Burmese cuisine sits at a crossroads of Indian, Chinese, and Southeast Asian influence, built around rice, fish sauce, and fermented tea leaves. Curries and salads both play a significant role in everyday meals.

Mohinga, a fish-based noodle soup, is widely considered Myanmar's national dish and a popular breakfast staple. Lahpet, fermented tea leaf salad, remains a uniquely Burmese culinary tradition.