I used to say you could find almost anything you wanted in Yangon these days, except for a good night’s sleep and a roast dinner. Now, thanks to Union Bar’s recent introduction of a Sunday roast to their menu, the city has broken the final comfort-food frontier.
This week we welcome Sule Shangri-La chef Ye Min Thein, who shares his recipe for Malaysian fried rice with chicken satay. “This recipe is one of my favorite dishes. It might seem like a pretty simple dish, but you need to follow the recipe exactly to get it right,” he says.
The US National Resources Defense Council states, “If we wasted just 15 percent less food, it would be enough to feed 25 million people.” Here are some tips from the Berkeley-based Ecology Center and other sources, on how to keep produce fresh, crips and ready to eat a week after purchase. In a nutshell? Storage is everything.
A night in Bangkok is not complete for Yangonites without a sumptuous, supple, mouth-wateringly tantalising mistress. I’m talking, of course, about a burger. Luckily, just 25 steps from the infamous Silom Road, you’ll find 25 Degrees – a 24-hour “burgers, wine and liquor bar” serving exactly what your body craves.
This is a week in which looking scary comes with sweet rewards. The same is true of this recipe for Frankenmuffins, a snack that doesn’t look appealing because of its unusual green colour. But take a bite, and you will be surprised by the delicious banana flavour.
Rasa Lasa burst onto the Yangon food scene a few weeks ago with a slick logo and a salvo of grade-A “food porn” that promised high-quality takes on Malaysia’s celebrated “hawker” fare. And while many on social media greeted the promise of authentic Malaysian food with something bordering on mania, this reviewer was sceptical.
Slightly dangerous and visually dazzling, the flaming cocktail may not be your most common choice of beverage. But on the right night – maybe on such a night as the Thadingyut Festival of Lights – a flaming cocktail is the ideal way to transform your typical drink into spectacle for the whole bar. Here are three of Yangon's top spots.
For this week's recipe, we head to central Myanmar to join the team of food wizards at Kempinski Hotel Nay Pyi Taw, led by head chef Vladimir Siljegovic, who brings with him many years of experience working at five-star hotels in France, England and Asia.
“Could I see the Myanmar menu, please?” A simple enough question, you might think. After all, we are in Myanmar. Say you’re in an American-style diner, a Paris-style bistro or an Italian trattoria and you, world traveller that you are, feel perfectly at home as you scan the menu. But what about your Myanmar friends or business associates, who don’t know fusilli from grits?