Lahpet Shoreditch

Lahpet started life as a residency at Maltby Street Market and has now found its first bricks-and-mortar site on a prime spot just past Boxpark. A neutral colour palette of copper finishes and faux foliage looks the Shoreditch part, but what really sets this place apart is its contemporary take on Burmese cuisine, best described as a mix of Chinese, Laotian, Indian and Thai influences.

Starting snacks including a supremely buttery and flaky yellow pea paratha, and miniature dumplings in which a translucent skin conceals a Balachaung filling alive with ginger and fiery chilli. Elsewhere, the vibrant Lahpet salad (made with tea leaves) is crunchy with peanuts, and pillowy-soft roast aubergine comes stuffed with a heady mix of dried shrimp and oyster mushrooms, best enjoyed with a side of sticky coconut rice. Desserts include banana and caramelised peanut ice cream, crowned with a shard of dark chocolate and rolled in poppy seeds, while classic cocktails are remixed with floral flavours in the likes of a Lemongrass Mimosa. Keenly priced and with a buzzy atmosphere, Lahpet is an intriguing addition to London’s Asian restaurant scene.           

Lahpet prides itself on being one of London’s only restaurants specialising in Burmese food, introducing the capital to the vibrant flavours of Myanmar. Originally operating out of a Hackney Warehouse, founders Dan Anton and Zaw Mahesh opened their first permanent site in Shoreditch in 2018. In 2022, the duo expanded to their second site in the West End in 2022, jumping across the river to set up their third restaurant in Bermondsey in 2024.

Lahpet Shoreditch’s interior is a far cry from its humble warehouse beginnings, while retaining their industrial origins through certain design features. Light floods the restaurant through crittall windows made of bamboo window panes, with shoots of fern leaves sprouting out and giving the restaurant an (albeit synthetically) tropical feel. A substantial curved countertop surrounds the bar to offer counter seating, in addition to the mix of bar tables and booths throughout.

Lahpet’s menu aims to introduce both staple Burmese dishes and regional specialities to its guests. There’s a choice of small plates, large plates and bowls, bringing a range of light and bright individual and sharing options. From the small plates offerings, there’s a choice of split pea or tofu fritters, served with tamarind, jungle fried chicken with curry leaf, and a yellow pea paratha. The namesake ingredient lahpek (pickled tea leaf) also occupies a central spot with the lahpek thohk, a pickled tea leaf salad.

Larger dishes extend the exciting culinary pursuit with warming beef, pork, and vegetable curries, or a whole fried bream with a tomato, shallot and garlic soy sauce glaze. The ‘bowls’ section offers up a selection of rice and egg noodles, alongside mohinga, a catfish and lemongrass chowder. Round things off with the selection of sweet treats, with the pandan and coconut creme brulee, a banana and cassava cake, or smoked yoghurt ice cream.