Monday, September 26, 2016
The Myanmar Times
The Myanmar Times

Note: The Myanmar Times reviews restaurants anonymously and pays for meals.

Bangkok’s best street food: a guide to dishes and districts

You need never eat a dodgy pad thai again with our guide to the city’s superb satay, noodles, chicken rice and more.

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In search of Yangon’s best cocktails

It was a tough job, but someone had to do it. This week, The Myanmar Times team scoured the streets in search of the city’s choicest concoctions. Here are some of our favourites:

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Review: Rau Ram evokes a romanticised past

Yangon is sexy again. That’s the vibe of Rau Ram, the latest in fine dining from Pun + Projects and the affable man of all trades Ivan Pun.

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Move over Europe: Asia set to conquer the whisky world

After a nail-biting final round, the results are finally in – the results of of the hotly contested Whisky World Cup, that is. The final five whiskies – the most popular from each group, plus one runner-up – faced off in a blind tasting July 1 at The Savoy hotel.

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Street eats: Ma Chaw’s Myanmar salad – Rakhine mote ti

Sour, salty, spicy, or some combination of the three: that’s what we Myanmar look for in our food, whatever the season. And you can find all combinations at a typical street salad stall.

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If you like pina coladas...

The Weekend team is on the hunt for Yangon’s best cocktails, and we need your help! 

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Review: Rustic and hidden: Myint Family Restaurant

Established in 1972, this humble chit tee restaurant, hidden away on the second floor of a rundown apartment on 29th Street, is a family affair. Owner U Khin Maung, now 59, runs the restaurant with his wife and children after his father passed the business down to him. Climb the narrow stairs and step inside, and you’ll find the owner himself cheerfully waiting tables.

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Street eats: Potato puri – ar luu pu ri

The shop has no name, but everybody knows it. All you have to do is ask. I’m speaking of the Indian breakfast place in Kyun Taw Market, Sanchaung, that sells what we call ar luu pu ri, or potato puri. If you want a change from the usual breakfast staples of mohinga, coconut noodles or Shan noodles, or the deep-fried dough sticks they sell in tea shops, try this.

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Review: A grape escape on the Strand dinner cruise

Back when I was a young 20-something, with holier-than-thou ideals and second-hand Dr. Martens, I’d have considered a US$140 six-course menu with six wine pairings to be a bit poncy. I mean, who really likes foie gras? As it turns out, I do. I like foie gras. And just abotu everything else aboard the Strand hotel's swanky sister property, The Strand Cruise.

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Review: Cal-Mex cuisine comes home to Botahtaung

Jay Yang is the chef behind KK Pots, one of the best-kept culinary secrets in Yangon for well-balanced Asian favourites and one bangin’ burger. Not bad for a neighborhood hotpot joint. Now Yang has taken his burger to the larger space upstairs, where he’s trying out his own takes on American cuisine and cocktails, some classic, some his own. The results are worth getting excited about.

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