Recent recipes / View all recipes
tamarind tiger prawns
Finding fresh tiger prawns at the fish markets sparks a memory of the way my mother used to cook these with tamarind…
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tomato salad with lime dressing
This colourful and aromatic tomato salad with a Burmese-style dressing becomes a regular feature at our summer barbecues when the tomatoes are at their best…
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pickled tea leaf salad
Pickled tea leaf salad (laphet thote) is easy and quick to rustle up for afternoon tea. The unique flavour of pickled tea mixed with an assortment of crispy nuts and seeds…
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yellow split pea fritter salad
A quick lunch of left-over Baya Kyaw (Yellow split pea fritters) broken into pieces and tossed with sliced tomato, toasted pieces…
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anchovies, dried
Dried anchovies are small, salted fish with a powerful umami flavour. These tiny, silver-coloured anchovies are dried to preserve…
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dragon fruit
Dragon fruit, also known as pitaya, is a visually striking fruit with bright pink or yellow skin, and white or magenta flesh containing tiny black seeds…
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TimeOut Magazine
"Seldom does a book arriving with so little fanfare make such a splash in the kitchen….This book deserves to get widespread international recognition."
– Susan Low, Timeout London
Food memories: a taste of home
In the latest edition of lonely planet guide to myanmar, Cho writes about her visit to Burma with her husband and their memorable meal of hand-mixed noodle salad. Read the full article
Hello!
"The book is beautifully designed. It’s a rich, engaging tome that opens up the under-explored cuisine of this little-known country."
Gourmand
World Cookbook Awards
We are over the moon to have won 3 awards in categories: Best Recipes Book, Best Asian Cuisine Book and Best First Cookbook (Burma/Myanmar, 2009)
What our customers say…
Lynette M –
Thank you for such an amazing book! The pictures are a delight and I can smell the aroma of the recipes!
Delighted to find recipes my mum cooked for us as children. Fifty years on since leaving Burma, I can hopefully reproduce some culinary delights.
Kyaw – January 2011
I’ve browsed through your recipes and appreciate how you’ve presented the recipes that are uniquely Burmese. Thanks for not catering to the foreigner’s taste.
Rob – August 2012
I’ve tried a couple of your recipes and they are the first to taste like my Grandma’s and Great Nana’s cooking. Thanks for letting me remember them again through the taste of your food.