Barmy for Burmese Flavours

The award nominated NC Supper Clubs will be opening their doors again for an exclusive taste of Burmese Flavours by Wincie Wong.

The new venue Social Pantry Café in Lavender Hill SW4 is the perfect intimate setting for this culinary journey of the senses. Dinners will experience 6 courses created especially by chef Wincie Wong on the 19th May.

The food

For starters the diners will be treated to Tohu Kyaw, a fried tofu stuffed with a Thoke Burmese salad. Served with dried shrimps, roasted peanuts, toasted chickpea flour, tamarind juice, fish sauce and fresh lime. Burmese Dry Balachung, made from roasted chilli with dried shrimp floss, friend onions, garlic and turmeric served with coconut rice, and ‘Budhi Kyaw’ or gourd fritters.

For their main course, diners will experience Mama Wong’s take on Burma’s most famous dish Mohinga. Which is a fish stew with rice noodles served with yellow split pea crackers (beh kyaw), hardboiled eggs, coriander, chilli flakes and a wedge of fresh lime.

Finally for dessert there will be Kyauk Kyaw, A fresh coconut jelly.  Also the Shwe Jee Makhin, a Burmese Semolina Cake with Ginger Crème Anglaise.

Chef Wincie Wong

Born and raised in New York City, Wincie’s love of Burmese cooking was inspired by her mother’s food. Served at dinner parties for friends and family throughout her childhood. Now living in London, Wincie gives Burma’s traditional flavours an exciting twist, showcasing her favourites at supper-clubs and dinner parties across London.

Food fans are flocking to Wincie’s pop-up nights to experience the complex aromas and tastes of the Burmese Kitchen for themselves.

Join Wincie and the NC Supper Clubs for the Burmese Kitchen showcase and the exclusively curated menu on May 19th.

RSVP today to reserve your place.

Follow the hashtags: #NCSupperClubs #BurmeseKitchen on social media for the latest news.

Find out more about NC Supper Clubs from my intro piece

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