Lahpet larder has recently opened their third branch near London Bridge.
As a fan of Burmese food I have been meaning to try.
Lahpet is probably the only big scale Burmese restaurant in London.
They serve the usual suspects like Mohingha noodles and tea leaf salad.
On the first visit, I had the curry noodles and tea leaf salad.
Tea leaf salad is a popular dish in Burma made with fermented tea leaves and crunchy beans.
It tasted pretty much how it should, salty, tangy and garlicky just like other Burmese joints I have tried. The coconut noodles were to my liking not spicy or too coconutty.
I loved the quaver style crackers and the finely chopped purple onions.
Very palatable and comforting.
Returned for the Mohingha and Yellow peas with dough sticks.
I felt that Lahpet Larder is definitely my scene because there is a slight variation on the menu for the mohingha, the West End uses catfish while the Shoreditch branch uses Bream and Squid.
At Lahpet Larder they use Mackerel which is tastier in my opinion as it is fishier.
It reminds me of Assam Laksa which uses sardines.
The soup was thick with so much silky pulled mackerel yet boneless which was impressive.
I felt that the dough sticks were better dipped in this gorgeous broth and the dough sticks were done to my liking still soft yet crispy unlike the Asian ones which are crispy all the way through.
The yellow peas were better than anticipated because they were like English mushy peas with spice.
After trying the famous mohingha, I can understand why they are so successful because it was definitely top notch and much better than the ones from Macau.
The only thing I didn't understand was the chopped chillies because this is the first one that is spiced up compared to all the mohingas I'ved tried.
Finished with the paratha bubble waffle with Burmese Tea espuma which is not available at the other branches.
The dessert is inspired by Burmese tea where it is served with Parathas with sweet peas, some places serve naan.
I loved how they put the paratha in a bubble waffle press to give it that modern touch.
Again, it was lush and totally to my liking because the Paratha was not burnt or too crispy, it was soft and flakey without being too brown.
The Burmese tea espuma dip looked like a thick sweet emulsion at first like mayonnaise but it turned out to be light and airy as whipped cream which is what espuma is.
The taste of this was just like Burmese tea but made into espuma which is a match made in heaven for the bubble paratha.
I appreciate how the paratha was not sweetened so you can literally dive into the heavenly dip with it.
I also bought a jar of fermented tea leaves which have a nice floral aroma and the taste was a bit like oolong and jasmine with a citrus peel flavour, however the aftertaste is super bitter unlike the salad.
They were slightly more expensive than The Lost Tea Company but could be supplied by them as they do serve teas by The Lost Tea Company.
#ssglondoneats
@lahpet
