Note: The Myanmar Times reviews restaurants anonymously and pays for meals.
I must have been in the wrong place. The brown, non-descript interior and faux-velvet conference chairs didn’t look like they belonged to the “best restaurant in Yangon” – which is how John Dee’s steak joint had been described in a mysterious message passed to me by a fellow gastronaut.
Anyone who has spent more than a day in Myanmar will surely know about mohinga, the “national dish” consisting of thin noodles in a fish-based broth. In light of all the options, The Myanmar Times sent its Weekend reporters to uncover some of the city’s best mohinga shops.
As an active young woman and an ambitious, hard-working staff member in a busy office, I have a habit of breaking the three-meal-a-day rule. Breakfast, lunch and dinner aren’t enough to get me through the day. So, as soon as our editor’s back is turned, me and some of my colleagues sneak away from our desks to eat street snacks around the corner from our office – often for my favourite snack, mote lin ma yar, or "couple's snack".
The cover of the menu at Pastamania, which opened on Inya Road in late February, places the restaurant at the forefront of an “Italian revolution” in which “radically delicious dishes” will “overthrow your idea of what pasta can be”. This is a bold claim for a chain restaurant that originated in Singapore and now has more than 50 restaurants in nine countries.
Eating out for dinner isn’t too complicated if you are single, or if you’re married but haven’t had any children yet. But with an active infant, and two young nephews, dining can become a hazardous proposition. Luckily, White Rice in Kandawgyi Park fit the bill for all ages.
It was hot, the Bangkok kind of hot, and we were hungry. A lucky (Google) search led us somewhere unexpected – the Jim Thompson restaurant tucked down Kasem San 2 Alley. Its name and location had us fearing a tourist trap, but by the end of the meal the group felt unanimously pleased. The experience was, if you will, “silky smooth”.
Wai Wai Kyaw, our guest chef for this week, shares her simple, easy method for mixing up a steamed eggplant salad. The local standby is available on plenty of street corners, but Wai Wai’s version will add a fresh take on a national standard.