Lahpet to open second site in Covent Garden next year
First announced in May this year, the new restaurant will be located in Covent Garden and is due to open in February.
Called Lahpet West End, it will span two floors with 100 covers inside across booths and long sharing tables. There will also be a large heated terrace on the first floor, seating 50 guests, and a small courtyard at the front for a further 20 covers.
The menu has been developed by Burmese born chef Mahesh and will combine old Lahpet favourites with new dishes, using seasonal British produce and native ingredients imported from Myanmar.
Menu items will include meat and vegetable skewers cooked on a large robata grill as well as a selection of Burmese regional and street food dishes. New dishes will include roasted pork belly and bamboo shoots, made with shallot, fermented soya bean paste, garlic and chilli; and rakhine fish noodle soup, a spicy and sour soup, cooked with fermented fish paste, chilli, tamarind and black pepper; and shan fish and rice, a popular Shan state street food dish, containing jasmine rice, sea bream, potato, tomato, fried garlic and shallots, peanuts and chives.
Also new to the menu will be a range of regional pickles, made in house, such as shan pickle, made with choy sum, shallots, chilli, rice vinegar, fennel seeds, coriander seeds and rice.
Lahpet West End will also serve Lahpet’s signature dishes, including coconut noodles with chicken; tea leaf salad, a national delicacy made with pickled tea ‘lahpet’ combined with cabbage, tomato, dried shrimps, raw garlic, chilli and a mixture of double-fried beans and seeds; mohinga (the national dish of Myanmar), a spiced noodle chowder, made with catfish and lemongrass; and shan tofu fritters.
Translated from Burmese as ‘tea’, Lahpet was founded by Anton and Mahesh in Shoreditch in 2018. “We’re thrilled to be opening our second restaurant in the heart of the West End, it’s a fantastic site with huge potential,” they say.
“We can’t wait to get the doors open and to have the opportunity to introduce more of the varied and vibrant food of Myanmar to London.”
