Nearly two years after introducing contemporary Burmese cuisine to Singapore, Club Rangoon is entering a bold new chapter, one that looks beyond tradition to explore the exciting possibilities of Myanmar’s flavours through creativity, experimentation and modern techniques.

Tucked away in Duxton, the restaurant has built a reputation for showcasing Burmese cuisine in a way that feels fresh yet deeply rooted in heritage. Now, Executive Chef “Noom” Charrinn Singdaechakarn and newly appointed Bartender & Mixologist Khai are taking that philosophy even further with a refreshed food and cocktail programme that challenges diners’ expectations of what Burmese cuisine can be.

Rather than recreating classic dishes, the new menu draws inspiration from the ingredients and flavours that have long defined Burmese cooking—from ngapi (fermented fish paste) and balachaung to fermented tea leaves, pickles and fragrant curry pastes—reimagining them through unexpected formats and contemporary techniques.

“We wanted to explore where Burmese flavours can go next,” says Club Rangoon co-founder Susan Htoo. “Burmese cuisine is incredibly diverse, and we don’t believe it needs to be confined by expectations. This menu gave us the opportunity to experiment, play with the flavours we love and discover new ways for diners to experience them.”

The spirit of experimentation begins with the starters. The Tomato Ngapi-Chet Labneh pairs creamy Middle Eastern labneh with a Burmese-style tomato and chilli relish, transforming one of Myanmar’s most iconic flavour combinations into something surprisingly fresh and versatile. Meanwhile, the Mutton Croquette delivers warming Burmese spices in a crisp, snackable format, while the Kyet Thar Hin Skewers reinterpret the flavours of a traditional curry as shareable skewers.

The larger plates continue this playful approach. Kyet Thar Dan Bauk, Myanmar’s answer to biryani, pays homage to the country’s longstanding Indian influences with fragrant chicken rice served alongside pickles and balachaung. The Burmese-Style Bone-In Beef Short Rib Curry transforms a comforting home-style curry into a rich centrepiece designed for communal dining.

Elsewhere, Wet Thar Nangyi Thoke layers thick rice noodles with curried pork, toasted chickpea flour and pork crackling for a dish packed with contrasting textures, while Pone Yay Gyi Fried Rice introduces fermented horsegram in a format that feels comfortingly familiar despite its unconventional ingredients.

Dessert continues the restaurant’s cross-cultural exploration. The Malai Tiramisu marries South Asian flavours with the classic Italian dessert, while Coconut Ice Cream with Black Sticky Rice offers a contemporary interpretation of nostalgic regional flavours.

“For this menu, we challenged ourselves to think differently about Burmese flavours,” says Chef Noom. “Some dishes started with a familiar ingredient, while others began with a flavour combination or technique we wanted to explore. The goal wasn’t to recreate traditional dishes, but to ask what else Burmese ingredients could become when viewed through a different lens.”

The innovation doesn’t stop in the kitchen. Club Rangoon’s new cocktail programme mirrors the same sense of curiosity, drawing inspiration from ingredients commonly found in Burmese home kitchens and transforming them through modern bartending techniques.

Every cocktail is priced at $22, with standouts including the Shallot Oil Sour, which reinvents kyet thun si (shallot oil)—a staple flavour-building ingredient in Burmese cooking—alongside Colombo Gin, lemongrass and fino sherry. The Pearl Jam showcases house-pickled pearl onions in a savoury, aromatic cocktail, while High Tea explores the bright, citrusy potential of fermented tea leaves through a laphet orange oleo.

Rather than simply incorporating Burmese ingredients for novelty, the drinks programme explores how these flavours can be preserved, infused and reinterpreted in ways that remain connected to Burmese hospitality and communal dining.

“We weren’t interested in simply adding Burmese ingredients to cocktails,” says Khai. “Whether it’s through ingredients, flavours or the way people gather and share a drink together, we wanted the menu to reflect the same spirit that drives the food.”

As one of Singapore’s few restaurants dedicated to contemporary Burmese cuisine, Club Rangoon continues to broaden the conversation around one of Southeast Asia’s most underrepresented culinary traditions.

Its latest menu demonstrates that while Burmese cuisine remains deeply connected to its roots, it is equally capable of evolution—embracing new techniques, global influences and creative interpretations without losing sight of the flavours that define it. For diners, the result is an invitation to experience Burmese cuisine not only as a celebration of heritage, but as an ever-evolving culinary story with plenty of room for imagination.

Club Rangoon
Where: 76 Duxton Rd, Singapore 089535
When: Tuesdays to Thursdays 530pm-1030pm, Fridays-Saturdays 11.30am-3pm, 530pm-1130pm. Closed Mondays & Sundays
Website https://clubrangoon.sg/