Bawmra Jap is, in my view, one of the finest and most inventive chefs in the world. He is ethnically a Kachin from northern Burma, but he left the country after his marriage to his British-Iranian wife, Mariam, and trained as a chef in London. His restaurant, Bomra’s,  in Candolim, Goa, is unpretentious and welcoming, but it consistently serves some of the best food anywhere. His style is unclassifiable: it is perhaps best described as South-East-Asian-inflected modern cuisine. Some of his great dishes are: pickled tea leaf salad, crisp-fried sardines, pomelo salad, pork belly and Kachin chicken. His warm chocolate cake is better than any I’ve had in New York, London, New Delhi – anywhere in fact.

I don’t know how he does it; I’m just glad he does.

 

 

 

5 thoughts on “Bomra’s Restaurant, Goa”
  1. Well, what do you know, we were in Soccore for a few days, and one evening decided to head for Bomra’s. Liked the food, liked the warmth and most of all, liked the fact that we knew some of his people in Chiswick side too . . . and did you know, they have a menu for you out there, too? His cocktails are great, but hey, bit of a shock when told they don’t do credit cards, so we had to hike over to an ATM . . . but great place. And that tamrind in the Margharita . . .

    Cheers . . .

  2. I too was hoping to go to this restaurant when I visited Candolim but I got there in November, a tad too early for the tourist season.

    Candolim, of course, is the birthplace of Abbe Faria who inspired the unforgettable eccentric character Abbe Busoni in The Count of Monte Cristo. There was one school there with his name, I think.

    Abbe Faria’s life story itself reads like a novel.

    http://www.abbefaria.com/Biography2.htm

  3. Exquisite food in a quiet unassuming setting. Thank you for highlighting this place for like-minded gastronomes 🙂

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