Myanmar (formerly known as Burma) has been in the headlines for all the wrong reasons, from gross human rights abuses to the brutal crackdown of its own citizens.
It is unfortunate because, political situation aside, the predominantly Buddhist country has much to offer in terms of culture, food and tradition. We might not be able to travel there now (the Ministry of Foreign Affairs has advised Singaporeans to defer all travel to Myanmar at this time), but we can still appreciate and explore the country through its unique cuisine.
Burma Social is billed as Singapore’s first multicultural restaurant and bar where traditional Burmese recipes are elevated with modern infusions of its Chinese, Thai, Indian, Bangladeshi and Laotian neighbours.
The restaurant seeks to be an experiential immersion into the culture and heritage of the Burmese people. Different levels of the restaurant feature varying ambiance and music, but all are decked in warm tones and natural materials, inviting one to explore all echelons of Myanmar.
Guests enjoy the best of Burmese traditions the moment they step into Burma Social. They are served a Golden Hour Welcome Drink (a Burmese-inspired cocktail), and come dinnertime, sit down to the Burmese Silk Scarf Service where they are presented with their own Burmese silk scarf to take home.
The main dining journey takes place on the first and second floors (the third floor houses a private dining area). The menu titled “The Feast of Six Kingdoms” is a culinary adventure curated by a fictional Prince Pyu Pyu, through the heart of the country where the vitality of Burma’s bustling street food cultures meet with regal banquets of food and wine.
Start with a soup of Raw Coconut Milk & Broccolini Adorned with Flying Fish Roe ($22), a creamy soup that seeks to capture the essence of the Burmese sea in a delicate blend. The Papaya & Mango Thoke (Ye Thu Kyun) ($22) is a salad that’s vaguely familiar – but is more robust in taste and texture, thanks to the fermented Burmese papaya and sous vide prawns.
Vegetarians and vegans can consider the Laphet Nay Wai Thoke – Tea Leaf ($18), a salad of fermented tea leaves brightened with green tomato, cabbage, mixed Burmese nuts and Brussel sprouts. I was told it is a staple at Burmese dining tables.
For mains, house signature Ohn-no Kyaukswe, Rice Noodles ($32) presents knom chin rice- and gluten-free noodles accompanied by a flavoursome soup on the side that is sweetened with sous vide prawns and barramundi fish cake. Diners can opt to dip the noodles in the soup or pour the soup over.
Other mains include the Mohinga Noodle Symphony ($34), a rice noodle and barramundi fish soup dish that explodes with the fragrance of Burmese herbs and spices; and Burmese Stir Fried Vegetables – Shan ($28) that features a medley of stir-fried string beans, radishes, tomatoes, swamp cabbages, onions and bamboo.
End things on a sweet note with A-thi, Burnt Mango and Black Jaggery Coconut Sorbet ($14). Torched mango brings a caramelised sweet layer to Burmese mangoes, served with sides of housemade coconut sorbet and gula melaka sorbet.
Drinks can be had at all levels, although we suggest making your way to the bar on the first floor. The cocktails and mocktails are distilled into a playful menu, centred on fresh fruits, aromatics and playful reimaginations of classic cocktails and mocktails from each neighbouring country.
From Laos is Silky Smooth ($25), with house rambutan reduction, Wheatley vodka, rice wine, fresh kiwi and Laotian clarified milk. It’s a twist on the lychee martini that proves to be a winner. Bangladesh inspires the unfortunately named Cox’s Bazar ($25), a worthy variation of the Jungle Bird although one could not help but think of the refugee camp while sipping on the cocktail made with Monkey Shoulder Scotch Whisky, jackfruit, pineapple juice and rinomatto.
So if your discerning palate craves for a culinary adventure, Burma Social is certainly a place to visit.
Burma Social is at 34 Tras St, Singapore 079026.
