Mogok Pauk Pauk: Inspired by the river

Longyi is a gender-neutral term for the long piece of fabric that is worn in abundance in Myanmar. It starts from the waist and reaches...

Green column: The ugly side of beauty rituals

What do those blue PVC pipes under your sink and most nail polishes have in common? They both contain an industrial chemical compound known...

Chef column: Time for a roast

MYANMORE Chef of the Year 2018 award winner Chef Orng writes about a new recruit to the team and introducing one of his favorite dishes...

Green column: Preserving paradise

As we sail away from Kawthaung pier, my phone signal disappearing, a lively discussion about compostable toilets takes place on board. Among the guests...

Mixologist column: Searching for the best tipples

A couple of weeks ago, I was lucky to attend a collaboration dinner with Chef Le Roi from Mu Ai Kachin at Rangoon Tea...

Chef Orng column: Straight from the soil

MYANMORE Chef of the Year 2018 award winner Chef Orng writes about the importance of organic fruit and vegetables. Last month we held a seafood night...

Mixologist column: Community, not competition

In the last month, I’ve been approached by several people reminding me that I have competition in Yangon. The majority of these folks, possibly...

Green column: Myanmar joins the no-plastics revolution

While everyone else was getting drenched over Thingyan, I visited the laid-back island of Koh Lipe in Southern Thailand and didn’t use a plastic...

Mixologist column: What a difference a year makes

For me, May 1 marks my first year in Yangon: one year working with the team at 57Below, one year overseeing the bar programs...

Green column: Food miles? Think meters

When I lived in New York, I took for granted that exotic fruit was available all year round, without a second thought to the...
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