Food Culture
History of Myanmar
Myanmar, formerly Burma, has a rich history rooted in ancient kingdoms like the Pyu, Mon, and Bamar. The Pagan Kingdom, founded in the 11th century by King Anawrahta, unified the region and established Theravada Buddhism.The kingdom declined in the 13th century after Mongol invasions, leading to the rise and fall of dynasties like the Taungoo and Konbaung. In the 19th century, Myanmar was incorporated into British India, which brought administrative and economic changes. After gaining independence in 1948, the country underwent significant cultural and economic shifts. Today, Myanmar is known for its diverse ethnic groups, traditions, and landmarks such as the Shwedagon Pagoda and the temples of Bagan.
We bring the rich flavors of
Myanmar to your family
Spring Rolls
Spring rolls came to Myanmar with Chinese immigrants in the 19th century and became a popular street food, adapted with local ingredients and a tamarind sauce.
Tofu
Burmese tofu, or tohu, is a traditional food from Myanmar's Shan State, likely originating in the 14th century. Unlike soy-based tofu, it's made from chickpea flour, giving it a smooth, custard-like texture. The process involves boiling chickpea flour and water until thick, then allowing it to cool and solidify into a block.
Samosa
Samosas originated in Central Asia, not India, as noted in early Persian texts. The snack was brought to Myanmar by Indian immigrants in the early 1900s, becoming a popular street food that was adapted with local ingredients.
Dumplings
Created by Chinese practitioner Zhang Zhongjing in the Eastern Han Dynasty, dumplings were originally a warming food made to help people endure cold winters. The dish arrived in Myanmar with Chinese immigrants in the 1800s, where it quickly became a popular snack, blending Chinese and local flavors.
Every Dish Has a Story
Laphet
Hailing from the historically significant city of Mandalay. Nan Gyi Thoke is a staple breakfast on the streets of Burma. The roots of the word Nan Gyi Thoke remain disputed. In her cookbook Mimi Aye claims Nan Gyi refers to the thick, round rice noodles used in the salad. However, to some, the term Nan Gyi has roots in the Burmese word for royalty, a testimonial to the city of Mandalay, known for its royal place. This dish started in central Myanmar around the early 1900s. At first, it was a local favorite, but its strong taste and simple method made it popular all over the country. Now, you can find it at many street food stalls and tea shops in Myanmar..
The Process of making:
First they pick juvenile tea leaves and start steam treatment approximately 5 to 10 minutes. The tea leaves are fermented by natural microbes. The pulp softens after 2 weeks and fermentation is completed in 3–4 months. Then heavy press to remove water, once removed you get pure fermented tea leaf. Finally fermented tea leaves are mixed with lemon, salt, garlic, chilli, oil, etc. Depending on one’s taste.
Burmese Wok {Vegan}
Maw Shan refers to the Shan people who come from the Maw region in Myanmar's Shan State. The Shan people have been living in Myanmar for many years, bringing a special way of cooking that focuses on rice, noodles, and fresh herbs. Panthays, Chinese Muslims who fled Yunnan in the 1800s, settled in Mandalay and Yangon, bringing their unique food traditions.