Note: The Myanmar Times reviews restaurants anonymously and pays for meals.
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.
It's one of the culinary highlights of the year: the family gathered together from near and far, sweet treats and strong drinks, and an afternoon spent stuffing yourself to satiation before dessert. But if time and distance conspire to keep you from your family's table this year, here are our top 5 picks for the Best Christmas Dinners in Yangon. Happy holidays!
The Germans are good at many things: cars, beer festivals, World Cups, punctuality. They’re also the masters of hearty – albeit lifespan-slashing – food. And what Mahlzeit lacks in dirndl-clad Heidi lookalikes and oompah music, it makes up for in authentic, home-cooked cuisine.
Chocolate lovers can buy their treat of choice in many different flavours, but the traditional Myanmar delicacy htan lyat khe, or “jaggery”, has only been available in only one. Until now, that is, thanks to self-proclaimed sweet tooth Ma cho Lei Aung and her brand Tree Food, which introduces new flavours to the well-loved treat.