Rangoon is so genuinely wonderful that discovering it makes us want to shout it from the rooftops! Hidden on a quiet street in a residential area, this new Burmese restaurant is achingly authentic. Every dish is crafted with a rustic, heartfelt care. The prices are a breath of fresh air too, especially in Frankfurt’s inflation heatwave. I’m writing this with a fervent hope: that this place thrives and becomes a fixture. Because if it doesn’t, I might just cry😭💔
Restaurant Profile
🏷️ Name of the Restaurant: Rangoon Sushi & Burmese cuisine
📍 Adress: Martin-Luther-Straße 17, 60316 Frankfurt am Main
🍜 Style: Burmese Cuisine – soups, noodle dishes, rice dishes, salad, sushi etc.
💰 Price: around 15 – 25 EUR per Person (incl. Drinks and Tips)
Many are unfamiliar with the cuisine of Myanmar, a country with a relatively young national history (existence for about 130 years in its modern form). But its food tells an ancient and captivating story of its place at the crossroads of Asia – with aromatic spices of India waltzing with the fresh, herbal notes of Thailand, all while sharing a table with the brothy depths of China. Its cuisine is unapologetically bold: rich, oily, fresh, spicy, savory, sour, and fragrant all at once, often wielding ingredients like turmeric, fish sauce, and various spices.
Signature dishes like the national breakfast Mohinga, Laphet Thoke tea leaf salad, and coconut chicken noodle soup Ohn No Khao Swe are just the tip of the iceberg. Let’s dive in!
🍺🥤The Drinks:
Kyauk Kyaw Phyaw Yay (ကျောက်ကျော်ဖျော်ရည်) – Burmese Jelly & Chia Seed Drink
Floating in a lightly sweet, slightly sour, and incredibly refreshing basil-seed-infused liquid are inky black cubes of jelly. It’s made from seaweed, and it has an interesting texture—firm to the bite but then meltingly soft, almost vanishing on the tongue with a gentle, neutral sweetness. Combined with the constant, tiny pops of chia seeds, bright tart lemon slices, and mint leaves, every sip brings back playful summer feels—refreshing, cooling, and lightly indulgent.
Kirin Beer
A 100% malt Japanese beer that defines wholesome. Not a wheat beer, it’s a softer, rounder, and fuller experience. With a gentle sweetness and a malty flavor that coats the palate in a smooth velvetiness, it’s a steadfast companion to any spices ahead.
🥗🥢Starters:
Pal Pyar Asar Toot (ပဲပြားအစာတုတ်) – Burmese Stuffed Tofu with Salad
Featuring 6 tofu pockets, fried to a delicate crisp. They’re used as vessels, locking in a soupy, aromatic broth that bursts forth with every bite.
The flavor is an aromatic South Asian wind: spicy, a little sour, deeply savory, and smoky. It’s juicy beyond belief!
Topped with the crunch of fresh fried garlic and the kick of raw chili, its crispness gives way to the tangy, aromatic salad inside and a soothing, natural tofu flavor. Each piece is a tiny, explosive masterpiece.
Wat Khoung Thoke (ဝက်ခေါင်းသုတ်) – Pig Head Salad
Yes, you read that right. But trust us, it’s worth a try. Not for the timid, yet it rewards with incredible complexity and flavor.
The pig’s head is cooked until the fat is indulgent, the skin is gelatinous, and the pig ear gives a fantastic cartilaginous crunch with its crisp bones.
Tossed with sesame paste, roasted chickpea flour, kaffir lime leaves, and a red chili sauce, it’s nutty, creamy, herbal, and a little sweet. The fresh herbs, cucumber, and cabbage cut through the richness beautifully.
It’s paired with extra raw garlic and chili on the side, a classic, bracing accompaniment in Myanmar. Just be warned: the small, pungent garlic cloves are fiery and powerful—a daredevil’s bite that clears the sinuses and electrifies the palate.
Ame Auu Pyote (အမဲအူပြုတ်) – Tripe & Colon Soup with Lemongrass & Kaffir Lime
A warming bowl that feels like an exciting hug. The broth is clear, spicy, and pleasantly sour, perfumed with citrusy lemongrass and floral kaffir lime. It’s filled with chewy tripe and colon.
The colon has a uniquely soft, almost mashy interior that is surprisingly clean-tasting, with a very subtle, inherent sweetness that complements the spicy, citrusy broth. Served with a smoky, spicy tamarind-chili dip, this dish is a bold foray into the depths of flavor of Burmese cuisine.
