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Royal Rangoon

Asian Restaurant$$$$

South Berkeley, Berkeley

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Royal Rangoon

7.6^/10

ratings

44 Photos

Menu 5Dinner 7Beer & Wine 4

Dinner

Soups & Salads‌‎

Yellow Tofu Salad

10.00

Sliced yellow tofu on top with cilantro, fresh cabbage as the base, along with onions, cucumbers, crushed peanuts, yellow bean powder, deep fried garlic and onion, and dried shrimp. (Vegetarian option available) choice: vegetarian

Ohnoh Kawt Swe

11.00

(Coconut noodle soup) a rich and creamy bisque with flour noodles. Served with chicken, onion, tamarind powder, paprika, and garnished with onion, cilantro, and lemon

Tea Leaf Salad

11.00

This‎ salad is a popular traditional treat unique to Burma. A mix of Burmese tea leaves, fried garlic, beans, peanuts, sesame seeds, lettuce, tomato, and dried shrimp. this special salad will awaken your taste buds [vegetarian option available] choice vegetarian

Rangoon Rainbow Salad

12.00

This salad is made from four different types of noodles, fried tofu, thinly sliced onions, cucumbers, fried garlic, cabbage, cilantro, special seaweed (seasonal) , and topped with spicy rice [vegetarian option available] choice vegetarian

Mango Salad

10.00

Shredded fresh green mangos served with fried onion, fried garlic, cabbage, onion, cucumber and dried shrimp

Vegan Samosa Salad

11.00

Salad with vegan samosas, cabbage, onion, cilantro, cucumber, tamarind sauce, red crushed chili seasoning to taste

Monk Hingar

11.00

(Pureed catfish chowder) thin rice noodles with catfish, ginger, lemon grass, onion, garlic, and fried rice powder. Served with a hard-boiled egg, fried yellow peas, and cilantro. Also comes with a side of crushed red chili season to taste

Vegan Samosa Soup

11.00

A delicious soup with handmade samosas, potato, onions, lentils, cabbage, and falafal

Ginger Salad

10.00

Ginger salad is mixed with fresh fried garlic, beans, sesame seeds, and dried shrimp. Very light and refreshing! [Vegetarian option available] choice vegetarian

Burmese Chicken Salad

11.00

Bite sized fried chicken with sliced onion, roasted bean powder, fried garlic and onion, cilantro and lime, and red crushed chili seasoned to taste

Burmese Rice Salad

11.00

Red rice salad with dried shrimp, cooked bean powder, fried garlic, onions, cilantro and line, crushed chili seasoning to taste

Noodles‌‎

Nan Gyi Dok

11.00

Rice noodles with coconut chicken sauce, yellow bean powder, cilantro, fried onion, and topped with a hardboiled egg

Burmese Garlic Noodle

8.00

Flour noodles, crisp garlic, and scallions tossed in a special house sauce. With your choice of meat

Royal Rangoon Noodles

10.00

Wheat noodles tossed with tofu, cucumber, cilantro, tomato, cabbage, and chili sauce [vegan option available] choice vegan

Burmese Pad Thai

12.00

Rice noodles mixed with tofu, fresh bell peppers, onions, pea leaves, and scrambled egg

Entrees‌‎

Rangoon Lemon Grass

14.00

Wok tossed with chili, garlic, soy sauce, fish sauce, green beans, red bell peppers, lemon grass, and finished with fresh basil. With your choice of meat

Burmese Pork Curry

14.00

Pork simmered in red curry served with potatoes and pickled mangos

Burmese Country Style Curry

14.00 - 15.00

Bagan’s traditional red curry with onion, garlic, and red chili. With your choice of meat

Minted Jalapeno

13.00

Minced with your choice of meat. With fresh mint leaves, garlic, ginger and jalapenos

Sesame Chicken

13.00

Strips of chicken lightly fried in a sweet and tangy sauce, sliced and topped with sesame seeds [also available in beef]

