Razi Authentic Burmese Kitchen 1690 Ashland Street

Derived from Chinese cuisine, Burmese Style Kone Bao is adapted as gingery and spicy chicken dish. Cooked in house made sauce and chicken has been marinated for over 12 hours. Kone Bao dish comes with white rice and is also owner's favorite dish.

Savory Shan noodle is a Burmese breakfast and brunch staple. Small pieces of chicken are curried in tomato and shallot sauce alongside FIVE main spices. Crunchiness of the crushed peanuts go so well with the noodle.

The beef curry is infused with delicious spices and flavors. Cooked in low heat for six hours, the texture of the meat is tender and tastes like grandma's heartwarming dish. *Contains small amount of dairy in the meat marinate.* Gluten Free friendly but cooked in the same facility as non GF foods.

The beef curry is infused with delicious spices and flavors. Cooked in low heat for six hours, the texture of the meat is tender and tastes like grandma's heartwarming dish. *Contains small amount of dairy in the meat marinate.* Gluten Free friendly but cooked in the same facility as non GF foods.

Organic chicken marinated with hand grounded spices and yogurt for 24 hours. Cooked deliciously with shallots and masala spices.

Rangoon Veggie Bowl is a staple vegetarian rice bowl which includes organic tofu, organic mushrooms, carrots, broccoli, (yellow and red) bell peppers, cashew nuts and garlic. The difference between the vegan option and regular vegetarian option is the oyster sauce. Vegan option does NOT contain the oyster sauce.

White rice mixed in fermented tea leaf paste. Comes with carrot, cabbage, sliced tomatoes and crunch nuts such as peanuts, cashews and pumpkin seeds and tofu. It is a perfect vegetarian option if you are looking to try a new dish.

Savory Shan noodle is a Burmese breakfast and brunch staple. Small pieces of chicken are curried in tomato and shallot sauce alongside FIVE main spices. Crunchiness of the crushed peanuts go so well with the noodle.

Derived from Chinese cuisine, Burmese Style Kone Bao is adapted as gingery and spicy chicken dish. Cooked in house made sauce and chicken has been marinated for over 12 hours. Kone Bao dish comes with white rice and is also owner's favorite dish.

Uncured bacon cooked with thin rice vermicelli noodle. This vermicelli dish is a perfect Burmese street food. Includes cabbage, bacon, carrot, broccoli and mixed Burmese spices.

This vegan/vegetarian dish includes chili, ginger, onions, broccoli, carrots, bell peppers and tofu. It is a spicy, ginger and a hint of sweet flavor bomb!

Five triangular potato samosas with tamarind sauce. Samosas are stuffed with potatoes, Burmese masala spices and shallots.

Handcrafted pickled tea leafs marinated in peanut oil and pounded garlic. Tea leaf salad includes, cabbage, tomatoes, sliced garlic, cashews, peanuts, sunflower seeds, pumpkin seeds, sesame seeds, Burmese fried beans.

Ginger salad made Razi proud. It has pickled ginger, sliced tomatoes, chickpea powder and crunch nut mix. Ginger salad is has a perfect flavor explosion on every bite.

Traditional spring roll with tea leaf paste, avocado, organic soy tofu and organic lettuce, organic cabbage, tomatoes with lemongrass or sweet chili sauce.