Kayah by Burma Love Opens at Thrive City at Chase Center

Earlier today, Kayah by Burma Love announced their opening at Thrive City. Starting today, the restaurant will be open seven days a week from 11 a.m. to 10 p.m. Kayah is the latest retailer to open at Thrive City, joining Chase Bank, Che Fico Pizzeria, Cupcakin’ Bake Shop, Dumpling Time, Gott’s Roadside, Harmonic Brewing, Miller & Lux, GluGlu, Misalignment Museum, Philz Coffee, and Warriors Shop. Previously announced retailers Baked Bear, Fikscue Craft Barbeque, Senor Sisig, and Splash at Thrive City are set to open in the coming months.

Burma Food Group, the team behind Burma Superstar (Alameda and Oakland), Teakwood, and Burma Love, will open Kayah by Burma Love on November 12th, 2024. Located in the West Plaza of Chase Center’s Thrive City, Kayah will bring the vibrant flavors of Southeast Asian street food to this dynamic gathering space.

The name Kayah, often associated in Burma with the elements of earth, water, and air, represents strength and peace. This sense of elemental harmony reflects the unique culinary landscape of Burma (modern-day Myanmar), a country centrally located in Southeast Asia and bordered by China, Thailand, Laos, India, and Bangladesh. Burma’s cuisine, while distinctly its own, is shaped by the array of cultures and culinary traditions that touch its borders. The region’s markets bustle with bold spices, fresh herbs and produce, and sizzling street foods, offering a rich fusion of flavors and techniques. Kayah honors the ideas of community and togetherness, while also celebrating the region’s diversity with a menu that brings a fresh take on the layered, soulful flavors that define Southeast Asia.

FOOD

Culinary Director Jarvis Yuan has crafted a menu that pays homage to the culinary spectrum found in Burma and its neighbors throughout Southeast Asia. Guests can expect an array of skewers, raw bar items, hot snacks, salads, and noodle dishes that celebrate the region’s street foods along with larger plates and dishes for two, presented in traditional Burmese Tiffins. Designed with sharing in mind, the dining experience at Kayah will be communal and convivial, connecting guests through the joy of a shared meal.

A variety of skewers will be prepared on the binchotan grill; offerings will include American Wagyu, marinated in Burmese curry; Jidori Chicken lacquered with a fish sauce and caramel glaze; and Baby Trumpets which offer a plant-based option, delivering a robust and earthy flavor that gets a kick from one of Burma’s most famous exports: fermented tea leaves.

The raw bar will include dishes like the Hamachi Crudo with cherry tomatoes, fermented tea leaf, calamansi curd, and serrano chili; and a Dungeness Crab Tostada with lemon pea crisp avocado crema chili crunch, fresno chili, and pickled onions.

A variety of hot snacks will deliver a playful mix of shareable bites. These include Tan’s Chicken Lollies, crispy and coated with a sticky fish sauce caramel glaze and Deep Fried Stuffed Tofu with cabbage slaw, crushed peanuts, and tamarind chili crunch.

"Hsaba"—meaning "let’s eat" in Burmese—denotes the selection of larger plates on the menu. These include the Yangon Grilled Branzino, where tender, lemongrass-infused fish is paired with chimichurri, vermicelli noodles, and gem lettuce cups for a fresh, vibrant bite. Other options include the Burmese Fried Chicken, comprised of crispy chicken tenders drizzled in a tangy soy glaze and sprinkled with toasted sesame seeds. Signature dishes such as the Tea Leaf Salad—made with fermented tea leaves, shrimp floss, nuts, and seeds mixed with lettuce, cabbage, tomato, and a touch of jalapeño—will anchor the menu in the Burmese dishes that have long defined Burma Food Group’s offerings.

No meal at Kayah would be complete without exploring the region’s noodle dishes. Mohinga, a traditional Burmese fish chowder made with lemongrass, rockfish, and chili crunch, delivers a rich and aromatic bowl, and, to round out the menu, the Burmese Tiffin will provide a traditional communal meal in a metal tiffin, featuring roti, curries, and stir-fries, ideal for sharing.

For dessert, guests can look forward to offerings like Jasmine Panna Cotta with green grape jelly and cheese foam and a Mango Sticky Rice Pop made with coconut milk and mango sorbet.

