LAPORAN MAKSIA

Fairuz Nurjanah 1514625048 Naila Syifa. A 1514625053 Farah Zahrani. M 1514625049 Muchamad Jidan 1514625054 Mutia Rahmadani 1514625050 Annisa Desmuna. L 1514625055 Nayla Bunga Aulia. Q 1514625051 Sharonyna Marsha. H 1514625057 Davina Kinnari A. S 1514625052 2026 REPORT ON ASIAN CULINARY TOURISM OBSERVATION Burma Noodle and Curry Jl. Guru Mughni Kav 10.3 No.5 Kuningan, South Jakarta Lecturer: Dr. Nur Riska, S.Pd., M.Si Alvina Fadila Maulida, S.Pd., M.Pd Group: 6 CULINARY EDUCATION STUDY PROGRAM FACULTY OF ENGINEERING JAKARTA STATE UNIVERSITY ii FOREWORD We extend our gratitude to the presence of God Almighty for His blessings and mercy, so that we could complete this culinary tourism observation report paper well and on time. We also express our thanks to Dr. Nur Riska, S.Pd., M.Si and Mrs. Alvina Fadila Maulida, S.Pd., M.Pd as the supervising lecturers who provided direction and guidance in the preparation of this paper, as well as the employees of Burma Noodle and Curry who kindly assisted in the observation process. This paper is compiled based on direct observation conducted at Burma Noodle and Curry, located at Jl. Guru Mughni Kav 10.3 No.5, Kuningan, South Jakarta. Through this observation, we became acquainted with various typical Myanmar dishes, ranging from flavors, ingredients, to serving methods. We hope this report can be useful regarding Asian culinary tourism. We realize that this paper is far from perfect. Therefore, we greatly welcome constructive criticism and suggestions. Finally, we hope this paper can be beneficial to readers and broaden insights into Asian culinary tourism. Jakarta, 07 October 2026 Group 6 iii TABLE OF CONTENTS FOREWORD..............................................................................................ii TABLE OF CONTENTS..........................................................................................................i ii LIST OF FIGURES.............................................................................................iv LIST OF TABLES....................................................................................................v CHAPTER I INTRODUCTION.......................................................................................1 1.1 Background..............................................................................................1 1.2 Problem Formulation.........................................................................................2 1.3 Objectives............................................................................................................ 2 1.4 Benefits.........................................................................................................3 CHAPTER II OBSERVATION RESULTS..................................................................................4 2.1 Time and Place of Observation........................................................................4 2.2 Observation Results.............................................................................................4 2.3 Comparative Analysis with Original Recipe...................................................11 2.4 Recapitulation of Analysis Results.........................................................................18 CHAPTER III CONCLUSION..............................................................................................20 3.1 Conclusion.................................................................................................20 3.2 Suggestion s............................................................................................................21 BIBLIOGRAPHY............................................................................................23 iv LIST OF FIGURES Figure 2. 1.............................................................................................................4 Figure 2. 2.............................................................................................................4 Figure 2. 3.............................................................................................................4 Figure 2. 4.............................................................................................................5 Figure 2. 5.............................................................................................................5 Figure 2. 6.............................................................................................................5 v LIST OF TABLES Table 2.1 Time and Place of Observation.................................................................4 Table 2.2.................................................................................................................7 Table 2.3.................................................................................................................8 Table 2.4.................................................................................................................9 Table 2.5...............................................................................................................10 Table 2.6................................................................................................................11 Table 2.7...............................................................................................................13 Table 2.8...............................................................................................................14 Table 2.9...............................................................................................................15 