Six months after its grand opening at M Tower in Yangon, Echo Dining has solidified its place as a culinary beacon in Myanmar’s dining scene. Previously featured by MYANMORE in January 2025 for its stunning new location (Echo Dining Soars Above Yangon), this follow-up delves deeper into the heart of Echo, the work behind the restaurant and the driving force behind Chef Orng and his team’s relentless pursuit of culinary excellence.
The Essence of Echo: A Reflection of Passion
The name Echo embodies Chef Orng’s philosophy that what you put into your craft echoes back. “Everything is accurate in what you’re doing. If you’re doing good, the cooking will happen,” he shared in an exclusive interview with MYANMORE. For Orng and his team, cooking is more than a profession; it’s a belief, a religion, and a way of life. This ethos pulses through Echo Dining, where every dish is a testament to their dedication and a celebration of Myanmar’s culinary heritage reimagined.
The name Echo emerged from a collaborative brainstorming session with his team, instantly resonating as a reflection of their shared vision. “When ‘Echo’ came up, everyone said, ‘We love it. That exactly represents what we’re doing,” Orng recalls. It’s a name that captures both his personal convictions and the collective spirit of his team.
A Journey Forged in Resilience
Chef Orng’s path to Echo is a story of resilience. From his award-winning downtown Yangon restaurant in 2017, which earned him Chef of the Year in 2018, to navigating the challenges of Orng Kitchen at Seven Mile and the closure of Joitamoi during COVID-19, Orng has continually reinvented himself. “Echo wouldn’t have happened if we didn’t close Joitamoi,” he reflects. “Things happen for a good reason. It’s a journey.”
The COVID-19 pandemic was a turning point, leading Orng to expand his small farm into a three-acre operation that now supplies 80-85% of Echo’s ingredients. From free-range chickens to microgreens, the farm reflects his commitment to local sourcing; a shift from his earlier days when 85% of ingredients were imported. “COVID forced us to rethink,” he says. “We started with ducks, failed at first, but now our ducks can compete with French ducks. We’re very proud.”
A Boundless Culinary Vision
Echo Dining defies culinary boundaries, blending classical French techniques from Orng’s training with flavours spanning Myanmar, Japanese, Indian, and Chinese cuisines. “We don’t like to be put into a box,” he asserts. The menu is a dynamic reflection of what’s available from local suppliers and the farm, with dishes like cured fish with macadamia and homemade anchovy oil or tortilla with coconut and jackfruit elevating humble ingredients into fine dining masterpieces.
The menu evolves constantly, driven by seasonality and availability. “Sometimes we get three fish, and that lasts three or four days,” Orng explains. “If the fish is good, we put it on the menu.” One standout is the patty snail, a Myanmar street food transformed through a meticulous nine-to-ten-day preparation process, delighting guests with its unexpected sophistication.
Casual Fine Dining with a Story
While Echo delivers a refined dining experience, it remains approachable. “It’s casual fine dining,” Orng emphasises. “Come in a shirt, flip-flops, whatever. We want people to enjoy the whole experience.” Each dish is accompanied by a story; whether it’s the personal significance of snails or the nostalgia of rambutan sorbet, making every bite a journey.
Orng’s pop-up experiences in Thailand, Malaysia, and Bali further honed Echo’s identity. Focusing on traditional Myanmar flavours like fermented bean paste and laphet, he introduced international audiences to his cuisine. “There’s no point cooking wagyu in Bangkok,” he says. “We need to show people Myanmar cuisine.”
A Team United by Passion
The backbone of Echo is Orng’s loyal team, with 80% having been with him for seven years through restaurant closures, street food ventures, and farm life during COVID. “Without them, I couldn’t do it,” he says. “These boys are incredible. We grow together.” Their shared passion has been instrumental in bringing Echo to life, from cultivating ingredients to crafting dishes that surprise and delight.
Driving Forward with Purpose
Six months in, Echo Dining is more than a restaurant; it’s a movement to preserve and elevate Myanmar’s culinary heritage. Chef Orng’s vision, rooted in sustainability, creativity, and community, continues to resonate with diners. “We want people to remember our cuisine,” he says. With Echo, Orng and his team are not just serving food; they’re telling a story of resilience, innovation, and an unwavering love for their craft.
