Following on from its successful year-long pop-up in Hackney, founders Dan Anton and Head Chef Zaw Mahesh are now bringing their unique take on Burmese cooking to the heart of Shoreditch.

Lahpet directly translates from Burmese as’tea’ and this is reflected in the restaurant’s signature dish, Tea Leaf Salad, which incorporates umami-packed pickled tea leaves into a unique texture-laden salad.

Another highlight of the menu is the home-made Shan tofu: made from scratch on site using split peas, the taste is unlike any other tofu found in London. From distinctive salads, vibrant curries and fresh seafood to noodle based dishes and bold desserts, the menu at Lahpet is designed to be shared, with family and friends. 

Both with Burmese heritage, Dan and Zaw’s aim was always to shine the light on this relatively untapped cuisine. Growing the brand from a small stall at Maltby Street Market, Lahpet’s founders have helped popularise the flavors of Myanmar by presenting Londoners with Burmese staple dishes and regional specialties with a hint of refinement and contemporary flair.      

Zaw (Corinthia Hotel, Daylesford Organic, Milos) opts to use the very best Burmese and British produce available, using locally supplied fish, meat and vegetables to ensure that freshness is at the forefront of his creations but also utilising the plethora of indigenous ingredients that he imports from Myanmar monthly, consistently in-keeping with seasonality.