A taste generations know.
Myanmar’s iconic laphet, made in Mandalay.
Since 1850
175+
Years of heritage
Making laphet in Mandalay since 1850.
1850
Since
By 1850, Mandalay knew Ma Taung as Daw Taung.
8
Kinds of laphet
Pickled and packed in Mandalay.
3
Crunchy sides
Fried beans, peanuts and dried shrimp.
86th St
Our shop
No. 172, between 24th and 25th Streets.
Our story
Named for an aunt.
Ma Taung was born in 1830. By 1850, Mandalay knew her as Daw Taung, and knew her laphet. Ah yee means aunt: her name is on the sign above the door, and on every packet that leaves the counter. The laphet still comes in lacquer.
From our counter
Eight kinds of laphet.
Pickled and packed in Mandalay, in jars, bags and trays. Ask for them by name at the shop, or call and order.
Gifts
For giving.
Laphet with all its sides, in red octagon tins and printed boxes. For visiting family, for weddings, for anyone you want to thank. To order, call the shop.
How to eat it
Laphet is tea you eat.
Young tea leaves, pickled until soft. Set out in a tray with the crunchy things, or mixed into a salad. With green tea, for guests, after a meal.
In a tray.
Pickled tea at the centre. Fried beans, peanuts and garlic all around it. Take a little of each, then a sip of green tea.
Read more
Tea leaves
Young tea leaves, pickled in Mandalay.
Packed by hand
In jars, bags, trays and gift tins.
Time-honoured recipes
Ma Taung’s laphet, made since 1850.
Visit the shop
No. 172, 86th Street, between 24th and 25th, Mandalay.
Visit us
No. 172, 86th Street.
Between 24th and 25th Streets, Yae Kyi Ward, Mandalay. Look for the green and yellow sign.
Come and taste it
Bring Ah Yee Taung to your table.
Call the shop to order, or talk to us about wholesale and export.