Chef has not only introduced new ingredients but given a contemporary twist to the traditional Burmese flavours, a result of his trip to Australia and interaction with some well-known chefs there.

He was inspired by their focus on clean plating, use of lesser known local produce, etc.

Hence expect to see some interesting use of ingredients such as jackfruit, banana flower, nokeh (homemade Burmese cheese), stone flower, hemp seeds, etc.

Signature dishes from the small plates menu include Taro Shells with Spiced Black Beans, Steamed Rice Paper Parcels, Pyajo Kari, and Spiced Jack Meat Balls.

Burma Burma serves only vegetarian food. Dishes on the small plates menu are also available in both vegan and gluten free options.