Bamama

Moo Krop (Crispy Pork Belly) served with infamous Bamama’s Smoky Hot sauce ….coming in super hot 🔥
Launching our tapas full menu this friday (30th Aug) at

This Friday 30th is our GRAND OPENING and launching the full menu, fully stocked up new natural wines and special happy hour promotion!
Come hungry! Come thirsty!

This Friday, the 30th, we're excited to announce our grand opening with our full menu and newly restocked wines.

Join us for Happy Hour from 6:30 PM to 8:00 PM—just 499 THB for 2 dishes and 1 complimentary drink and get 10% discounts for any bottle purchase all night!

Come celebrate our GRAND OPENING for a night of exceptional natural wines, delicious food and company.

ถึงเวลาที่เราพร้อมจะบริการอย่างเต็มรูปแบบ Full menu tapas จากเชฟ Trish ในวันศุกร์ที่ 30 สิงหาคมนี้ พร้อมไวน์เต็มชั้นทั้งเป็นขวด และ by the glass มาสต๊อกแน่นๆให้ได้สนุกกันทั้งคืน

ก้าวข้ามพรมแดนแห่งวัฒนธรรมผ่านอาหารที่เราตั้งใจออกแบบมาให้ทุกคนได้อิ่มเอม ดื่มด่ำและสนับสนุนในจิตวิญญาณของความหลากหลาย ผ่านอาหารและเครื่องดื่มของเรา

บัตรราคา 499 บาท(net) อาหาร 2 เมนูพิเศษ และ ไวน์แพร์ริ่ง 1 แก้ว และรับทันทีส่วนลด 10% สำหรับซื้อไวน์เป็นขวดทั้งคืนไปเลยยย

DM us for more information and book your tickets!!!
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❛ 𝐀𝐍𝐃 𝐓𝐇𝐄 𝐖𝐄 𝐃𝐑𝐈𝐍𝐊 𝐱 𝐁𝐀𝐌𝐀𝐌𝐀 𝐓𝐀𝐏𝐀𝐒 ❜
- Chiangmai Wine bar over 70 labels of natural, biodynamic and organic wines.
- Burmese-inspired tapas to perfectly complement our wine selection.

OPEN DAILY : 11.00 – 00.00 (for wine)
BAMAMA TAPAS : 18.00 – 00.00
CLOSED ON TUESDAYS

Reservations : 065.242.3321
or DM us for bookings

Google Map : and then we drink https://maps.app.goo.gl/9EYg77YMCozccBiC8

Chef Trish caught in the moment. Her signature Focaccia with Laphet Butter is one of a kind.

❤️🍞🧈

TRISH'S FOCACCIA & LAPHET BUTTER
If you visit us, please don't miss this dish: Chef Trish's signature sourdough bread paired with tea-infused butter. If you want to elevate the flavors, we recommend enjoying it with and easy to drink white wine like Sauvignon Blanc. For an extra touch of pleasure, you might also try a native grape such as Picpoul from the Languedoc region. Please check out on our shelf.
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❛ 𝐀𝐍𝐃 𝐓𝐇𝐄 𝐖𝐄 𝐃𝐑𝐈𝐍𝐊 𝐱 𝐁𝐀𝐌𝐀𝐌𝐀 𝐓𝐀𝐏𝐀𝐒 ❜
- Chiangmai Wine bar over 70 labels of natural, biodynamic and organic wines.
- Burmese-inspired tapas to perfectly complement our wine selection.

OPEN DAILY : 11.00 – 00.00 (for wine)
BAMAMA TAPAS : 18.00 – 00.00
CLOSED ON TUESDAYS

Reservations : 065.242.3321
or DM us for bookings

Google Map : and then we drink https://maps.app.goo.gl/9EYg77YMCozccBiC8

🥂🍾🍾🍷🍷

“Playing with Fire” Menu
Chef Nui from Maadae Slow Fish - มาเด สโลว์ฟิช and Chef Trish from Bamama will use open fire to honor the culinary traditions of Thailand and Myanmar, symbolizing the significance of fire in both cultures.

This event marks the historic debut of the Food Solidarity & Resistance movement, led by two prominent female head chefs of Chiang Mai Giants for LIMBO FESTIVAL ON THE 12th of SEPTEMBER.
Who’s ready for this groundbreaking experience?
12th September
4pm-Midnight
Registration is required.
Click link in bio. Or DM us! Or
Book tickets here 👇
https://forms.gle/LqMQH2ZU7RkhAwWCA

“Playing with Fire” Menu for LIMBO FESTIVAL
and Trish will use open fire to honor the culinary traditions of Thailand and Myanmar, symbolizing the significance of fire in both cultures.

