The Myanmar Times
Saturday, 30 May 2015
The Myanmar Times
The Myanmar Times

Myanmar curried rice with squid

Award-winning chef Htun Htun Naing is Weekend’s guest chef this week. Born and raised in Myanmar, Htun Htun Naing has recently returned from working for an international hotel chain in Dubai, and has since joined Novotel Yangon Max as the senior sous-chef at The Square Restaurant.

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Yangon newcomer Mexi-can and does

Finding a dazzling Mexican restaurant in Yangon is no small order, but with a refreshing design, creative fusion menu and creative head chef fresh of the place from the US, Fahrenheit Bar & Restaurant brings all the right flavours.

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Recipe: Deep-fried river prawn wasabi salad

Our guest chef this week, Raymond Wong of Novotel Yangon Max’s Royal Pavilion restaurant, shows us how to make a prawn salad perfect for wasabi lovers and last-minute dinner parties.

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Recipe: Mango & Caramel Tart

This week, Weekend welcomes French-born Novotel Yangon Max pastry and bakery chef Benjamin Rambaud whose pastry, glace and chocolate creations have taken him all over the world, to Oman, Hong Kong, South Korea, Malaysia, Bali and Cyprus, and now Myanmar, where he has spread his sweet specialities.

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Minn Lan Seafood Restaurant

Here may have been an explosion in the number of new restaurants opening in Yangon in recent months, but when it comes to seafood the oldies are still the best.

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Singapore's Top Restaurants

Singapore, long praised for its well-known street food, has become a destination for great young chefs eager to make a name for themselves.

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Sedona Hotel spices things up

Spicy and flavoursome, Bangladeshi cuisine is not only popular the world over, but also a near neighbour, closely allied to Bengali and northeast Indian culinary traditions.

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Foodie group gathers for barbeque feast

Last weekend, Yangon's food fanatics descended on the Windermere Hill Cafe for the first ever Backyard Barbeque, the city's latest foodie-centric event.

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Green Restaurants: the healthiest eats from across Southeast Asia

There are many reasons for eating green when it comes to your health, as well as the environment. Here are our top picks across the region that serve green, healthy grub without compromising on creativity and flavour.

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Recipe: Seafood and crispy salmon saffron risotto

This week’s recipe is brought to you by Weekend’s guest chef Pedro Carrillo, executive chef at Novotel Yangon Max. This week, he shows us how to make seafood risotto, delicious and rich in texture and taste, that can be prepared in under an hour.

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