Note: The Myanmar Times reviews restaurants anonymously and pays for meals.
This week our favourite kitchen is filled with the warm aroma of wild rosemary, in a tender traditional hunter’s chicken stew simmered in white wine, garlic and chilli, polished with a surprise dash of vinegar
While walking past the numerous trendy coffee shops that now line Nawaday Street, I assumed True Coffee had something special about it, something to set it apart from the already-beloved competition in the crowded neighbourhood. Unfortunately, I was wrong – with lackluster brews and an unpalatable menu, only thing setting this Thai chain apart is its utter lack of atmosphere.
Simple, real, good food: Kimberly Ellicott is a chef who believes in letting the quality of fresh ingredients speak for themselves at Fahrenheit restaurant, where she designs Mexican-Asian fusion dishes to delight every palate.
Situated in South Okkalapa township, 1st Container Bar & Grill is a bit of an unusual watering hole, and it’s hard to miss: For one, it’s constructed out of orange-and-black commercial shipping containers, and its 15-page drinks menu of molecular mixology and specialty shooters is sure to raise some eyebrows.
As risky occupations go, it really isn’t as hazardous to health as being a stuntman in a James Bond movie, or trying to get a quote from a senior National League for Democracy MP. But entrepreneur Ma Me Than Htaik Aung confesses that for months after she launched her “difficult and mysterious” new career, her heart was in her mouth with worry.
Let's extend a warm guten tag to this week’s guest chef Magnus Scherr, general manager of Mahlzeit Restaurant in Sanchaung township, who shares his recipe for the Salzburger nockerl, a specialty dessert from the Austrian city of Salzburg.
Walking down Yangon’s Bo Aung Kyaw Street on a calm Sunday afternoon, I did not expect to stumble across the threshold of a new Mexican restaurant. But even as it enters Yangon's increasingly crowded field of Latin cuisine, Gringos & Chilangos has the atmosphere, location and originality to woo scores of customers from other Mexican eateries.
Hailing from Osaka, Japan, our featured chef this week is Hongu Kaneo with Parkroyal Yangon, sharing a tempura recipe, but not his critically acclaimed tempura batter that he and his staff keep top-secret. For a taste of the heavily guarded delicacy you’ll have to eat from the Shiki Tei kitchen.