Myanmese cuisine

The owner of the restaurant, known as Fai Gor, has learnt authentic Myanmese dishes from his mother, a Myanmese Chinese. Having been opened for almost five years, Yangon Chef has won the favour of customers with its traditional Myanmese dishes refined by blending with Chinese style. The extraordinarily tasty Myanmese dishes are made of simple food ingredients by heart. Its signatures – Mohinga, Kaw Pyant (Spring Rolls) and Ohn No Khauk Swe (Chicken Coconut Noodle Soup) – are revised versions of authentic Myanmese dishes. Mohinga has a soup base made of boned and minced fish meat. Every bite of it is infused with the taste of fresh fish; Kaw Pyant has a fully vegetarian and generously stuffed filling; Ohn No Khauk Swe carries a strong aroma of coconut. They can be accompanied by thirst-wrenching beverages newly made by the owner, which include Strawberry Soda and Passion Fruit Soda.

Mohinga, Ohn No Khauk Swe (chicken coconut noodle soup), Kaw Pyant (spring rolls), Strawberry/Passion Fruit Soda, ...