Why Burmese Recipes Deserve to Be Told
Food is more than flavor—it's memory, place, identity. At Club Rangoon, every recipe carries a backstory. This site began with a broken fridge, leftover pantry goods, and a sudden craving on a rainy night in Hong Kong. That improvised tofu salad brought a wave of emotion and sparked the idea: Burmese food, no matter how humble, holds weight. It deserves space.
If you grew up with fermented tea leaves and fish sauce as staples, or came to love them through someone else's kitchen, your voice belongs here.
What We’re Looking For
No need to be a trained chef. No need for flawless grammar. Just give us something honest, flavorful, and rooted in real experience.
Here’s what we love publishing:
- Traditional Recipes
Share the things passed down. If it needs grinding by hand or simmering overnight, even better. - Personal Food Stories
Cooked mohinga for the first time in a tiny Brooklyn flat? Tell us how it went. Burnt the first batch? Even better. - Burmese-Inspired Dishes
Mixes, hybrids, twists. We want to see what Burmese food becomes in your hands, wherever you are. - Ingredient Spotlights
Explain ngapi like you're talking to a curious friend. Show how tamarind paste can rescue a dish. - Cultural Observations
Street food in Yangon vs Mandalay? Regional spice habits? Kitchen tools that carry weight? Write them down.
We want content that makes people feel. Not just lists of steps, but flavor with context.
Submission Guidelines
To keep things clear and fair, here’s how we run things:
- Word Count: Aim for 600–1200 words
- Language: English or Tagalog—your call. Make it flow.
- Photos: If you’ve taken any yourself, send them. Clear and original only.
- Writing Style: Clean, direct, human. Write like you’re talking while cooking.
- Tone: Story-first. Keep it raw, grounded, not polished like an ad.
Use clear titles. Add section headers. Cite sources if you go deep into history. All work gets reviewed before publication. Plagiarism won’t make it through.
How to Submit
Want to contribute? Send us an email at:
📩 contact@clubrangoon.com.hk
Use the subject line: WRITE FOR CLUB RANGOON – [Your Topic]
Include the following in your email:
- Full article (in .docx, Google Doc, or pasted in the body)
- Brief author bio (2–3 lines)
- Social media link (optional, if you want to be tagged)
- Original images (if available)
You’ll hear back within 5–7 business days. If it takes a little longer, it just means the inbox is full of good food stories.
Who This Is For
This space is for:
- Burmese expats longing for home-cooked meals
- Curious cooks learning from YouTube and elders
- Mixed-heritage kids trying to reconnect
- Small-kitchen rebels making bold food with basic tools
If you’ve ever tweaked a recipe to fit a shelf-sized oven or turned leftovers into comfort, you belong here. No filters, no frills—just flavor and feeling.
One Recipe at a Time, One Story at a Time
Every dish tells something. A trick learned from a grandmother. A sauce perfected after years away from home. A craving satisfied late at night. If you’ve got that kind of story, share it. Doesn’t need to be fancy. Just needs to be real.
This isn’t about perfect dishes. It's about real food made by real people who cook with care. If you trust your gut and cook with memories in mind, we want to hear your story.