The Myanmar Times
Saturday, 04 July 2015
The Myanmar Times
The Myanmar Times

Union’s Scotch eggs

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.

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Alex’s Restaurant

While expats bemoan the scourge of capitalism and inevitable decline of humanity that will follow the arrival of KFC this week, they have failed to notice a much greater menace facing the future of Yangon’s restaurant scene: the hipsterfication of food.

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Warning: This article could radically alter the way you eat

Love it or hate it, molecular gastronomy – the appropriation of industrial food science methods by top chefs – has been one of the most influential food movements in recent times.

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Sichuan offering just our cup of tea

Now that the weather has turned cool, the thoughts of some of us turn to the joys of hot and spicy food. For me, that meant Sichuan Dou Hua, a Chinese traditional restaurant on the first floor of Yangon’s Parkroyal Hotel. It offers the daily dishes of Sichuan Province in southwestern China, which is as cool and damp as its food is hot and spicy.

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Kimchi – why everyone is going crazy for fiery fermented foods

Fermenting and pickling didn’t start off being about taste.

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Watermelon and tomato salad with feta

For his last week as Weekend’s guest chef, Kevin Ching is sharing another Port Autonomy favourite for you to try at home.

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Golden Pho

With the exception of a growing number of “exotic” street vendors – who caused outrage recently when it was discovered they were serving dog meat to labourers on a nearby construction site – Vietnamese food has yet to take off in the city. That could be about to change, however, with a trickle of new Vietnamese restaurant openings doing a roaring trade – particularly among expats thankful for their fresh, healthy offerings and minimal use of oil.

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Di Vino

New Western restaurant openings in Yangon generally create a buzz in the expat community, helped along by the inevitable barrage of press releases, online posts and fancy launch events that tend to accompany them.

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Shakshuka: eggs in hell

Weekend’s guest chef Kevin Ching is sharing another Port Autonomy favourite this week. Shakshuka, or “eggs in hell,” is a popular North African dish believed to have originated in Tunisia.

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Shabu Boy

Located above Adamas Seafood Restaurant on Kanbawza Road, Shabu Boy offers an inexpensive alternative to the well-heeled bars and restaurants surrounding it – which may explain why all of the tables were full when we visited.

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