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Rangoon, Burma


PHOTOGRAPHED BY CEDRIC ARNOLD




Sharky at his restaurant

After working in Geneva, Sharky, or Ye Htut Win, returned to Burma 18 years ago to start a slow-food business growing his own produce. Eventually, his passion for food evolved into an eponymous restaurant
(117 Dhamazedi Rd.; +95 1 524 677).

Both food and art are on the menu
The restaurant draws a steady crowd for its farm-to-table foods: dry-aged steaks, wild fish and gelato made by Burma’s only certified gelato maker. The upstairs dining room, while simple, features  monthly exhibits by local artists.



Two worlds colliding at the dinner table
Made in Burma: Sharky’s beef tenderloin, with microgreens and fleur de sel, paired with a thin slice of three-year-old Parmigiano-Reggiano cheese.

Parma in Burma
A member of the charcuterie team poses with 30-month matured “Barma” hams—Sharky’s take on Parma ham. The downstairs deli features locally made breads; cheeses ranging from Camembert to Brie with black truffle; and a very addictive chili sauce.

 

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