Lahpet Larder is a Burmese restaurant at 39–45 Bermondsey Street. The relaxed room presents dishes from Myanmar through a menu that is accessible to newcomers while retaining distinctive ingredients such as pickled tea, chickpea tofu and jaggery.
Tea leaf salad is a defining order, combining pickled leaves with cabbage, tomatoes, chilli, lime, sesame and a crisp mixture of beans and peanuts. Ginger salad and fritters continue the balance of acidity, fragrance and crunch that characterises many of the smaller plates.
Noodle bowls include mohinga with fish and lemongrass, coconut chicken noodles and a vegan Shan style chickpea tofu preparation. Slow cooked beef, duck, prawn and vegetable curries add richer choices, supported by rice, paratha, pickles and punchy condiments.
Cocktails draw on ingredients such as betel leaf, toasted rice, jaggery and regional spice, with wine, beer, tea and Shan State coffee also available. Lahpet Larder works especially well for sharing so diners can experience the breadth of Burmese flavours in one meal.
Address: 39–45 Bermondsey Street, London SE1 3XF, England
Lahpet Larder Menu
Starters
Sweetcorn Fritter
Crispy fritters of sweetcorn, split peas, ginger and spring onion, light yet savoury with a golden crunch. (V/GF) (A-Kyaw)
Mutton & Kidney Bean Fritter
Braised mutton shoulder with kidney beans & ginger, served with tamarind dipping sauce. (Mandalay Pe’Kyaw)
Yellow Pea Flatbread
Crispy bread with a mild yellow-pea curry, served with lime. (V) (Pè Palata)
Spiced Fried Chicken
Fried chicken coated in a sweet-sour chilli, tamarind, and jaggery spice mix. (Kyat Thar Kyaw)
Salads
Tea Leaf Salad
Pickled tea leaves with crispy double fried bean & peanut mix for texture; shredded cabbage, heritage tomatoes & dried shrimp, sesame, fish sauce & red chillies, dressed with lime, pickled tea & garlic oil. (GF) (OPT-V) (Lahpet Thoke)
Ginger Salad
Pickled ginger with crispy double fried bean & peanut mix, shredded cabbage, heritage tomatoes, shallots & coriander, roasted chickpea flour, chilli, sesame, lime & shallot oil dressing. (V/GF) (Gin Thoke)
Prawn Salad
Prawns with crystal mushrooms & cucumber, served in a bright, spicy citrus dressing. (GF) (Bazun Thoke)
Noodle Bowls
Chickpea Tofu
Silky chickpea tofu with rice noodles, vegan shan style tomato curry, topped with pickled mustard greens, pea shoots, sweet soy & peanuts. (V/GF) (Tofu Nway)
Catfish, Seabream & Lemongrass
From the Delta region, a fragrant lemongrass broth with rice noodles, fritters, finished with crispy shallots, paprika oil, egg, fresh lime, and coriander. (GF) (Mohinga)
Chicken and Coconut
Chicken in a rich coconut broth with egg noodles, crispy wonton, fresh lime juice, egg & coriander, finished with paprika oil. (OPT-GF) (Ohn No Kauk Swé)
Curry
King Prawn
Butterflied king prawns simmered in a spiced chilli oil, cooked in the traditional Sipyan style — this traditional Burmese cooking method translates to ‘flavour returned’. (GF) (Bazun Sipyan Hin)
Braised Beef
Tender beef marinated in spices, herbs and fish sauce, slow-braised in a fragrant curry paste of lemongrass, tamarind and traditional spices. Served with a refreshing cucumber, cabbage & mint salad. (GF) (Amé Hnat HIn)
Vegetable Curry
A classic Yangon dish, made with red lentils, aubergine, daikon, okra, green beans and mild spices, finished with coriander and paprika oil. (V/GF) (Thee Son Pé Hin)
