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1
/2 cup olive oil
1
/4 cup balsamic vinegar
1
/2 tsp sugar
Ground black pepper and salt
For the dressing, add all the
ingredients to a jar and shake
well.
Defrost the frozen peas at
room temperature. Boil water in
a sauce pan with 1tsp of salt. One
ingredient at a time, blanch the
peas, beans and asparagus.
Refresh veggies in an icy cold
water bath to stop the cooking.
Dry well.
J ust before eating, prepare all
the rice in a big bowl, sprinkle on
the veggies and olives, and pour
the dressing over. Mix well.
PHYO ARBIDANS
phyo.arbidans@gmail.com
Photo: Phyo
Restaurant Review
A local diner keeps it simple
NYEIN EI EI HTWE
nyeineieihtwe23@gmail.com
Mr Chef
112 Kyauk Myaung Street, Tarmwe, open 10am-11pm
Photos: Aung Htay Hlaing
food
THE striking black and white decor at
Mr Chef is enough to wake up diners
even through the high temperatures
of a summer afternoon. Black and
white paintings decorate the tables.
The sofas are black and white, and so
are the walls. Theres air-con, and the
tables are topped with small colourful
vases of owers.
My dining partner and I visited
the Tarmwe township location of
this restaurant chain, where you can
eat Chinese, Thai and traditional
Myanmar curries with rice. There are
franchises also at Dagon Center II,
Ruby Mart and AKK mall.
Kyaw Zaw Linn opened the rst
Mr Chef in Dagon Center II in 2010.
I want my restaurants to be a place
to rest and eat after youre tired from
shopping, he said. I ofer one-set
dishes [rice with curry] because you
dont need to calculate how much
things cost and you dont need to
share the food.
All Mr Chefs boast the same black-
and-white colours, a scheme chosen
by Kyaw Zaw Linn with the desire to
create a family-restaurant ambience.
Except at Kyauk Myaung, we dont
sell beer or any alcoholic beverages
because we hope our main customers
are students, families and friends
after shopping, he said. I chose the
name Mr Chef because when we hear
those words, it makes us think of food
and it makes us hungry.
All the chefs at the restaurant are
local, and are trained by the chef-in-
chief who works at the Dagon branch.
They ofer 70 diferent dishes in
categories including appetizers, soup
and dim sum, noodles, salads and
mains. For cold drinks and dessert
there are frapps, sodas, smoothies,
ice cream and other confections.
I chose a yogurt and kiwi blend
while my companion went for the
blueberry soda, both priced at K1800.
As a starter, I ordered fried sausage
with seaweed from among many
small dishes priced at K2500.
For our mains, we ordered chicken
curry in Kachin traditional style (with
bamboo roots, chilli, coriander, sour
mustard and carrot) and fried kimchi
rice (with sour vegetables in Korean
traditional sauce) and fried pork
ribs. The dishes cost only K2700 and
K2800.
After a few minutes our drinks
arrived and they were even fresher
and more attractive than wed hoped.
Though neither of the juices were
served cold enough (just with a little
ice), we liked their taste and forgot
our hot-weather woes.
The fried sausage with seaweed
tasted good to me, but I wanted it
fried crisper, as it was a bit chewy.
Rice with chicken curry was nice
but spiced on the hot side. It was the
same for the fried rice with pork ribs.
The chicken curry was well-cooked in
red chilli paste, but it wont appeal to
diners who dont like sweet and rich
food.
We ordered ice cream to cool
our tongues. The banana boat is
lled with three kinds of ice cream,
including chocolate, vanilla and milk,
and chopped banana (K1500). It was
average compared to other similar
restaurants, except for the attractive
decoration with banana and chocolate
sprinkles.
The free Wi-Fi is easy to connect
to and of so-so quality. But factor in
the air-con and youll nd Mr Chef is
a pleasant choice for weary budget
diners with a taste for black-and-
white fashions and reliable Myanmar
and Asian dishes.
FOOD 7
BEVERAGE 8
SERVICE 8
VALUE FOR MONEY 7
X-FACTOR 6
Restaurant Rating