The familiar and famous The West Steakhouse recently reopened it doors to Yangonites with a new look, new concept and fascinatingly creative menu.

The steakhouse vibe with the bullhead, wood-based decoration remains intact, but in a more upscale setting. The West venue is divided into two zones; the dining zone downstairs and the live-band zone upstairs, featuring different kind of bands, ranging from rock, jazz, and DJs.  The upstairs zone is also available to rent for events or private parties.

We couldn’t wait to sample the new, intriguing menu. We started with an appetizer, which included mozzarella, cheese, tomato, and Parma Ham from Spain, Rose Mary, beetroot, and vinegar (8,000 ks). The Parma ham complemented the cheese well with the vinegar enhancing the taste further.

We followed this up with a variety of Tapas. Baked mussels topped with parmesan crumbs (9,800/10pieces) , parmesan garlic prawn (9,800/8pieces) , asparagus wrapped in bacon (6,000/8pieces), eggplant with feta cheese and balsamic roll (6,000).

All the tapas offered something unique and special, but our favorites by far would have to be the asparagus wrapped in bacon, and the baked mussels.

For the main course, The West’s Signature “The West Pork Ribs”(16,800 ks/500gm) which is a USA pork ribs in BBQ sauce, served with potato gratin and sautéed vegetable is one of the best ribs in town.

Having been a fan of the West’s pork ribs since before the reopening, we could say that the quality and the taste of the ribs have immensely improved. It is so tender that it comes off easily from the bones. The meat is soaked with BBQ sauce and easy to chew. The portion is perfect for sharing.

Next came the highlight of the night – an exclusive item that we think you can currently get only at The West. A 30-Day Dry Aged Premium Beef Jack’s Creek MB2 Prime Ribs (whole served) 1 kg, priced at 16,800 ks/100 kg = 168,000 ks ++ .

The prime ribs are imported from the US and kept for 30 days for the moist in the beef to evaporate. The rib is served in medium rare form to keep the juices intact. The tenderness of the beef and the exquisite taste is worth every single kyat spent.

The Western menu would not be complete without  “Pizza.” We ordered the Pepperoni Salami Pizza (12,000) that comes with 3 kinds of cheese; Mozzarella , Parmesan, Cheddar cheese topped with salami and pepperoni.

The Pizza was handcrafted to form the dough to the shape of pizza, which makes the dough thick and soft. The toppings were generous with the right amount of premium quality cheese to make it sticky but still easy to consume.

Moving on to drinks, the restaurant offered a wide selection of wine from red, white, bubble, arranged by Sommelier SAGA ” Senior Sommelier (JSA).

If you are a cocktail fan, we highly recommend the signature drink “Basil Gin Fizz” – a gin based drink with basil leaves, topped with soda water to keep you refreshed after a tiring day.

There were also choices of non-alcoholic drinks such as ones with fancy names “Pussy Foot” (3,800 ks)– the combination of orange juice , pineapple juice and egg white , and grenadine or “Coconut Kiss” (3,800 ks), which is orange, coconut milk, grenadine syrup.

We ended this delightful meal with Yogurt Mousse Cake (3,800ks). It was a smooth cheesecake—not too much of sweetness, decorated with peach, raspberry sauce, and a cherry. The raspberry sauce added just the right amount of sourness to the cheesecake to give a kick to our taste buds.

Final thoughts, it is, in our opinion, a major step-up for The West after the reopening, especially in terms of the food. In terms of the service, the staff has been trained well and is attentive. We can say that The West has also become one of the destinations for high quality food and excellent experience.

Address: Building D, G12, Kabar Aye Pagoda Road, Pearl Condo
Yangon 130412

Ph: 09 962 599848

Opening hours: 11:00AM – 1:00AM

 

 

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