This restaurant focused on Kayah ethnic cuisine has been around for a couple of months but hasn’t opened up formally. The chef is still experimenting with the menu and the concept of the eatery.

The room is dimly lit to add bar vibes. The two-floor building can house both lone diners and family banquets. If you come in numbers, the upstairs is better.  

TT’s Kitchen: A taste of Kayah

The pricing is reasonable since all the sides, salads and mains do not exceed Ks 5,000. The food menu is divided into traditional Kayah food and Asian. The Asian menu is a usual affair with tempura, grills, rice dishes, etc.

The highlight is, of course, Kayah cuisine made with original recipes. Start with pork sausage (Ks 4,500) which is a ubiquitous dish in Kayah family feasts. The cucumber salad (Ks 2,500), dubbed as farmers’ favourite, can tingle your taste buds. Since Kayah State is a colder part of the country, they use hot traditional seasoning called Makha powder in all the dishes to keep themselves warm.

TT’s Kitchen: A taste of Kayah
Khaung Ye, pork sausage and cucumber salad.

We ordered the mixed vegetable soup (Ks 3000). Don’t let its clear texture fool you. It is really hot! For the main, we tried frog curry to make the experience a little more adventurous. It’s not even on the menu since the chef is still experimenting with different recipes. The one in our plate is a mix of small frogs and vegetables including basil leaves, sprouts, mustard, etc. The taste is mild and the greens are very fresh. More conventional chicken and pork curries are also available at Ks 5,000.

For the drinks, we checked the menu and found bar staples like tequila, margarita, Sex on the Beach and so on and the rates are around Ks 4,000. If you feel like trying something new, get cocktails brewed with Kayah whiskey aka Khaung Ye.

TT’s Kitchen: A taste of Kayah
In the middle is a frog curry.

Khaung Ye is a result of a generations-old fermentation method that mixes yeast with a kind of corn called Pyoun Kaut found in Kayah. The taste is sweet and sour and leaves slightly bitter aftertaste. You can drink it raw without mixing with water or juices. The manager says they directly import the liqueur from Demawso, a town in Loikaw District, to ensure the quality.

As the cold season approaches, if you’re hungry for something hot and spicy, look no further than TT’s Kitchen. Its Khaung Ye will keep you warm and food will make you sweat.

Address: 17/A, Thadi Pahtah St, Kyaukmyaung, Tamwe Township, Yangon.
Phone: 09 952 107 799
Hours: 12pm to 1am


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