Myanmar food took centre stage last month when Robert Carmack and Morrison Polkinghorne’s The Burma Cookbook was named World’s Best Asian Cookbook of the year at the Gourmand World Cookbook Awards held on June 9 in Yantai, China.
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.
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.
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.
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.
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.