Myanmar Food Collection

Myanmar wakes to mohinga. Fish broth thickened with toasted rice, poured over soft rice noodles, finished with crisp fritters, coriander and a wedge of lime — served from low stools at first light and eaten in a few unhurried minutes. It is the closest thing the country has to a national clock.

The Burmese kitchen is quieter than its neighbours and all the more interesting for it. Where Thai cooking arrives sharp and immediate, Myanmar leans on fermentation, oil, nuts and salt: ngapi yay to dip vegetables in, tofu nway warm in a bowl, e kya kway fried and torn into tea. It is food built for sharing slowly.

No dish explains Myanmar better than lahpet thoke, the fermented tea leaf salad. Tea leaves, fried beans, peanuts, sesame, tomato, garlic and chilli are tossed at the table into something crunchy, tangy and completely singular — one of very few dishes anywhere in the world where tea is eaten rather than drunk.

Around it sits an entire social institution. The tea shop is where the day is negotiated: lahpet yay poured strong and sweet with condensed milk, samusa thoke made from broken samosas and chickpeas, mont lin ma yar sizzling with quail eggs on a dimpled pan, and shwe yin aye for the hottest afternoons.

Travel north and the food climbs with the land. Shan cooking brings nan gyi thoke, thick round noodles tossed with chicken curry, htamin jin pressed with turmeric fish, and Shan noodles flat and chilli-warm with peanuts. Kachin dishes lean herbal and smoky, cooked in leaf parcels over open fire.

On the coast, nga hnin hin turns prawns into a bright, spicy curry, while Burmese curry itself — chicken or pork, slow-cooked in oil until deeply mellow — arrives with rice, salads and small side dishes spread across a banana leaf. Sweetness closes the meal: bein mont with jaggery, mont lone yay paw floating in syrup, mont pyar tha let folded and warm.

Our Myanmar collection gathers those dishes — mohinga, lahpet thoke, ohn no khao swè, nan gyi thoke, Shan noodles, Burmese curry, bein mont and lahpet yay — into one illustrated print for people who know the country from its kitchens rather than its postcards.

The Myanmar pieces run from the food poster in black or white to the apron for everyday cooking and the kids map poster naming Yangon, Mandalay and Naypyidaw. Each one is made to travel well: a small, specific way for Burmese families abroad, and anyone who has eaten well there, to keep the place close.