Discover Burmese cuisine with chefs Steve Anderson and Zaw Mahesh in a showcooking that will take place at Ma Khin Café.

Steve Anderson, chef and owner of the Ma Khin Café restaurant in Valencia, will teach attendees how to cook one of the latest dishes you can taste at Ma Khin Café: the «Khao Swe Seco», an adaptation of a Burmese classic. Meanwhile, guest chef Zaw Mahesh, co-owner of London’s renowned Lahpet restaurant, will teach you how to cook his famous marinated chicken skewers. Both want to share their vision of Decolonial cuisine and what they want to convey when they talk about the authenticity of the dishes. They will do so by each presenting a recipe representative of their cuisine.

After the demonstration, there will be a shared dinner among all the attendees in which, as well as tasting the dishes prepared, they will be complemented with other dishes from Ma Khin Café’s Burmese Week menu. It will also be accompanied by a selection of wines from the restaurant’s wine list.

On the occasion of the visit of the chef Zaw Mahesh to Valencia, and coinciding with the activities of the Valencia Culinary Festival, Ma Khin Café proposes a special Burmese week menu in which the Burmese chef based in London, accompanied by Román, his head chef in Laphet, will cook with the team of Ma Khin Café, to offer a complete Decolonial experience.

Burma’s cuisine, which is hardly known outside its borders, does not lend itself to easy categorisation. The country (now Myamar) borders India, Bangladesh, China, Laos and Thailand. It reflects the country’s own positioning. The closer you get to one border or the other, the more you can perceive influences from neighbouring countries. Thus, Burmese cuisine mixes the spices so typical of Indian cuisine with the spicy noodle soups so characteristic of China, or the aromatic ingredients such as Citronella and Garangal common to Thai and Indochinese cuisine…