Page 95 - Forbes - Asia (September 2018)
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FOODIE FRONTIER
The Rangoon Teahouse has a Manhattan vibe and serves an average of 650 patrons a day. In the center island, waiters prepare 16 versions of La Phet Yay, traditional
Burmese tea most often topped with sweetened condensed milk. Prices are considered midrange but are still double what you pay in a typical Burmese teahouse. Look
for the soup called “catfish and daggertooth mohinga” and salad made with pennywort leaves and peanuts.
RTH Group’s two newer, less expensive concepts live side-by-side on Bogalay Road in downtown Yangon. Ofering speedy lunches for locals, Mr. Wok (bottom right)
sells Asian noodle dishes, while Buthee (top right) specializes in Burmese curries. Buthee was inspired by beloved recipes from Htet’s aunt.
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