EC Cookery, a new fine-dining concept in Yangon promising diners a sophisticated dining experience. The restaurant is housed in an exquisitely furnished bungalow. Stepping into the two-story house, you will immediately feel at ease encompassing profound unique cultural characteristics in its decor.

There’s a focus on fusion cuisine here, a blend of Sichuan and Cantonese culinary techniques, two of China’s main eight cuisines. The result of which are exquisitely creative dishes, made with fresh ingredients that are not only delicious in taste but also beautiful in presentation.

EC is a fit for any type of private dining events. This is the only place in Myanmar you can enjoy special molecular gastronomy, creative Sichuan, distinctive Cantonese and a variety of bird nest dishes. EC Cookery not only presents a perfect spot for gathering but the chefs at EC Cookery will also amaze all the diners with their expertise. 

Tables at EC are the typical round tables with a glass lazy Susan in the middle, residing four separate rooms with a full set of tea rooms and a state of the art meeting room as well to combine the dinner with a corporate presentation.

Braised Sea Cucumber

Appetizers at EC are not your ordinary finger food. The braised sea cucumber, with a piece of broccoli on the side, dipped in a pool of yummy starchy goodness, is a splendid way to start your full-course meal, accompanied by a longboard of thinly sliced salmon and avocados stuffed with mayonnaise and a little dash of wasabi.

For mains, EC offers a mouth-watering pan-fried beefsteak with lightly-peppered marinade, garnished with microgreens and a handful of green peas. Followed by a heatproof bowl of Sichuan Boiled Fish or Shui Zhu Yu, which is: chunks of fish, bean sprouts, and wood ears bathed in a hot splash of boiling oil with a plethora of Sichuan chili flakes and peppercorns. The smell, as you can imagine, is just breathtaking—quite literally. The fish is enough for 4 or 5 people easily, as it is quite filling and savory.

If you’re looking to take a break from the fish, why not try the marinated duck tongue(s). A light and a pleasing first impression that will leave you wanting more.

Red Wine Marinated Cherry Foie Gras

EC also prepare some of the best signature Sichuan Kung Pao Shrimp in Yangon, taste-for-taste authentic. Caress the flavors of the scallions and cashews, embedded into the delicately cooked shrimp, as you invite a mouthful ever so willingly.

As you move on to dessert; apart from the bulldog shaped corn pudding – something of a novelty – the gelatin submerged in a jaggery syrup is the first of its kind to show up in Yangon.

All the dishes can be customised depending on the dining event, requirement and request. Prices start from USD $30 to USD $500 so the menu can be perfectly tailored to everyone’s needs.

Location: No.24, Nature Park Housing, Min Dhama Road, Mayangone Township, Yangon
Ph: 09 266131319, 09 43084042
Opening Hours: 9:30 AM – 9:00 PM

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