Monday, May 30, 2016
The Myanmar Times
The Myanmar Times

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

Review: Out-of-the-box cocktails in Okkalapa

Situated in South Okkalapa township, 1st Container Bar & Grill is a bit of an unusual watering hole, and it’s hard to miss: For one, it’s constructed out of orange-and-black commercial shipping containers, and its 15-page drinks menu of molecular mixology and specialty shooters is sure to raise some eyebrows.

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Recipe: Hungarian goulash soup

Another offering from our guest chef Magnus Sherr, the general manager of Mahlzeit, is one perfectly suited for the final days of Yangon’s cooler evenings: a good, slow-cooked goulash.

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For the love of cupcakes

As risky occupations go, it really isn’t as hazardous to health as being a stuntman in a James Bond movie, or trying to get a quote from a senior National League for Democracy MP. But entrepreneur Ma Me Than Htaik Aung confesses that for months after she launched her “difficult and mysterious” new career, her heart was in her mouth with worry.

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Review: Ku Fou's Chinese border cuisine borders on the celebratory

The Year of the Monkey kicked off with a bang this week: Lions danced, gongs clanged and my stomach growled for some good Chinese grub.

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Recipe: Salzburger nockerl with raspberry compote

Let's extend a warm guten tag to this week’s guest chef Magnus Scherr, general manager of Mahlzeit Restaurant in Sanchaung township, who shares his recipe for the Salzburger nockerl, a specialty dessert from the Austrian city of Salzburg.

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Review: Gringos & Chilangos heats up the Mexican scene

Walking down Yangon’s Bo Aung Kyaw Street on a calm Sunday afternoon, I did not expect to stumble across the threshold of a new Mexican restaurant. But even as it enters Yangon's increasingly crowded field of Latin cuisine, Gringos & Chilangos has the atmosphere, location and originality to woo scores of customers from other Mexican eateries.

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Recipe: Tempura and steamed snow crab with vegetables

Hailing from Osaka, Japan, our featured chef this week is Hongu Kaneo with Parkroyal Yangon, sharing a tempura recipe, but not his critically acclaimed tempura batter that he and his staff keep top-secret. For a taste of the heavily guarded delicacy you’ll have to eat from the Shiki Tei kitchen.

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Review: Wild Ginger: tasty dishes with a side of honky-tonk

I may not be a full-blown foodie, but I have learned that a dish is good when taking a bite results in me dancing in my chair. While their novelty tunes may also have helped, it was definitely Wild Ginger's dishes that got me grooving.

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Review: Mojo makes a comeback

The times they are a-changin’ in Yangon. Not so long ago, opening a successful Western restaurant meant serving anything that resembled a burger and just watching the dollars roll in. Not so anymore. But in an effort to stay afloat, Yangon institution Mojo has undergone a drastic revamp, ditching the pretentious, upmarket bar vibe in favour of an inviting new bar area and much-improved French menu.

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Recipe: Shwei kyi (semolina pudding topped with poppy seeds)

Patry chef Aung Myo Lwin from Parkroyal Yangon joins us as guest chef this week to share a traditional Myanmar favourite. His love for pastry precedes his memory, he says, but he has always been fascinated by the magic of the fire.

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