Lahpet West End Menu

Crispy fritters of sweetcorn, split peas, ginger and spring onion, light yet savoury with a golden crunch.

Braised mutton shoulder with kidney beans & ginger, served with tamarind dipping sauce

Crispy bread with a mild yellow-pea curry, served with lime

Fried chicken coated in a sweet-sour chilli, tamarind, and jaggery spice mix.

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

Pickled ginger with crispy double fried bean & peanut mix, shredded cabbage, heritage tomatoes, shallots & coriander, roasted chickpea flour, chilli, sesame, lime & shallot oil dressing

Prawns with crystal mushrooms & cucumber, served in a bright, spicy citrus dressing

Silky chickpea tofu with rice noodles, vegan shan style tomato curry, topped with pickled mustard greens, pea shoots, sweet soy & peanuts

From the Delta region, a fragrant lemongrass broth with rice noodles, fritters, finished with crispy shallots, paprika oil, egg, fresh lime, and coriander

Chicken in a rich coconut broth with egg noodles, crispy wonton, fresh lime juice, egg & coriander, finished with paprika oil

Butterflied king prawns simmered in a spiced chilli oil, cooked in the traditional Sipyan style — this traditional Burmese cooking method translates to ‘flavour returned’.

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.

A classic Yangon dish, made with red lentils, aubergine, daikon, okra, green beans and mild spices, finished with coriander and paprika oil.

Marinated duck leg slow-cooked in aromatic Burmese curry paste, served with cucumber & mint slaw

Steamed potato, lime, chilli, oil, coriander, garlic & shallot crumble

Chilli, coriander & fennel seeds

A punchy condiment of shrimp, chilli, garlic, ginger, shallots & paprika to be used to “spice things up” in your dish

A light and airy mousse of infused milk tea, white chocolate and caramelised condensed milk

Extract from fresh pandan leaves and combine with coconut custard layered with jaggery sago and finish served with caramelised sugar

Pan seared hake fillet, cassava & potato rosti, charred lime & a complex Burmese coconut masala

Marinated lamb chop with a Sichuan-jaggery glaze, hispi cabbage & pickled tea leaf verde

Salmon fillet, spicy onion jam, crispy garlic roots & peanuts

Tequila infused with betel leaf, shaken with jaggery and lime, finished with a Himalayan pink salt rim

Rum, mango and pineapple lifted with toasted rice and fig leaf soda for a tropical yet delicately nutty finish

A world-renowned classic — gin, orange curaçao, lime cordial, fresh lime juice and orange bitters. First served at the legendary Pegu Club in Yangon

Tequila shaken with mango & red chilli jam, bitter orange liqueur and citrus, finished with a touch of smoke. Bold, spicy and aromatic

Tequila, mala chin pepper, lime and jaggery, topped with grapefruit soda – a spiced twist on the classic Paloma

Sipsmith London Dry, Indian Tonic, Dehydrated Lemon

London Dry Gin, Strawberry, Mediterranean Tonic

Baron De Sigognac, 10 Years Old

NV 10 Years Old, Douro, Portugal

Mango & Peach

Sicilian lemonade / ginger beer

Green, ginger, red turmeric, black

Citrus – Refreshing – Crisp

Bright – Zesty – Mineral

Citrus – Pear – White Flower

Stone Fruits – Refreshing – Lemon

Green Apple – Spice – Vivacious

White Pepper – Aromatic – Floral

Cherry – Fresh – Light Body

Black Fruits – Strawberry – Juicy

Red Fruits – Fresh – Mineral / Chilled bottles available

Black Plum – Generous – Silky