BEVERAGE

Kayah’s cocktail program, helmed by Beverage Director Humberto Galeano, will extend the restaurant's culinary narrative, translating the vibrant, dynamic flavors from the plate to the glass. The drinks will incorporate the native herbs, teas, and fruits that have shaped Southeast Asia’s culinary identity for centuries. From fragrant lemongrass to the tropical sweetness of mango and the subtle earthiness of pandan, each cocktail will spark an enticing flavor journey. The OO-BEH, with its blend of Bacardi 8, pisco, and coconut, will deliver a creamy, complex flavor, while the Lychee Express, made with rose vodka, lychee-dragon fruit syrup, and aquafaba, will offer a fragrant, floral sip. And, for a delicate balance of sweet and zesty, herbaceous notes, guests can enjoy the Found in Mandalay, crafted with Filipino rum, guanabana liqueur, and lemongrass orgeat. Other offerings include the Lost Ruby which combines Reposado Tequila, Mommenpop Blood Orange Apéritif, tamarind, and palm syrup, all balanced with fresh lime for a refreshing finish.

Non-alcoholic offerings will be equally dynamic, featuring slushy options like the Burmese Milk Tea, a refreshing blend of strong brewed black tea, condensed and evaporated milk, and freshly grated cinnamon and nutmeg, and the Mango Lassi, made with mango pulp, yogurt, and cardamom syrup, rounded off with lime for a creamy-tangy experience. Other options include the Pink Cassia, a refreshing combination of lychee-dragon fruit syrup and Fever-Tree pink grapefruit soda, or the Mya’s Spritz, made with house-crafted grenadine and sparkling rosé.

The restaurant will also spotlight local and regional craft beers, including the house-created Burma Ale developed in collaboration with Alameda Brewing Company and infused with notes of cinnamon, nutmeg, lemongrass, and citrus zests. This ale is a reflection of Burma’s complex spice profiles, with a robust and aromatic flavor that complements the savory and earthy notes of the menu. Guests can also expect seasonal rotating drafts, along with canned beer options, including Alameda Brewing Company’s Ube Ale. The nineteen label wine list samples Europe and California with a strong focus on California producers–including Merry Edwards, Chateau Montelena, and Paul Hobbs–with eleven selections available by the glass.

THE SPACE

Jon de la Cruz (DLC-ID) has designed an elevated space for quick bites, inventive cocktails, and full dining experiences. With a modern twist on the lush aesthetics of Southeast Asia and Burma, the immersive decor showcases rich blues and warm neutrals, complemented by celadon tiles, sun-bleached oak, and plush leather and linen velvet booths. “The curry-inspired colors pay homage to Mohinga, Burma's national dish,” de la Cruz notes, “While the scenic wall coverings evoke Burma's maritime life, providing a perfect backdrop to the San Francisco Bay.” Touches of rattan caning and rope further accentuate the Southeast Asian theme. Noteworthy hanging lights by MOOOI draw inspiration from traditional Burmese bamboo. The space also features a vibrant outdoor lounge and dining patio, ideal for small gatherings.

ABOUT BURMA FOOD GROUP

For more than two decades, Burma Food Group has set and upheld the highest standards of culinary excellence bringing quality and delicious Burmese food to the Bay Area. Through their restaurants, cookbooks, workshops, community investment, and consumer food products, a greater mission of bringing Burmese food and culture to world prominence grew. Beyond food, Burma Food Group continues to invest in the Bay Area community, working with the International Rescue Committee (IRC) to hire and train refugees from Burma. Burma Food Group has its footprint in the success of many entrepreneurs and professionals, acting as a stepping stone for hundreds of immigrant families over the years.

ABOUT THRIVE CITY

Thrive City is a vibrant, 11-acre community space surrounding San Francisco’s Chase Center, designed by the Golden State Warriors and Kaiser Permanente with the shared goal of creating a healthier, more connected community. Thrive City offers a diverse selection of retail spots like Dumpling Time, Philz Coffee, Gott’s Roadside, and Miller & Lux, while also hosting year-round events open to the public that focus on wellness, arts, culture, sports, and civic engagement —including Thrill-O-Ween and an annual Easter Egg Hunt. With direct access to MuniMetro, BART, and extensive bike facilities, Thrive City is one of the most bike-friendly venues in the country, making it easily accessible and welcoming for all to enjoy.