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.
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.
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.
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.
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.
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.