This event marks the historic debut of the Food Solidarity & Resistance movement, led by two prominent female head chefs of Chiang Mai Giants. Who’s ready for this groundbreaking experience?
Registration is required.
Click link in bio. Or DM us! Or
Book tickets here 👇
https://forms.gle/LqMQH2ZU7RkhAwWCA

‘Playing With Fire’ X Bamama X Maadae Slow Fish - มาเด สโลว์ฟิช
A Solidarity Event Featuring Food, Panel Discussion and Performance and Music

What does fire mean for the Thai and Myanmar people and how is it related to food and waste management? In Chiang Mai, fire is associated with the annual swidden-burning season, when agricultural waste and stubble across the region are set alight to fill the air with toxic smog for months on end. In Myanmar it evokes images of burnt-down villages and consequently of the importance of preserving culture and heritage outside one’s homeland. Both lead to urgent questions of sustainability and waste management.

12 September 2024

Time : 4-10pm

Place. : The Goodcery Space

Ticket : 800 Baht, excluding alcohol

Reservation : Click Link below 👇
https://forms.gle/LqMQH2ZU7RkhAwWCA

Contact : 094 846 0762, 098 441 6637

Program
4-5pm - Registration and Networking with LIMBO & Collective
5-6pm - Panel Discussion of Fire (In English)
Panelists
•Food Not Bomb & SOS
•Bamboo Family Market
•Zay Collective
•Slow Foods
6-8pm - Maadae Slow Fish X Bamama Cookout
8-8.30pm - ‘Echoes and I’ By Prapassorn Konmuang, Kelvin, Contrition
8.30-10pm - Music by Triple Edge, Steven & K9

LIMBO FESTIVAL
Re-Imagination Work in Progress
A Festival of Solidarity Featuring Art, Food, Comedy, Poetry, Talk and Music

11-29 September 2024
Some Space Gallery, The Goodcery and Sapphic Riot
Chiang Mai, Thailand

By LIMBO Collective – an ad-hoc collective of Thai and Myanmar artists, chefs, curators, designers, researchers and scholars.

LIMBO collective are delighted to invite you to LIMBO festival, a series of Thai-Myanmar creative and cultural events to express creative solidarity that will be taking place at Some Space Gallery, The Goodcery and Sapphic Riot in Chiang Mai from 11 to 29 September 2024.

LIMBO is a creative and artistic collective of Thai and Myanmar (Burmese) citizens who continue to be affected by the military coup in Myanmar in 2021 leading to the displacement of millions of people within and across borders, particularly in Thailand.

LIMBO Festival is the result of a year-long dialogue between Thai and Myanmar activists and artists, ‘Active People’, who share their stories of how their futures, hopes and dreams have been taken from them, and how they learned to transform their anger and desperation into hope through a democratic, caring and safe community where all voices are heard. These are stories of how to deal with conflict, and how to support each other through food, art, culture and humour.

Three years ago, Chef Trish envisioned expanding Burmese cuisine and providing skills training for Burmese SMEs. Many doubted her ability and ambition to dream big. However, what they didn’t realize is that we’ve employed full-time Burmese individuals from various ethnicities for both our Wine Bar Tapas and Zay Collective core teams, specifically young people who are affected by the conscription laws.

Zay Collective will soon start generating income for 12 Burmese SMEs displaced in Mae Sot and Chiang Mai, offering them comprehensive business training to help grow their businesses, both in physical stores and e-commerce.

Trish is a tough boss, has a sharp tongue and refuse to tolerate any bureaucratic bu****it. Those who are willing to grow with us will reap the benefits alongside and those who know understand our truest intentions are rooted in honesty, integrity & fairness.
These achievements are due to the support of the incredible people who have become our colleagues, and whom we will always support in return. This is our way of creating a safe space for our utopian community, a solidarity between Thai-MM friendship, and working towards a vision of a better Burma—a place we hope to return to one day.
Ps: we are all q***r and q***r allies 🌈
Here’s to forever growth and prosperity 🥂🍾

And then…

Charcoal Grilled Striploin Flake Steak with Burmese Indian Curry Sauce, topped with ပိုးတီသုပ် (Burmese pickled daikon slaw)
We aim to highlight how properly handled local beef can be just as luxurious as any premium option. Our selection of organic, natural wines pairs perfectly with our food menu.

