Tag Archives: #Yangon

Revamped Burma Tourism building, impressions from the Secretariat and recipe for Myeik noodles

15 Sep

What a fab Sunday – first day of all blue skies and sun shining after the last first 7 weeks of monsoon rains – no rainy monsoon season not yet fully over but blue skies ahead! We used it for a trip downtown to visit two fabulous old building currently revamped.

First the chance to get into the newly renovated Burma Tourism building just across the Sule Pagoda. They opened their doors and roof top for visitors to get a glimpse of the beautifully remodeled facade and interiors hosting a pop up bazar/crafts workshop and tea shop.

From there we went to one of the absolute architectural highlights of Yangon – the old Secretariat building which is still under renovation but opened its door today for visitors to get a glimpse of the sheer beauty and size. Build in the late 19th century it served as the British seat of government until independence in 1948.

Myeik noodle recipe

Myeik is a town in the far south of Myanmar not far from the Thai border and gateway to the Mergui archipelago. One of the dream destinations on my list – a nearly unspoiled area of around a 1000 islands that one can only reach by sailing or yacht cruises as near all of them are uninhabited. As said on my bucket list to go, even more after I did try the famous Myeik noodles first time today – something else to look forward to when visiting the region.

Chop one chicken breast, garlic, spring onions and chillies and fry in cooking oil. After chicken is cooked add the bean sprouts and the cooked flat rice noodles, prawns and chick peas together with a table spoon of fish sauce, dark soy sauce, rice vinegar and oyster sauce as well as salt to taste. Beat on egg lightly and add it to the pan stirring well. Garnish with coriander, crushed peanuts and wedges of lime. Delicious.

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Burma Bistro – a gem for traditional Burmese food

17 Aug

Having had the second lazy afternoon at Burma Bistro two Saturdays in a row, it is time to share their success story and delicious offerings in a gorgeously decorated setting in an old heritage building. One would not expect such a wonderful environment, entering through an unpretentious looking hallway, climbing up an old staircase to the first floor. But the restaurant is all beautiful with high ceilings, vintage tiles, teak furniture, old ventilators and pillars balconies opening up to the busy tree lined Merchant Street.

The Bistro offers a large variety of locally infused cocktails and a wide variety of traditional foods from all over Myanmar, served beautifully decorated with herbs and flowers.

    Burma Bistro’s signature dish – tomato rice served in Bamboo with meat stick

    two of Burma Bistro’s salad varieties

    their chefs salad with twelve ingredients – still trying to figure all out – but very yummy. The white flowery thing on the right is dried white seaweed!

    And for this of you who rightly wish to see pictures of the restaurant itself – promise I will take them next time – I was too absorbed with the food and the drinks this time!

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    Mingalaba – back this time from Yangon

    10 Aug

    After seven years in Berlin, where the foodie scene is more than well covered by German and international food enthusiasts, I have just arrived in Yangon, Myanmar. It is a melting pot of different food influences  – and I can’t wait to explore as many as possible. As I’m currently still camping in our flat, awaiting furniture and most importantly cooking utensils to arrive, I have started to explore the very broad and growing local and international restaurant scene, which I hope to share with you in the coming years. So if any of you out there have recommendations for restaurants, bars, cooking classes, market tours or anything else related to the Myanmar culinary world, please contact me.

    Burmese tea leaf salad – lahpet 

    This national dish and delicacy is made by fermenting just-picked tea leaves for several months underground. The fermented tea leaves are then mixed with fried crispy garlic, chili, lime juice and vegetable oil and topped with dried shrimps, roasted peanuts and/or fried beans, toasted sesame seeds. Depending on the mixture of the topping the salad always tastes different but with the unique flavor of the fermented tea. Here it is eaten in restaurants, as snacks and even sold in snack packs in supermarkets ready to mix together at home – something I will definitely try as long as I have no cooking utensils.

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    The best tea leaf salad so far I had at “The Pansodan”, 106 Pansodan Road in Yangon, a wonderful brasserie in an old heritage building, that not only serves traditional local cuisine but as well great cocktails with a local twist such as Mandalay Spritz with Pomelo, Aperol and Mint or Tamarind Margaritas – Chiyars or cheers!

    Tea leaf salad at The PansodanIMG_6901

     

     

     

     

     

     

     

     

     

     

     

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