During his travels to Myanmar, Burma Burma’s founder Ankit Gupta first discovered laphet yay saing, their traditional tea shops. “Every trip began the same way. We’d wake up around 6.15 or 6.30 am, and head straight to our favourite tea shop before breakfast service ended. We’d have a bowl of mohinga, Myanmar’s national dish, a lentil and noodle soup simmering over wood fires. Sometimes, we’d eat puff pastries with Burmese tea. The furniture was always tiny: Low stools and small tables. We’d sit there, watching people walk past on their way to the fresh market. That ritual became one of the reasons we kept going back.”

Jasmine Rice and Brown Sugar