The Myanmar Times
Wednesday, 22 October 2014
The Myanmar Times
The Myanmar Times

A refreshing take on mushroom soup

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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Thai Thani brings some variety to Mandalay's dining scene

Mandalay is known for having some of the best food in Myanmar. And it does – if you stick to the local cuisine.

 

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Going green

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.

 

 

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The essentials: Setting up a Japanese pantry

Almost all Japanese dishes use the same basic ingredients, whose combination creates unique flavours.

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Caffeine kick the main drawcard at Barista Lavazza

Barista Lavazza's coffee pedigree is not in doubt – however, the rest of the menu leave a lot to be desired.

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Turning Japanese

Phyo experiments with wasabi, deploying its undeniable kick to maximum effect in this week's recipe for squid salad.

 

 

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Chin fare front and centre at The Rih Lake

If you haven’t tried Chin food before, Yangon's Rih Lake restaurant is a good place to do so.

 

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Impress with lacy lotus roots

This week, add deep-fried lotus root chips for sweetness. 

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Search for the perfect dosa ends at AV’s

AV's is a humble Indian diner that stirs fond memories of backstreet Mumbai snack houses.

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Add some spice with wasabi

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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