Authentic Myanmese cuisine

The owner and his family have been serving Myanmese cuisine for generations, and he himself has introduced the authentic Myanmese cuisine to Macao. The eatery was originally serving Chinese returnees from Myanmar, but the taste it offered unexpectedly impressed Hong Kong’s celebrated food critic Chua Lam, and thus has drawn more visitors from Hong Kong. The eatery is known for its method of mixing noodles with other ingredients by using plastic basins, which is invented by the owner’s father. This method enables easier mixing, better penetration of flavours and shorter preparation time. Its Mohinga has a fine thick soup base that is essentially made of loaches, which themselves carry a dense flavour, and usually takes a whole day for its complex preparation. Its Ohn No Khauk Swe (Chicken Coconut Noodle Soup) has a thick coconut aroma and an exceptional chicken curry, which together create a rich and multi-layered texture. Beef Brisket Curry with Roti features a combination between the crispness infused with an intense butter aroma and the tender and deeply flavoured beef brisket curry. Come quickly to get this magnificent taste.

Noodles Mixed with Chicken Shreds and Belacan, Ohn No Khauk Swe, Mohinga, Beef Brisket Curry with Roti