Mohinga
A rice noodle and fish soup, cooked with lemongrass, shallots, garlic, ginger, fish sauce, turmeric and black pepper and garnished with boiled eggs. Often referred to as the national dish of Myanmar, it’s eaten all over the country, mainly for breakfast. It’s traditionally made with catfish, but mackerel can also be used.
Lahpet thohk (‘tea leaf salad’)
The dish our restaurant is named after. Full of umami and layers of texture, this salad is the epitome of a power lunch, with the tea leaves adding a caffeine hit. Key ingredients include fermented tea leaves, tomatoes, cabbage, fresh chilli, raw garlic, dried shrimps and double-fried bean mixture. It’s then dressed in peanut oil, fish sauce or salt and lime juice and topped with sesame seeds.
Balachaung
This is a traditional…
