Lahpet Larder
Burmese restaurant · Borough
39-45 Bermondsey St, London SE1 3XF, United Kingdom
Highlights
Authentic Burmese cooking, flavourful prawn curry, tea leaf salad
Authentic Burmese cooking, flavourful prawn curry, tea leaf salad
"The third restaurant from the people behind the original Burmese spot in Shoreditch, Lahpet Larder is a Bermondsey outpost serving comforting coconut noodles, as well as dried and pickled supplies imported from Myanmar in their shop." - sinead cranna, rianne shlebak
"Mohinga was in the news for all the wrong reasons this year, mainly because someone thought they could do a chicken mohinga — an idea that makes as much sense as beef bouillabaisse or mince on toast with beans instead of mince. The real thing — a catfish broth as thick as chowder, with rice noodles, boiled egg and split pea fritters — is one of the best things on the menu at Lahpet. Chilli oil status: Fine, but please don’t call it something else and say it’s progress." - Jonathan Nunn
"Founders Dan Anton and Zaw Mahesh serve thoroughly modern takes on Burmese cuisine in their restaurant on Bethnal Green Road, with another in Covent Garden. Head chef Mahesh, born in Kalaw in Burma, and raised in nearby Mogok, will take a traditional Burmese dessert like mont lone yay paw (similar to the Malaysian onde-onde) and stuff it with balachaung to transform it into a savoury snack. It’s intelligent and thoughtful innovation which displays the same kind of ingenuity which gave the world now-classic Burmese dishes such as samosa salad of which chef and food writer Madhur Jaffrey is a fan. Classics are also well-executed at Lahpet — its mohinga, Burma’s national dish of fish broth and rice vermicelli heaped with crispy split-pea fritters, roast chilli and coriander, is a treat, as is the signature dish of lahpet thohk which turns umami-packed tea leaves into a unique textural salad. The pone yay gyi salad is another must-order, made using a home-fermented black bean paste that could be deemed Burmese miso." - MiMi Aye
"There aren’t too many Burmese restaurants in London, so thankfully we have at least one particularly good one in the form of Lahpet. Named after the pickled tea leaves used in Burmese cooking, Lahpet serves up hearty dishes like the famous, eponymous tangy tea leaf salad, crackling ngar kyaw hnut (fried sea bream with seasonal greens), and rich hake masalas with herbaceous lemongrass rosti. While the meat isn’t halal at Laphet, the seafood and vegetarian options are all strong contenders in this tight, yet diverse menu, which is available for collection." - Maazin Buhari
Kaitlyn Kline
Ian Bryce
V Kho
N Kwak
Ankush B
Nandini Mazumdar
Dion Jones-Bauer
Charlotte Ldt
