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.
