Ye Htut Win’s Sharky’s is a mainstay of Yangon fine cuisine and a lifeline for cheese-loving expats. His dedication to local ingredients and sustainability will be featured in a special farm-to-table served lunch and dinner throughout May at the The Savoy Hotel. Over the last 20 years, Ye Htut Win—often known as Sharky—has refined growing techniques and recipes to produce some of Myanmar’s freshest, healthiest most flavourful meats, cheeses, eggs, vegetables, herbs and spices.
For the main course, Sharky’s 120-day dry-aged striploin had a fantastically deep meaty flavor. Ye Htut Win told us he uses six-year-old heffers for his steaks and that, like wine, the complexity comes with age. The steak was served with a camargue rice, which Sharky grows here in Yangon. It was beautifully seasoned with tart and tangy notes. The Belgian endives were succulent, fragrant, and sweet and the truffle jus married the elements well together.
Eberhardt’s dessert had some fantastic flavours, including a delicious mango crème and a bitter yet sweet raspberry ganache—a perfect combination of dessert-staples fruit and chocolate. Unfortunately, for this diner at least, rather than complimenting the other subtle flavors, the crunchy peanut ice cream rather overpowered the dish.
Opening: May 5 to May 31. 11.30am to 3pm for lunch. 6pm until 10.30pm for dinner.
Location: The Savoy Hotel, 129, Dhammazedi Road, Yangon
Phone: 01 526 289