As Executive Chef for Burma Lane and sister restaurant Red Spice Road, John McLeay regularly travels to Thailand, Burma and Vietnam to fuel his passion for Asian cuisine and to gather inspiration for his menus.
Oversized brass birdcages hang from the ceiling, and the expansive concrete walls are emblazoned with colourful murals. The dining space is set over two levels, both with views out of the full-length windows.
Burma Lane’s menu features dishes from right across Asia. The smoked chicken wings are gloriously addictive, dressed in a sweet, tangy sauce that offers a hit of chilli. From the larger plates, the five-spiced pork belly is a standout – cubes of crispy, spiced pork belly are drizzled with a black pepper caramel dressing and topped with shredded ginger. A side serving of red vinegar dressing allows you to vary the sweet and salty flavours. For an indulgent curry dish, try the slow-cooked tender lamb shoulder, paired with yoghurt, turmeric and coriander sauce.
PSST! If you can’t decide, try one of the ‘Feed Me’ options, offering some of the most popular dishes on the menu.