Looking for a Burmese restaurant in Bangkok? Three places with their own official websites make a good start: Tai Yai Noodle in Bang Na, the only Burmese restaurant in the current MICHELIN Guide for Bangkok; YKKO, the Yangon kyay oh noodle chain, with branches at MBK Center, CentralWorld and Phra Khanong; and Rangoon Tea House, whose first branch outside Myanmar opened on Soi Sangchai in Khlong Toei district.
Each covers a different side of the cuisine: Shan noodles and tofu, Yangon-style noodle soup, and the all-day tea shop. This guide explains what each serves according to its own site, and which dishes to look for.
Tai Yai Noodle: Shan cooking in Bang Na
Tai Yai Noodle opened in 2025 on the second floor of The Coast Bangkok mall on Sukhumvit Road in Bang Na. The restaurant describes its cooking as Shan State noodles with roots in Yunnan, made by hand every day, and it is currently the only restaurant listed under Burmese cuisine in the MICHELIN Guide for Bangkok.
The MICHELIN inspectors note that a Burmese team runs the kitchen, that pork is the main feature, and that flavors are gentle and balanced. They single out the tea leaf salad as a starter and the tofu nway noodles as a comforting option. The restaurant's own menu explains that this tofu is made from chickpeas and shaped warm every morning. Other bowls on the current menu include rice noodles with chicken and peanuts, herb-steamed soups, and myay oh mee shay, a claypot rice-noodle soup the restaurant says started the business.
Bang Na is a long way from the Old City and Sukhumvit's hotel strip, so Tai Yai suits a visit combined with other plans in the southeast of the city. The restaurant is open daily and takes bookings through its website; walk-ins are welcome.
YKKO: Yangon's kyay oh, in three Bangkok branches
YKKO, short for Yan Kin Kyay Oh, began in 1988 as a small noodle shop in Yangon's Yankin township and says it now has more than 40 branches across Myanmar. Its Thai company runs three Bangkok branches: on the seventh floor of MBK Center, on the seventh floor of CentralWorld, and on Sukhumvit Road in Phra Khanong.
The signature is kyay oh, a vermicelli noodle dish served either in a clear broth or dry, as kyay oh sichet. YKKO makes it with pork or chicken, with seafood and other toppings as options, and you choose the noodle type. The menu also covers grilled dishes and Rangoon Oldies, a juice the company calls Myanmar's best-loved.
The MBK branch is the easiest for a first visit. MBK Center faces the Bangkok Art and Culture Centre across the Pathumwan intersection, so a bowl of kyay oh pairs well with a visit to its exhibitions, which are free except for special events. BTS National Stadium station connects to the art center's third-floor entrance, which makes this the easiest of the three restaurants to reach by rail. The CentralWorld branch sits in one of the city's big shopping centers; see our Bangkok shopping guide for the area.
Rangoon Tea House Bangkok: a Yangon tea shop reimagined
Rangoon Tea House started in Yangon, where its flagship in Golden Valley was built from recycled teak. The company describes its Bangkok branch on Soi Sangchai as its first international outlet, a 550-square-meter space reimagined as a mid-century Burmese tea shop, which it announced for an August 2024 opening.
The tea house format is the draw here. The company calls the original a modern Burmese tea house that celebrates Yangon's history as home to Burmese, Indian, Chinese, Jewish and other communities, so expect a broader, more cafe-like menu than a noodle specialist. The official site does not publish a Bangkok menu, so check its social channels before you go for current dishes and hours.
Burmese dishes to look for
- Lahpet thoke (tea leaf salad): lahpet is fermented or pickled tea, eaten as well as drunk in Myanmar and traditionally offered to guests as a gesture of hospitality. The MICHELIN inspectors describe Tai Yai's tea leaf salad as fresh, crunchy and mildly bitter.
- Mohinga: widely described as Myanmar's national dish, a rice-noodle fish soup flavored with lemongrass and turmeric, traditionally eaten at breakfast.
- Kyay oh: vermicelli in clear broth with pork or chicken, or dry as kyay oh sichet, YKKO's specialty.
- Shan tofu (tofu nway): chickpea tofu served silky over noodles, the first dish on Tai Yai's Shan menu.
Planning a Burmese meal in Bangkok
All three are casual rather than formal, and the YKKO mall branches are easy stops between other plans. Exact hours are in the FAQ below. For a wider choice of cuisines across the city, browse our Bangkok restaurants guide, which includes Thai institutions such as Krua Apsorn and Somboon Seafood.
Menus, hours and branch lists change, especially at newer restaurants, so check each restaurant's own site before you travel across town.
Sources: MICHELIN Guide, Bangkok Burmese restaurants, MICHELIN Guide, Tai Yai, Tai Yai Noodle, Tai Yai Noodle menu, Tai Yai Noodle story, YKKO Thailand, YKKO Thailand locations, Rangoon Tea House, Mohinga (Wikipedia), Lahpet (Wikipedia). Checked September 26, 2026.
Yes. Tai Yai, in The Coast Bangkok mall in Bang Na, is the only restaurant listed under Burmese cuisine in the MICHELIN Guide's Bangkok selection when checked on September 26, 2026. It is a selected restaurant, not a starred or Bib Gourmand one.
The restaurant's website lists it as open daily from 9 a.m. to 9 p.m. at The Coast Bangkok, 2nd floor, unit A204, Sukhumvit Road, Bang Na. Phone 096 004 3334. Tables can be booked online, and walk-ins are welcome.
YKKO Thailand lists three: MBK Center, 7th floor, Zone C; CentralWorld, 7th floor, Beacon Zone; and Sukhumvit Road in Phra Khanong. Its location page gives the MBK branch's hours as 9 a.m. to 10 p.m. The hotline is +66 953 393 782.
YKKO Thailand's website listed Pork Rib Kyay-Oh at 160 baht and Pork Pepper Soup at 150 baht when checked on September 26, 2026. Prices can change.
On Soi Sangchai in Phra Khanong, Khlong Toei district. The company describes it as its first branch outside Myanmar. Check its official channels for current hours.
Mohinga, a fish soup with rice noodles flavored with lemongrass and turmeric, is widely described as Myanmar's national dish. It is traditionally a breakfast dish but is now eaten at any time of day.
It is a salad made with lahpet, fermented or pickled tea leaves. In Myanmar tea is eaten as well as drunk, and lahpet is traditionally served to guests as a sign of hospitality.