🍜🍗The Mains:
Mohinga (မုန့်ဟင်းခါး) – The National Dish of Myanmar
Here it is: Myanmar’s national breakfast dish and a noodle soup classic.
Thick rice noodles swim in a deep, brown fish-based broth, thickened with chickpea and simmered with tangy lemongrass and earthy banana stem.
It’s not overly salty; instead, it has a profound, meaty, and soothing depth.
The mouthfeel is a bit mushy and thick in the best way possible, like a comforting, savory porridge. Topped with a hard-boiled egg, crunchy fried chickpea chips, fresh onions and coriander (optional), every slurp is a play of soft and crisp, light and profound.
This is the breakfast of champions, any time of day.
Kyay Oh (ကြေးအိုး) – Chicken & Vermicelli Soup with Meatballs
If Mohinga is the robust heart, Kyay Oh is its delicate, soothing soulmate. The soup is a purity by definition—a luminous, pearlescent white, milky broth that is intoxicatingly umami-rich and fresh. You can taste the hours of simmering and the simple, honest goodness.
It’s filled with thin vermicelli, homemade meatballs that are tender and mild, and fresh, umami-packed fish balls. The fish tofu adds a subtle sweetness, and the entire bowl is lightly peppery, with a clarity of flavor that refuses to hide behind any MSG.
A side spicy-sour dip intensifies flavors for those who love a kick. So balanced and nourishing, we drank every last drop.
Ohn No Khao Swe (အုန်းနို့ခေါက်ဆွဲ) – Coconut Chicken Noodles
This might just be the best curry we have ever had in Frankfurt!
Imagine the creamiest, most velvety coconut broth, rich with condensed milk and chickpea flour, hugging every strand of bouncy noodle.
It’s not just spicy or salty; it’s a full-mouthed, savory sensation that wraps around you like a gentle, edible duvet.
The savory, marinated chicken provides an umami pop, while hidden crunchy elements like fried rice chips and corn offer surprise bursts of texture.
Soothing and elegant, this “drinkable curry” has a subtle, light sweetness that plays hide-and-seek on the palate.
You can add a squeeze of lemon and fresh onions to lift your perfect bite.
It’s hearty yet balanced, deeply flavorful yet miraculously mild.
Alongside their authentic Burmese fare, they also offer freshly prepared sushi and classic Asian wok stir-fries and rice dishes.
Myanmar is a nation of over 100 distinct ethnic groups; a mosaic of cultures gathered in one land. Its cuisine defies simple categorization. To the uninitiated, the bold flavors might seem intense at first, but they intrigue and thrill without a doubt – the kind that feels foreign and exciting, yet becomes strangely familiar in the end.
Rangoon, Frankfurt’s first Burmese restaurant, is a family operation, with the uncle as the chef and the rest of the family helping out with cooking and service. The whole-hearted, rustic Burmese dishes are nothing fancy, but the homey-style cooking, imbued with nurturing love, will leave your belly full and heart warm.
The tripe soup is really good, and the desserts are nice too
So many people are recommending this. I have to go too!
The taste is just okay, feels like they put a lot of MSG in it 😅. But it’s definitely cheap and generous in portion.
Super tasty! Feels like proper Burmese food, sour and spicy 😍🌶️
The service at this restaurant is excellent. You can choose the sweetness level of your drinks (their iced milk tea with less sugar is my personal top!). You can also request reduced sugar for desserts, and if there’s something you don’t eat, they’re happy to swap it out for something else.
The service is so thoughtful and accommodating that it almost doesn’t feel like we’re in Germany anymore!
The beef offal soup and the fried tofu were both delicious — thanks for the recommendation! The chicken soup rice noodles and the mixed rice noodles are also pretty good. The chicken soup noodles are very light, while the mixed rice noodles have a stronger flavor – salty, not spicy.
Overall, it’s a really nice restaurant.
Thanks for the recommendation! The curry was really delicious. The fish balls and homemade meatball rice noodles were also nice. The flavor was on the lighter side, so I didn’t feel thirsty afterwards. You can adjust the spice level, and that little green chili is pretty powerful.
The tofu was great too 😋 When ordering, we just showed them the photos. otherwise it might be easy to pick the wrong dish.
The dessert, faluda, tasted exactly the same as what I had in Yunnan — such a surprise!
The little courtyard in the back is very quiet. And the service is honestly the best I’ve experienced in Frankfurt so far. It was so good it almost felt like I was back in Southeast Asia.