We meet Dan Anton of London’s Lahpet to learn more about his most recent opening, Lahpet Larder, and talk about the appetite for Burmese cuisine. Also on the programme: we’re in Finland to meet the founder of Do Good Brew Co, who tells us about his mission to pair beer with fine dining. Plus: Monocle’s Tomos Lewis heads to Archestratus Books and Foods in Brooklyn, New York. See omnystudio.com/listener for privacy information.
Hello and welcome to the menu, Monocle Radio's food and drink program.
I'm your host, Chiara Rimela.
Coming up, we stock up our larders at a new Burmese opening.
Always had Burmese food around me growing up went through various different sort of ideas over the years in my head.
And then it came to me or dawned on me that I've got this heritage, this Burmese heritage and passion for the cuisine and just seemed like an obvious choice to go down that line.
Also on the program, we meet the Finnish brewers bringing artisanal beer to fine dining.
Each beer was custom made to suit each dish, with the brewer and the chef working together to get the flavor combination just right.
Plus, we visit a bookshop and kitchen dedicated to cookbooks in New York City.
All that here on the menu on Monocle Radio.
Much of the cuisine of Southeast Asia has become well known and popular for both high end restaurants and down to earth eateries.
But the food of Myanmar still remains relatively unexplored.
Dan Anton decided to change that when he first opened Laphette as a food truck and later a pop up in London's east end in 2017.
Since then, as the appetite for Burmese fare has continued to grow, he's set up bricks and mortar spots together with head chef Zoma Hesch in Shoreditch, the West End, and most recently in Bermondsey.
But there's a spin on the newspaper.
Other than presenting the restaurant's signature updated take on Burmese classics, La Pette Lada also offers a series of ingredients and goodies packaged and ready to be bought and experimented with at home.
I sat down with Dan in the studio to talk about the road that took him here and where he plans to expand next.
My dad's half Burmese, so I grew up eating my grandma's and my auntie's Burmese food.
He moved here in the, in the 60s, just before the military came in.
So he's barely British these days, but always had Burmese food around me.
Growing up, I was a recruiter for about 10 years and I've always had food around me, but got a beer in my bonnet about wanting to open up some sort of food business and went through various different sort of ideas over the years in my head.