Filipino food and beverage (F&B) firm G2G All Spice Eatery Group Inc formally opened the country’s first authentic Burmese restaurant Rangoon Ruby in Manila’s southern suburb of Muntinlupa.

This milestone marks the introduction of something new, and even revolutionary to the local dining scene, as it gives Filipinos an authentic Burmese dining experience that aims to bridge two rich cultures with a common passion for warm hospitality and a great gastronomic heritage.

G2G president Rommel Ng said of this new venture: “We are excited to introduce the vibrant flavors of Burma to our local dining scene. Filipinos have always embraced diverse cultures with open arms, and I believe Rangoon Ruby will be a place where we can experience not just delicious food but also the richness of Burmese heritage and the warmth of its culture.”

To the Philippines by way of California

It is interesting to note that these authentic Burmese specialities make their way to the Philippines by a considerably longer route: namely the original Rangoon Ruby chain established in California by executive chef Max Lee.
Burmese-American Lee, however, is all about authenticity in his work and he aims to showcase real food from his birth nation in every dish served.
Lee’s culinary expertise plays a crucial role in the restaurant’s offerings, ensuring that guests experience an authentic taste of Burma by way of tried and tested family recipes going back generations. As a result, the flavours and textures are as close to how the chef enjoyed such dishes with his family.
The chef shares Ng’s vision of creating a platform for cultural exchange even as they seek to elevate the local dining scene with exciting culinary offerings and diverse gastronomic experiences.

An authentic menu

The menu at Rangoon Ruby draws influence from Indian, Thai, and Chinese traditions, offering signature dishes like Monk Hingar, a hearty catfish chowder with thin rice noodles in a rich, slow-cooked broth made with lemongrass, ginger, garlic, and ground pan-toasted rice, served with soft-boiled egg and fried fish cake.
Other must-try items include Nan Gyi Dok, a Burmese noodle dish topped with creamy coconut chicken sauce, and Ruby Shrimp, stir-fried in the wok with a special blend of spices.
Guests can also enjoy Samosas, filled with mashed potatoes, red onions, and served with signature tamarind sauce. Another highlight is the Tea Leaf Salad, a traditional Burmese delicacy made with fried garlic, yellow beans, peanuts, sesame seeds, sunflower seeds, lettuce, tomatoes, green chilis, and dried shrimp—topped with authentic fermented Burmese tea leaves, specially imported from Myanmar. This vibrant dish offers a distinct savory and refreshing flavor, providing an authentic taste of Burmese culture.
Through these dishes, Rangoon Ruby seeks to introduce Filipinos to a new and exciting culinary experience that will help enrich the local dining experience.