New food trends arrive on the scene every year, whether you're ready for them or not. Some will be local foods cast into the spotlight by changing tastes, novel techniques or a hefty dose of whimsy, ...

In Dish Decoded, we break down all the components, stories, and techniques behind a restaurant’s... well... dish that we’re obsessed with right now. In Rangoon ...

With Myanmar opening to the outside world, visitors are discovering a cuisine that’s been largely hidden from sight for the past 50 years. With an emphasis on rich, predominately savory/salty flavors, ...

Banana stems look like fibrous white leeks and taste very similar to the fruit. If you're unable to find them in Asian grocery stores, try substituting water chestnuts. To prepare the rice, toss in a ...

Say mingalaba (hello in Burmese) to Mohinga, a new restaurant tucked away in Ho Man Tin, in Kowloon, which is offering a taste of Myanmar at a reasonable price. The cuisine from Myanmar, a country ...

Nothing says breakfast in Myanmar more than a hot bowl of mohinga, a flavorful fish soup with rice vermicelli. It's the taste of the Irrawaddy Delta in the Burmese heartland, and an iconic national ...

Burmese food is a rare find in Australia, but the chef behind the only Sydney restaurant making it has never felt the need to water the cuisine down It’s evident that Hsan Myint Aung builds his life ...

When I approached the stall, there were 3 Burmese ladies conversing in their native language sitting in front. I was staring at the signboard and the dishes with their names and pictures were clearly ...