The buzz: Dubbed one of the World’s Best Tea Houses by CNN and inducted in the list of “Essence of Asia” by World’s 50 Best, the Burmese Rangoon Tea House, which previously had a successful pop up at Baan Trok Tua Ngork last year, has finally set up on the streets of Thonglor. 

 

 

The vibe: When you think of a teahouse, you usually picture a lively open-air shop house with limited seating. Using a renovated space that used to belong to Ang Morr, the venue provides ample seating, and there are elements of the teahouse throughout, from the antique minty green ceiling lampshade to the refurbished teakwood and lots of the bits and bobs are from personal trips from the owner between Thailand and Myanmar.

 

The food: Rangoon Teahouse is well known for their robust menu. Just starting off, the Bangkok branch has a selection of nearly 60 dishes. This includes high quality dim sum, Burmese signatures, and fusion treats.

 

 

Their current bestseller is the burrata with mutton and tea leaf (B650). Tea leaf salads are one of the most well known Burmese dishes, and the flavors are similar to Northern Thai style but more earthy as they take fermented leaves and toss it with dried mutton and peanut oil. The dish is served with crispy samosa skins. 

 

 

Another highlight is the Bangkok special lobster biryani (B1,400), which combines traditional Indian biryani with Myanmar flair. It is cooked in a single pot and closed with dough for you to crack open. This Burmese-style biryani is milder and more fragrant than its Indian cousin, with much less spice and served with a tangy acacia leaves soup to balance out the heat. You can also try the vegetarian variation with a jackfruit biryani (B610). 

 

What put Rangoon Teahouse on the map is the Four Fish Mohinga (B290). The version of kanomjean or fermented rice noodles is served in a four fish broth infused with lemongrass. You can nibble on the assortment of fritters or dunk it inside the bowl for it to soak up all the broth. 

 

 

For a refreshing treat, opt for the Monster Falooda (B230). Don’t worry about being messy; you’re meant to dunk the spoon and allow the layers to spill to get the combo of cendol, egg pudding, milk ice cream, and coconut shavings in one bite. Though the list of ingredients seems overwhelming, they manage to keep things light. 

 

But if you’re seeking a heavier bookend to the meal, we recommend the burnt cheesecake (B320). Their signature basque-style cake comes with a fresh dollop of whipped cream. 

 

 

The drinks: Their cocktail menu is inspired by ingredients found on the journey from Bombay to Rangoon. Pegu Club (B310) for instance is a gin orange tipple originally created in the early 1900s by Dante de Magistris, the head bartender at Pegu Club which was one of the most famous social clubs in Asia at that time. The York St Negroni (B440) is inspired by the Jewish quarter in downtown rangoon, which culminates in a spicy, boozy drink. 

 

As it’s a teahouse, they’ve carried over eight out of 16 types of Burmese tea with ranges of intensity. The Ceylon tea (B115) is topped with slow-cooked milk skin and has the consistency of a burrata, adding an extra richness to the sip. In October, the top floor of this teahouse will also be turned into a whiskey bar.

 

 

Why we’d go back: With such an expansive menu and their am-to-pm dining concept, you can get a different vibe every visit. It’s a good starting point for cultural exploration and a great way to start and end your day.