The Myanmar Times
Tuesday, 04 August 2015
The Myanmar Times
The Myanmar Times

Restaurant Review: Alex’s Restaurant

While expats bemoan the scourge of capitalism and inevitable decline of humanity that will follow the arrival of KFC this week, they have failed to notice a much greater menace facing the future of Yangon’s restaurant scene: the hipsterfication of food.

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Warning: This article could radically alter the way you eat

Love it or hate it, molecular gastronomy – the appropriation of industrial food science methods by top chefs – has been one of the most influential food movements in recent times.

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Restaurant Review: Sichuan offering just our cup of tea

Now that the weather has turned cool, the thoughts of some of us turn to the joys of hot and spicy food. For me, that meant Sichuan Dou Hua, a Chinese traditional restaurant on the first floor of Yangon’s Parkroyal Hotel. It offers the daily dishes of Sichuan Province in southwestern China, which is as cool and damp as its food is hot and spicy.

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Kimchi – why everyone is going crazy for fiery fermented foods

Fermenting and pickling didn’t start off being about taste.

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Recipe: Watermelon and tomato salad with feta

For his last week as Weekend’s guest chef, Kevin Ching is sharing another Port Autonomy favourite for you to try at home.

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Restaurant Review: Golden Pho glows

With the exception of a growing number of “exotic” street vendors – who caused outrage recently when it was discovered they were serving dog meat to labourers on a nearby construction site – Vietnamese food has yet to take off in the city. That could be about to change, however, with a trickle of new Vietnamese restaurant openings doing a roaring trade – particularly among expats thankful for their fresh, healthy offerings and minimal use of oil.

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Restaurant Review: Di Vino

New Western restaurant openings in Yangon generally create a buzz in the expat community, helped along by the inevitable barrage of press releases, online posts and fancy launch events that tend to accompany them.

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Recipe: Shakshuka: eggs in hell

Weekend’s guest chef Kevin Ching is sharing another Port Autonomy favourite this week. Shakshuka, or “eggs in hell,” is a popular North African dish believed to have originated in Tunisia.

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Restaurant Review: Shabu Boy

Located above Adamas Seafood Restaurant on Kanbawza Road, Shabu Boy offers an inexpensive alternative to the well-heeled bars and restaurants surrounding it – which may explain why all of the tables were full when we visited.

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Recipe: 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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