Note: The Myanmar Times reviews restaurants anonymously and pays for meals.
Wai Wai Kyaw, our guest chef for this week, shares her simple, easy method for mixing up a steamed eggplant salad. The local standby is available on plenty of street corners, but Wai Wai’s version will add a fresh take on a national standard.
A concept location, a bespoke beverage menu, industrial design features: it could be a description of nearly every new upscale bar in Yangon, and with few exceptions, a recipe for (expensive) disappointment. But The Basement, a new establishment in Lanmadaw township, pulls off the fancy fittings by not letting its attention to aesthetics overshadow flavours.
Our first excursion to Liberty Pizza was not a resounding success: We liked the drinks, the ice cream and the atmosphere, but the menu was partly indecipherable, the food mostly sub-par and, most disappointing of all, there was no pizza. Why go back? Well, it’s across the street. Also, now there’s pizza.
Wai Wai Kyaw, our guest chef for this week, shares her twist on a Myanmar staple – laphet thoke, or green tea leaf salad. The ubiquitous dish can be found at just about any tea shop in Myanmar, but Wai Wai adds a couple of new ingredients to the dish to set her guesthouse’s recipe apart.
It’s too good to be true, I told myself. It could never satisfy the cravings – a crisp crust, gooey cheese – that have tormented me for nearly two years now. But when Liberty Pizza opened one month ago, its signage promising “Bigger Bite, Bigger Slice, Better Taste!” just around the corner from this New Yorker-in-exile’s office, I allowed myself to believe it.
The new bar on Bo Aung Kyaw Street joins an ever-growing list of trendy spots. Is it industrial chic? Western saloon? Hipster Brooklyn? The jury is out on the theme, but either way, Father's Office exudes minimalistic vibes and pulls off a minimalistic menu.