We are excited to welcome a first co-LAB cooking class with Chef Goo Goo from Myanmar. She will be showing us how to make some classic Myanmarese dishes. All participants will also get to get hands on with making Shan Tofu and get to take home their own Shan tofu and a bottle of GooGoo’s custom blend of toasted chickpea flour (used in Nan Gyi Thoke and many other salads).

After all that hands-on fun, making delicious food, we will be sitting down to an awesome lunch with your choice of wine, beer and soft drinks.

24 March 2024 (ONE DAY ONLY in 2024)
198 per pax
Limited seats available
Lunch included with drinks

Lunch Menu
Twice steamed nasi lemak with balachaung
Shan Tofu
Laphet Thoke
Nan Gyi Thoke

Dessert
Pineapple tart trifle

Balachaung
The perfect condiment for all things carb – it is onions, chilli and dried shrimp. Chef Goo Goo will be showing you how it is made and I will be serving up it with Nasi lemak

Nan Gyi Thoke
Often called Burmese carbonara, this is my fave noodle dish from Myanmar. Called Nan Gyi (thick rice noodles) Thoke (salad), it is tossed in a flavoured chilli oil, and thickened with chickpea flour. It is also served with a side of chicken curry, hard-boiled eggs, lime wedge, chilli powder, and coriander.

Laphet Thoke
The most famous myanmarese salad – which is made with the best hand picked fermented tea leaves (organic and fermented for 3-4 months). Myriad textures and flavours abound! Healthy and delicious, a salad for all time.

Shan tofu
Not tofu made with soy beans but with chickpea powder. But Chef Goo Goo uses snow pea flour to make her Shan Tofu and you will get hands on experience so that you will learn the hacks and tricks.