The Myanmar Times
Monday, 31 August 2015
The Myanmar Times
The Myanmar Times

Review: Mexican food gets real at Mañana

You may find yourself squashed into a corner, and when you finally catch the attention of a waiter, he might tell you that they don't serve margaritas. But the moment will come, your tacos will arrive, and you will know the satisfaction of Mañan, Yangon's newest Mexican entrant – delicious, authentic Mexican food at a reasonable price.

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Australian winemakers court Asia

Australian winemakers are increasingly finding favour with Asian tastebuds as the region’s burgeoning middle and upper classes search for new gastronomical adventures, fuelled by rising incomes.

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Recipe: Mango sticky rice with coconut sauce

Over the past three weeks, Thai chef Kosol from the Chatrium hotel’s Emporia restaurant has shared three delicious dishes with Weekend readers. For his final week as our guest chef, he has chosen one of his favorite desserts recipes: mango sticky rice with sweet coconut sauce.

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Recipe: Stir-fried noodles in coconut milk

This week our guest chef Klaus Kosol from Chatrium’s Emporia International Restaurant shares a stir-fried noodle recipe with influences in Myanmar-style noodle soup with coconut-milk, and noodle soups from central Myanmar and Thailand.

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New pizzeria grabs slice of local market

Downtown Yangon has a new American-style pizza place with a diverse, halal-friendly menu: Hot Stone Pizza

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Restaurant Review: A Mix-ed bag of tricks

When the celebrated Mix Restaurant and Bar – the Thai dining phenomenon with an expansive menu that inventively re-examines Thai and Chinese cuisines with ingredients and techniques of Western European fine dining – announced a Yangon branch earlier this year, expectations were primed.

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Up-and-coming Myanmar chefs

They wear uniforms, organise themselves in ranks and are comfortable handling deadly weapons. Many bear scars, usually cuts or burns. But this is not the Tatmadaw. This is Myanmar’s growing corps of young, up-and-coming professional chefs.

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Recipe: Carrot soup for the soul

This week Klaus Kosol, executive chef at Chatrium’s Emporia International Restaurant, shares his recipe for carrot soup, a delicious and easy-to-make dish home chefs are super to have a superb time preparing. “If you love cooking and you are interested to know something about food, ask me by email. I will respond as soon as I have time."

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Restaurant Review: Oishii it is

Yummy, tasty, delicious: What a way to raise expectations before customers have even entered the building, yet so-named Oishii – Japanese for these delectable adjectives – does just that. And being the otaku that I am for Japanese food (think “fanboy” but at slightly more obsessive levels), I had to add it to my search for supreme sushi in Yangon.

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Recipe: Shrimp in sweet cream sauce

Good news for food lovers: Weekend’s guest chef for the next month will be dishing up tastes from a five-star hotel. Klaus Kosol, executive chef at Chatrium’s Emporia International Restaurant, will be sharing his easy and tasty recipes throughout August, beginning this week with a classic: shrimp in sweet cream sauce.

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