Chef Orng column: A commitment to honest food


March is a month of mixed emotions for me as we are moving our restaurant up to 7 miles. When I set up ORNG’s Kitchen at the end of 2016 I did everything myself, from buying cutlery to sourcing napkins. On opening night I was even changing light bulbs before service! So although I’m sad to be saying goodbye to my ‘wee precious baby,’ I’m also really excited about our amazing new place. I won’t lie, I’m a bit nervous as well, but I love the challenge—the pressure keeps me going.

The new restaurant opened on February 28, we’ll have a soft opening for a couple of weeks to sort out any teething troubles before we have the official opening. But I’d love to see the familiar faces of my regulars, who’ve supported me over the year, up there. I also look forward to welcoming customers that haven’t dined with me yet.

The location is awesome; the dining room is open and airy and overlooks a private lake. At night—all lit up—it is magical. The kitchen is bigger too, which means the team have more room to work.

A lot of the vegetables I use come from my family’s farms in Mon State because I know that they are organically grown, but I’m also going to be growing my own vegetables at the restaurant. There are already banana and mango trees, and I’ve planted basil, mint, lemongrass, and coriander. I’m even going to get some hens, so we can have lovely free-range eggs. I’ve got a lot of plans, but first and foremost I’m concentrating on the food.

Winning Chef of the Year was a complete surprise I have to admit, and I’m really happy to have won the award, but it doesn’t change anything. The new location will still have the same concept; I will still serve the same high quality, reasonably priced, and accessible food.

When people ask me what kind of food we serve, I say: “Honest Food.” Yes we play about with it a little bit, and make it look nice. I like to create beautiful food, and I serve every dish with love, passion and a dedication to detail. I always have done, and I always will.

I hope to see you up at the new restaurant soon.


MYANMORE Chef of the Year 2018 award winner Chef Orng is the owner of Orng Kitchen. He returned to Yangon in 2016 after 14 years working in some of the top restaurants in Scotland, UK.

Address: Green Acres Residence Compound, 1 U Sein Maung Lane, Kone Myint Yeik That Street, (Off Highland Avenue) 7 miles, Mayangone Township

Phone: 09771195020

Opening Hours: 12pm-2.30pm
 / 6pm–9.30pm (Closed Monday)


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