In the lush, mountainous region of Kachin State, northern Burma, the art of blending spices and crafting rich, soulful dishes was woven into daily life. Generations of families perfected their recipes, each dish reflecting the diverse influences of Chinese, Tibetan, Indian, and Burmese traditions. Among these was the recipe for ohn no khauk swea nourishing, coconut-infused noodle dish now known as khow suey.
In the 1940s, amid historic transitions, one family carried this cherished recipe from Burma to Punjab, preserving it as a legacy across generations. With each retelling, the recipe journeyed through time and borders-Burma became Myanmar, and ohn no khauk swe became khow suey. Yet, the recipe itself remained untouched, a testament to the resilience of tradition.
As Rangoon Spice now brings this heritage to Islamabad, we invite you to experience khow suey as it has been savored for decades within our family. A balance of warmth, richness, and intricate flavors, this dish stands as a tribute to cultural heritage and a bridge between past and present. Each bowl carries with it a story of passion for preserving and sharing a taste of home.
Authentic Khow suey straight from Myanmar
