Balachaung

I went in with low expectations — I'd had mediocre versions before. What I found was Balachaung made with real commitment to lemongrass and technique. The pungent and fermented result was more complex and satisfying than anything I'd had before. mohinga fish noodle soup is considered the national d…

I made Balachaung for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The savoury and slightly sour profile was the main talking point — no one had quite experienced dried shrimp used that way before. laphet fermented tea leaf salad is a uniquely…

Having eaten Balachaung at several restaurants over the past year, I can say this version is the best. The pungent and fermented quality is more pronounced here than anywhere else I've tried. dried shrimp is handled with real knowledge — you can taste the difference. This is proper a mohinga street…

I'm sceptical of any restaurant claiming to do Balachaung well, having been disappointed often enough. This one delivered. The savoury and slightly sour base was authentic and the use of lemongrass showed real knowledge. mohinga fish noodle soup is considered the national dish and eaten as breakfas…

Some dishes exist to comfort and Balachaung is absolutely in that category. The warming with turmeric quality works on something almost primal — you feel the warmth of it immediately. lemongrass does work that no substitute can replicate. laphet fermented tea leaf salad is a uniquely Burmese ingred…