All posts by Cho
“If you want Burmese food then I’ll take you to Feel Myanmar restaurant,” Myint Han, my cousin say to us. We squeeze into a taxi and head north passing Bogyoke Market towards the Embassy District.
Feel Myanmar restaurant has a bustling yet relaxed vibe; Tables and chairs sprawling onto the pavement next to stalls selling balloons and cages full of small birds waiting to be released.
We sit outside on low stools next to tables decorated with patch-work coloured tiles. The menu is comprehensive offering breakfast, lunch and dinner. As it is nearing mid-morning we order Burmese dishes that are perfect for brunch.
When the food arrives and start to crowd the table, I take a quick photo and note the dishes we ate before the food is devoured.
On departing, we all agree on a return visit, particularly to try the tempting ‘monte’ or sweet treats that are laid out in trays.
What to eat:
Mohingar – thin rice noodles in a thick fish broth, with whole shallots and chunks of banana stem that gives this soup a distinct flavour, served with boiled egg, chopped coriander, chill powder, lemon wedges and crispy fritters.
Shan tohu thoke – this yellow coloured tofu is made from gram flour and turmeric, served with fried shallots, chickpea powder, chopped coriander or lime leaf mixed with a tangy tamarind salad dressing.
Mandalay meeshay – dry rice noodles dish mixed with pork and/or chicken, bean sprouts with a dressing of soy sauce, salted soybean, rice vinegar, onion oil, chilli oil, and garnished with crispy fried onions, crushed garlic and coriander. Served with a side of pickled daikon/mustard greens and clear soup.
Nan gyi thoke – a salad of thick rice noodle, chicken curry, sliced shallots, hard-boiled eggs, sliced fish cakes mixed with chickpea powder, chilli powder, tamarind sauce, fish sauce, onion oil, lemon wedges and crispy fried noodles. Served with a small bowl of sour soup.
Fried breadsticks – an Asian-style donut that is available all over SE Asia. Mostly eaten on its own or dunked in sweet tea or sometimes cut into pieces and added to noodles soups.
Tea – Burmese-style sweet milky tea.
Feel Myanmar Restaurant
124 Pyi Htaung Su Yeikthar St
(btwn Padonmar & Myoma Kyaung St)
Yangon YGN 11191
Warm evenings, chilled wine, eating outdoors; this colourful and aromatic tomato salad becomes a regular feature at our summer barbecues when the tomatoes are at their best. It takes little time and effort to rustle up but its success depends on the ripeness and flavour of the tomatoes so choose whatever selection you can get. Read More
Citrus season is in full swing. This week in our fruit and veg box, there are numerous oranges the size of a grapefruit. They are very sweet, super juicy and perfectly ripe. To use up some of these oranges and the last of the home-grown limes, I made marmalade following Delia Smith’s method (it’s a 2 day job). I’ve reduced the sugar as unlike Seville oranges these oranges are not bitter and I have reduced the cooking time as I prefer my marmalade light and just set enough to spread easily on bread. Read More
This is a speedy, super easy lemon slice recipe from BBC Good Food which uses ground rice in the base resulting in a noticeable crunchiness. I have tweaked the recipe a little to suit my taste. I’ve used salted butter and reduced the sugar for both the base and the pudding top to make the lemon slice extra sharp. I took care not to over cook the lemon top so it is just set and has a smooth velvety texture. Perfect afternoon treat! Read More
We are still working through the wonderful limes given to us by a friend. As I was juicing the limes to make lime sorbet this morning, the zesty smell remind me of shauk dhi, a type of citrus found in Burma. I am particularly fond of shauk dhi thote which is a salty, sour and spicy relish. A perfect side dish to balance the richness of coconut-based curries or add freshness to otherwise ordinary fried rice. Read More
There is a bowlful of passionfruit in the kitchen which came from our friend’s tree in western Sydney. They are greenish yellow and the size of a small orange. Over the course of the past couple of weeks, they have slowly turned pale yellow all-over, crinkly-skinned and filled the kitchen with the exotic smell of ripening passionfruit. Read More
I think this is a great way to eat semolina, rich and moist in the middle and crunchy on top. It always goes down well at the end of a meal with a splash of cream.