Tuesday, February 09, 2016
The Myanmar Times
The Myanmar Times

Review: Get hooked on hardcore prawn – at prices that won’t make you feel gill-ty

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.

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Recipe: Hummingbird’s ceviche

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.

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Real Italian tiramisu

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.

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Time passes, quality remains

When  L’Atelier de Joel Robuchon opened its joint at MahaNakhon CUBE 11 months ago, the gastronomic profile of Bangkok as a world-class dining destination became even more solidly alluring.

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We love … noodles

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.

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Review: Fun for kids and pizza lovers at Mandalay’s newest pizza joint

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.

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Will political change endanger Myanmar’s rich cuisine?

Expensive, gimmicky restaurants are opening in Yangon, but the real deal is about fire and smoke, steaming pots and deep-fried snacks in a roadside café, says food writer

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Recipe: Szechuan Kung Pao chicken

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.”

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Review: Le Petit Comptoir

It’s not big, it’s not fancy, but this quaint French bistro gets everything right

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Recipe: Blueberry cupcakes

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.

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Myanmar Times Restaurants Reviewed

Looking for someplace out of your usual routine? Let The Myanmar Times help! Find restaurants, cafes, and bars our Pulse team has reviewed.

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