Our Story
In 1998, Burmese House was born from a simple idea: to open a home and table to new friends and neighbours, and to share food that was generous, vibrant, and deeply rooted in tradition.
That founding spirit continues today. The philosophy remains grounded in Myanmar’s traditional flavours, with subtle nods to the Mizo and Chin homes that shaped its memories and techniques.
Burmese cuisine is shaped by a careful balance of spicy, sour, salty, and sweet flavours. It draws on the broader influences of Southeast Asia while remaining distinctly its own, layered, complex, and quietly bold.
Service is an extension of that story, integrating culture, nostalgia, and respect for the flavours that have been carried through generations of family kitchens. These foundations are expressed through an elevated, harmonious, and deeply personal approach to dining.
Inspired by native Australian produce and Melbourne’s evolving food landscape, local ingredients are thoughtfully woven into traditional recipes, honouring both cultures at the table.
“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.
