The fermented tea leaf salad is Burma Love's (and Burma Superstar's) most famous dish, named Best Salad of the West by Sunset Magazine. The salad contains 22 ingredients including fermented tea leaves that provide a slightly bitter, umami-forward base, crispy fried garlic and shallots for texture, chickpeas for earthiness, and peanuts and sesame for richness. The balance is remarkable—no single ingredient dominates, yet the whole composition is complex and crave-worthy. This is the essential Burmese dish to order.
Tips from diners
Order this first. It's the dish that made Burma Superstar famous, and Burma Love executes it identically. This is non-negotiable.
Palata is a Burmese roti-style flatbread—dough is layered with ghee or oil and fried until flaky and crispy. The exterior shatters, the interior is tender and slightly chewy. Burma Love serves palata with a rich curry sauce for dipping. It's a classic accompaniment to curries but also delicious on its own. The technique of layering and folding is evident in every bite.
Tips from diners
Tear off pieces of palata and use them to scoop and wrap curry. This is how it's traditionally eaten in Myanmar.
Burma Love's split pea fritters are crispy on the outside, tender inside, with a subtle earthy flavor from the legumes. The fritters are deep-fried until golden, then served with a bright, tangy tamarind dipping sauce that cuts through the richness. This is a staple appetizer on Burmese menus, and Burma Love makes a version that shows why—the balance of crispy-tender and savory-tangy is perfect.
Tips from diners
Order this as an appetizer while waiting for mains. The fritters are best eaten hot, so timing is important.
Shan noodles showcase the Shan ethnic group's cuisine from eastern Myanmar. Burma Love's version features soft rice noodles tossed with choice of protein (pork, chicken, tofu), topped with crispy fried garlic, tangy pickled mustard greens, ground peanuts, and finished with an herbaceous oil infused with garlic and spices. The dish balances rich, crispy, sour, and aromatic elements in a single bowl. It's hearty but bright.
Tips from diners
This is a complete meal on its own. Order with the tea leaf salad for a balanced two-dish meal.
Burma Love's pork curry is a slow-simmered dish where pork becomes tender and absorbs the flavors of turmeric, garlic, ginger, and other warming spices. The sauce is thick and clinging—not a thin broth but a concentrated, savory coating. The balance of spice is warm rather than aggressive, making it accessible to those new to Burmese food. This is comfort food with complex flavor depth.
Tips from diners
Order this on chilly evenings. The warming spices and slow-cooked pork are deeply comforting.
Burma Love is the younger sister restaurant to Burma Superstar, which has served Burmese cuisine to the Bay Area since 1992. The original Burma Superstar on Clement Street introduced the iconic fermented tea leaf salad (the Best Salad of the West per Sunset Magazine), and Burma Love brings the same quality to the Mission District at 211 Valencia Street with a more contemporary, energetic vibe. The menu features house-made curries, noodle dishes, and appetizers that showcase Myanmar's bold, complex flavoring. Multiple locations now exist, including a new spot at Chase Center in SoMa.
Start with the fermented tea leaf salad—it's iconic and shows what makes Burmese cuisine distinctive. Then explore curries and noodle dishes.
Lunch crowds (11:30am-1:30pm) are busy but manageable. Arrival slightly before or after peak times rewards you with faster service.
This menu is designed for sharing. Order 3-4 dishes for 2 people, or 5-6 for 4 people. The family-style approach is traditional and recommended.
Similar picks in San Francisco
Page last updated: