Burma Bear

Burma Bear started in 2013 as a pop-up restaurant and gained popularity through secret dinner events and large festivals, including Eat Real Festival and Treasure Island Music Festival. In October 2014, Burma Bear opened its first brick and mortar location at Second Act marketplace on Haight Street, San Francisco. Burma Bear’s unique dishes—a blend of Burmese flavors and American BBQ—have been featured on Zagat.com, SF Eater, Thrillist, and SF Weekly. We’re growing rapidly—in 2015, we were one of only seven new vendors accepted into Off the Grid at Fort Mason. Our food can also now be purchased on GoodEggs.com, TryCaviar.com, and Postmates.com.

Hubert Lim

Grill Master / "Burma Bear"

Chef Hubert Lim started Burma Bear as a reflection of his own culinary upbringing—Burmese comfort food paired with California-style BBQ. Born in Burma and raised in San Francisco, Hubert grew up noshing on his dad's tea leaf salads and homemade noodle soups. In college, Hubert taught himself the art of grilling, earning a reputation among friends and family for his delicious baby back ribs. One day, in a flash of transcendent clarity, Hubert realized that his childhood dishes paired perfectly with his grilled meats — the cinnamon seasoning of his BBQ ribs complimenting the warm spices of biriyani rice; the tartness of his garlic-lime prawns highlighted by a fresh noodle salad; the garlicky goodness of grilled chicken made even more homey over a bed of yellow pea fried rice. And thus, Burma Bear was born...