Note: The Myanmar Times reviews restaurants anonymously and pays for meals.
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.
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.
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.
Naming a new restaurant is never easy. Of course, if you’re stumped for ideas you could just follow the lead of the ingenious folk behind new Yangon eatery The Brunch Society, and type the name of a popular 1980s high-school movie into a synonym generator. Job done.
This week’s guest chef is Saw Htun Aung – executive sous chef at Parkroyal Yangon – here to share a recipe perfect for the family dinner table: crispy snapper with asparagus and potato.
False: Pasta makes you fat
As the carb-avoidance craze rages, many are dismayed to see pasta lumped with pappy white bread in the “white and refined” sin bin. Now, a concerted push is on to rehabilitate its nutritional reputation. Is it true that, as pasta company Barilla claims, its unique resistant starch structure makes it more slowly digested than the same amount of flour made into bread? As long as you eat it “al dente”, white pasta does indeed have a glycaemic index comparable with buckwheat or brown rice – so the argument that it gives a steady release of energy that keeps you feeling fuller longer is plausible. It’s also a whole lot more appetising than a plateful of wholewheat spaghetti.
At long last, the secret to cooking delicious chicken, mushroom and spinach risotto in the privacy of your own domicile has been unveiled, thanks to Weekend’s award-winning guest chef, Wayne Third.
Behind most professional food photos is a stylist who tricks the viewer. These deceits range from a touch of lipstick to redden a strawberry to “milkshakes” made from mashed potatoes. It’s not that food stylists are liars and cheats. They’re simply in the business of improvisation.