New Rangoon Baby

This is the reason there hasn’t been a dinner for a little while. Baby number 2 for Emily, a boy for big sister G. 

We will be back. June most likely, in E3. 

See you then!


Summer Supperclubs, Khoollect and more

Hello all

It’s been a while since we posted! Since then we have hosted a couple of supperclubs (see “Nice things” for tweets) and are now planning two more.

Our London Food Month supperclub in June was a lot of fun and we were really pleased to be able to donate money to Medical Action Myanmar once again. Over the course of the last 12 months we have donated over £1000 to them, which is thanks to you diners! This money will be spent in the clinic in Putao. Neither of us have been there yet, but it’s far North, in Kachin State. Trekking is meant to be amazing there and we hope one day we’ll get there!

We then hosted a supperclub in July in Forest Gate. A smaller event than usual, at the lovely and sadly now closed Coffee7. For once, we have some decent photographs, taken very kindly by Pete Gettins.


We were also lucky enough to be featured in an article on Rachel Khoo’s website, Khoollect.

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So lastly, what’s next? Keep an eye on our twitter and instagram feeds, or join our mailing list to be notified when tickets go on sale for our future dates – September and November! September’s dinner will be in aid of Curry for Change and November’s dinner is a special collaborative event which we are VERY, VERY excited about.

love, Emily and Amy x

London Food Month and more

London Food Month

We were very excited to see the London Food Month programme being handed out last week. The icing on the cake was seeing our mugs in Grace Dent‘s selection of LFM moments in the magazine. In fact on first glance through the magazine we had missed it and Thai chef, Sirichai from Singburi (favourite Thai restaurant in London) was the first to point it out to us. Super flattered and big thanks to Grace! To top that, the tickets for the event on 11th June have already sold out, though you can add yourself to the waiting list for any cancellations. UPDATE: Sadly, our 15th July date in Forest Gate has also sold out!


Recently someone asked for a recipe for lahpet thoke. We don’t really have one as such (mix, taste, add something, mix, taste..!) but it made us think about lahpet in general. Lahpet refers to fermented green tea leaves, which are unique to Burma and may be made into a salad, Lahpet Thoke. It came into our lives fairly late on and intermittently. Mum hadn’t been back to Burma for over 40 years and she didn’t find it easy to get a supply, not having relatives going back and forth. When she did live in Burma, she remembers having it as a snack with tea (i.e. drinking tea!) and it would arrive wrapped up in a banana leaf tied with twine in a large sausage shape (“not these small plastic packets!”). Then, when we visited Burma with her in 2012, suddenly it was plentiful and we couldn’t get enough of it.

One of the best lahpet thoke experiences I have had was in the Medical Action Myanmar clinic in Shwe Pyi Thar township in 2014. Every Tuesday afternoon the clinic would close for staff meetings and food would be shared between all the clinicians and admin staff. Sometimes it would be noodles, or a giant vat of mohinga. On this occasion, bowls of lahpet thoke were passed around the room. I helped the cook-come-housekeeper thinly slice white cabbage and tomatoes, then we added sliced green chillis, lime juice, dried shrimps, deep fried crunchy beans, garlic, peanuts and sesame, a splash of fish sauce and the lahpet itself. Green, oily, mucky looking stuff but delicious. Not a huge list of ingredients really, bearing in mind the beans/garlic/peanuts/sesame come ready made in bags. And here, not forgetting, one last ingredient, the feared but wonderful monosodium glutamate. Hands in, to mix everything up.


Lahpet Thoke prep, Shwe Pyi Thar


Best Lahpet Thoke I’ve eaten.

Four big bowls passed around the 25ish of us in the meeting. Shared spoons, which I soon got used to not being squeamish about (not once did I get ill in the 6 months we were living there). Delicious, full of different textures, moreish with the necessary caffeine hit to get through meetings and power through. Here are some more photos  from Instagram of lahpet thoke that we have made. I think my favourite is the one in the tupperware (I’m eating directly out of that, naturally). It doesn’t necessarily look pretty, but when we have served it at our dinners, guests have loved it.

Lahpet Thoke – not a recipe, a summary:
Dried shrimp
Green chilli
Fish sauce
Groundnut oil (or Mum uses garlic oil)
Monosodium glutamate (optional I guess)
Crunchy deep fried bean/garlic/sesame/peanut mix
White cabbage thinly sliced
Tomato thinly sliced



London Food Month

Absolutely thrilled to have been invited to host an event for Evening Standard’s London Food Month! We will be serving four courses and a cocktail for £40 (includes £2.80 booking fee).


Pegu Club cocktail and Baya Kyaw net ma gyi ye – Yellow split pea fritters and tamarind dip

Nangyi Thoke – Rice noodles, spiced chicken, egg served with garnishes of crispy noodles, lime, garlic
Main Course
Amehnat – Slow cooked beef curry
Balachaung – Crispy shrimp, garlic, shallot and chilli condiment
A Thoke – Selection of Burmese salads including Lahpet Thoke (pickled tea leaf salad)

Htamin – Steamed rice

Flavours of Burma Pavlova
(Vegetarian menu: nangyi thoke with chickpeas; aubergine curry instead of beef)


Tickets will be available HERE when the programme is announced online on 3rd May. To be fair to everyone we are staggering the release of tickets so if it says sold out, please join the waiting list on the site and you will be notified as soon as they become available.

Looking forward to meeting you soon!
Emily and Amy x

Nangyi Thoke

Happy Thingyan

It’s the Burmese New Year and we are seeing lots of photos come up on our Facebook feeds of people celebrating in Myanmar. Wet wet wet!

Anyway, we have a couple of supperclubs in the planning for June and July 2017. Keep your eyes peeled! Both East London. Sign up to the mailing list or follow us on twitter.