So the first in the series of Anthropology RabbitHole Series, we will be shining the light on the amazing food and culture of Myanmar. I will be joined by Chef Goo Goo who is an amazing chef who makes the most delicious food. We are putting together a TEN COURSE extravaganza – where a key ingredient will get the traditional treatment from Chef Goo Goo, and I will put my spin on it.
I have been fascinated by the way different cultures use different ingredients. A friend of mine, a very famous botanist and celebrity (James Wong @botanygeek) told me about how in Peru they only use it in sweet applications. That is fascinating to me because in South East Asia, we tend to use it in savoury applications like Curries, Nasi Lemak and Rendang.
We have very limited seats over two nights, 17 & 18 Feb 2023.
Email firstname.lastname@example.org to chope your seats. 158 per pax.
Quail egg pancakes
Chef Goo Goo – Shan Tofu Salad
Chef Shen – Chick pea flat bread with chilli oil thai basil laksa leaf gremolata
Pickled Organic Tea Leaves
Chef Goo Goo – Pickled Tea Salad with shrimps
Chef Shen – Tea leaf aged grouper with scallops, rice and cabbage
Chef Goo Goo – Braised Pork with Preserved Vegetables (Mandalay-style)
The pork is slow cooked with preserved gooseberries, mangoes, tomatoes and garlic. The original Hung Lay that is made famous in northern Thailand. We call it Hin Lay.
Chef Shen – 21 days dry aged pork shoulder with tomato & mango chutney
Chicken & Green Chillies
Chef Goo Goo – Rakhine-style Chicken Curry with Green Chilies
Chef Shen – Fried chicken with Nasi lemak and sambal hijau (green chilli sambal)
Lard banana tart, gula melaka butterscotch, gula melaka butterscotch ice cream