At first glance, Blue Heaven looks like a Thai dessert cafe, flush with plastic mangoes, a stall selling banana fritters and a menu listing towering Thai tea-flavoured bingsu. But this brightly lit newcomer also happens to serve some of Sydney’s most nuanced Burmese cooking.
Opened in April by Tommy Young, who previously ran Pink Peppercorn in Paddington, its specialties are some of Myanmar’s most renowned dishes, here rendered in full colour. Expect bitter, fragrant laphet thoke, the salad of fermented tea leaves with funk from fish sauce and dried shrimp and crunch from peanuts and sesame seeds, or rich, complex mohinga, the fish noodle soup brimming with chopped egg and satisfyingly crunchy lotus root.
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David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
