Though Burmese food hasn’t gotten the attention it deserves in the city, Club Rangoon is here to change that. A versatile cuisine rooted in a deep respect for ingredients, Burmese food is the sum of many regional parts. Club Rangoon serves up modern interpretations of cherished recipes passed down through generations. The menu consists of five categories: small plates, salads, noodles, larger plates and desserts. Here, you will find traditional favourites such as mohinga (a popular breakfast dish made of rice noodles and fish broth), dan bauk (biryani) and one of Myanmar’s most celebrated delicacies, lahpet which translates to tea leaf salad.
The kitchen is led by Chef Karisa Cheque. She is no stranger to bridging the modern with the traditional in her cooking. Her dishes at Club Rangoon are inspired by her love for travelling, and reflect her stories in Yangon, capturing the comforting essence of Burmese cooking.