Basil Chili Beef

14.00

Strips of beef tossed with red dried chili flakes, fresh chili, onions, and finished with basil [also available in lamb]

Mango Swai

15.00

White-flesh-fish tossed in wok with basil, onions, and mango puree. Served with a side of fresh mango

Rangoon Shrimp

15.00

Wok sauteed shrimp served with onion, garlic, and jalapenos

Mango Shrimp

16.00

Juicy shrimp tossed in wok with basil, onions, and mango puree. Served with fresh mango on the side

Chicken and Shrimp Biryani

16.00

Braised chicken drumsticks, fresh shrimps baked in a clay pot, with biryani rice, spices, raisins, and nuts

Rangoon Chicken Curry

13.00

Traditional red curry cooked with yellow beans

Garlic Pork

14.00

Tender pan-fried pork with garlic and light fish sauce

Burmese Kebat

13.00 - 16.00

Marinated‌ in your choice of meat. Stir fried with paprika, masala, tamarind, green chilies, mint leaves, tomatoes, and cilantro.

Mango Chicken

14.00

Chicken breast tossed in wok with basil, onions, and mango puree. Serves with a side of fresh mango [also available in shrimp]

Chicken Crisp

13.00

Crispy chicken breast deep fried and tossed in wok with garlic, ginger, and chili sauce [also available in salmon]

Village Catfish

15.00

Traditional dish from the outskirts of Rangoon. bone on catfish fried and served with onion, garlic, red chili, and tomatoes in village style sauce

Salmon Lemongrass Fusion

18.00

Grilled salmon served with a spicy lemon grass sauce

Walnut Shrimp

15.00

Lightly fried shrimp wok tossed with sweet sauce, topped with toasted walnuts and sesame seeds

Burmese Pumpkin Stew

A‌ delicious stew made with locally grown pumpkin, fresh onions, garlic, ginger, and burmese spices with your choice of meat

Fiery Tofu

11.00 - 14.00

With‎ your choice of meat, wok fried tofu, string beans, bell peppers, basil in a sweet and spicy sauce

Seafood‌‎

Village Catfish

15.00

This dish originates from the outskirts of rangoon. Bone on catfish fried and served with onions, garlic, red chili, and tomatoes in village style sauce

Salmon Lemongrass Fusion

18.00

Grilled salmon served with a spicy lemon grass sauce

Rangoon Shrimp

15.00

Wok sauteed shrimp served with onions, garlic, and jalapenos

Mango Shrimp

16.00

Juicy shrimp tossed in wok with basil, onions, and mango puree. Served with fresh mango on the side

Garlic Shrimp and Eggplant

15.00

Sauteed‌ shrimp and eggplant served with garlic and scallions in a sweet chili sauce

Mango Swai

15.00

White flesh fish tossed in wok with basil, onions, and mango puree. Served with a side of fresh mango

Pumpkin Salmon Stew

15.00

A delicious stew made with salmon, locally grown pumpkin, fresh onions, garlic, ginger, and Burmese spices

Walnut Shrimp

15.00

Lightly fried shrimp and wok tossed. With sweet sauce, topped with toasted walnuts and sesame seeds

Shrimp Kebat

16.00

Marinated shrimp stir fried with paprika, masala, tamarind, green chilies, mint leaves, tomatoes, and cilantro

Vegetables and Tofu‌‎

Rangoon String Beans

10.00

Stir-fried string beans served in a garlic and chili sauce

Eggplant and Garlic

10.00

Sauteed eggplant with garlic and scallions in a sweet chili sauce

Fiery Tofu and Vegetables

11.00

Stir fried tofu, bell peppers, string beans, and basil in a lightly fiery Rangoon sauce

Veggie Kebat

11.00

A mix of vegetables and tofu stir fried with paprika, masala, tamarind, green chilies, mint leaves, tomatoes and cilantro

