Saturday, July 30, 2016
The Myanmar Times
The Myanmar Times

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

Recipe: Homemade body bars to wake you up

In such a resource-rich region, using natural products only seems, well, natural. Steve Pegelow, our guest expert based in Hanoi, shares his recipe for a homemade body bar as an alternative to store-bought scrubs, made entirely of ingredients from your local market or grocer.

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Review: Cyclo Vietnamese, simple dishes done well

You could be forgiven for walking right past Cyclo Restaurant on Lanmadaw Street, but it would be a mistake to do so. If not for my friendly taxi driver, I too would have gone straight by the unassuming exterior, and missed the tasty Vietnamewse dishes within.

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Recipe: Pasta with cheese, sized to please

There's really nothing quite as comforting as this combination of starch and cheese, bubbling hot, with a crispy topping. And yet I don’t find myself turning to it all that often – perhaps because it seems like a bit of a production with lots of clean-up. And yet, some days just call for a hearty home-made mac and cheese – like this one, with roast cauliflower, white beans, and smoked cheddar for extra flavour.

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Recipe: Green tea milk pudding

This week’s guest chef Myat Noe Swe shares her recipe for a sweet treat from N’s Sweet Cakery, her home-based online bakery business: a Green Tea Milk Pudding that is silky smooth and goes great with a cup of coffee for dessert.

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Review: Shan standby still kin wan yu kha - delicious!

Walking in to Shan Yoe Yar – if you can find it behind its Myanmar-language-only neon signage – is a clear departure from the typical Yangon food scene: It is not a tea shop, a chain or a Western restaurant. But it just might be the best Shan place in town.

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Recipe: Italian hunter’s chicken

This week our favourite kitchen is filled with the warm aroma of wild rosemary, in a tender traditional hunter’s chicken stew simmered in white wine, garlic and chilli, polished with a surprise dash of vinegar

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Review: True Coffee: A true disappointment

While walking past the numerous trendy coffee shops that now line Nawaday Street, I assumed True Coffee had something special about it, something to set it apart from the already-beloved competition in the crowded neighbourhood. Unfortunately, I was wrong – with lackluster brews and an unpalatable menu, only thing setting this Thai chain apart is its utter lack of atmosphere.

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Recipe: Seafood ceviche

Simple, real, good food: Kimberly Ellicott is a chef who believes in letting the quality of fresh ingredients speak for themselves at Fahrenheit restaurant, where she designs Mexican-Asian fusion dishes to delight every palate.

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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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