The new menu sees the return of old favorites like the famous Union Bar Scotch Egg and their Bangers and Mash, although this time with a selection of homemade sausages including spicy chorizo, chicken and sun-dried tomato and a classic pork and fennel.

They have updated their award-winning burgers to include a classic LA style Umami Burger, a 5oz Black Angus Beef patty topped with a homemade soy-sriracha BBQ sauce, shiitake mushrooms, bacon and a parmesan crisp, all topped with a tumble of shoestring fries and served with hand-cut French fries, as well as adding delicious Buttermilk Chicken or Cauliflower Sliders with bread and butter pickles and Hand-Cut Fries.

Steak fans will love two new Australian Grass fed steaks, whilst they are delighted that 25% of their new menu is either vegetarian or vegan, giving Yangons ever increasing Veggie population something to really get excited about!

Jen Queen, our group manager, and her team have also taken the opportunity to add to her successful cocktail program with classics like the Clover Club (invented in Philadelphia in 1897) made with gin, homemade raspberry syrup, lemon & egg white listed alongside her modern creations such as the Uncle Buck with Bourbon, Tamarind & Ginger.

Their Pour Your Heart out promotion, whereby they donate 1,500 kyats from select cocktails sold to a local charity. They are currently supporting Doh Eain, a local social enterprise aimed at heritage conservation & urban renewal.

Happy Hour  just got even happier with a refresh of offering to include special prices on select spirit mixers as well as cocktails, imported wines and Heineken and Tiger beer on draught. They have also changed the timing to 5:30pm-7:30pm daily , plus, added the option of a 2 hour free flow package, on select spirits, wine and beer, that is available daily between 5:30 – 7:30pm for 20,000 kyats net or 25,000 net with cocktails


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