Since the military coup in Myanmar in 2021, which has led to widespread unrest and forced millions to flee the country, Burmese cuisine is gradually gaining international attention through the efforts of displaced chefs and restaurateurs. As Myanmar remains isolated due to decades of authoritarian rule and ongoing conflict, its culinary traditions have largely remained unfamiliar abroad. However, recent initiatives by members of the diaspora are bringing a taste of their homeland to global dining scenes.
Phyu Cyn, a former public relations consultant based in Bangkok, travels extensively across Asia and Europe, hosting pop-up dinners that showcase traditional Burmese dishes. At a recent event in Berlin’s Kreuzberg neighborhood, she served laphet, a signature fermented tea leaf dish, alongside grilled eggplant dressed in sesame oil and fish sauce. Many guests, unacquainted with Burmese cuisine, were struck by its complex, well-rounded flavors that differ from the more familiar spicy Thai and Southeast Asian fare. For Phyu Cyn, who refers to herself as a “nomad chef,” these events are an opportunity not only to share food but also to raise awareness about Myanmar's ongoing crisis.
Similarly, in New York’s Dumbo neighborhood, Aung Myo Htet operates No Last Names, a small eatery featuring mohinga, a traditional fish chowder often served with noodles and lentil fritters. Htet, a former film industry professional in Yangon, said the restaurant serves as a source of comfort for refugees like himself and a chance for others to discover Burmese food, which remains rare outside the community.
In Bangkok, the restaurant Luka has featured several of Phyu Cyn’s recipes, including a Shan noodle dish adapted with edamame for added protein—a nod to her personal culinary creativity. Burmese staff working at the restaurant expressed pride at seeing dishes from their homeland gain prominence in trendy urban settings, reflecting a broader surge in Burmese gastronomic visibility.
Social media has played a significant role in promoting Burmese cuisine beyond the diaspora. English-language cooking videos created by content creators and authors such as Mímí Aye, who penned the cookbook *Mandalay*, have helped introduce Burmese flavors to wider audiences. In Melbourne, Australia, the Ka Gyi restaurant owner Aung Kyaw Kyaw credits social media influence for turning around his once-struggling business, which serves as a cultural bridge amid widespread misconceptions about Myanmar.
Despite the growing exposure of Burmese food globally, the ongoing conflict at home continues to affect those involved in these culinary efforts. Phyu Cyn recently lost contact with a chili farmer in eastern Myanmar due to escalating fighting, underscoring the precarious circumstances faced by many linked to this food revival. Nevertheless, she remains determined to use cuisine as a form of cultural preservation and advocacy, stating that sharing Burmese dishes can affirm the community’s continued existence amid crisis.
As Myanmar’s diaspora spreads across continents, their culinary contributions are not only introducing new flavors to global tables but also fostering understanding and solidarity for a nation enduring significant turmoil.