“Bawmra Jap’s Burmese restaurant
is Goa’s best-kept secret”

Hidden just of the bustling, neon lit Fort Aguada road is Bomra’s, a gastronomic secret for those “in the know”. Some have gone so far as to call it the best Burmese restaurant in the world. The more restrained have limited praise to being the “best in India”.

In a short time, Bomra’s has become a bit of a culinary phenomenon. The food has a distinct Burmese soul but draws on and fuses influences from nearby regional cuisines of China, India, Laos and Thailand.

Chef Patron Bawmra Jap has taken this rich Burmese heritage, modernised and refined it, and created a menu of dishes that are quite sublime. Dishes such as Lime and Chili red Snapper, or Seared Beef with Basil and Coriander or Black Pomfret with a black bean paste, are lean and fresh in taste, and make use of Goa’s glorious fresh produce.

The open-air restaurant is an oasis of style and good taste, with a warm and dynamic ambiance. Big overhanging trees and the sky work together well to create an impressive natural ceiling. Furniture, lighting and art produced by local artisans (including Bawmra Jap), combine perfectly to create a unique setting.

Brief About Chef And Restraunt:-

This al fresco restaurant in North Goa's Candolim is run by the reticent but affable Bawmra Jap, whom author Amitav Ghosh called "one of the finest and most inventive chefs in the world." That was in 2011, but Jap has since gone on to prove why he deserves that endorsement.

The simple, airy ambience at Bomras—with wood, bamboo and lanterns—is distinctly south Asian, as is the food. Jap draws from his Asian heritage to serve cuisine from China, Laos, India and Thailand. The menu may be limited and kinder to non-vegetarians, but it packs a punch. Pork lovers will enjoy the crackling pork, pomelo and pomegranate salad and the slow-cooked pork belly salad. Pair your meals with the pomegranate margarita or a lychee martini and finish it all off with the coconut and jackfruit pannacotta or the lemongrass and ginger crème brulee.