Burma Classic

Quality Burmese food with authentic taste, prepared in commissary kitchen. Winners include Shan Noodle — not typically Burmese, but from Myanmar: rice noodles served in smokey tomato sauce, pleasantly unique.
Burmese-style Lamb Red Curry, fragrantly balancing South and Southeast Asian ingredients, both wet and dry. Tea Leaf Salad, gets the flavor right, but not as umami-funky as other places.
Pumpkin Curry with Chicken, a good option when seeking the mildly flavored. Downside is very long wait time (~40 minutes) and an in-house dining / pickup system that needs tightening.
No notification of food being ready, requiring check-in with expeditor.

This has one of the best mohin gha (catfish chowder) in SF.
My mom is Burmese and we use too much fish sauce, but I’ve been trying this dish at all the local Burmese restaurants.
Other places strain it or make it pulp free, but this one was mealy and very tasty.
It came with the right amount of noodles and toppings.
The platha and coconut rice are amazing for being standard sides.
Other places sometimes seem like they’re giving you day old food, like the rice is compacted and hard.
This fluffy coconut infused rice was made by someone who says there’s no such thing as too much coconut flavor.
I’ve only ordered off Postmates and there’s no restaurant to eat at, but they do not give utensils unless you ask.
Their boxes don’t have air vents for fried food, but we can’t all be perfect.

Ordered here many times.
Beef curry, beef is always mega tough.
I don't recommend getting that meat.
Honestly, their meats are always very dry.
If so, prices should be like $12, but it's much higher.