Southeast Asian food in KL: Myanmar (Burma)

Due to location, food in Burma takes from China, India and Thailand, owing to its deep end of the gene pool. Despite this, the complexity of the cuisine sails past most top chefs looking to Asia for inspiration. The sour and fishy twangs from a lot of Burmese cooking may put people off initially, but the more you eat, the better you’ll distinguish between the different notes of fermentation. And when you tire of the sourness, take comfort in nan bya, an easy-to-like Burmese-style naan eaten at breakfast.

The base of much of Burmese cooking is ngapi, a pungent paste ground from fermented salted fish or shrimp. Vegetables and unripe tropical fruits that are pickled are usually served together with dishes as a condiment. At mealtimes, food is served the same way it is in most of Asia – in large bowls and pots with helpings of rice.