Top best restaurants in Mandalay, Myanmar

Most travelers stop in Mandalay for at least two days and it is possible to discover some great food in the non-tourist restaurants. Below are the best restaurants you should try.

Lashio Lay

Although Mandalay’s Burmese population is largely made up of Bamar people, the city’s proximity to the rural Shan State has contributed immensely to the local cuisine. One of the most popular restaurants in the city, Lashio Lay is also the best place for authentic Shan fare. Freshly cooked dishes are displayed at the till, from which you can select the dishes you wish to try. Delicacies include shan tohu (chickpea-flour tofu fritters), wet tha chin (minced pork in rice) and papaya salad, with an emphasis throughout on sesame, peanut and garlic flavours.

Aye Myit Tar

Brightly lit, this simple but historic thick-walled colonial-era merchant's building houses central Mandalay's most popular upmarket curry eatery. There is a big range of chicken, fish and pork curries; all come with sides, soup and rice. Alternatively, boost your meal by choosing from the salad and vegetable dishes on the menu.

DOSE Mandalay

Since opening in October last year, DOSE has become a real game changer for Mandalay’s nightlife. Whether you are craving wine, beer, great tunes or steaks, DOSE Mandalay has it all. Of course, the cocktails are enough to tempt most inside, but with its amazing offers and mouth-watering food, do not miss out if you are visiting.

Ko’s Kitchen

For much of their history, the countries now known as Myanmar and Thailand were composed of small warring states with constantly shifting boundaries. Lanna, the northern Thai kingdom centered on culinary haven Chiang Mai, was under Burmese control until 1775. There remains a significant Thai minority in Mandalay, and Ko’s Kitchen serves the most elegant Thai food in town.

Located just west of the incredible reconstructed Mandalay Palace, it is housed in a pleasant art deco building and features a glass-walled kitchen that you can watch as you wait.

Green Elephant

This is basically Burmese cuisine for tour groups, although individuals can usually get a slightly adapted version with six or so dishes on request. The food is good, so if you are nervous about trying Burmese outside on the street, this is a solid bet, but otherwise it is local cuisine with significantly marked-up prices.

Super 81

With southern Chinese immigrants accounting for over a third of the city’s population, it is no surprise that many of Mandalay’s best eateries specialize in Cantonese and Yunnan food. Super 81 stands out in a crowded field, serving up a huge variety of dishes; there are a dozen variations of steamed duck alone, along with excellent squid and sea bass, all served in generous portions. Its labyrinthine layout only adds to the charm, with a sprawling network of rooms, terraces and roof gardens hidden behind an unassuming shop front.

Read more: Mandalay, a cultural and religious hub in Myanmar

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Indulge in Nepali's unique cuisine

Nepali Cuisine combines a range of ingredients, techniques and characteristics from its neighboring countrie,s with its own gastronomic history.

Pulao

Rice is the obvious staple for many Nepalese dishes, just like many other Asian countries. The fried rice dish of Pulao (also know as Pilaf and Pilau) is popular with locals and visitors. Vegetable pulao in particular can be found throughout Nepal, and consists of fried rice with vegetables which have been lightly seasoned with turmeric and cumin. Accompaniments to the dish can vary from yoghurt to papadams, and the subtle flavors brought out by the fragrant rice means the dish is a regular feature at social events and times of celebration within the country.

Dal Bhat

Due to farming restrictions in some of the higher regions of Nepal, rice is often substituted with other grains, such as cornmeal and barley, in addition to potatoes, unleavened breads and dhido (a porridge-like consistency, made using flour and hot water). This is most obvious when looking at the indisputably popular dish, Dal Bhat. If Nepal had a national dish, this would be it. Having crossed the border from Bengal, Dal Bhat consists of a rice (or substitute) centre, alongside lentils which are surrounded by various different dishes. Sides can include pickles, curried dishes, meat or fish, yoghurt, and chutney. Rice in Nepal is regularly replaced with roti, an unleavened bread. The variations of this dish are countless, but it is important when visiting to try at least one of them in order to get an authentic taste of Nepalese cuisine.

Momo

Momo are Nepal’s version of dumplings, and usually contain steamed vegetables or meat. Momo are usually accompanied by one or two dips, often with a tomato base or fermented vegetables. Condiments in Nepal are sometimes quite spicy, and often contain raw chili and garlic. Similar to the Gyoza found in Japan, momo are also consumed in parts of India, Bhutan and Tibet, and are a very popular snack. There are some interesting variants of momo, with fillings involving cheese (paneer or chhurpi) or potato. For the most flavorsome momo, the traditional meat and vegetable varieties are a must eat. For good quality Nepalese dumplings, in addition to other traditional foods from Nepal, travelers favor Rosemary Kitchen & Coffee Shop in Kathmandu.

