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

Cocktail of the week: Passion fruit and mint cooler

Passion fruit are in season right now – make the most of them with this totally tropical treat.

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Myanmar cuisine set to become London’s hottest foodie trend

London: It’s one of the world’s most diverse cities, with restaurants serving cuisines from all over the world, yet hardly a bowl of mohinga in sight. But that's all about to change.

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Review: Good food, dodgy music at Immortal Titans

Kahtein is a cruel mistress – the vibrancy and colour of people dancing down the street with money trees balanced by the unrelenting noise spouted from speakers placed seemingly everywhere. Sadly, after a morning of having my ears Trumped, Kahtein had followed me to dinner at Immortal Titans Wine Bar. But not before we stepped around the oddly placed mini-fountain right in front of the entrance.

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Review: Refreshingly unfamiliar Indian cuisine at The Marina

Fortunately, a fishy name is where The Marina’s problems end. Indeed, I’m astounded that a place which got its name so wrong can get everything else so completely right. On décor alone it’s light-years ahead of its competition. And then there’s the food.

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Learn to make pizza like a pro at Parami

Pizza: easy to eat, not so easy to make – or so Weekend reporter Myo Satt found out at Parami Pizza's latest pizza-making workshop.

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Review: Fine dining without the faff at The Yangon Restaurant

Let’s get one thing perfectly clear: The Yangon Restaurant isn’t cheap. In fact, if the thought of spending over US$100 on dinner makes you choke on your noodle salad, you may as well look away now. It is, however, one of the best dining experiences I’ve had this year, so if you’ve made it this far, I’ll tell you why it’s worth your hard-earned kyat.

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Perfume cocktails and cake for breakfast: 2017’s top food trends

ITH another year coming to a close, you’re probably already starting to plan your meals for 2017, right? To help you, consumer experts from around the world have been predicting next year’s top foodie trends. And because we’d hate for you to eat anything off-trend, we’ve compiled a list of what you should be eating in 2017. Mocktail anyone?

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Five impressive cocktails you can easily make at home

Given the difficulties involved in creating some of the world’s best cocktails, it’s hardly surprising that we often leave anything more complicated than a G&T to the professionals. But if you want to impress, these five drinks will do it – and they're surprisingly simple.

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Review: An unexpected taste of Sri Lanka at Retro Bar

Invite me to a dinner party and it won’t be long before I’m boring the ears off anyone who will listen about the wonders of Sri Lankan food. Needless to say, I don’t get invited to dinner parties very often. But given my fondness for the stuff, I don’t need to tell you how delighted I was to discover a restaurant serving Sri Lankan food in Yangon.

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Review: Burger Bar fails to cut the mustard

There is a common fallacy among gourmands and uninspired restaurant critics that a small menu is a mark of a good restaurant. After all, a restaurant that specialises in only one thing must sure as hell be good at it – right? Not always.

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