Bomras

Dining in Bomras feels like sitting at an outdoor restaurant in Myanmar’s lush jungle, where lush greenery and tropical blooms frame all sides of the dining room. But this green embrace serves a purpose beyond decoration. The garden is where Bomras grows the various fruits, herbs and chillies used in the kitchen, each a calculated investment towards harvests that lift a mahi mahi tataki crafted with fresh local catches, add a kick to street-style Burmese fried chicken or entirely compose a spicy prawn curry. The cocktail menu similarly uses the restaurant’s locale to its advantage, where indigenous spirits such as Feni and locally sourced fruits like tamarind and jamun (also known as Indian blackberry) feature in classic recipes.

Tatler Tip

Visit on Sundays for khow suey, a Southeast Asian noodle soup derived from the Burmese ohn no khao swè, curried chicken and coconut noodles