Our Story
In 1998, Mimi Elton-Bott and Richard Elton-Bott, from Myanmar, introduced authentic Burmese flavours to Australia. They opened their home and table to new friends and neighbours, sharing food that was generous, vibrant, and deeply rooted in tradition.
Burmese cuisine is shaped by a balance of spicy, sour, salty, and sweet flavours that draw on the broader flavours of Southeast Asia while remaining distinctly its own.
Today, lifelong friends Jed Van Din Thang, Raviana Sailo, Daniel Kyi, and Thiri Hlaing carry that spirit forward. Their food philosophy honours Myanmar’s traditional flavours, with subtle nods to the Mizo and Chin homes they grew up in.
Their service integrates culture, nostalgia, and respect for the complex flavours that have been carried through generations of family recipes. These foundations are expressed through an elevated, harmonious, and personal approach to dining.
Inspired by native Australian produce and Melbourne’s food landscape, local ingredients are thoughtfully woven into traditional recipes, honouring both cultures at the tables.
“The small, open kitchen sends eager, bright-eyed staff out with more-ish chickpea fritters flecked with chilli, and mohinga, the national dish of Burma.”
“There are certainly influences from nearby India and Thailand, but with less spice and sugar, the vegetables and seafood speak for themselves. And speak they do: marrow fingers in batter have a crunchy crispness, a salad of pickled tea leaves, greens, nuts and tomato is both light and bitey.”
“Try the different offerings on the menu to immerse in fresh flavours that never disappoint”
“Unlike other eateries, Burmese House prides itself on its family recipes, embodying a genuine taste of home.
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