Note: The Myanmar Times reviews restaurants anonymously and pays for meals.
Jay Yang is the chef behind KK Pots, one of the best-kept culinary secrets in Yangon for well-balanced Asian favourites and one bangin’ burger. Not bad for a neighborhood hotpot joint. Now Yang has taken his burger to the larger space upstairs, where he’s trying out his own takes on American cuisine and cocktails, some classic, some his own. The results are worth getting excited about.
"Wild Boar and Foie Gras Ravioli, Jerusalem Artichoke Mousse and Morel Broth" – that’s one of several courses planned for an exclusive series of dinners being put on by chef Christian Martena and the team from the currently under-renovation Strand hotel.
Brunch wasn’t a thing when I was growing up. Not in the UK, at least. These days, of course, brunch is everywhere – except that it’s not just about getting up a bit late and eating pancakes any more. Thankfully, Savoy’s new boutique brunch has arrived to rescue us from Sundays spent sleeping off the aching guilt of our own gluttony.
When the rains come, there’s nothing to beat hot, tasty and spicy food. I usually go for mote ti (Rakhine rice noodles in a peppery fish soup) or mohinga, but for a real treat I like a bowl of steaming beef intestine and tripe soup.
Google Maps show two Penthouse restaurants in Sanchaung. One pin is titled “The Penthouse Restaurant – Skybar – Lounge” on Bagaya Street, the other titled “The Penthouse” on U Wisara Road. Neither is the one you’re looking for. I learn this the hard way.
Ten years ago The Myanmar Times embarked the most quixotic of quests: to compile the first-ever-ever list of decent burger joints in Yangon. Today, with a wealth of new options available we update this list. We feel we can comfortably declare this the definitive guide to the best meat-stacks in town.
The Myanmar Times looks back to Douglas Long's first venture, in 2004, to chronicle the best, the worst, and the weird of Yangon's hamburger offerings.