Burma (Myanmar), the largest country in mainland Southeast Asia, is nestled between India, Bangladesh, Laos, Thailand and China. The Country’s population is almost 60 million people. Rangoon, (Yangon), the most well-known city (former capital) and once called the “Pearl of the Orient”, is still the major economic hub today.Burma’s people have a long transition of preparing food in their own unique way and the history of traditional foods is as old as their culture and arts. Burmese cuisine has been influenced mainly by its domestic ethnic cuisines as well as the cuisines of its neighbouring countries. However, in spite of these many influences, Burma has unique preparation methods and cooking techniques as well as different spices and ingredients that helps create the flavours and a distinction in taste from other cuisines. This brings its own uniqueness and identity that it well loved by its neighbours and Western cultures. Burmese cuisine can be characterized as having a mildly spicy but very flavourful taste.Burmese cuisine uses rice and noodles as staple dishes and is usually served with a variety of side dishes such as meat or fish curries, vegetables, salads, soups and condiments. Burmese cooks use locally grown fruits and vegetables to prepare meals. Flavours are fresh and food is seasonal. Vegetables are vital in the Burmese kitchen and are served either raw or steamed (vegetable dishes are often floured with a little meat, fish or dried shrimp). One of the best ways to be introduced to Burmese cuisine is through its variety of salads. Their special quality is the balance of light, bright flavours and a wonderful mix of textures. Soups are made of chickpeas or other legumes. Curries, mild to hot, made of meat, fish or vegetables and cooked in oil with simple flavourings are served over rice of noodles.
Burmese have many traditional dishes but Mohinga and Lephet Tohke are very popular dishes that play significant roles in social affairs. Mohinga, a flavourful fish noodle soup, is widely regarded by Burmese to be the country’s national delicacy. Lephet Thoke, a salad of fermented tea leaves – which is unique to the region – has a distinct flavour, fresh and tart, that is very appealing to the Burmese as well as those who have tried it for the first time.
We invite you to the only Burmese restaurant in Ottawa and we serve authentic dishes. We hope to make your new dining experience memorable as we endeavour to serve you the finest Burmese cuisine made with only the freshest and our secret recipes.