Local foodies have had great things to say about the recently opened Chin-Ngan-Sat (translated as Sour-Salty-Spicy). The restaurant delivers traditional-esque dishes true to its namesake for crowds that regularly fill the meagre space in Sanchaung township.
They say that fine dining brings out the selfish glutton in us all. But at these Yangon social enterprise restaurants – celebrated for their missions as well as the morsels that come from the kitchen – dining is wholesome for the body and soul.
If you’re the type of person who has a bucket list, it should probably includeBangkok’s Cabbages and Condoms, where you can enjoy a tasty bowl of tom yum goong under the watchful eye of Captain Condom himself, and will be handed condoms instead of after-dinner mints.
This week we welcome Green Gallery’s Thazin Wah – Bo to friends and customers, and resident of Thailand from the age of 14 –who shares her recipe for a quick and easy version of hte popular Thai dish tom yum kung. Ready in 10 minutes, it's perfect for stirring up after a long day at work.
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.
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.
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.