Last week, an article on Global Post declared, “Bushwick is over: Time to move to Yangon.” Apparently, Yangon’s emerging bar and restaurant scene is an early sign of the “hipster revolution” about to sweep the city. Clearly, in his haste to broadcast the city’s hip new “foodie culture” to the world, the writer of said article didn’t find time to visit 7th Joint Bar and Grill.
Most people who visit Kalaw, a smallish
town in southern Shan State about
90 minutes’ drive west of Inle Lake, do so
for trekking. But it's time to add this delectable spot in Royal Kalaw Hills Resort to your itinerary.
Fortunately for those on an infrequent-flyer budget, you don’t always need to pack a bag to explore new climes. A really good national-cuisine restaurant – one where every dish feels like a new neighbourhood, every bite a new conversation – can transport you abroad like magic. But how to find authentic dishes? One surefire way is to go where the expats and immigrants go when they’re seeking a taste of home.
I’m a big fan of Lebanese food, and when I lived in Australia we often served Middle- Eastern style dips with pre-dinner drinks. One of my favourite dips is babaganoush, and as aubergines ( eggplants) are easy to find in the market, this is one Middle Eastern food I can recreate at home. Traditionally, babaganoush is made using tahini, which isn’t so easy to find in Myanmar, so I’ve adapted the recipe so it can be made without. The secret to this dip is a smoky aroma and flavour, and both recipes are firm favourites in our family. But aubergines don’t just make great dips – they also work well with other dishes. This aubergine green curry recipe is one of my favourites.