Hong Kong’s starry Burmese restaurant, Club Rangoon, is preparing to join the celebrations leading up to the Burmese New Year by offering an eclectic range of dishes and other attractions.
The Thingyan water festival takes place from Apr. 13 to 15, featuring traditional water festival dishes typically consumed within the season.
Guests can savour three festive specials in addition to its usual a la carte and tasting menus, including the ShaukThee Thoke (HK$158), a classic Burmese citrus salad. NgarSi-Pyan (HK$268) is a fish curry cooked using the traditional technique of “si-pyan”, integrating red snapper, ginger, lemongrass, shallots, garlic and chili, and Sticky Rice Flour (HK$88), topped with shredded coconut, varieties of coloured stuffing made of jaggery and sugar.
To close the festival, Club Rangoon is also hosting a day of water games, house cocktails, and Burmese skewers on Apr. 15 to rein in the water festival celebrations alongside Burmese Thingyan melodies.
