Join us at Yee Cho (pronounced ‘Yay’ Cho), a celebration of Burmese food by Freya Coote. Experience the vibrant flavours of Burma (Myanmar) through family recipes and new takes on Burmese favourites. Learn more about Yee Cho and the little known food of Burma in this Time Out feature.

Yee Cho is named after a family friend who cared for my grandmother and teaches me to cook Burmese recipes when I visit family in Yangon. Her name literally means ‘sweet water’ or ‘fresh water'.

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Big Boss Palm Toasted Coconut and Pineapple Rum Soda

Shan Yellow Rice Balls (v)

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Coconut Prawn Skewer, Sweetcorn Fritter, Kidney Bean Fritter, Pickled Cucumber

Sweetcorn Fritters, Kidney Bean Fritter, Pickled Cucumber (v)

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Lahpet Thoke

Pickled Green Tea Leaf Salad, Fried Nut and Bean Mix, Dried Prawns

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Nan Gyi Thoke

Tamarind Chicken Curry, Fat Noodles

Roasted Cauliflower Tamarind Curry, Fat Noodles

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Coconut Lime Posset, Mango Puree, Sesame Brittle

Vegetarians and pescetarians welcome. All of our food may contain traces of, or include shellfish, sesame seeds and nuts.

@yeechoburmese
Supported by Big Boss Palm