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Though the menu expertly traverses Malaysian, Singaporean, and Thai cuisines, it’s the Burmese dishes at Bo Laksa King that are the stars. The fermented tea leaf salad (lahpet thoke) is a buzzy mix of pungent tea leaves, tomatoes, fried garlic, crispy lentils, and cabbage tossed with a spicy-sharp lime dressing. The intensely satisfying mohinga (the national dish of Burma), a heady mixture of slow-simmered fish stock, garlic, ginger, lemongrass, tender banana stems, and noodles, evokes the rich flavours of old Rangoon.

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