0161 503 9460


, Thu 31 Mar 2022

In collaboration with our very own head chef Andrew Green and Nila, of Nilas Burmese Cafe, have put together a menu inspired by Burmese cuisine.

Available in the restaurant from the 3rd of March, these specials run month-long and represent the best of Nilas business and Burmese heritage.

Our normal restaurant menu will still be available, so mix and match these dishes with some of your Ducie Street favourites for a one of a kind dining experience that shines a light on one of Manchester’s best Female Chefs.

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DSW sit with: Nilas Burmese Kitchen

Can you tell us a little bit about yourself, including where you are today, and what got you here?

I’m Nila Oo, owner of Nilas Burmese Kitchen & Cafe in Manchester. Born in Burma, grew up in London. Studied at Manchester University and never left.

What inspires you to launch Nilas Burmese kitchen?

I always wanted to run my own restaurant but never had the time. An opportunity came up when I was on the verge of being made redundant and I began thinking it was time to open the restaurant I had always wanted to own. Nila’s Burmese Kitchen started in 2014. Initially, I did pop-ups at local food markets and collaborated with small businesses before finally opening the restaurant in Trafford. It’s the first Burmese restaurant in Manchester and second in the UK.

How would you describe your cooking inspiration?

All Burmese people are hugely passionate about food. The Menu was inspired by the food my mum cooked growing up. Although my sister is the one who was old enough to remember all the recipes.

What do you love the most about Burmese dishes?

In a nutshell, I would describe Burmese cuisine as essentially curries and rice, or in Burmese hin and t’amin. Comprising of meat, fish or vegetables, cooked in various ways. Usually, it comes in two forms, a ‘dry-ish’ one called ‘seepyan’ or one with a thin sauce. However, there are ingredients unique to Burma, creating its own identity, such as the fermented tea leaves, called ‘laphet’. And there are a variety of noodle dishes. One of which is called ‘Mohinga’, made with fish and is considered the national dish of Burma.

Tell us about your collaboration with DSW

It’s such an exciting place to be and, when I was approached to collaborate on this menu it was a no-brainer. It’s also exciting to be working with Andrew Green. With his years of experience, I can’t think of someone better to execute a taste of Burmese Cuisine in the heart of Manchester’s cultural hub.

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