Burmese RestaurantsMyanmar Restaurants
Best Burmese restaurants in London
Myanmar cuisine is a celebration for the mind - the flavour of a sparkling pan of pig meat and curried wild berries; the image of a raindrop lettuce of red meat, carrot, potatoes and cilantro; the crackling and cracking of a fistful of homemade chips; and the feeling of pasta with a sumptuous herb and potato topping.
The kitchen draws inspiration from the neighbouring countries of Thailand, India and China and blends them with our own technologies, additives and tastes to create something tasty and inimitable. It has the same important consistency as the taste - a meal could have smooth but bouncy pasta, crisp pickled cucumbers, biting beans shoots and abundant, delicate pieces of chickens.
There was not much chance to try Burmese cuisine in London until recently, but I am excited to say that it seems to have an influence on these coasts at last. Burmese dinner parties and restaurants are not the only ones on the menu; Burmese cuisine is also on the menu of other caterers.
These are the 7 best places to sample Burmese cuisine in London. It was inaugurated at the end of last year in the centre of London's Chinatown - the tribe of the Shang is one of the 138 ethnic groups living in Burma. Throughout Asia, the menus roll wild, making it hard to find Burmese and Shanghai cuisine, but there are also jewels like the exquisite Shanghai pasta (look for the strangely named'State Noodles') and the best Lahpet-Thohk (pickled lettuce).
Made from chickpea or cracked pea rather than soy, they come as crispy biscuits, crispy on the outside and fleecy on the inside, with a sparkling twist of tamarinds, or hot and molten over a dish of savoury noodle. Mandalay was *the* target at Edgware Road for over two dozen years if you wanted to indulge in a Burmese traditional'rice table'.
Once known as Asia's dish, Burma serves a daily dish of freshly cooked rices with seafood or meats, vegetables, soup, delicacies and brittle at the same toppings. Anton Dan and Zaw Mahesh started with a busy stand at Maltby St. Market that serves traditional Burmese road meals (strange fact - almost all men in my extended household are named Zaw), but then at the beginning of the year they took the step to the left and opened a delicious Burmese chef in Hackney, where they dined thoroughly in Burmese contemporary cuisines.
However, the best are the vintage ones - her Burmese homemade meal of seafood stock and pasta with crunchy peas, fried chili and cilantro, as well as her typical meal of lappet thhohk. Rangoon Sisters Amy Chung and Emily, founded in 2013, were the first Burmese dinner clubs to take to the street in London.
Known as the Dawei Sisters after the part of Burma their mom came from, these women know exactly what they are doing - Emily went to Yangon in 2014 for six month to provide herself with homemade meals and meals. A night in one of their dinner club is as Burmese as possible, both in a sociable atmosphere and while eating - try your nanggyi turkey thok (Mandalay chick pasta salad) and ameh-hnut (tender veal curry).
Yee Cho Dinner Coote' s Dinner Society started its activity last year serving Burmese staple foods such as toasted eggplant lettuce and meatballs and is also definitely a good place to go if you are interested in the Anglo-Indian food that is loved in Burma thanks to the large population there. Coote' s menus include classical Anglo-Indian food such as escalopes and omelet curries, and she has also skilfully turned the basis of ohn-no-ko swiss (Burmese pasta ) into a savoury ricecurry.
There is a large intersection between northern Thai and Burmese cooking thanks to the fact that Chiang Mai has been part of Burma for over 200 years (and still has a large Burmese community), so it is no wonder that Som Saa's northern Thai cooking under the direction of master chef Andy Oliver has one or two Burmese dishes.
Your gan hing lie is an intensive Burmese dark burmese dark red pepper sauce made from pigs' shoulders and bellies, covered with marinated cloves of marinated sage and gingerbread, which goes perfectly with glutinous ricepack. Describing itself as a local Thai cuisine with Yunnan and Burmese influences" - take a dinner near the oven of the same name, get comfortable and try the scented Burmese savoury gingerbread and ribbed red wine, which has a beautiful buzz but then melt in your taste buds.
Aye MiMi is a Burmese novelist and novelist for NOODLE!