Today, I mainly introduced one, and I recommended a Michelin plate. It was founded in 2009 and is one of the earliest high-end restaurants in Thailand (Fine Dinning). Many older guests still name the first generation of chefs to come here to eat.

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Yangon feel Myanmar food This restaurant seems to be highly recommended by locals. I don&#39;t know why they gave me a large plate of vegetables right away. I just know that I seem to have ordered too much. Spicy chicken, fried pork, salad, fish, noodles &amp; cakes

No.4 of Local Restaurants in Yangon

Simple Burmese food, although the surrounding environment is general, but may as well be a try.

No.2 of Fine Dining  in Yangon

Friends recommended to come to this dinner, the main Thai food, tastes good. In fact, traditional Thai food is not so spicy, and the ingredients are mainly seafood and poultry. This store is an independent area, so the operating area is relatively large, the decoration is relatively simple and grounded, and it is generally more convenient to drive for the dinner. Because it is facing the middle and high-end, the price is small and expensive. The dishes were ordered a little more, about eight or nine, because the impression of Thai food was too small. Since the menu is full of photos, and there is no attention to the English name on the menu, it is nothing more than materials and cooking methods. The recommended dishes are still seafood dishes. deep fied bass, fried salmon is good, with less sauce to eat. There is no thorn, and the taste is very crispy. There are also fried crabs, egg size, soft shells outside are very dry, no bones, suitable for drinking. Thai food cooking seasoning will be heavier, mainly to solve the problem of poor appetite in the hot climate of Southeast Asians, and domestic Cantonese cuisine seafood processing is completely two directions. For example, the soup ordered by the locals is not Dongyin Gong, but the seafood soup with curry for the bottom flavor. Although the color tastes a bit heavy, the curry is not spicy but very fragrant, covering the fishy smell of seafood, but the color is not very cute. The Thai poultry cooking is very general. The roast duck I ordered this time feels very ungratifying. It is stuck with sweet sauces, a bit similar to Cantonese cuisine. It is not very used to it. In addition, there is no roast duck skin fat and three raw materials. The level brought by the three ingredients is a bit regrettable, but the portion is very sufficient. Vegetarian dishes are very recommended, generally fried, the taste is very original. Naturally, I eat in Myanmar, local beer is still to drink, the taste is good overall, the refrigerated wine is appropriate, the foam is rich, the malt tastes a bit heavy.

Lunch at BLACK CANYON COFFEE, next to Thapae Gate, three minutes from the hotel. Someone has a special liking for the local fried rice noodles. Continue to pursue. The college student chooses to try the green curry among the yellow and green curries. I choose to taste the Tom Yum Goong soup, which is really spicy [sweat]. A TASTE FROM PARADISE AVAILABLE ON EARTH REALLY? NONONO ​

The entrance is in Yangon International Hotel, there is no entrance on the street, which is a bit troublesome. The education of young people in Yangon still needs to be improved. The young waiter&#39;s English is very general. Although the service attitude is very good and enthusiastic, the communication is a little bit of a barrier. Fortunately, Google Translate is going to the world. Here is a Japanese fast food, with side dishes, hot dishes, fixed meals, and skewers. The taste is generally good, the key is that the price is not expensive. The sea cabbage silk tastes crispy, and some olive oil is added to make it more moisturized. The product of dumpling noodles is good, equivalent to glazed noodles, very affordable and delicious. Egg fried comprehensive seasonal vegetables are almost strong, not exquisite, taste general. Bean sprout salad is also good, rare thin bean sprout vegetables mixed with some chili sauce, very refreshing.

Today I would like to introduce you to a restaurant that has been recommended by Michelin Plate. It was established in 2009 and is one of the earliest fine dining restaurants in Thailand. Many guests from the older generation still name themselves to come here to eat. first generation chef

今天幫主要介紹一間，推薦獲得了米其林餐盤的推薦，成立於2009年，是泰國最早的高級餐廳（Fine Dinning）之一，有許多老一輩的客人到現在都還是指名要來這裡吃第一代主廚

口味偏重一点，环境还不错，座位是竹子编织的，有会中文的小姐姐，之后还送了一杯茶水！旁边吃完之后还可以逛逛，左右各有老飞机和火车车厢！

The taste is a little heavier, the environment is not bad, the seat is bamboo woven, there is a Chinese-speaking lady, and then sent a cup of tea! After eating next to it, you can also stroll around, there are old planes and train carriages on the left and right!

早上有早茶，很多人在人民公园健身后到这吃饭，广式点心味道一般，不过这里有油条。正餐味道都不错，如果两三次

There is morning tea in the morning. Many people eat here after fitness in People&#39;s Park. The Cantonese snack tastes average, but there are fried dough sticks here. The dinner tastes good, if two or three times

啦啦啦啦，这家好棒，口味独特，很好吃。

La la la la, this is great, unique taste, delicious.

总体来说还不错，环境很别致，服务员态度很好。

Overall it is not bad, the environment is very chic, the waiter is very good.

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A friend recommended this place for a gathering. It mainly serves Thai food and tastes good. In fact, traditional Thai food is not so spicy, and the ingredients are mostly seafood and poultry. This restaurant is independently occupied, so the business area is relatively large, and the decoration is relatively simple and down-to-earth. It is generally more convenient to drive for a gathering. Since it is oriented towards the middle and high-end, the price is a bit expensive.
We ordered a little more dishes, about eight or nine, because I remember that the Thai food portions were small. Since the menus all have photos, I didn&rsquo;t pay attention to the English names on the menus, it was nothing more than the ingredients and cooking methods. The recommended dishes are still seafood dishes, deep fried bass, fried sea bass is good, with a little sauce to dip. There is no bone, and the taste is very crispy. There are also fried small crabs, the size of eggs, the outer soft shells are cleaned very dry, without any bones, suitable for drinking.
Thai food is cooked with heavier seasonings, mainly to solve the problem of poor appetite in the hot climate of Southeast Asians, and it is completely different from the domestic Cantonese cuisine in the treatment of seafood. For example, the soup ordered by the locals this time was not Tom Yum Goong, but a seafood soup with curry as the base flavor. Although the color and taste were a bit strong, the curry was not spicy but very fragrant, covering the fishy smell of seafood, but the color was not very pleasing.
The cooking of Thai poultry is very average. The roast duck ordered this time felt very unpleasant. It was sticky with sweet sauce, a bit like Cantonese cuisine, which was not very accustomed to. In addition, the taste did not have the layers brought by the three ingredients of roast duck skin, meat and fat, which was a bit regrettable, but the portion was sufficient.
Vegetarian dishes are highly recommended, usually stir-fried, and the taste is very original. Of course, when dining in Myanmar, local beer is still a must. The overall taste is good. The refrigerated body is suitable, with rich foam and a slightly heavy malt taste.

A very high-end restaurant, of course the price is also quite high. Many foreigners and local high-ranking people come here to eat. It feels like I and Toad are the only two country bumpkins... The dishes are very good. We ate on the side of the second-floor terrace, next to the trees and birds singing, very quiet.

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