PŌPA Burmese Kitchen Menu

Dinner Menu

• Rangoon Samuza [3]

  7.50
  Home-made pastry filled with potatoes, turmeric, shallots and ground pepper served with tamarind chutney
• Pe Platha

  8.75
  In-house recipe of wholemeal platha served with coconut curry sauce
• Pyay Platha

  8.75
  In-house recipe of wholemeal platha served with coconut chicken curry sauce
• Steamed Lamb Leg Bao [2]

  10.50
  Steamed buns filled with roast honey lamb-leg marinated for 48 hours and grilled twice, cucumber, coriander with hoisin sauce and topped with sriracha

• Shan Tofu

  12.75
  Burmese polenta eaten with tamarind ginger dressing
• Pyaa Jo Kyaw

  12.75
  Burmese falafel, a popular street snack made of yellow lentils, spices, onion and coriander, golden fried and tossed in brown garlic sauce
• Sate Lilet [4]

  13.25
  Balinese satay platter. Beef and chicken satays with traditional Balinese aromatics and peanut dipping sauce
• A Kyaw Sone

  12.75
  Burmese tempura basket. Eggplant, onion, cauliflower, spinach leaf coated in a light batter, served with homemade tartar and tamarind sauce
• Popa Wings

  13.75
  Lightly battered and seasoned chicken wings served with a garlic, lemongrass and chili sauce

• Tea Leaf Salad

  13.25
  The national salad. Romaine lettuce, fried yellow beans, fried garlic, sesame seeds, jalapenos, sunflower seeds, crushed peanuts and dried shrimp
• Samuza Salad

  13.00
  Samuza, cucumbers, romaine lettuce, shredded cabbage, chopped cilantro, chopped mint, fried onions, chickpea flour, salt, onion oil and tamarind ginger dressing
• Pickled Ginger Salad

  13.00
  Pickled baby ginger, lettuce, roasted coconut flakes, yellow split peas, cabbage and romaine lettuce
• Burmese Style Chicken Salad

  14.75
  Minced Chicken, shredded cabbage, romaine lettuce, jalapeno, sliced cucumber, lime juice, fresh basil & fried garlic chips

• Shrimp Kebat

  22.75
  A simple and delicious dish. Tiger prawns, madras curry powder, fish sauce, shrimp paste, tomatoes, tamarind water, cilantro served with fries
• Steak Kebat

  22.75
  Spiced Burmese beef steak, kebab mix, jalapeno, tomatoes, cilantro, onion, mint served with fries

• Organic Mohinga

  18.75
  Our version is made with a beautiful catfish, sautéed lemongrass and a pea broth. Served with coriander, boiled duck egg, homemade pea fritters and gourd kyaw
• Nan Gyi Thoke

  18.75
  Khow Suey, a hand-tossed noodle salad made with a striped chicken curry, toasted pea flour, hard boiled duck egg and crispy noodles. A vegetarian version with chickpea tofu made in-house is made to order
• Burmese Fried Rice

  15.75
  Wok tossed rice with vegetables, white peas, chickpea tofu and fried onions
• Vegetarian Noodles

  15.00
  Potatoes, garlic, wonton, tamarind, ginger, Chinese wheat noodles, sriracha, cucumber, red onion, green cabbage, cilantro, chickpea flour, dried chili flakes, onion oil, lime juice

• Rangoon Chicken Curry

  17.75
  A mildly spicy, very succulent, Burmese chicken curry with coconut rice
• Indonesian Beef Sambal

  17.75
  Tender beef in chili–lemon grass shrimp paste, shallot, tomato and tamarind
• Chili Chicken

  17.75
  Free-range chicken bathed in chili flakes and oil. Grilled over open fire
• Village Fish Curry

  19.25
  Fish of day fillets marinated in homemade masala, turmeric and pepper, cooked with cherry tomatoes until sof
• Mango Pickled Lamb

  19.25
  Tender lamb leg marinated in a delicious mango chutney, served with jasmine rice
• Eggplant Tofu Mash

  16.75
  Created from home grown recipes of Burmese country side medley of fresh vegetables tossed with dry red chili, turmeric and tamarind

