The Myanmar Times
Saturday, 05 September 2015
The Myanmar Times
The Myanmar Times

Restaurant Review: Press Office Cafe pleases even the most dramatic critic

Scene: Curtain rises on the interior of a room at a coffee shop – a “hip and ethical lounge environment”, the audience program describes.

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Restaurant Review: Nam Dao Kham lives up to cult-like reputation in Hledan

The simple roadside shop may not look like much from the outside, but Nam Dao Kham has achieved something of a cult following in Hledan among both locals and expats alike, so much so that, whatever time of day you visit, finding a free plastic stool can be difficult.

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Recipe: Gekko’s Tokyo cucumber

This week we welcome back AA Rosetted chef Reuben Gould – the man behind the menus at Union Bar, Gekko, and Parami Pizza – as our guest chef. Last week, Gould showed us how to turn the humble egg into something special with his Scotch egg recipe, and this week he takes on the common cucumber.

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Recipe: Union’s Scotch eggs

This month we welcome Union Bar’s Reuben Gould as our guest chef. As the man behind popular restaurants Gekko and Parami Pizza as well as Union, the AA Rosetted chef originally hails from London and is well known in Yangon for his contemporary British dishes. Gould’s passion for cooking has taken him around the world, including a stint in Azerbaijan where he spent four years working for the country’s president and his daughter. He credits his grandmother’s casseroles, lamb and pickled fish with getting him interested in cooking, though he says it was his uncle, a celebrated chef in New Zealand, who gave him the final push he needed. “He told me to either join the army or be a chef,” he said.

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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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