From the start, The Heaven Bistro sets up a high standard for itself. Calling a place heaven
means customers expect an angelic experience full of bliss. Luckily this bistro, while not
serving actual manna, certainly delivers. Large pictures of iconic Myanmar and foreign
landmarks (Inle Lake and Big Ben in London for example) give an insight into the Western-inspired menu. British classics include fish and chips (10,000) and BLT Sandwich (4,500)
while there is a good selection of foods from around the world.
The Mojo Chicken Burger (5,000) was delicious and came with all the necessary accoutrements like fries and ‘slaw. The generous fillet of Seabass (12,000) came with salsa verde, new potatoes, vegetables and was sublime. Seabass is easily overcooked, but this was delicate and soft whilst retaining the fish’s classic meatiness. The light sauce is served in a jug so you can add to your taste. Chicken Satay (4,000) was nicely grilled and came with a fairly chunky peanut sauce. In terms of drinks, the Mai Tai (6,000) packed an alcoholic punch and the lemon-lime mocktail a.k.a the Lemon Swizzle (4,000) was particularly thirst-quenching.
The Super Food Salad (5,000) was no insipid pile of lettuce, oh no. The quinoa was complimented well by the cooked beetroot, leafy greens, rocket, fennel and generous amounts of feta and dressing to pack a serious punch. It is not always easy to find quinoa in Myanmar. (When I mentioned this review to a friend, she revealed she recently brought back several bags of it from the US in her hand luggage) This salad succeeded in being excitingly delicious and incredibly good for you from a health point of view. To counteract that, I got the Chocolate Brownie with ice cream (4,000) which was dense, rich and a perfect end to the meal. My one complaint about Heaven Bistro would be the chairs which are not terribly comfortable and would benefit from cushions. However, the food can not be faulted.
The owner is a lovely man with plenty of experience of Western-style food having lived in
Ireland for 15 years. He also succeeded in getting a degree in economics, working in hospitality and making time for sick family members! Now settled back in Myanmar, you can see that his culinary knowledge is matched by his welcoming hospitality, as a warm and friendly feeling is with you from entering the restaurant to leaving. Blissful.