Ripping a new one tonight!
Come see Chef Trish & her team throw-down!
See you all at 🍾

We’re thrilled to announce our partnership with to introduce the first-ever Natural Wine Bar with a Burmese-inspired tapas menu.

Experience over 70 selections of natural, biodynamic, and organic wines, paired with gourmet Burmese ingredients and ethically sourced products from local artisans.

Join us starting at 6:00 PM until late!

Shan Tofu 2 ways with Australian Striploin Bulgogi. Inspired by ပြည်မြို့တို့ဘူးကြော်သုပ် (Pyay-city’s signature fried tofu salad)
Pausing our monthly supper-clubs as we get ready for our wine & tapas bar opening in August 🥳

Burmese Mole (pone-yay gyi) & Crispy Pork Belly | pickled mango slaw | vermicelli lentil soup.
Burmese Temple Food as our Main Course.
Burmese Ta-min Wine (ထမင်းဝိုင်း) deconstructs a main course into distinct components: rich umami flavors from Burmese Mole, crispy pork belly (moo krop) for texture, and a side of pickled mango slaw providing a sour note. A light vermicelli lentil soup follows, refreshing your palate and preparing it for the next burst of flavors, creating a “party-in-your-mouth”experience.
Taking bookings for our July supperclub.
Click link below👇
https://forms.gle/1UB69xntbYcESZkeA

July supper-club dates are out! As per usual, only 10 seats available per night in our humble abode.
🗓️ 27-28 July
⏰ 6pm+
📍 Bamama
Reservation is required

Click link below ⬇️
https://forms.gle/vDYre74onrK2hkK96

DM us for more info.

BAMAMA’s Salad Bar Pop-Up is happening this weekend at ! Featuring Burmese salads known for their bold flavors, textures, and mouthwatering appeal. Chef Trish, renowned for her monthly sold-out supper clubs, is making her debut at Sapphic Riot with a curated selection of her favourites.

🍑 Al-Carte Menu!
🍑 6pm till late
🍑 vegan options available
Also this Sat (20th) is a DJ night. So come hungry and booty-shake!

We had a blast cooking for birthday 🎂
Did you know we provide customized food catering (all cuisines) for private parties, birthdays, and events? We tailor the menu based on guest count, budget, and dietary preferences.
If interested, DM us for more info!

Fried Beancurd Salad ပဲပြားကြော်သုပ်
Burmese salads are a serious affair, focusing on texture, mouthfeel, and a mix of salty, sour, and umami flavours. In other words, it SLAPS!
Recipe 👇
- Season 6pcs beancurd with turmeric (pinch) and salt.
- Fry it. Cut lengthwise after.

Mix the following in the salad bowl
- spring onion slice
- coriander rough chop
- kaffir lime leaves (julienne)
- sliced raw onion
- crispy fried onion
- 2tbs flavored onion oil (substitute with normal oil)
- 1 tbs chili flakes
- 2 pcs chili slices
- 3 tbs lime juice
- 2 tbs cooked chickpea powder (any blended nut powder will do)
- 1tbs fish sauce
- 1 tsp shrimp flakes
- salt

Nothing quite like cooking some beancurd curry in a Thai copper pan. Heat is so well distributed and nothing sticks to the pan.

Crispy Moo Krop | Pone Ye’ Gyi (Burmese Mole) | Fermented Mango Salad
The one that stole many hearts at our last chefstable.

Laphet Butter and Focaccia
Bamama Tapas at And then we drink is a culinary exploration, celebrating creative freedom to enmesh Burmese ingredients with modern cooking techniques. Are you ready for us, Cnx? 🤗

Grilled Chicken Wing, stuffed with Naem & Chicken Liver Parfait | Sein-Ta-Lone Mango Hot sauce

A soon-to-be-available favorite of the crowd at
X Bamama Tapas
📸

A historical moment in Thailand! And we’re here for it
Congrats!!! 🇹🇭🔥🤘🌈🎉
***rness

Our June Supperclub dates are out and the location is back at our humble abode. We're a 10 seaters secret supper-club (not a restaurant), delving into burmese food stories, food memories and food history.
BYOB and reservation is required.
Click link below for reservation
https://forms.gle/JSSEgSqgTyqpodzr5
DM for queries

Homemade Meatballs & Dumplings swimming in Kapi Tomatoes Sauce, Parmesan. Serve with sourdough.
Concept: Shakshuka
Outcome: Nduja Tomatoes sauce without Nduja 🤭