The story
Lahpet Shoreditch anchors authentic Burmese cooking in London, a venture founded by Dan Anton and head chef Zaw after they cultivated the concept at Maltby Street Market. Recognised by the Good Food Guide, the kitchen serves regional specialties from Myanmar with contemporary refinement. The team aims to popularise the flavours of Myanmar by presenting Burmese staples alongside dishes crafted with modern flair.
Standout dishes showcase the texture and spice balance central to Burmese cuisine. Diners often order the tea leaf salad, which mixes pickled leaves with double-fried beans, dried shrimp, and a bright dressing of lime and garlic oil. The mohinga offers a fragrant departure, delivering a lemongrass-based broth from the Delta region enriched with catfish or seabream, rice noodles, and paprika oil. Savoury mains highlight techniques like the sipyan method for the king prawns, where the meat simmers in spiced chilli oil to return the flavours deep into the protein.
The dining room reflects a polished East London aesthetic anchored by metal-grey paintwork and large square windows. Patterned upholstery provides comfort along the walls, while potted palms and bamboo plants bring botanical texture to the interior. This custom-built setting offers a stylish backdrop for the food, maintaining a buzzy energy that suits the neighbourhood location.
The beverage list includes inventive cocktails and regional teas designed to complement the kitchen's spice levels. The Lahpet Margarita introduces tequila infused with betel leaf, shaken with jaggery and capped with a Himalayan pink salt rim. Guests can also explore Shan State teas from Lost Tea Company, ranging from green to red turmeric varieties. Desserts provide a sweet conclusion, led by the pandan and coconut crème brûlée, which layers fresh pandan custard with jaggery sago under a crisp caramelised top.
Recognition
Location
Facebook
Instagram
X