Union Bar and Grill opens its doors as the latest player on Yangon's rapidly-changing bar scene.
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I’m a big fan of all types of Shan food, and among my favourites is Inle-style Shan tamin, consisting of rice and potato cakes mixed with fish and tomato salsa.
Downtown Yangon is lousy with hole-in-the-wall eateries. There are so many, in fact, that it can be difficult to decide which one to duck into while walking around looking for some way to appease the gnawing emptiness in your stomach.
As we get closer to the traditional Thingyan water festival in mid-April, I would like to share recipes for Vietnamese-style sweet snacks you might like to enjoy during the holiday period.
This recipe represents a fusion of French bread and Vietnamese flavours, in which a French-style baguette is served with meat, fresh herbs and pickles.
Imagine, if you will, a place gently caressed by fructifying winds from the west, where people can gather with their friends alongside a placid lake for morning mohinga (K800).
When you live with an Australian family, barbecue is part of everyday life. I love barbecued fish cooked with plenty of herbs and with crispy skin.
It is a well-worn cliché to say that Burmese curries tend to be too oily for Western tastes, but it’s a cliché that happens to be true.
I normally don’t head for shopping centres when I think of fine dining.
This is a very simple and refreshing noodle salad made with sweet and rich flavoured grilled pork. The sweet, sour and spicy dressing can tickle your taste buds on hot summer days.
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