Duck Curry
Marinated duck leg slow-cooked in aromatic Burmese curry paste, served with cucumber & mint slaw. (GF) (Bel Thar Hin)
Sides
Plain Rice
(Htamin)
Plain Paratha
(Palata)
Smashed Potato
Steamed potato, lime, chilli, oil, coriander, garlic & shallot crumble. (V/GF) (Ar Luu Htaung)
Carrot & Radish (Shan) Pickles
Chilli, coriander & fennel seeds. (V/GF)
Balachaung
A punchy condiment of shrimp, chilli, garlic, ginger, shallots & paprika to be used to “spice things up” in your dish. (GF)
Desserts
Fried Dough Stick & Milk Tea Espuma
A light and airy mousse of infused milk tea, white chocolate and caramelised condensed milk. (Ei-Kyar-Kway Cho Seint)
Pandan & Coconut Crème Brûlée
Extract from fresh pandan leaves and combine with coconut custard layered with jaggery sago and finish served with caramelised sugar. (GF) (Thagu Pyin)
Specials for Bermondsey
Steamed Seabass
Seabass gently steamed with lemongrass, tomato &Thai parsley, inspired by the fresh, aromatic flavours of the Irrawaddy Delta. (GF) (Nga Paung)
Lamb & Lahpet
Marinated lamb chop with a Sichaun-jaggery glaze, hispi cabbage & pickled tea leaf verde. (GF) (Seik Thar) (only available Thursday – Saturday)
Cocktails
Lahpet Margarita
Tequila infused with betel leaf, shaken with jaggery and lime, finished with a Himalayan pink salt rim. (ZERO% available)
Bagan Breeze
Rum, mango and pineapple lifted with toasted rice and fig leaf soda for a tropical yet delicately nutty finish.
Pegu Club
A world-renowned classic — gin, orange curaçao, lime cordial, fresh lime juice and orange bitters. First served at the legendary Pegu Club in Yangon.
Spicy Monkey
Tequila shaken with mango & red chilli jam, bitter orange liqueur and citrus, finished with a touch of smoke. Bold, spicy and aromatic. (ZERO% available)
Mala Chin Paloma
Tequila, mala chin pepper, lime and jaggery, topped with grapefruit soda – a spiced twist on the classic Paloma.
G & T's
Clean & Crisp
Sipsmith London Dry, Indian Tonic, Dehydrated Lemon.
Strawberry Pink
London Dry Gin, Strawberry, Mediterranean Tonic.
Beer
Kirin Ichiban Lager Draft 2/3 Pint
5% ABV
Lahpet Pilsner
4.5% ABV
Kernel Pale Ale
5.2% ABV
Galipette – Biologique Organic Cidre
4% ABV
Brulo – Lust For Life Zero IPA
0.5% ABV
Digestifs
Armagnac – 50ml
Baron De Sigognac, 10 Years Old.
Sandeman Tawny Port – 100ml
NV 10 Years Old, Douro, Portugal.
Soft Drinks
House Iced Tea
Mango & Peach.
Coke / Diet Coke
Fevertree Sparkling
Sicilian lemonade / ginger beer.
Lost Tea Company – Shan State Teas
Green, ginger, red turmeric, black. (POT)
Climpson & Sons – Shan State Coffee
Sparkling Wines
Prosecco Extra Dry, Canal Grando, Italy
Citrus – Refreshing – Crisp
Brut, London Clay, England
Bright – Zesty – Mineral
Champagne Laurent Perrier, La Cuvée Brut, France
White
Blanc, Les Boules, France
Citrus – Pear – White Flower
Macabeo, Campules La Rubia, Spain
Stone Fruits – Refreshing – Lemon
Chenin Blanc, Bruce Jack Wines, South Africa
Green Apple – Spice – Vivacious
Viognier, Tournée Du Sud, France
White Pepper – Aromatic – Floral
Red
Sangiovese, Novità, Italy
Cherry – Fresh – Light Body
Tempranillo, Mesta, Spain
Black Fruits – Strawberry – Juicy
Pinot Noir, Viña Edmara, Chile
Red Fruits – Fresh – Mineral / Chilled bottles available
Malbec, 1300 Andeluna, Argentina
Black Plum – Generous – Silky