The Myanmar Times
Wednesday, 03 September 2014
The Myanmar Times
The Myanmar Times

The essentials: Setting up a Japanese pantry

Almost all Japanese dishes use the same basic ingredients that have a long shelf-life. Their combination in subtly different ways is what creates unique flavours – and it's inexpensive to get started, writes Phyo.

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Caffeine kick the main drawcard at Barista Lavazza

Barista Lavazza's coffee pedigree is not in doubt – however, the rest of the menu leave a lot to be desired.

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Turning Japanese

Phyo experiments with wasabi, deploying its undeniable kick to maximum effect in this week's recipe for squid salad.

 

 

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Chin fare front and centre at The Rih Lake

If you haven’t tried Chin food before, Yangon's Rih Lake restaurant is a good place to do so.

 

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Impress with lacy lotus roots

This week, add deep-fried lotus root chips for sweetness. 

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Search for the perfect dosa ends at AV’s

AV's is a humble Indian diner that stirs fond memories of backstreet Mumbai snack houses.

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Add some spice with wasabi

This week in the kitchen, we’ll be experimenting with wasabi, a rich yet versatile condiment that can add spice to even the simplest recipe.

 

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All’s Phayre on Pansodan Street: A charming new restaurant and bar comes downtown

As the front page of the menus at Phayre’s Gastronomy explain, the new restaurant takes its name from Arthur Purves Phayre, a the first Commissioner of British Burma who at one time had the street we now know as Pansodan Road named after him.

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Flash in the pan Quick veggie meals for lent

This week, Chinese cuisine inspires hearty vegetarian dishes.

 

 

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Outposts of the (ever-expanding) empire: Parami Pizza open for business

Parami pizza, the latest offering from the Union-Gekko hospitality juggernaut, provides a family-friendly venue poised to cater to the apparently booming expat population out toward 8 Mile.

 

 

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