For the final time, this week we welcome Reuben Gould of popular Yangon restaurants Union, Gekko and Parami Pizza as our guest chef. Having shared a selection of recipes from across his restaurant menus, he is now offering Weekend readers something a little sweeter.
The capital of Kayin State is becoming a popular tourist destination. Despite the rainy season, visitors keep coming to Hpa-an to enjoy the beautiful view of Mount Zwegabin mountain and green paddy fields, explore splendid limestone caves, and watch a sunset on the Thanlwin River. Some of them like to stop by the youth community cafe called Veranda, beautifully located at the south of Kan Thar Yar lake. At Veranda, you can sip a fresh coffee and eat a healthy and light meal in the lovely relaxing atmosphere of its eco-friendly bamboo design.
Yangon may have more world-class dining establishments than you could shake a KFC drumstick at (to name just one of them), but, sadly, they are yet to make it onto the World’s Best Restaurants list. Fortunately for well-heeled Yangonites, Asia’s best restaurant is supposedly just a short flight away.
We once again welcome back Reuben Gould as our guest chef this week. As the man behind 57below’s Union Bar, Gekko and Parami restaurants, Gould’s menus are influenced by cuisines from all over the world, from Europe to Japan. While he can cook pretty much everything, Gould especially loves the fruits of the ocean, and is often the only expat in the seafood market at 2am.
Myanmar food took centre stage last month when Robert Carmack and Morrison Polkinghorne’s The Burma Cookbook was named World’s Best Asian Cookbook of the year at the Gourmand World Cookbook Awards held on June 9 in Yantai, China.
The simple roadside shop may not look like much from the outside, but Nam Dao Kham has achieved something of a cult following in Hledan among both locals and expats alike, so much so that, whatever time of day you visit, finding a free plastic stool can be difficult.
This week we welcome back AA Rosetted chef Reuben Gould – the man behind the menus at Union Bar, Gekko, and Parami Pizza – as our guest chef. Last week, Gould showed us how to turn the humble egg into something special with his Scotch egg recipe, and this week he takes on the common cucumber.
This month we welcome Union Bar’s Reuben Gould as our guest chef. As the man behind popular restaurants Gekko and Parami Pizza as well as Union, the AA Rosetted chef originally hails from London and is well known in Yangon for his contemporary British dishes. Gould’s passion for cooking has taken him around the world, including a stint in Azerbaijan where he spent four years working for the country’s president and his daughter. He credits his grandmother’s casseroles, lamb and pickled fish with getting him interested in cooking, though he says it was his uncle, a celebrated chef in New Zealand, who gave him the final push he needed. “He told me to either join the army or be a chef,” he said.