Have you heard of lahpet, and about how delicious tea leaves can be? Or that danbauk is a Burmese take on biryani, just like dum puhkt biryani? Kyay oh is most likely to make you think of your own grandmothers’ cooking, and mohinga tastes a little bit like laksa with fish?
They City Where They Live For a close neighbour, we don’t know seem to know a lot about Burmese food — certainly less than we know about Thai, Indonesian or Vietnamese cuisine, although there’s really no excuse to. An entire building downtown offers us a glimpse into the lives of the Burmese community here in Singapore, if only we knew where to look.
Join us for an afternoon of lunch featuring the best of Burmese cuisine, meet and mingle with members of the Burmese community in Singapore, followed by a film screening of “The City Where They Live”, which documents community and youth leaders in Meiktila and their efforts to rebuild and heal their city after devastating communal violence in 2013. Get an insider’s perspective into Little Myanmar (Peninsula Plaza) after the event through the walking tour.
Tickets are limited, get them now.
Is it biryani? Or briyani? Nasi beriani? Who cares right, as long as it’s tasty?
Not so. This one humble dish has travelled from Persia to Singapore by way of the Indian subcontinent, spawning many varieties along the way. Each little difference — what type of meat it uses, if any at all; what rice is used, cooking style and methods — reflects that journey from that faraway ancient land to our native geographies. And with them, their stories.
In Singapore, we have a range of different varieties of biryanis and briyanis and berianis. That’s because we have, by accident of history and design of recent immigration, an mindboggling array of delicious biryani in this city.
Even if you can’t tell the difference between Hyderabadi, Chettinad, Lucknowi, Dindigul, Konkani, Malabari, Sindhi, Arcot, Karachi (phew!) biryanis, come learn about the stories and eat with us. You never know what you’ll find in a box of biryani!
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