The fifth Myanmore Dining and Nightlife Awards were held at the prestigious Meliá hotel. With a guest list including some of the best chefs and restaurateurs in the country, the pressure was on Chef Franz Paul Wieser (Chef of the Year runner up) to impress a potentially fickle room.
He did not disappoint, and presented a fabulous five-course meal roundly celebrated by the 350 attendees. Using ingredients kindly supplied by Premium Distribution and Marbled Black he treated the esteemed guests to an amuse bouche of home cured salmon lollipops, followed by a innovatively deconstructed dish of sous vide tiger prawns with beetroot, white radish and fennel and dill salad.
A delightfully sweet pumpkin cappuccino soup served with a vanilla foam and hazelnut biscotti was the ideal lead up to a main course of pan-fried red snapper, served with a ratatouille parcel, fondant potato and Chablis beurre blanc. A rich Raspberry chocolate cake with pistachio ice cream was the perfect end to the perfect meal.
The service was outstanding, and guest’s glasses were kept topped up with an extremely quaffable Cape Dreams Pinotage and an agreeably fruity Sauvignon Blanc provided by Marco’s Cellar. Guests also took advantage of the generous offering of free-flow Myanmar Premium beer and Magners Irish Cider.
