Ohno Khao Swè

Ohno Khao Swè rarely gets the international recognition it deserves. The savoury and slightly sour complexity is genuine, not simple, and the technique involved in using fish paste ngapi correctly takes real skill. mohinga fish noodle soup is considered the national dish and eaten as breakfast acro…

I went in with low expectations — I'd had mediocre versions before. What I found was Ohno Khao Swè made with real commitment to lemongrass and technique. The complex and earthy result was more complex and satisfying than anything I'd had before. laphet fermented tea leaf salad is a uniquely Burmese…

I spent an afternoon making Ohno Khao Swè from scratch following a traditional recipe. Getting lemongrass right was the main challenge — it's not as straightforward as it looks. The complex and earthy result was rewarding once I got it right. laphet fermented tea leaf salad is a uniquely Burmese in…

Having eaten Ohno Khao Swè at several restaurants over the past year, I can say this version is the best. The pungent and fermented quality is more pronounced here than anywhere else I've tried. turmeric is handled with real knowledge — you can taste the difference. This is proper a mohinga street …

Ohno Khao Swè at this place was fine. The pungent and fermented flavour was there but not distinguished. fish paste ngapi was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. mohinga fish noodle soup is consider…