Video Credit: RockyandMayur Image Credit: Bomras Goa Facebook Page: Slow Roasted Suckling Pig with Pumpkin Wasabi mash & Spinach.
In a short time, Bomra’s has become a bit of a culinary phenomenon. The food has a distinct Burmese soul but draws on and fuses influences from nearby regional cuisines of China, India, Laos and Thailand.Chef Patron Bawmra Jap has taken this rich Burmese heritage, modernised and refined it, and created a menu of dishes that are quite sublime. Dishes such as Lime and Chili red Snapper, or Seared Beef with Basil and Coriander or Black Pomfret with a black bean paste, are lean and fresh in taste, and make use of Goa’s glorious fresh produce.
Comments
Amazing dinner at Bomras last night. Our table of 4 shared the starters and how perfect was the pork and pomelo salad, pickled tealeaf salad and rare beef salad. We then had a veg Khow Suey and a chicken Khow Suey. Our meal was delicious, beautifully served, by attentive staff. Thank you.
Deirdre Hutton recommends Bomras Goa.
Deirdre Hutton recommends Bomras Goa.
The open-air restaurant is an oasis of style and good taste, with a warm and dynamic ambiance. Big overhanging trees and the sky work together well to create an impressive natural ceiling. Furniture, lighting and art produced by local artisans.