Table 2.10.............................................................................................................17 Table 2.11.............................................................................................................18 Table 2.12.............................................................................................................19 1 CHAPTER I INTRODUCTION 1.1Background Myanmar is one of the Southeast Asian countries that boasts a culinary wealth with distinctive and diverse flavor characteristics. Its borders with India, China, Thailand, Bangladesh, and Laos have led to its culinary development being heavily influenced by cultural encounters and impacts from these countries. This is evident in the use of spices and processing techniques similar to Indian cuisine, the use of noodles influenced by China, as well as the utilization of ingredients and flavors typical of Southeast Asia. In general, Myanmar cuisine features a blend of savory, spicy, sour, slightly bitter, and aromatic flavors, with commonly used ingredients such as garlic, shallots, ginger, turmeric, chili, lemongrass, coriander, fish, seafood, coconut milk, and various spices. Some of its signature dishes include Mohinga, a fish soup with rice noodles known as one of Myanmar's most iconic dishes, and Lahpet Thoke, a tea leaf salad that uses fermented tea leaves, resulting in a combination of sour, slightly bitter, savory, and spicy flavors, along with a crunchy texture from nuts and complementary ingredients. These culinary characteristics are also evident in Myanmar curry dishes, which can blend spices such as cumin, coriander, turmeric, and ingredients like lemongrass and fish sauce, producing a strong flavor while still maintaining a distinct Southeast Asian character. The presence of Myanmar cuisine in Indonesia is still relatively rare compared to other Asian cuisines, making the introduction to Myanmar food an interesting endeavor through direct observation. One restaurant that offers this cuisine is Burma Noodles & Curry Jakarta, located at Arden Grove, Jalan Guru Mughni Kav. 10.3 No. 5, Setiabudi, South Jakarta. This restaurant brings the concept of Myanmar cuisine with 2 presenting traditional dishes in a modern and comfortable restaurant atmosphere. Based on restaurant information, the concept not only focuses on food presentation but also seeks to introduce Burma's culinary heritage and hospitality to the Indonesian public. Its location at Arden Grove and the restaurant's character as a place presenting Myanmar flavors are also recorded on the Chope reservation platform. Some dishes that are part of Myanmar's culinary identity and can be found in the context of this restaurant include Burmese Mohinga, Burma Tea Leaf Salad (Lahpet Thoke), and Burmese Lamb Shank Curry, representing the diversity of Myanmar food from noodle soup, salad, to curry dishes. By conducting observations at Burma Noodles & Curry Jakarta, students can directly learn about the characteristics of Myanmar food, from the ingredients used, taste, processing techniques, presentation, to the restaurant atmosphere that brings Myanmar cultural elements, so that understanding of Asian cuisine is not only obtained theoretically but also through the experience of observing and tasting dishes directly. 1.2 Problem Statement 1. What are the characteristics of Myanmar cuisine, starting from the ingredients, seasonings, and spices used? 2. What are the processing and serving techniques for dishes at Burma Noodles & Curry? 3. What are the results of observations on the taste and characteristics of Myanmar dishes at the Burma Noodles & Curry restaurant? 1.3 Objectives 1. To understand the characteristics of Myanmar cuisine, including the ingredients, seasonings, and spices used. 2. To understand the processing and serving techniques of Myanmar dishes offered at Burma Noodles & Curry Jakarta. 3. To analyze the taste and characteristics of Myanmar dishes based on direct observations at Burma Noodles & Curry Jakarta. 3 1.4 Benefits 1.For Students ·Broadening insights and knowledge about the characteristics of Myanmar cuisine, including ingredients, spices, processing techniques, flavors, and presentation. 2.For Learners ·Becoming a learning resource to recognize and understand the diversity of Asian cuisine, especially Myanmar cuisine, through direct observation. 3.For Readers ·Providing information and knowledge about typical Myanmar cuisine and increasing interest in getting to know traditional foods from that country. 4 1. 2. CHAPTER II OBSERVATION RESULTS 2.1 Time and Place of Observation Time Place Full Address :Saturday, October 4, 2026 :Burma Noodle and Curry Jl. Guru Mughni Kav 10.3 No.5 Kuningan, Jakarta : Selatan Country Dish 2.2 Observation Results :Myanmar Table 2. 1 Time and Place of Observation Restaurant Documentation Figure 2. 1 Figure 2. 2 Figure 2. 3 Menu List at the Restaurant 5 3. 1) Soup a) Burmese Mohinga Figure 2.4 Figure 2.5 Figure 2.6 Analysis of the Menu Based on observations, Burmese Mohinga at the Burma Noodle and Curry restaurant has the following characteristics: -Color and Appearance: The broth is a golden brownish-yellow color derived from turmeric and fish stock. This color blends with white rice noodles, slices of boiled egg, green Visual Presentation of the Dish cilantro, and red dried chilies, creating a vibrant and appetizing look. -Serving and Presentation: Served in a bowl while hot, with the noodles at the bottom, broth poured over, then topped with egg, shredded fish,