Our menu is inspired by local Inthar cuisine with a modern twist.
For the adventurous, there is banana flower salad with lime and basil. Why not try some before tucking into our spring onion fritters (kin baung kyaw) and Shan noodles? Then, top off your meal with our chocolate or banana cake if you've got a sweet tooth.
When Inle Heritage opened in 2009, founder Yin Myo Su and chef Naing Win dug deep into their old family recipes to put a modern twist on the region's local cuisine.
Five kinds of salads
Heritage style fish curry
Fried spring onions
We use real, locally sourced food to make our dishes. If possible, we grow our own. In an effort to support local farmers, we stray from imported foods in plastic wrappers to avoid wasting money and energy transporting food. Our menu is designed around produce that is available all year.
While you're eating your bowl of Shan noodles, feel happy knowing that your contribution supports Inle Heritage Foundation, our non-profit arm dedicated to preserving Inle's nature and culture.
Your meal pays for projects that don't make money, and students learn in situ by helping to serve and prepare your meals.
Care for a bite or drink at Inle Heritage's restaurant? Our seats fill up fast, so reserve a table to make sure you're on the list!
Experience cooking Inthar style.
Meet your chef
Naing Win trained under the award-winning Italian chef Ricky Rimenda at the five-star Atlantis resort in Dubai. He came back to Inle Lake to pass his cooking knowledge to his students. "Heritage is what we cannot touch; it is more important than the tangible. My grandmother's gems were sold for cash—but she taught me how to cook, clean, plant a garden and be self-sufficient."