Burmese House

The tastes of Myanmar aren’t exactly new to Melbourne, but their subtleties are perhaps underappreciated. There are certainly influences from nearby India and Thailand, but with less spice and sugar, the vegetables and seafood speak for themselves. And speak they do: marrow fingers in batter have a crunchy crispness, a salad of pickled tea leaves, greens, nuts and tomato is both light and bitey. Curries are generous but not overpowering – try a red-chilli based variety with fish of the day, or a hearty chickpea and vegetable stew. The staff are happy to educate your palate, so take advantage.