Come August 13, the Duxton enclave welcomes Club Rangoon, a contemporary Burmese restaurant serving up delectable Yangon classics inspired by co-founder Nelson Htoo’s family recipes. Using authentic Burmese ingredients, the menu is based on three key flavour pillars: chin (sour), ngan (salty), and sat (spicy), savoured in dishes such as the Burmese noodle soup, mohinga, and laphet thoke, the Burmese tea leaf salad.
Burmese cuisine is a labour of love. In Club Rangoon kitchen, the foundation of honest cooking meets a modern flair for Burmese flavours. On the dining floor, their team takes care of service with heart and purpose.
At Club Rangoon, they build upon traditions and methods passed down generations while making space for evolving takes on the ingredients and dishes they love most. So pull up a chair, gather around – They’d love for you to join the party.