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 ...

Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chilli powder and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant. Cut the fish ...

Suu Khin, a self-taught cook and former "MasterChef" finalist, shares her Burmese culture through some of the city's most ...

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 ...

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 ...

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 ...