The Pansodan is a reimagining of old-world Burma in downtown Yangon

In March a collective of co-founders unveiled their latest addition to Yangon’s dining scene; The Pansodan. Managed by PUN + PROJECTS it is styled as a Burmese brasserie, The Pansodan is a place where plates of traditional Burmese fare, botanical cocktails and good times collide within a former Bank of India building at 106 Pansodan Road.

Curated through a contemporary lens, The Pansodan references the format of the iconic French brasserie – neighbourhood haunts long celebrated for their honest approach to hospitality and uncomplicated delivery of beloved classics. The interiors, designed by Mya Myitzu of M.ID, blend together the evocative essence of old-world Burma with the leisurely elegance of contemporary Parisian dining culture. From the floors, paved with chevron marble, to the ceiling, capped with glinting gold-leaf, every inch of The Pansodan is designed to take its guests on a journey into a bygone age, where time slows and a nostalgic filter falls across the view.

Open to serve everything from an early morning breakfast to an after-dinner drink, The Pansodan will become a new nexus in the heart of downtown that is the perfect choice at any time of day or night. Enter through the glass doors to discover the original wood panelling walls, mid-century-inspired cane chairs and futuristic chandeliers. Catch sight of a friend at the handsome mirrored bar, before wandering up to the mezzanine level to admire the hubbub below. Adding further to the atmosphere of European café culture, guests can choose a table outside on the pavement, to sip an aperitif and watch the world go by.

As with the design, some of the most creative minds in Yangon’s culinary scene came together to collaborate on a menu designed to present Burma’s most iconic dishes. While many of the ingredients remain faithful to the age old recipes, handed down through generations, the menu also features the occasional deviation to include a contemporary twist. The star-studded line-up of classic dishes include Organic Mohinga, Quail Eggs, served on crispy rice pancakes, and Si Chat khauk Swe, paired with braised beef cheeks. Starting bites might include a Keema Palata, the latest darling of New York’s food stall scene, or Green Chilli stuffed with minced pork. With the main dishes, at The Pansodan guests can expect the very finest traditional Burmese fare, brought into the modern world. For instance, the reimagining of the biryani is designed to satisfy a newly health-conscious generation:

“Briyani is an Indian dish, but our Myanmar version, like our curries, is loaded with oil,” says Simon Sao, a co-founder. “I came up with the idea of a healthy biryani that I could eat many times in a month. At The Pansodan, where we aim to serve specialty-versions of local classics, we bring you Quinoa Fish Biryani. Quinoa is an ancient grain, lightly flavoured with accents of biryani spices and then layered with a pan-fried red snapper fillet, cooked to perfection.”

Guests can expect a night at The Pansodan to feature herbaceous cocktails like the Yangon 75, a concoction of gin, lemongrass and champagne, or the Spice Traders Old Fashioned, made with Wild Turkey Bourbon, a mix of local spices, bitters and mandarin peel syrup. The celebrated Hong Kong-based mixologist Tom Wood has specifically created The Pansodan’s Cocktail Collection, each one flawlessly measured and perfectly blended. The objective of The Pansodan is to champion Burmese culture through global conversations and help guests experience traditional fare with new eyes.

In its 6 years of operation PUN + PROJECTS has become established multiple innovative lifestyle and cultural concepts in Yangon. From creating the legendary Burmese beer hall Port Autonomy, to starting conversations about contemporary culture with the arts initiative TS1, or challenging that way that traditional teak furniture is created in a modern world with Paribawga. Other restaurants in the stable includes Locale as well as the 50th Street Bar and restaurant.

Aung Thu Lwin, Bhone Thet Khaing, Mya Myitzu, Simon Sao, Ivan Pun

Mohinga, Quail Eggs served on crispy rice pan cakes, Si Chat Khauk Swel, paired with braised beef cheeks, Keema Palata, Green Chilli stuffed with minced pork and Quinoa Fish Biryani

106 Pansodan Road, Kyauktada Township, Yangon, Myanmar


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