Club Rangoon is heading into 2023 with a new a la carte menu that delves deeper into Burmese flavours. Whilst its previous menu sought to introduce Burma’s lesser-known cuisine to Hong Kong diners, this one focuses on the more elusive dishes that reveal what Burmese food is all about.
New signature dishes include the ngapi-yay fermented fish and chilli dipping platter. This is a typical centrepiece at the Burmese table and it introduces us to ngapi-yay – fermented fish that is boiled until it becomes a dip – which is spicy, salty, bold, and uniquely Burmese. The dish is served with a medley of fresh and deep-fried seasonal vegetables.
For meat lovers there’s soy-braised pork belly, a Burmese-style pork stew that is slow-braised with soy sauce, ginger and garlic to bring out sweet, comforting flavours that are perfect for wintertime. Bachelor’s chicken curry with bottle gourd made with turmeric, lemongrass and chilli is another hearty option.
The new noodle offering is nangyi thoke – thick round rice noodles tossed together with shredded chicken and its gravy, sliced red onion, chilli oil, and toasted chickpea powder – which has a nutty taste and is served with a bowl of clear soup.
There is also a new dessert, mont lone yay baw – sticky rice balls stuffed with sweet jaggery (a cane sugar similar to muscovado) paired with homemade coconut ice cream – that is traditionally served during the Burmese new year festival Thingyan and will feature on the menu for the rest of the year.
Club Rangoon has partnered with Myanmar Kitchen, a Yangon-based organisation dedicated to providing nutritious meals to families at serious risk of starvation and need help. One meal costs HK$4. A donation of HK$8 – equivalent to two hot meals – will be automatically added to the bill when you dine in. You can choose to opt-out of this if you want. Learn more about Myanmar Kitchen here.