This week, pastry chef Doris of the much-loved social enterprise Yangon Bakehouse shares on of her favourite recipes – a spinach and cheese quiche perfect for lunch-boxes or as finger-food for a party.
There are no rules, and actually you will be pleased to know that to become a member of the Yangon Whisky Club (YWC) you will not be required to take part in any distasteful and bizarre British initiation ceremonies – a simple interest in whisky will suffice.
This month, our recipes come courtesy of the team behind the much-loved social enterprise Yangon Bakehouse and its multiple award-winning chef Dean Parrish, who shows us how to make "a simple tomato and basil bruschetta.”
Yangon's burgeoning dining scene may be attracting a influx of local and international culinary talent, but there is a dark side to the city’s mounting food revolution: the scourge of the chain restaurant. But with so many people lining up outside, new entry Filipino chain Peri Peri Charcoal Chicken must have something to offer, and, surprisingly, it does.
We welcome back Thazin Wah – better known by friends and customers as Bo – to share another Green Gallery favourite: fried egg salad, a simple and fresh-tasting dish perfect as a starter or a light snack.
British prime minister Harold Wilson famously said, “He who rejects change is the architect of decay,” but fans of pre-revamp Onyx might find themselves pining for the fast and wishing that sometimes things could stay just the same.
Local foodies have had great things to say about the recently opened Chin-Ngan-Sat (translated as Sour-Salty-Spicy). The restaurant delivers traditional-esque dishes true to its namesake for crowds that regularly fill the meagre space in Sanchaung township.