The traffic choked streets of Hledan probably don’t conjure visions of a premier seafood destination. But with its famous nga gin (grilled fish) market and some of the city’s best seafood restaurants nearby, it’s one of the best places in the city to enjoy a taste of the ocean – without actually being near the ocean.
This month’s guest chef is Hummingbird’s executive chef Wayne Third. With a culinary career spanning more than 30 years, Third has worked in kitchens all over the world including the UK, Belize, Malaysia, Zanzibar, the Seychelles, Kenya and Australasia.
This week Weekend welcomes Chinellato Giampaolo, executive chef at Alex’s Gastro Bar, as our guest chef. Originally from Venice, Italy, Giampaolo was trained by one of Venice’s top chefs, and has since worked at some of Malaysia’s best restaurants, including Marble 8 and Marini’s on 57, in the famous Petronas towers. He has also cooked for an endless list of celebrities, including Robert de Niro, Valentino Rossi and Ronald Reagan.
khaukswe pyar thoke vendor
Anawrahta Road, between 37th Street and 38th Street, Kyauktada township
The Myanmar flat noodle salad sold here is delicious, and only K500 for a plate. The taste might be a bit rich for some, but if you squeeze some lemon over it, it will be more tasty.
Mandalay the name itself evokes nostalgic imagery of Burmese royalty and golden palaces. Upstairs at Mandalay’s newest pizza joint, though, it’s not scenes of Mandalay adorning the walls – it’s an impressive collection of pictures of the Canadian wilderness and metropolitan vistas.
This week’s guest chef is Pang Siu Keung – chef at Sule Shangri-La’s Cantonese restaurant, Summer Palace – who shares his recipe for Kung Pao chicken. “This is a classic Chinese dish from Szechuan province which is spicy, slightly sweet and incredibly delicious.”
This week, we welcome Sule Shangri-La pastry chef Tun Tun Lwin, who previously worked in the pastry kitchen of the Strand Hotel for six years, to share his recipe to blueberry cupcakes. “I chose blueberry cupcakes because they have never been out of fashion and are a best-seller in our gourmet shop. They are also easy to make at home with the family,” he says.