The Strand Hotel is well-known as one of Asia’s most awe-inspiring Colonial landmarks. After being closed for the past 4 months, The Strand Restaurant is finally back with a new fine dining menu, flavored with a Mediterranean flair, created by the new executive chef, Patrick Perie.

Chef Patrick created the menu to be more approachable, while still allowing for culinary creativity and a chance to showcase French cuisine.

The menu starts with appetizers that clearly bear a French influence, such as in the foie gras terrine or the duck breast served with figs and green apple. Equally opulent, the main courses are created through a combination of imported luxury ingredients as well as the finest local produce. The Daube de Joue de Veau  à la Provençale is a real highlight featuring slow-cooked veal cheeks with a wild mushroom duxelle.

Another standout dish is the Duo de Filet de Bœuf et de Foie Gras de Canard; a dish of foie gras atop Australian beef tenderloin, served with zucchini, garlic potatoes and poached fruits in a mulled wine sauce. In keeping with the French theme, The Strand’s cellar is stocked with an extensive selection wines to accompany your meal, ranging from the iconic to the rare.

Raising the bar for an unforgettable dining experience, The Strand Restaurant’s return to Yangon’s dining scene is a cause for celebration.

The Strand Restaurant at The Strand Hotel 92, Strand Road, Yangon
Contact – 01243 377
Open Thursday – Saturday, 18:30 – 22:30


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