Travel is so much about the food we taste on the journey. For this reason, Sampan hosts Supper Clubs. Our Yangon Supper Club helps residents of Yangon explore Myanmar and the wider region through its food.

Our aim is to bring our guests interesting food in interesting settings. We collaborate with chefs and restaurants to bring a range of cuisines together in one evening. We have a limited number of guests at each event, so to ensure the evening feels intimate.

Contact us for more information and check below for any upcoming events.

Saturday, 6 September 2025 – Coffee Club

On 6 September 2025, Sampan’s Supper Club presents Coffee Club, a celebration and deep dive into Myanmar coffee – in particular the specialty coffee produced in Hopong, Ywangan and Pyin Oo Lwin regions.

Leading this experience is Ko Maung Maung Min Zin, founder of Flavour Specialty Coffee Shop and a CQI-certified Arabica grader coffee expert. He will introduce the story of coffee in Myanmar and lead a professional cupping (tasting) session.

At Coffee Club our guests will taste six freshly brewed coffees, exploring their aroma, acidity, body and flavour, while attempting to identify each coffee.

The event will take place at the newly opened Pink Headed Duck Café on Yaw Min Gyi Street. Known for its origins in Indawgyi Lake, this cozy café now lands in downtown Yangon. Throughout the event, guests can enjoy unlimited coffee from the café’s menu along with one of their delicious cinnamon rolls!

Coffee cultivation in Myanmar started in 1885, when missionaries first planted coffee in Myeik and Dawei, followed by Kayin State, where robusta coffee is still grown today. By the 1930s, Arabica coffee was produced in southern and northern Shan State and Pyin Oo Lwin, regions that remain Myanmar’s leading producers and exporters of high-quality beans.

What is not known by many people – including those of us living here – is that over the last decade, Myanmar has been cultivating specialty coffee – the best Arabica coffee in the world. For a long time, coffee farmers were growing coffee for the cheap, low-quality “three-in-one” sachets, unaware of the quality that their soil could produce. Today, high-quality specialty coffee is cultivated in regions throughout Myanmar – much of exported directly to the US and Australia – not remaining in Myanmar long enough us for those of here to taste!

What makes Myanmar beans stand out is the terroir: high-altitude, biodiverse regions where sun-dried naturals on raised beds yield intensely fruity, floral cups with bright acidity. Many farms are organically maintained by default, with shading and composting rather than chemical inputs.

Specialty coffee refers to coffee that scores 80 points or above on a 100-point scale, as graded by certified Q-graders from the Specialty Coffee Association (SCA). It represents the highest quality tier of coffee, distinguished by exceptional flavour, aroma and consistency. Unlike commodity coffee, specialty beans are traceable to specific farms or regions, often grown at high altitudes under optimal conditions. Processing is meticulous – whether washed, honey or natural– to preserve distinctive tasting notes. Sustainability and transparency are central, with an emphasis on direct trade, ethical sourcing and supporting farmers who prioritise quality over quantity.

Coffee Club is more than just a tasting: it is a gathering for coffee lovers to learn about the Myanmar coffee industry, to connect and savour the richness of Myanmar’s coffee culture over a slow and relaxed morning.

Capacity is limited, and advance payment is required to secure your seat.

An Introduction to Burmese Cuisine

Penned in by Thailand, China and India, three nations providing the most popular dishes of Asia, Myanmar traditional food has benefited richly from the flavours of its neighbours.

As Burmese chef MiMi Aye writes, “the curries are a little like Malaysian curries, the salads remind one of Thai salads and the noodles are similar to what you’d find in China. Then we have curveballs like tofu made out of chickpeas, curries made with mangoes and salads made from lemons…”

Every dish will have at least three of the five principal tastes: salty, sweet, sour, bitter and umami. And texture is just as important as flavour, MiMi reminds us. A bowl of Mandalay Meeshay will have tender rice noodles, crunchy-sour pickles, beansprouts that snap to the bite and meltingly rich morsels of pork.

As the cuisine of Myanmar is little known outside of the country, it can take longer for outsiders to locate the best of what is on offer. Our advice is to dive in head-first. Sampan’s introduction below should whet the appetite.

