The Place Located in a heritage shophouse along Duxton Road, Club Rangoon is a 39-seater space inspired by Burmese teahouse and it is a concept to showcase modern Burmese cuisine and culture. The restaurant’s Burmese co-founder Nelson Htoo used to live in Singapore during his teenage days, and it offers a concise menu inspired by Nelson’s family recipes using authentic Burmese ingredients. The interior of Club Rangoon is cosy with an efficient layout – a large circular table at its entrance for bigger groups, regular tables fit for couples or small groups, and a counter seat fit for solo diners. The Food You will find the key Burmese flavour pillars for the dishes at Club Rangoon — chin (sour), ngan (salty) and sat (spicy). I am not an expert in Burmese cuisine, but I understand that a typical Burmese meal features rice, two to three curries, relishes and condiments including ngapi, the fermented fish or shrimp paste that is similar to belacan, usually served as a dip with a platter of fresh vegetables. For a start, I had the Dirty Egg Bites (S$12) which comes in two halved hard-boiled egg topped with tomato curry, split pea fritter and caramelised red onions. A [...]
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