Thingyan is the Burmese New Year and one of the most important festivals in Myanmar. It marks the transition into a new year in the traditional calendar and is linked with cleansing, renewal and fresh beginnings, most visibly through water-based celebrations. But where does food fit into this festival? It sits at the centre of the celebrations, with households and communities coming together over shared meals that reflect both everyday Burmese cooking and festive preparations.
Bringing the spirit of Thingyan to the table, Burma Burma is marking the Burmese New Year with a festive spread built around shared dining. The menu brings together rice bowls, small plates, summer beverages and desserts inspired by flavours traditionally associated with the celebration.
What’s on the Table
- Festival theme: Thingyan (Burmese New Year-inspired menu)
- Duration: May 1–31, 2026 (Limited-edition offering)
- Format: Lunch & Dinner service
- Concept: Shared dining featuring rice bowls, small plates, beverages, desserts and popsicles
Price Check
- Small Plates: Rs 450 each
- Rice Bowls: Rs 650 each
- Beverages: Rs 350 each
- Desserts: Rs 450 each
- Popsicles & Fruit Leather: Rs 100 each
- Average meal for two: Rs 1800++
- Delivery: Available via Zomato & Swiggy
The rice bowls form the core of the spread, each built around rice paired with curries, stir-fries and accompaniments in different styles. The Mohinga Rice Bowl is inspired by Burma’s traditional comfort dish with a layered, home-style base. The Hawker’s Rice Bowl brings in bold street-style flavours with spicy and tangy notes. The Rustic Rice Bowl leans towards smoky, homestyle cooking, while the Pickled Roselle Bowl carries a sharper, fermented-style profile.
Alongside the bowls, the small plates focus on lighter bites and sharing-style portions. New Year Parcels and Street-style Rice Crêpes come in wrapped and folded formats with vegetable-based fillings and sauces. The Palata Sando uses flaky flatbread in a stuffed, sandwich-style form, and Summer Salad adds fresh, vegetable-led elements, while the Fritter Platter brings assorted crisp fried bites for the table.
The beverage line-up includes Pandan Tamarind Fizz, Hibiscus Lemonade, Mango Picante and Ice Plum Soda, each built around fruit, spice or tea-based combinations. Desserts feature Banana Bliss with banana and coconut, Mango Sesame Cake with mango and sesame, and Paan Jelly in a soft set form.
Popsicles include Spice Laphet Toffee with tea notes, Citrus Ice with citrus flavours, Tropical Sunrise with mixed fruits, and Coco-mint Crush with coconut and mint.
Visited, Tasted & Reviewed
I tried almost everything on the menu to see how it actually holds up. The salads were fresh and easy to eat, nothing too heavy. The Crunchy Shiitake & Radish Salad had crunchy bites in between and the mix worked well, so it didn’t feel dry.
The Palata Sando was one of the better small plates, in a sandwich-style format and filled with a bold mock-meat and radish salad, which gave it a solid bite and a simple, balanced flavour.
The Hawker’s Rice Bowl was filling and had clear flavour. Crunchy parcels filled with spicy corn and caramelised onions added a good bite and worked well as something to eat in between. Black-eyed beans and red-skinned peanuts came together as a good combination, adding texture and a simple nutty flavour to the overall dish.
Coming to the drinks, the Hibiscus Lemonade stood out for being different. The combination of brown sugar, condensed milk, and hibiscus tea, served in a colour-changing magic glass, made it more than just a regular drink.
The Pandan Tamarind Fizz had a mild flavour profile and included basil seeds, which added a different texture and feel to the drink. The Chilli Mango Twist leaned more on tangy notes from the mango, with a mild chilli hit in the background, giving it a sharp but balanced finish.
Desserts were simple but worked well. Banana Bliss was soft and light, and it just melted easily. The chilled coconut milk is poured in front of you, which adds to the experience and brings out the flavour of the dessert. The Mango Sesame Cake had a good seasonal flavour, with sesame seeds and a white chocolate finish on top.
The popsicles were a good way to end the meal, served on the table with four flavours to try. I tasted all of them, and each had a distinct taste. Spice Laphet Toffee was slightly strong with a deeper flavour, while Citrus Ice felt lighter and more refreshing. Paan Jelly closed the meal on a softer note, with a mild sweetness that worked well after a full meal.
Got questions or experiences to share? Comment below or connect with me on Instagram @samuelmjosh and LinkedIn: https://www.linkedin.com/in/samuel-joshua-maddela-ab210b1b9
