Friday, October 21, 2016
The Myanmar Times
The Myanmar Times

French for ‘The Nacha’

Dining at La Nacha. (Htein Linn / The Myanmar Times)Dining at La Nacha. (Htein Linn / The Myanmar Times)

Le Nacha is one of the more recent additions to Yangon’s array of warm-globes-of-light-in-the-trees eating venues. The pleasantness continues inside with a tastefully understated interior design based on inviting colours and art gallery-style track lighting on the ceiling.

The restaurant serves Thai and European cuisine, but during our visit we limited ourselves to the former. The European choices, weighted toward French cuisine, remain unexplored by this reviewer, but the menu invites us to return with worlds of salads, fondues, foie gras, raclette, cheeses, seafood and meat dishes, and plenty of desserts yet to discover.

We tried the staff-recommended grilled Chiang Mai chicken sausage with spices and herbs (K4900), which were juicy without being too oily, plus the fresh, rich green curry with chicken (K4900). The highlight was the tom yum goong (sour and spicy prawn soup; K7000), whose crisp ingredients included succulent, titan-sized prawn.

The semi-spicy nature of the food demanded that it be washed down with bottles of Myanmar beer (K3000). We also tried one glass of the decent house red wine (K6000) and a refreshing cosmopolitan (K5000) from the cocktail list.

The service was impeccable. During my first visit I merely asked to see the menu, and although I made it clear I wouldn’t be dining there at that time, the hostess happily guided me through the many food and drink options available, without pressuring me take a seat.

When we did return later to eat, the wait staff were very attentive, while managing to avoid hovering around the table like hungry cats. At one point I dropped my soup spoon, and it seemed to me that in the microsecond between its first second bounce on the floor, a waitress appeared at my side with a sparkling new eating utensil.

Le Nacha is not the cheapest place to eat in Yangon, but it’s the type of restaurant where you feel satisfied that you got what you paid for. However, added to the bill was the ever-irksome, obligatory 10pc service charge (plus 5pc tax), taking the value for money down a notch. — DL