Located in the heart of Hackney, Lahpet is one of London’s only restaurants to specialise in authentic Burmese cooking. Aiming to shine a light on this relatively untapped cuisine, Lahpet hopes to popularise traditional Burmese cooking by presenting Londoners with regional specialties with a hint of refinement and contemporary flare.
Lahpet directly translates from Burmese as ‘tea’ and this is reflected in the restaurant’s signature dish, Tea Leaf Salad, which incorporates umami-‐packed pickled tea leaves into a unique texture-‐laden salad. Another highlight of the menu is the home-‐made Shan tofu: made from scratch on site using split peas, the taste is unlike any other tofu found in London. From crispy fritters and distinctive salads to vibrant curries and fresh seafood, the menu at Lahpet is designed to be shared, with family and friends, or enjoyed individually around the spacious communal tables or bar stools.
Owners Dan Anton and Head Chef Zaw Mahesh both have Burmese heritage and are the driving forces behind the concept.
The pair initially cultivated the concept during Lahpet’s residency at Maltby Street Market last year before moving to a more permanent site in January by London Fields in Hackney. Born in Kalaw and raised in Mogok, Zaw relocated to the UK ten years ago to pursue a career as a chef. He subsequently graduated from the University of West London and then honed his skills at the Corinthia Hotel, Daylesford Organic and Milos in St James.
Zaw opts to use the very best Burmese and British produce available, using locally supplied fish and vegetables to ensure that freshness is at the forefront of his creations but also utilising the plethora of indigenous ingredients that he imports from Myanmar monthly. His menu features two special dishes that change every month, in keeping with seasonality.
Dan states: “Over the last decade South East Asian cuisine has proliferated in London but Burmese food has lagged behind by comparison. I think this is because of a lack of Burmese nationals living anywhere outside of Burma, due to the restrictions imposed on the nation under its oppressive, now waning, military rulers. The situation in Burma is still complex but thankfully it is improving and Burma is increasingly opening up to the Western World. With a significant increase in media coverage and a swiftly growing tourism trade there is a greater buzz surrounding Burmese cuisine than ever before.”
Lahpet’s drinks menu boasts a selection of wine from Borough Wines, which have all been carefully selected to accompany the dishes; it also offers a strong list of local and international beers supplied by the Modern Beer Company and One Mile End Brewery.
The restaurant, set on the ground floor, is warm, bright and inviting, with large windowed doors that concertina, allowing the sun to spill into the space. Lahpet’s décor is clean cut, light and airy with plant baskets hanging from the high ceiling. Seating a capacity of forty-‐four diners, the center of the room is occupied by three long wooden communal tables, while smaller tables and bar stool seating line the right and left-‐hand walls.
Lahpet presents traditional Burmese food in a completely different way. Perfect for intimate dining or large groups, Lahpet also hosts a series of edifying bi-‐monthly supper clubs in London’s’ East end.