A young gun chef is behind this new southside Burmese gem

A young chef named Alfan Musthafa, renowned for his work at Warisan, Luckies Kitchen, and Ma Pa Me, has partnered with several Myanmar expatriates to open a new restaurant called Sorai in the southern suburb of Carina. This venture marks a significant step in bringing Burmese cuisine to Brisbane, where such offerings have historically been rare. The restaurant occupies a former cafe space on Old Cleveland Road, previously home to Scripted Cafe, and officially welcomed its first customers in late June 2026.

Musthafa initially had limited knowledge of Burmese food until he visited the Global Food Markets in Woodridge with his sous-chef, Laga “Bosco” Htoi. At this bustling Sunday market, Htoi’s aunt runs a popular food stall, drawing attention to the rich flavors and unique ingredients found in Burmese street food. Inspired by the experience, Musthafa decided to explore the culinary traditions of Myanmar further. He described being particularly impressed by the distinctiveness of Burmese cuisine compared to the stir-fries and rice dishes he had grown up with on his grandparents' farm in Indonesia.

The menu at Sorai blends traditional Burmese fare with elements of modern Asian cuisine, offering over 50 percent Burmese dishes alongside familiar Thai and Indonesian favorites such as pad Thai, massaman curry, and som tum. Among the standout items are kyay oh, a vermicelli noodle dish featuring pork meatballs, pork offal, quail eggs, and choy sum, served either dry or in a slow-cooked bone broth. Another highlight is mohinga, a rice noodle fish soup infused with lemongrass, shallots, and various herbs. Lahpet thoke, a tea leaf salad with cabbage, tomatoes, crunchy beans, sesame seeds, and crisped garlic, rounds out the selection of traditional Burmese dishes. These offerings aim to provide comfort and familiarity to those who have traveled to Myanmar while introducing local diners to the region’s unique flavors.

The restaurant’s interior design reflects a commitment to simplicity and warmth. Timber and brick form the foundation of the space, complemented by vivid yellow tiling, rattan lampshades, and Burmese umbrellas adorning the walls. The team, including co-founders Min Hein Kyaw and Su Sabai Zaw, chose to handle the fit-out themselves, starting with an almost empty space that required minimal intervention. The result is a cozy, inviting atmosphere tailored to the preferences of local patrons.

According to Musthafa, the decision to focus on Burmese cuisine was influenced by the growing presence of the Burmese community in Australia. By mid-2024, approximately 46,790 individuals born in Myanmar resided in Australia, many of whom were refugees who arrived between 2002 and 2022. Despite this demographic shift, opportunities for experiencing Burmese food in Brisbane remained limited. Sorai aims to address this gap by providing a dedicated space for the community to share their culinary heritage while attracting broader interest from the public.

As the restaurant continues to develop, plans for its beverage offerings are underway. Although the liquor license has recently been approved, the drinks menu is still being finalized. Currently, patrons can enjoy Felons beer on tap along with a variety of bottled Asian beers. A cocktail list curated by Su Sabai Zaw includes innovative creations such as a tamarind whisky sour and a piña colada-inspired drink made with mango sticky rice. These additions reflect the restaurant’s effort to blend traditional flavors with contemporary interpretations, enhancing the overall dining experience.

With its combination of authentic Burmese cuisine, welcoming ambiance, and thoughtful design, Sorai represents a promising addition to the local food scene. As the restaurant gains traction, it is anticipated to become a go-to destination for both members of the Burmese community and curious diners seeking new culinary experiences. The collaboration between Musthafa and the Burmese expatriate community underscores the potential for cultural exchange and mutual growth within the hospitality industry.