Burmese Eggplant Curry

10.00

Pan-fried eggplant curried with onions, garlic, and ginger

Mixed Vegetables Curry

11.00

Tomatoes, okra, eggplant, yellow beans, carrots, potatoes, cabbage, lentils and tofu come together in harmony

Broccoli and Garlic

10.00

Broccoli tossed in wok with white wine, garlic, a little salt and garnished with fried onions

Pea Leaf (Seasonal)

11.00

Young tender pea leaves stir-fried with white wine and garlic

Pea Leaf Tofu

12.00

Stir-fried wok fried pea leaves with tofu topped with bell peppers and mushrooms in a black bean sauce

Mango Tofu

11.00

Tofu tossed in wok with basil, onions and mango puree. Served with a side of fresh mango

Yellow Tofu, Red Curry

10.00

Yellow bean tofu cooked in a red Burmese style curry

Egg and Okra Curry

11.00

Red Burmese curry prepared with tomatoes, fried hardboiled egg, and okra

Pumpkin Tofu Stew

12.00

A delicious stew made with tofu, locally grown pumpkin, fresh onions, garlic, ginger, and Burmese spices

Sides‌‎

Home Style Fried Rice

8.00

Tender whole yellow beans steamed for 2 days come together with fried jasmine rice and topped with fried onions [also available with brown rice]

Burmese-Indian Rice

2.50

Basmatic rice prepared with cardamom, cinnamon, raisins, and light butter

Jasmine Rice

2.00

Coconut Rice

2.50

Aromatic jasmine rice with essence of coconut

Brown Rice

2.00

Beer & Wine

Wine‎: Reds

iNapa Wine: Napa

Cabernet, earthen cave aging. French oak soothing, very limited production

Salmon Creek Cabernet:

Reserve Napa Valley – Dark Cherry, blackberry and rich jam flavors, very balance full body

Bodega Norton Malbec

Reserve:‎ Argentina – Aged 12 months in French oak barrels from the foothills of Andes, this a great wine, characterized by its elegance and complexity

Lange Twins Zinfandel

Lodi, CA – Fifth generation farm, made from rich blackberry and cherry aged in American oak with a coffee nuttiness taste

Santa Carolina

Pinot Noir: Reserve Chile – Strawberry and red cherries, with a hint of spice and toasty oak, light body

DeLoach Cabernet:

Saint Helena – Finely balanced wine with fruit flavors of blackberry, cherry and plum, cedar spice

Castillo de Monseran Carinena

Spain – Comes from the higher mountains of Spain, the grapes were shortly macerated and then cooly fermented to make a soft full flavored wine

Wine‎: White

Carmenet Chardonnay

Reserve Napa Valley - Rich, buttery Chardonnay with aromas of apples and pears, toasty oak

Rancho Sisquoc

Riesling: Santa Barbara - Lush honeysuckle note with ripe peaches and tropical fruits. Medium sweet, excellent with spicy food

De Loach

Chardonnay: Saint Helena – Natural crispness and fresh fruit floras of apple and pear

Lange Twins Chardonnay

Clarksburg CA – Fifth generation farm family crafting sustainable wine, dry . (certified green)

Primosole Pinot Grigio

Italy - Made with organic grapes, lime and lemon with some floral and mineral notes, clean and crisp

Domaine Laurier Sparkling

Brut: Napa Valley - Classic dry brut with granny smith apples, toasted bread hints and almonds on the finish

Montevina Pinot Grigio

Napa and Saint Helena – Vibrant flavor of fruits of Juicy bartlett pears and citrus

Beer‎

Drake’s Wheat – Hefeweizen, 4.5%

Sierra Nevada – Pale Ale, 5.6%

King Fisher – India Lager, 4.8%

Carlsberg – Elephant – Lager/Imperial Pilsner,

7.2%

Racer 5 – Indian Pale Ale, 7.5%

Stella Artois – Lager since 1366, 5.0%

Anderson Valley Boont – Amber Ale, 5.8%

Trumer Pils – Pilsner brew, 4.8%

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Royal Rangoon

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