots cooked with mushrooms in green and savory soup. Perfect for a vegetarian meal.
Goat Bone Marrow Soup (ဆိတ်ရိုးစွပ်ပြုတ်)
Burmese Indian goat stew with bone marrow. Mildly spiced broth, made with mashed chickpeas, and potatoes. The soup is then infused with the rich and aromatic goat bone marrow stew to create a hearty and flavorful soup.
Mixed Veggie Soup (သီးစုံပဲကုလားဟင်း)
Burmese Indian-style assorted vegetables cooked in savory and mildly spicy soup.

Drinks
Burmese Milk Tea (လက်ဖတ်ရည်)
Freshly brewed Burmese roasted black tea with evaporated and condensed milk.
Tamarind Juice (မကျည်းဖျှော်ရည်)
Natural tamarind juice.

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Recent Reviews

First time trying burmese restaurant, it was delicious. Included 15% tip can throw some people off but these authentic places needs to survive and thrive so i have no issues. Love the calm atmosphere and free hot tea was nice.
May 2026
Never had Burmese food before, so was very interested to try it as we've experienced many different countries and their food cultures. The flavours were new and very good. But the presentation was very poor. The Pickled Tea Leaf Salad was really different and tasty, but looked tired and lacking in freshness. Both curries (Chicken and Pork Offal) were very interesting from a flavour perspective but were just not well presented. I really want places like this to thrive....
April 2026
If you wanna try the real Burmese taste, morning star will be your first priority. The real hidden gem of Burmese foods in LA county. First I tried Kyay O Si chat which was almost same taste as the one in my hometown Yangon. Then another foods also amazing and tasty. Pretty sure I will come back again and again. Thank you Star 🌟. Be successful more and more.
December 2025

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Mandalay Morning Star Burmese Kitchen

750 Terrado Plaza #33, Covina, CA 91723
(626) 665-5317