A Journey from Burma to Boston
Our recipes come from home kitchens in Burma, brought to life in a cozy spot built on community and care.
A Story Served with Every Dish
I started Yoma with my wife, Thawdar, after moving to Boston from Burma in 2007. We missed the meals we grew up with—tea salad, hearty soups, and warm curries—and wanted to share them with our new community. Every dish on our menu comes from real memories and recipes passed down. What began as a small idea turned into a cozy spot full of heart, made for people who love honest food and friendly service. Come by—we're always happy to see you.
Rooted in Tradition, Served with Care
Every dish at Yoma comes from real stories, family traditions, and ingredients that matter. From our famous tea salad made with fermented tea leaves to warm coconut noodle soup and pumpkin chicken curry, we cook the way we always have—fresh, bold, and full of heart. These meals were once made at home for loved ones. Now, they’re made for you, right here in Boston, with the same care and spirit we grew up with.
More Than a Meal, It’s a Connection
At Yoma, we do things the simple way—fresh ingredients, real recipes, and a warm welcome every time. We’re not part of a big chain. We’re a family-run spot built to share the food and culture we grew up with. When we moved to Boston, we wanted people to try dishes like tea salad and curry, and feel right at home. Whether you dine in or order online, we’re here to serve food with heart, straight from our kitchen in Allston.
A Tea Salad That Changed Everything
When we served tea salad at our first family event in Boston, we never thought it would turn into something bigger. But guests kept asking for more. That dish, made from fermented tea leaves, became our signature. Now, it’s in stores across the U.S., and we’re still spreading the word. What started with one bowl is now a way for people to discover Burmese food—one salad at a time.