Wednesday, October 23, 2019

Rangoon Tea House, Myanmar

Rangoon Tea House offers cherished Burmese classics in contemporary fashion - the mohinga is the must-eat, noodles in a broth made with four different fish (butter fish, sturgeon, catfish and daggertooth), enriched with fish sauce, lemongrass, coriander and chickpeas, but we also adore the charcoal-grilled pork neck marinated overnight in tea leaf tapenade and the Shan potato croquettes laced with local spices, green chillies and freshly picked banana flowers. Wash down with pesticide-free Myanmarese tea served si lone-style with milk skin, as well as a cocktail of fermented rice water blended with Bourbon whisky and pear bitters.

This post first appeared on eatdrinkkl.com

2 comments:

  1. Very beautiful, so colourful! Ahhhh...good ol' REAL tea! If I'd never see another bubble tea place again, it will be way too soon! Popping up everywhere here!

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    1. Suituapui: omigosh ... the bubble tea bug is everywhere! :D

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