“Serve-yourself sharing bowls of chet thar aloo hin, a slow-cooked thick curry combining onion, garlic, potato and chicken, and khayan thi thoke, a light salad of smoked aubergine, dried shrimp powder, raw and crispy shallots, sesame, lime and garlic, were placed in the middle of the table – and we dug in. Once again there was an epic fusion of flavours and textures: I didn’t want this course to end…”


Grace Dent for Observer Food

“Cooking duo the Rangoon Sisters beckoned me into their house and fed me a bowl of Burmese mohinga soup, a fishy, noodly, sweet, sour broth. It’s sort of fideu and sort of pho, but uniquely satisfying. A comforting hug of lemongrass and catfish with garlic, banana stem and fish sauce, shot through with vermicelli. It arrived topped with crispy chickpea fritters and a handful of coriander. There’s a reason many Burmese people eat this for breakfast. It’s joyous.”



Meet the sisters creating a buzz about Burmese Cuisine in London