• Coconut Jasmine Rice

  5.75
  Jasmine rice, coconut milk, palm sugar, salt, and coconut oil
• Fragrant Basmati Rice

  5.75
• Steamed Baos [2]

  5.75
• Fried Egg 1 avis

  2.00
• Balachong

  3.00
  Dried shrimp relish

Wine & Cocktail Menu

• Dark Matter, the Atom, Cabernet Sauvignon, California, USA*

  per oz 2.29
  full-bodied, layered
• Cret de Bine, Terroir du Martin, Beaujolais, FR

  per oz 2.49
  light-bodied, complex
• Guicciardini Strozzi, Momi, Maremma Rosso DOP Tuscany, IT*

  per oz 2.19
  medium-bodied, meaty
• Sexy, Explosion d'Armour, Grande Reserve, Alentejo, POR*

  per oz 2.99
  full bodied, ripe

• Meldville, Sauvignon Blanc, Lincoln Lakeshore, CA*

  per oz 1.85
  medium-bodied, lifted
• Loimer, Lois, Gruner Veltiner, Niederosterreich, ITA*

  per oz 2.29
  light-medium bodied, ethereal
• Kuhling - Gillot, Qvintera, Riesling, Rheinhessen, GER *

  per oz 2.49
  light bodied, delicate
• Strat from Scratch, Chardonnay, Niagara, CA**

  per oz 2.79
  full-bodied, rich & layered

• Vino Bianco, La Ragnaie, Tuscany, ITA **

  per oz 3.98
  orange wine, creamy
• Ciu Ciu, Lazio Rosato, Marche, ITA*

  per oz 1.89
  rosé wine, luscious
• Rolet Cremant de Jura, Rosé Brut, Alsace, FR*

  per oz 2.99
  rosé sparkling, opulent
• Bonnet-Huteau, Muscadet Sevre et Maine sur Lie, "Les Bonnet Blanc" Loire, FR*

  per oz 1.99
  white sparkling, aromatic

• Pegu Club

  12.00
  A classic colonial cocktail from 1920's Myanmar. London dry gin, dry Curacao, fresh lime juice, Angostura and orange bitters
• Indo Gimlet

  13.00
  Collective Arts rhubarb hibiscus gin, rosewater syrup, lime juice
• Taipa Hustle

  14.50
  Cardhu, Sherry, St.Germaine, lemongrass syrup, lime
• Dragon Juice

  14.50
  Oolong infused vodka, coconut milk, lime juice, basil syrup, thai basil leaves, Chinese 5 spice
• Paradise Lost

  13.00
  Hendricks, mandarin syrup, yuzu, ginger, chartreuse, bitters, pomelo garnish
• Inside Out

  14.00
  Smokey Mezcal, grapefruit juice, agave syrup, ginger kombucha, muddled fresh mint, salted rim
• Crazy Rich Asians

  13.00
  Muddled red fruit, lemon juice, green tea syrup, pisco, topped with Cremant d'Alsace
• Trading Post

  14.50
  A modern spin on old fashioned. Hibiki Japanese scotch, muddled sugar, angostura, Fever Tree soda, orange, maraschino

• The Halle Berries7

  7.00
  Muddled blueberries, Longan honey syrup, lemon juice, Fever Tree soda, rosemary twig garnish
• Turn the Lights Down Low

  7.00
  Pineapple juice, lime juice, ginger beer, muddled ginger and mint leaves, cucumber garnish

• Soda 1 avis
• Tonic
• Cola
• Ginger Ale
• Ginger Beer

• Estrella Damm | Barcelona
• Daura Damn | Barcelona
• Tiger | Singapore
• Tsingtao | China
• Anderson Ale IPA | London, Ontario
• Collective Arts Cider | Hamilton

Dessert Menu

• Chocolate Samuza

  8.75
  A Yangon staples. Dark chocolate stuffed in a samosa pastry, served with vanilla ice-cream
• Chai Tea Cheesecake

  8.75
  Black chai infused cheesecake. Honey & dried base, salted caramel sauce & peanut brittle
• Pasteis de Nata

  8.75
  Chinese egg tart with Portuguese influence popular in Macau
• Cheese Plate with House Chutneys

  13.50
  Maitre Fromager curated