We are inspired by our morning trips to Rangoon’s market, a way of life that follows the rhythm of nature, uninterrupted by the scorching heat of the dry season or the pouring rain of the monsoon months. 

Our approach to food is to offer the best ingredients of Burma combined with modern culinary techniques and a global palate. Our menu features everything local, seasonal and exciting to us – whether it’s avocados from Taungyin in January or sein ta lone mango from Mandalay in June.

We work with a close-knit group of friends across the region and around the world – coffee purveyors, roasters, sommeliers, micro-brewers and micro-distillers to curate a personal, seasonal coffee and cocktail programme.

Our approach to food is to offer the best ingredients of Burma combined with modern culinary techniques and a global palate. Our menu features everything local, seasonal and exciting to us – whether it’s avocados from Taungyin in January or sein ta lone mango from Mandalay in June.

We work with a close-knit group of friends across the region and around the world – coffee purveyors, roasters, sommeliers, micro-brewers and micro-distillers to curate a personal, seasonal coffee and cocktail programme.