Mandalay Restaurant

"San Francisco is one of the great Burmese restaurant cities in the U.S., and, though it isn’t the flashiest or the most crowded, Mandalay might be best of the bunch — certainly it’s the one that makes the least compromises to accommodate Western palates, which in general means bigger, punchier flavors. Try the homey samusa soup or any of the fragrant noodle dishes, but whatever you do, don’t skip the best fermented tea leaf salad in town — a rendition of the classic that’s available without lettuce or cabbage to tamp down the deliciously pungent flavors or diminish the outrageous crunch of the nuts and seeds." - Dianne de Guzman, Eater Staff

"There are several great Burmese spots in the Richmond but Mandalay did it first, opening in 1984, back when tea leaf salad was a novelty to most. It’s known for homey standards like samusa soup, as well as specials like the Rangoon spicy fish along with fragrant noodle dishes and the best fermented tea leaf salad in town — a rendition of the classic without lettuce or cabbage. The restaurant received the America’s Classics Award from the James Beard Foundation in 2024." - Dianne de Guzman, Paolo Bicchieri, Eater Staff

"Mandalay was the first Burmese restaurant to land in SF when it opened back in 1984. Decades later, the Richmond spot is still drawing in crowds willing to wait hours for a table. That’s no surprise. The sunshine yellow space runs over with charm. The homestyle dishes consistently hit. And we always leave in a better mood than when we came in. Here’s what else rings true after all these years—Mandalay serves the best Burmese food in the city. The special energy in this bright spot is palpable. Cut-out paper hearts are tacked onto the walls, leafy garlands are woven around the wooden beam ceiling, and ornaments and upside-down umbrellas dangle from the ceiling. The entire dining room looks like someone went all out for Christmas and Valentine’s Day and never bothered to take the decorations down. At some point, the entire staff (and diners) might stop what they’re doing to sing happy birthday to someone, then do the whole thing over again for another person five minutes later. The lightheartedness is infectious. Which is why you should blow up your weekend schedule to get here—even if you’re on the opposite side of town—to celebrate anniversaries, work promotions, 25th or 65th birthdays, or yourself on the day you finally pay off your debts to the SFMTA. photo credit: Sarah Felker When it comes to the food itself, the soups, noodles, curries, and meat and seafood entrees are firing on all cylinders. Two standouts are the mango chicken with onions and jalapeños—the saucy explosion of spicy, sweet, and savory flavors will make you fall into an awed silence. And the balada, a crispy, flaky flatbread with a side of fragrant curry for dunking, looks like tissue paper when you pull apart the layers. Another non-negotiable is the intensely funky tea leaf salad, mixed tableside by efficient but never rushed staff. Unlike at most other places, it's prepared without cabbage or any greens—and instead gets its complex crunch from mix-ins like fried garlic, toasted lentil seeds, and peanuts. And servers will also dole out coconutty ong no kaw soi into perfectly equal portions with a level of precision usually reserved for things like evening skincare routines and neurosurgery. Forty years since opening, Mandalay is far from the only Burmese restaurant in the city. But we don’t see this place becoming less packed any time soon. Whether you’ve got a standing family tradition of weekly dinners or you’re using a meal here to convince a friend to move to the city, you’ll never run out of excuses to come to this cheery spot. Food Rundown photo credit: Sarah Felker Ong No Kaw Soi Coconutty. Creamy. Day-making. These words come to mind when we think about this noodle soup loaded with bouncy noodles, a hard-boiled egg, tender chicken, and an AeroGarden’s worth of cilantro. Here are two more: order this. photo credit: Sarah Felker Mango Chicken The chunks of sautéed chicken are so juicy you’ll feel jealous on behalf of all other chicken dishes. Throw in some sweet mango, plus chilis and onions for added crunch, and you have our favorite thing on the menu. photo credit: Sarah Felker Tea Leaf Salad Waiting for the server to finish mixing the tea leaf salad tableside is an exercise in self-restraint—but the delayed gratification is worth it. Fermented tea leaves, crunchy peanuts, and what seems like a truckload of sesame seeds make this salad an intensely nutty, funky dream. Start with this. Balada The flaky appetizer is lightly crispy, crunching like bedtime ASMR with each bite. And the super flavorful house curry that comes on the side for dipping never disappoints." - Julia Chen

"When Mandalay opened in 1984, it was the first Burmese place in San Francisco. Several decades later, there are slews more, but Mandalay remains a destination for its tea leaf salad, which has been lauded as the one most like what a Burmese grandma might make. It’s mostly dried nuts, beans, and seeds (peanuts, pulses, and sesame) with tomatoes and jalapenos. That austerity is what lets the fermented tea leaves star in all their bitter, fishy glory." - Paolo Bicchieri, Eater Staff

"This California Street Burmese restaurant is known for its tableside tea leaf salads and uber-attentive service, with numerous family members making stops with ginger lemonade throughout the meal. In 2024, Mandalay was named an America’s Classics winner, with the foundation recognizing the innovative restaurant as a high watermark in a city with plenty of fantastic Burmese options." - Paolo Bicchieri