In The Media
Who is talking about us
“Rangoon Tea House might very well be the first restaurant in Burma whose mission is to celebrate Burmese food by refining it; by beginning the journey that takes a homemade bowl of coconut noodles to the level of haute cuisine...
“All due respect to the sidewalk chefs who make this city run, but the dishes at Rangoon Tea house are expertly prepared and well-worth the extra cash. Every individual piece of my Mohingya, from the broth to the hard-boiled egg to the pieces of Ei Kyar Kway was top shelf, clearly the work of a kitchen with a deep appreciation for the recipes they’re recreating.”
“Rangoon Tea House is in dialogue with tea house traditions, but it’s like a different dialect— international feel in a local accent. The menu includes refined, healthier, and sexier takes on Burmese tea shop classics...
The variations—and the emotions that they tend to evoke—are endless.”
“Rangoon Tea House Nan Gye Thote honestly one of the best things I’ve ever eaten”
“Rangoon is known for its tea-house, little shops where conversation is fuelled by sweet, milky cups of the distinctive Burmese brew. So a place called Rangoon Tea House may not sound unusual. But it is. Opened late last year on Pansodan Road in the historic downtown centre, the establishment has one foot in the future and one in the past.”
“Walking up the slightly crooked, winding wood stairs, the bold black logo of Rangoon Tea House is an early indication that a thoroughly contemporary restaurant exists in the heart of the city’s historic business district. Spacious and cool, this second-floor restaurant is a streamlined mix of décor styles: a palette of black and white, with wood tables and a cream tufted banquette separating trendy 20-something couples and lively, business-clad expats from the open kitchen and bar, with vintage black and white Burmese films screening on the wall above it.”
“[Rangoon Tea House’s] upscale customers still order the fragrant rice noodle and fish soup called mohinga served in traditional tea houses — a Burmese specialty — but now it is made with “locally sourced” ingredients and paired with chilled white wine.”
“One of the more modern tea houses in Yangon, the Rangoon Tea House, offers must-try ono kaew soi (coconut milk noodles) and steamed buns stuffed with butterfish.”
MONDAY - SUNDAY 8:00 am - 10:00 pm
AVAILABLE FOR PRIVATE EVENTS
You can contact the Restaurant by email at firstname.lastname@example.org any time or call 01-1224534 and 09-979078681 during opening hours.