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