So it's been almost two months and we've travelled through India and Myanmar, seeking out roadside cafes, hole-in-the-wall style cheap eats and risky street food. And now we arrive in Hong Kong, Asia's world city, which felt a lot more like home. It was an opportunity for us to feel a bit of comfort through our big city surroundings. We shopped, drank, and even indulged in a Christmas night out (and completely wrote off the next day...) It was a well needed break. However this slice of home, complete with its spotlessly clean streets and functioning, well... everything, also came with a host of western style restaurants. You couldn't go anywhere without finding a McDonald's restaurant, McCafe or (Mc) ice cream shop. The city in that respect was overwhelming. It felt difficult to find traditional Hong Kong food, which was nestled somewhere between Gucci and Prada... But where? Sure we'd eaten at few obligatory dim sum restaurants, our favourite be...
With such an easy flight over from India, it was hard to believe we were actually in another country. But here we are in Myanmar, with at first literally no idea what to expect. We'd been so focussed on planning our first month around India, that we hadn't really thought about what Myanmar would present us with. Bags dropped at the hostel in Yangon, we headed to the nearest pagoda, the beautiful Sule Pagoda, and after wetting the Buddha's head, we wondered out for our first Burmese meal. We chose Danuphyu Daw Saw Yi in downtown Yangon. A fairly plain white wash cafe, completely open out to the street, with banterous men serving out front, and women with yellow thanakha painted faces in the kitchen (sandalwood-like paste used as suncream for women and young boys). There was no menu, only a lovely Burmese man (everyone here seems to be so nice and very apologetic!), who pointed at each of the dishes behind a glass counter with a brief explanation of what they were. ...
From the rice, sesame and chilli fields we saw during our three day trek from Kalaw to Inle Lake, to the wet markets of Yangon, it seemed abundantly clear that much of the Burmese cuisine revolves around the fresh ingredients the land offers. Until now, I knew very little about Myanmar cuisine, and when trying the dishes I often struggled to work out what ingredients and flavours they were made up of. Unfortunately having not attended a cookery class, I am still none the wiser, however these flavours are something I am definitely keen to learn more of and experiment with when I get back to London. Perhaps the Burmese cookery book James bought me a while ago may get a bit of use! Why am I so keen? For one, they have oodles of noodles, which I absolutely love, and as through most of India my options were rice or bread, I was happy to be able to consume an alternative carb! My particular favourite were the Shan style noodle soups, with either minced pork or chicke...
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