Myanmar (Burmese) Teahouse Cooking was successfully added to your basket

Myanmar (Burmese) Teahouse Cooking
Myanmar (Burmese) Teahouse Cooking
Myanmar (Burmese) Teahouse Cooking
Myanmar (Burmese) Teahouse Cooking

Eating in Myanmar is an exciting adventure with food and tastes that I hadn’t experienced before. 

Course Details

Myanmar is sandwiched between better known culinary neighbours China, India and Thailand and you can find influences from them, Samosas and pakoras from India, stir-fried rice and noodles from China and green mango and papaya salads from Thailand. Burma is made up of many different ethnic groups who all have their own distinctive dishes and ways of cooking. 

To experience local Myanmar cooking, it's best to eat in the teahouses. Eating vegetarian in Myanmar is easy enough with the words " theq-thaq-luq" which translates as "without living things". Every Full Moon day devout Buddhists abstain from fish and meat.

Balancing flavours with sour, spicy, bitter and salty is very important and is achieved by serving many small dishes each with a difference flavour balance. For lunch, the main meal of the day, you will be served soup, large quantity of white rice, a selection of curries, salads and condiments.

On this evening course we will make a typical 'rice meal' with a selection of curries, salads and condiments to eat with white rice.

  • Long bean stir-fried Salad
  • Bitter Aubergine Curry
  • Shan Tofu with Peanut, Chilli, Shoyu and Coriander Dip
  • Pumpkin and Peanut Curry
  • Burmese Tenderstem and Noodle Stir-fry
  • Green Mango and pennywort salad

The evening will be a mix of demonstration and hands on. 

We will finish with a Burmese supper of all the dishes we have made and you will go home with a comprehensive set of recipes.

It was all extremely yummy and surprisingly simple!

Great! Lots of new ingredients and all new dishes. Very healthy.

Delicious! It was great to learn how to use a few simple ingredients to produce such varied dishes/favours

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Dietary Suitability
  • Vegan
  • Dairy Free
  • Wheat Free
  • Soy Free

All the dishes will be vegan, let us know if you have any dietary requirements.

Skill Level
  •   Beginner

Rachel Demuth

About the tutor

Rachel Demuth has been a professional vegetarian chef since the early 80s. She was a founder member of Neals’ Yard Bakery in Covent Garden, London and in 1984 opened Broad Street Bakery in Bath pioneering organic, vegetarian and vegan cooking. In 1987 Rachel opened Demuths restaurant, which she owned for 26 years and sold it in 2013 to her Head Chef Richard Buckley. In 2001 she started the Vegetarian Cookery School to teach people how to cook the ‘Demuths’ style of innovative vegetable dishes.

Rachel teaches on many of the cookery courses and specialises in World Flavours & Baking. She was awarded Best Cookery Tutor in 2013.