Phyo finds the bunapi-shimeji Japanese mushroom is a mild funghi that does well to be served in a clear, simple broth.
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Mandalay is known for having some of the best food in Myanmar. And it does – if you stick to the local cuisine.
Phyo makes a foray into Thai fusion, finding that store-bought green curry paste is a cost-effective and versatile timesaver that doesn't shortchange on taste.
Almost all Japanese dishes use the same basic ingredients, whose combination creates unique flavours.
Barista Lavazza's coffee pedigree is not in doubt – however, the rest of the menu leave a lot to be desired.
Phyo experiments with wasabi, deploying its undeniable kick to maximum effect in this week's recipe for squid salad.
If you haven’t tried Chin food before, Yangon's Rih Lake restaurant is a good place to do so.
This week, add deep-fried lotus root chips for sweetness.
AV's is a humble Indian diner that stirs fond memories of backstreet Mumbai snack houses.
This week in the kitchen, we’ll be experimenting with wasabi, a rich yet versatile condiment that can add spice to even the simplest recipe.
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