The Myanmar Times
Sunday, 05 July 2015
The Myanmar Times
The Myanmar Times

Port Autonomy’s Gochujang carnitas tacos

Hawaiian-Born chef Kevin Ching – the man behind popular Yangon restaurants Port Autonomy and La Carovana – is back as our guest chef again this week. Known for giving a unique twist to everyday comfort foods, Ching’s recipes showcase the freshest local produce in exciting combinations, with influences ranging from Mexican to Korean to Burmese. 

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Yangon Supper Club

The term “supper club” evokes a glamorous image of the 1930s, of grand Art Deco palaces offering the finest in everything, where the well-to-do enjoyed high-class dining and live jazz. Of course, supper clubs have enjoyed a revival with a slightly different meaning of late, becoming known as “underground” or “secret” restaurants in more happening parts of the world.

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Fetishize this: When ‘food adventuring’ trivialises cultures

Food trends change with alarming speed. Often, they’re prompted by the foodie elite, influential restaurateurs or even pop culture. And while an emphasis seems to be placed on specific ingredients, it is also common for the cuisine of an entire culture or nation to be deemed trendy.

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Recipe: Port Autonomy’s kimchi quesadilla

This month, we welcome Kevin Ching, executive chef at Pun + Project’s Port Autonomy and new opening La Carovana, as our guest chef.

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Yangon Bakehouse opens a cozy new spot to escape the rain

Every time I squeeze myself into the only remaining seat at the Yangon Bakehouse in Pearl Condo, I wonder why they don’t open another branch - and it seems I’m not the only one, as the zippy-minds behind this marvellous social enterprise have recently opened a new branch on Inya Road.

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RECIPE: Myanmar curried rice with squid

Award-winning chef Htun Htun Naing is Weekend’s guest chef this week, and he brings a tasty twist on curried rice cooked with lemon grass, tomato, fresh chili and curry paste.

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Yangon newcomer Mexi-can and does

Finding a dazzling Mexican restaurant in Yangon is no small order, but with a refreshing design, creative fusion menu and creative head chef fresh of the place from the US, Fahrenheit Bar & Restaurant brings all the right flavours.

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Recipe: Deep-fried river prawn wasabi salad

Our guest chef this week, Raymond Wong of Novotel Yangon Max’s Royal Pavilion restaurant, shows us how to make a prawn salad perfect for wasabi lovers and last-minute dinner parties.

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Recipe: Mango & Caramel Tart

This week, Weekend welcomes French-born Novotel Yangon Max pastry and bakery chef Benjamin Rambaud whose pastry, glace and chocolate creations have taken him all over the world, to Oman, Hong Kong, South Korea, Malaysia, Bali and Cyprus, and now Myanmar, where he has spread his sweet specialities.

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Minn Lan Seafood Restaurant

Here may have been an explosion in the number of new restaurants opening in Yangon in recent months, but when it comes to seafood the oldies are still the best.

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