It’s almost impossible to meet an expat who doesn’t know about Sule Shangri-la Hotel. But how many go for the burger, served at Sule Café, Peacock Lounge and Gallery Bar? The Signature Burger and the Crispy Chicken Breast Burger are both as tasty as you might expect them to be given the expansive, upscale dining expertise at this beacon of expat living. Traders’ Signature Burger features a patty made from imported beef. The words well and balanced come to mind, thanks to layering of ingredients: beef patty, bacon, chicken, ham, egg, salad, gherkin and bread. Despite all the numerous additions to the patty, the burger is easily handled with two hands. The bacon is delightfully salty and crispy, good enough to be enjoyed on its own. Even though the Crispy Chicken Burger is served with two pieces of fried chicken breast it is to be considered the lighter alternative. Like the Signature Burger, this creation comes laden with toppings. The most surprising is the caramelized pineapple, giving the burger a touch of tropical freshness. Burgers: Sule’s Signature Burger 10,000Ks, Crispy Chicken Breast Burger 11000Ks. Toppings: Cheese, pork bacon, sautéed mushrooms.
- SIDES:
Both burgers are served with a small bowl of lettuce and another bowl of outstanding, deep-fried potato wedges. Ketchup, Dijon mustard and mayo accompany each plate. As a bonus, the chicken burger is served with a mini bowl of coleslaw. - OVERALL:
Expecting anything less than quality from Trader’s is somewhat pointless. Their burgers are no exception and may be one of the best in Yangon. - ADDRESS:
Sule Shangri-la Hotel, 223 Sule Pagoda Road, Yangon, Myanmar, Tel + 95 1 242 828 ext. 6519
24 hours (daily)
See Myanmore Listings for more details
About the series:
Three hungry guys, two weeks, 11 places and many many burgers. That is what it took us to do this Yangon Burger Exploration to try, document and photo the different burgers on offer in Yangon. Hard work but committed to finding out what is on offer we sacrificed the upcoming beach season. /Photos by Victor Berglund