Thukpa

Thukpa is a Nepalese hot noodle soup, containing pieces of meat and vegetables. This wintry delicacy is popular in Kathmandu and other mountainous regions of Nepal, being a warming and comforting dish. Meaning ‘noodle’ in Tibetan, Thukpa takes influences from both Tibet and China, and is often seen eaten alongside momo. The carefully seasoned meat stock gives the dish a very pleasant aroma, meat toppings reflect the fauna of Nepal, and can range from yak, goat, and lamb to chicken. The dish is particularly popular across Nepal and Tibet but the Nepalese version is sometimes spicier, making it more popular than its Tibetan counterpart. For an enjoyable vegetarian Thukpa, the Green Organic Cafe in Kathmandu dishes up vegetarian options of most of the best Nepalese dishes.

Sel Roti

Sel roti is a cross between a doughnut and a bagel, but sel roti is actually made of rice flour and is like no other bread in the world. A crispy and sweet outer surface gives way to a puffy and soft-textured dough. The rice flour bread is deep fried and worked into a circular shape. The perfect snack or breakfast treat, they are often consumed during Tihar and Dashai religious festivals. Perfect when dipped in yoghurt, alongside vegetables, or simply enjoyed by itself. Sel roti can be found from street vendors, and is best eaten fresh.

Gorkhali Lamb

Another winter favorite, Gorkhali lamb is an intense and filling curry dish. The curry is chunky and involves slow cooking the lamb (often lamb chops), adding chunky potatoes and roughly chopped onions. For more flavor, the lamb is often grilled and sealed with a chili mixture before being transferred to the sauce. Rice makes a nice addition to the finished dish, but sometimes a good Gorkhali curry is best when scooped up with some roti. For a selection of curries from Newari and Nepalese cuisine, many visitors head to Nepali Chulo in Kathmandu, which has become famous for its live cultural shows and traditional Nepalese food.

See more: Top 6 holy places to visit in Nepal

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The best traditional dishes in Iraq

Iraq has arguably some of the most delicious food in the Middle East, and with such a long and dynamic history of interactions with neighboring countries and empires, the food of Iraq is as colorful as its people. Here are the top 7 best traditional Iraqi foods you need to try.

Kanafeh

You may be wondering if Iraq has something sweet in its list of traditional foods. The answer is yes, and you can satisfy your sweet tooth with a traditional Arab dessert called Kanafeh. This dessert is unique in that it is a thin pastry that resembles noodles. After it is baked, it is soaked in syrup but what sets it apart is the layers of cheese that are added later. You may try only one at first, you will want more because the taste is just perfect. The sweet syrup has a heavenly taste and you may go for that second helping after all.

Iraqi Kebab

Kebabs need no further introduction, though the Iraqi kebab varies in taste and flavorings from the other kebabs. This is also a popular street food, prepared primarily from lamb, mutton or any other red meat.

Masgouf

Easily one of the most recognizable Iraqi dishes, this is famous slow-grilled fish because of the Iraqi way, grilling it standing sideways and letting the fish cook in the flames and smoke from the side. Once finished, a generous amount of delicious sumac spice, fresh pomegranate seeds, and lemon are poured on top.

Bagila Bil Dihin

The best way to start the day in Iraq is by indulging in an Iraqi breakfast and one of the most delicious breakfast you can have in the country is Bagila Bil Dihin. Because it has egg and beans, a super combination. It is healthy, it is nutritious and it is balanced. The beans they usually use are broad beans and on top of the beans, you can enjoy your fried egg. Sometimes, you may also find khubz served with Bagila Bil Dihin.

Kubba Bil Burghur

While many other Middle Eastern countries have variants of kibbeh, a mixture of burghul cracked wheat, minced meat, onions, and spices, the Iraqi version is a region-wide favorite. Known also as kubbah mosul because of its the popularity from the Iraqi city of Mosul, this dish is a layered pocket of kubbah with different stuffings inside from nuts to cheese to rice with minced meat, there is no shortage of creativity when it comes to Iraqi kubbah.

Kuba

Known by different names like kibbe, kebbah, kubbeh, kubbah or kubbi, this is basically a fried patty made of ground lamb and various seasonings. The shape of the patty can vary from the original torpedo shape, and can be either boiled, baked, or stuffed. However, the raw version is considered to be the tastiest.

Depends upon the style of cooking and the ingredients or type of meat used, including ground lean beef, lamb, goat, and camel meat. A fried, stuffed kuba tastes different from a boiled gravy one, while kubas made of camel meat differ from the ones made with goat meat.

Dolma

Although variants of dolma can be found across the Middle East, the Iraqi version of this is truly one of the best. Instead of the usual stuffed grape-leaf that is used in the more common versions of this, Iraqis use boiled chard wrapped into finger-length stuffings of minced meat, rice, nuts, and spices all covered with lemon zest, you will have a hard time putting these down.

Read more: 5 safest countries to visit in the Middle East

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