A Burmese Feast

The greatest pleasure of a traditional Burmese meal is the variety of dishes at each sitting. A leaf-based broth is almost always served as a starter, as well as chilli-paste as a side, and a dish of raw garlic and chilli. It is also likely that you will be delivered with a complimentary plate of raw vegetables and salad.

Condiments are quick to come, including the favoured ngapi fish paste. Many Westerners, especially those with sensitive noses, may find ngapi too strong. But it is a firm favourite in Myanmar and therefore should be tried at least once.

Kipling described ngapi as ‘fish pickled when it ought to have been buried long ago.’ Indeed, in 1880, the British Assistant Commissioner of Yandun attempted to put a halt to the manufacture of ngapi in public places. His proposal resulted in open rioting in the streets and he was forced to back down and be transferred to another town.

Rice – htamin in Burmese – is the basis of any Burmese meal, generally taken alongside chicken or pork (kyet-tha and wet-tha). The curries are cooked for a prolonged period, allowing the oil to rise to the top of the pot and in doing so saturate the taste of the chilli, turmeric, tomato, ginger, garlic and onion.

Soup or broth is similarly a principal component of most Burmese meals as a lot of locals do not have a drink while they eat. The soups are often rather mild and predominantly vegetable based so to counterbalance the flavours of the other dishes. At many local haunts such as the beer stations and street food stands, there will be a pot of weak, earthy green Myanmar tea which is surprisingly moreish.

Breakfast in Myanmar

In general, noodles are more commonly served for breakfast than rice, and in particular the dish mohinga. Mohinga is often referred to as the Burmese national dish. It is a rice noodle and fish soup dish mixed with garlic, onions, lemongrass, banana tree stem and ginger.

More palatable noodle dishes for foreigners are shwe taung noodles – noodles in a thick chicken broth with chili sauce, pea flour and onion – or ohn-no noodles, similar to shwe taung but with more coconut flavouring and chicken meat. Nan gyi thoke is a spicey, noodle salad served cold. Nan pya thoke is similar but with flat instead of round noodles.

Pla-dà is a popular breakfast dish. It is like a flaky pastry filled with egg (kyet-ou pla-dà) or sour and spicy with chillies and mushrooms (pla-dà chin-seq).

On the streets of Yangon and Mandalay you will pass a plethora of pastries and fried snacks being cooked up. A scotch-like pancake is very popular, embedded with whole chips of coconut. You will notice very soon into your trip to Burma, how food in the morning is often deep fried. The city streets at this time of day are imbued with the scent of samosa, spring rolls, fritters, garlic falafel and tofu bubbling and spitting away in oily pots.

Snacks & Sweets in Myanmar

Pickled tea leaves with a dash of oil and served with sesame seed, roasted peanuts and fried garlic is a popular snack. So too are rice pancakes (bein mont), steamed rice cakes (mont sein paung), rice dumplings with a coconut filling (mont lone gyi), and very sweet coconut cream sherbet (shwe yin aye).

Deserts are not particularly common at traditional Burmese meals, but for special occasions you may see something like seaweed jelly (kyauk kyaw) with a coconut milk layer on top. Or pickled tea leaves with roasted sesame seeds and peanuts, with fried beans, garlic and dried prawn. Besides peanuts, some restaurants and beer stations may offer a complimentary plate of twirly little crisps called sagalay khway, which translates as ‘sparrow droppings’. Go for it.

When in Myanmar, we highly recommend you visit a Burmese tea house. The drinking of tea was one of the hangovers from the Colonial era that the Burmese have held onto with vim. The popular bi-leh la-pay-ye (‘British tea’) comes with extra milk, extra sugar and is extra strong. (The tea-shop mix master is Myanmar’s answer to the Western world’s skilled, hip barista. Learn more about their art here.)

In Indian or Muslim-run tea shops you are likely to be served a selection of deep-fried savory snacks and breads such as poori and nanbya (naan bread). In Chinese tea houses you will be able to try baked sweets and meaty steamed buns.