Thingyan Hits Duxton: Club Rangoon Turns the Street into a Mini Burmese Water Festival

Media Spotlights

Come April, the streets of Myanmar erupt in water, music, and moments of joyful chaos as Thingyan marks the arrival of the Burmese New Year. At Club Rangoon, that same spirit takes shape a little closer to home—not as a spectacle, but as a house party in full swing. Happening on Saturday, 11 April from 3pm till late, the Duxton shophouse trades its usual rhythm for an afternoon that unfolds somewhere between festival and gathering, where water flows, music carries, and the table brings it all together.

At the centre of it all is a line-up of playful, high-energy festivities that mirror the spirit of Thingyan. A Water Gun Station anchors the experience — an open invitation to take part in the festival’s most recognisable ritual of washing away the old, while a Thanaka corner brings in a distinctly Burmese touch, where guests can apply the traditional cooling paste made from ground tree bark, long used in Myanmar for its soothing, sun-protective properties and instantly recognisable as a cultural hallmark worn across generations. As the day unfolds, vinyl sets by DJs Hiddy and Zai keep the energy in motion, spinning grooves, funk, soul, disco and hip-hop with a focus on Southeast Asian sounds and Asian classics, joined by happy hour pours and a special Laphetwyne pop-up, keeping things easy-going throughout.

Alongside the festivities, an à la carte menu of Thingyan specials brings the focus back to the table, inspired by the way food is traditionally enjoyed during Myanmar’s New Year water festival in April — light, refreshing dishes made to beat the summer heat, built around bold flavours and designed for easy, communal sharing:

Menu Highlights:

• Kayah Sausage

  Pork mince, chilli, rice wine and prickly ash come together in a deeply aromatic sausage, served with fresh vegetables for a bright, herbaceous contrast.

  
  

• Kyet A Myit Skewers (2pcs)

  Smoky chicken gizzard glazed in a Burmese-style curry, lifted with lemongrass and calamansi for a punchy, citrusy finish.

  
  

• Wet Thani Bao

  Caramelised pork belly curry layered with fried garlic and Shan pickles, tucked into a soft bun for a rich yet balanced bite.

  
  

• Burmese-style Steak Tartare

  Wagyu topside tossed with laksa leaf, sawtooth coriander and pickled garlic, served with tofu crackers for texture and crunch.

  
  

• Khout Swel Kyaw

  Wok-fried flat yellow noodles with chicken, baby corn and snow peas—comforting, savoury and familiar.

  
  

• Mont Lone Yay Paw

  Jaggery-filled sticky rice balls rolled in coconut, a Thingyan staple that rounds off the meal on a light, celebratory note.

Club Rangoon’s Thingyan Special Menu

Thingyan at Club Rangoon isn’t about recreating the streets—it’s about capturing the feeling. A little chaotic, a little nostalgic, and best experienced with good food, good company, and a willingness to get just a little soaked.

*All prices are subject to a 10% service charge and prevailing GST.