https://www.scmp.com/rss/500275/feed Tiffany Teng is a freelance writer based in Yangon, Myanmar. Born and raised in New Jersey, she lived in New York before relocating to Asia. She particularly enjoys exploring the intersection of food, culture and identity -and will never say no to a good bowl of noodles. en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com At a charming Kayan restaurant overlooking Yangon’s Pazundaung Creek, the waiter uses a cleaver to crack open a clay mound. He extracts a bamboo-wrapped chicken, dripping in its own juices. It’s been roasted over coals for eight hours – a way of cooking that Kayan people developed for their overnight hunting trips. When they return to camp, the chicken is ready to eat. Myanmar is divided into 14 states and regions with more than 135 ethnic groups. Fresh ingredients from Rakhine’s coasts, Kayah’s... https://www.scmp.com/lifestyle/food-drink/article/3025705/where-eat-yangon-try-myanmars-diverse-ethnic-cuisine-must?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3025705/where-eat-yangon-try-myanmars-diverse-ethnic-cuisine-must?utm_source=rss_feed Fri, 06 Sep 2019 04:15:14 +0000 At night, the main drag of Chinatown in downtown Yangon, Myanmar’s largest city, is filled with the smell of barbecued pork, chicken, squid, and quail eggs. Up and down 19th Street, people can be seen huddled over grills, enjoying cold beers and marinated skewers. It was here where Anthony Bourdain chose to shoot scenes for his CNN food travel show Parts Unknown in 2013, chatting with a local rock band over grilled tofu and pork tail. “Many tourists and young people started coming to 19th Street... https://www.scmp.com/identity/how-food-saved-myanmars-chinese-immigrants/article/3002373?utm_source=rss_feed https://www.scmp.com/identity/how-food-saved-myanmars-chinese-immigrants/article/3002373?utm_source=rss_feed Tue, 19 Mar 2019 10:43:06 +0000 Two days after the end of Chinese New Year, Rabbit Bakery is still busy churning out pastries for eager customers. Inside the cramped room in downtown Yangon, Myanmar, shop owner Aung Kyaw Moe oversees workers making dough for Taiwanese sun cakes. The tai yang bing, as the cakes are known, are composed of two types of dough, an inner layer with oil and an outer layer with water, that together produce its flaky texture. The bakers roll the dough into balls, flatten them, stuff maltose sugar... https://www.scmp.com/lifestyle/food-drink/article/3001644/yangons-thriving-chinatown-shows-how-homestyle-food-can-help?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3001644/yangons-thriving-chinatown-shows-how-homestyle-food-can-help?utm_source=rss_feed Fri, 15 Mar 2019 10:00:11 +0000