Thursday, February 16, 2017

The Strand Restaurant of The Strand Yangon in Myanmar

@Lucas Gurdjian

This post is about The Strand Restaurant of the The Strand Yangon in Myanmar.

For over 116 years, the fine dining restaurant at Myanmar’s grand dame hotel, The Strand Yangon, has taken centre stage, playing host to gala dinners and gastronomic events for visiting heads of state, actors, poets and authors.

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THE STRAND RESTAURANT OF YANGON, MYANMAR

@Lucas Gurdjian


In December 2016, the restaurant re-emerged from a six-month renovation with a new executive chef and dining concept, as well as a new name: The Strand Restaurant.

Previously known as The Strand Grill, The Strand Restaurant’s architecturally beautiful main dining room, which seats 45, as well as it’s ten-seat private dining room and main kitchens, were upgraded, redesigned and restored as part of a larger project to usher this luxury heritage hotel in Yangon, elegantly into the 21st century.

A FAMOUS CHEF IN YANGON, MYANMAR

@Lucas Gurdjian


The Strand Restaurant, with its high vaulted ceiling, sparkling chandeliers and museum quality black and gold lacquer panels from Bagan, is under the direction of a new Executive chef, Christian Martena, who joined the Strand team in summer 2016.

Trained within some of Europe’s most famous Michelin-starred restaurants before running his own acclaimed restaurant, Sensi, in Bangkok, Chef Christian has spent the past few months travelling around Myanmar to visit suppliers and remote farming communities to source the best of Myanmar’s organic fruit and vegetable produce.

A GASTRONOMIC EXPERIENCE IN YANGON

@Lucas Gurdjian

“It has long been my dream to push my culinary boundaries and to create a gastronomic experience such as The Strand Restaurant in Myanmar, where we present Mediterranean dishes blending high quality imported ingredients with the varied organic produce found in Myanmar,” commented Christian Martena.

SIGNATURE DISHES AT THE STRAND RESTAURANT

@Lucas Gurdjian

The Strand Restaurant is open for dinner weekly from Tuesday to Saturday and serves an a la carte and degustation menu of Mediterranean dishes enhanced with seasonal produce.

Signature dishes at The Strand Restaurant include:

La Gambas 
King Prawns Served with 
Sweet Corn, Chorizo and Black Ink Mist

@Lucas Gurdjian

L’ oeuf 
Textured Egg Yolk Trilogy with 
Green Asparagus, Parmesan Emulsion and Fresh Black Winter Truffle

Le pigeon
Slow-cooked Pigeon Breast Served with 
Pan-fried Foie Gras, Sweet Potatoes and a Roasted Coffee Sauce

The restaurant also has a menu of just over 100 fine wines from France, Italy and the New World. The average check is between $100-140 per person.

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